美系獭兔血液指标、肉质特性及腥味的研究
|
摘要
为给獭兔饲养管理、品种选育和肉品加工提供依据,试验选择美系獭兔20只(雌雄各半),比利时兔10只(雌雄各半),宰前进行颈静脉采血、并分离血清,对血液生理生化指标、屠宰性能、食用品质、肉腥味等进行了较为全面系统的测定分析,并对血清生化指标与屠宰性能、食用品质之间的相关性进行了研究,结果如下:
1.血液生理指标:美系獭兔血液生理指标中PLT、PCT、PDW、MCHC、RDW、MCV的含量分别为292.4×10~9/L、0.22、17.36fL、379.0g/L、14.36fL、67.99fL。美系獭兔雄性PLT极显著高于雌性(P<0.01),PCT显著高于雌性(P<0.05),但PDW则极显著低于雌性(P<0.01),RDW显著低于雌性(P<0.05)。美系獭兔MCV、GRA%极显著高于比利时兔(P<0.01),但MCHC、PLT、PCT则极显著低于比利时兔(P<0.01)。
2.血清生化指标:美系獭兔血清生化指标中AST、GGT、GLU、CR、UA、CHO和K~+、Ca~(2+)的含量分别为40.3U/L、8.6U/L、7.036mmol/L、110.1umol/L、18.1umol/L、1.406mmol/L和6.687mmol/L、3.405mmol/L。美系獭兔雄性GLU、CR、K~+极显著低于雌性(P<0.01),ALT、AST、UA、Ca2+显著低于雌性(P<0.05)。美系獭兔CHO、LDL、Ca2+极显著低于比利时兔(P<0.01),AST、GGT、HDL显著低于比利时兔(P<0.05)。
3.屠宰性能:美系獭兔5月龄的宰前平均活重为1.99kg、胴体重、屠宰率、净肉重分别为1.07kg、53.55%、0.84kg。美系獭兔雄性胴体重、屠宰率、净肉重显著低于雌性(P<0.05)。美系獭兔胴体重、屠宰率、净肉重、肉骨比极显著低于比利时兔(P<0.01),活重、骨重显著低于比利时兔(P<0.05)。
4.食用品质:美系獭兔肉的平均pH1值和pH24,L1、A1、B1和L24、A24、B24,系水力,滴水损失,剪切力,熟肉率,肌纤维直径值分别为6.74和6.23,49.90、11.69、10.19和46.54、14.12、12.87,82.13%,2.36%,2.675kg·f,66.77%,5.005μm。美系獭兔雄性剪切力、肌纤维直径显著高于雌性(P<0.05),但系水力则显著低于雌性(P<0.05)。美系獭兔剪切力、肌纤维直径极显著高于比利时兔(P<0.01),系水力显著高于比利时兔(P<0.05)。
5.血液生化指标与屠宰、食用品质之间的相关性
美系獭兔血液生化指标与屠宰性能、食用品质主要指标存在一定的相关性。其中活重、胴体重与HBDH呈极显著的正相关(P<0.01);屠宰率与GLU、CR、Ca2+呈显著的正相关(P<0.05);净肉重与TBIL、DBIL、AST、GLU、CR、HBDH、K+呈显著的正相关(P<0.05);pH24与DBIL、AST呈极显著的正相关(P<0.01),与ALB、GLU、HBDH、K+呈显著的正相关(P<0.05);熟肉率与CHO、HDL、LDL呈显著的负相关(P<0.05)。
6.腥味研究
感官品评表明,美系獭兔肉腥味大于比利时兔。美系獭兔雄性肉腥味与雌性差异不明显;不同部位肉腥味表现为腹部>腿部>臀部>背部肌肉。美系獭兔平均LOX酶活为0.605△A·min~(-1)·g~(-1),其中腹部、腿部、臀部、背部肌肉分别为0.643△A·min~(-1)·g~(-1)、0.627△A·min~(-1)·g~(-1)、0.595△A·min~(-1)·g~(-1)、0.554△A·min~(-1)·g~(-1)。美系獭兔雄性腹部、腿部肌肉的LOX酶活显著高于雌性(P<0.05),其余部位间差异不显著(P>0.05)。美系獭兔腹部、腿部、背部肌肉的LOX酶活显著高于比利时兔(P<0.05),臀部肌肉LOX酶活则极显著高于比利时兔(P<0.01)。
LOX同工酶电泳图谱显示美系獭兔谱带雄雌间无明显差异;不同部位间谱带明暗程度不同,其中腹部肌肉谱带亮度高;美系獭兔肉的谱带较比利时兔肉宽。
The research was to provide essential reference values in feeding management, breeding and meat quality of Rex rabbits.twenty healthy about 2.0 kg weight American Strain Rex rabbits of 5 months old(male and female in half),ten Belgian rabbits(male and female in half), both of them were from Yongdeng Shang chuan rong yuan farm in Gansu province. They were butchered together so as to tested and analyze blood physiological and biochemical parameters,slaughter performance,edible quality and the meat flavor. In addition,we study correlations of blood biochemical indexes with slaughter performance and edible quality.The results showed as below:
1. Blood physiological parameters: The results showed that PLT, PCT, PDW, MCHC, RDW, MCV of American Strain Rex rabbits were 292.4×109/L,0.22,17.36fL, 379.0g/L,14.36fL,67.99fL; the PLT of males was significantly higher than females (P<0.01),the PCT was higher than females(P<0.05), but the PDW were significantly lower than females (P<0.01), the RDW was lower than females (P<0.05). American Strain Rex rabbits’MCV, GRA% were significantly higher than Belgiam rabbits (P<0.01),but it’s MCHC, PLT, PCT were significantly lower than the Belgian rabbit (P<0.01).
2. Serum biochemical parameters: American Strain Rex rabbits’AST, GGT, GLU, CR, UA, CHO and K+, Ca2+ were 40.3U/L, 8.6U/L, 7.036mmol/L, 110.1umol/L, 18.1umol/L,1.406mmol/L and 6.687mmol/L, 3.405mmol/L, GLU, CR, K+ of males was significantly lower than females (P<0.01), ALT, AST, UA, Ca2+ was lower than females (P<0.05). American Strain Rex rabbits’CHO, LDL, Ca2+ was significantly lower than the Belgian rabbit (P<0.01), AST, GGT, HDL was lower than the Belgian rabbit (P<0.05).
3. Slaughter performance: Live weight, carcass weight, dressing percentage, meat weight of American Strain Rex rabbits were 1.99kg, 1.07kg, 53.55%, 0.84kg,; males’carcass weight, dressing percentage, meat weight was lower than females (P<0.05). American Strain Rex rabbits’carcass weight, dressing percentage, meat weight, meat bone rate were significantly lower than Belgiam rabbits (P<0.01), live weight, bone weight was lower than the Belgian rabbits (P<0.05).
4. Edible quality: pH1 and pH24,L1,A1,B1 and L24,A24,B24,water holding capacity, dripping loss, shearing force, cooking percentage, diameter of muscle fiber in muscle tissues of American Strain Rex rabbits were 6.74 and 6.23, 49.90,11.69,10.19 and 46.54,14.12,12.87,82.13%, 2.36%, 2.675kg·f, 66.77%, 5.005μm. Shearing force and the diameter of muscle fiber of males was higher than females (P<0.05), but the water holding capacity was lower than females (P<0.05).American Strain Rex rabbits’shearing force, diameter of muscle fiber were significantly higher than Belgian rabbits (P<0.01), water holding capacity was lower than Belgian rabbits (P<0.05).
5. Correlation between American Strain Rex rabbits Serum biochemical parameters and slaughter performance and edible quality
American Strain Rex rabbits Serum biochemical parameters existed strong correlation with a great number of slaughter performance and edible quality.There was very significant positive correlation between live weight, carcass weight and HBDH(P<0.01),there were significant positive correlation between Slaughter rate and GLU, CR, Ca2+(P<0.05), meat weight was significant positive correlation with TBIL, DBIL, AST, GLU, CR, HBDH, K+(P<0.05).pH24 was very significant positive correlation with DBIL、AST and was significant positive correlation with ALB, GLU, HBDH, K+; Cooking percentage was significant negative correlation with CHO, HDL, LDL.
6. Meat flavor
Sensory evaluation showed that American Strain Rex rabbits meat flavor heavier than Belgian rabbits. male and female American Strain Rex rabbits had same meat flavor,but abdominal meat flavor were the heaviest,followed by the legs, buttocks, back muscles. LOX activity of American Strain Rex rabbits was 0.605△A·min~(-1)·g~(-1), abdomen, leg, buttock and back muscle were 0.643△A·min~(-1)·g~(-1), 0.627△A·min~(-1)·g~(-1), 0.595△A·min~(-1)·g~(-1), 0.554△A·min~(-1)·g~(-1).LOX activity of male rabbits abdomen and leg muscle was higher than females (P<0.05), while the back and buttock muscle had no differences (P>0.05).American Strain Rex rabbits buttocks muscle LOX activity was were significantly higher than Belgian rabbits (P<0.01), abdomen,leg and back muscle were were higher than Belgian rabbits (P<0.05).
The electrophoresis of LOX isoenzymes showed that American Strain Rex rabbits different gender had same bands,different muscle sites had different degrees of light and dark bands and abdomen muscle band was the lightest, American Strain Rex rabbits bands width than Belgian rabbits.
1.血液生理指标:美系獭兔血液生理指标中PLT、PCT、PDW、MCHC、RDW、MCV的含量分别为292.4×10~9/L、0.22、17.36fL、379.0g/L、14.36fL、67.99fL。美系獭兔雄性PLT极显著高于雌性(P<0.01),PCT显著高于雌性(P<0.05),但PDW则极显著低于雌性(P<0.01),RDW显著低于雌性(P<0.05)。美系獭兔MCV、GRA%极显著高于比利时兔(P<0.01),但MCHC、PLT、PCT则极显著低于比利时兔(P<0.01)。
2.血清生化指标:美系獭兔血清生化指标中AST、GGT、GLU、CR、UA、CHO和K~+、Ca~(2+)的含量分别为40.3U/L、8.6U/L、7.036mmol/L、110.1umol/L、18.1umol/L、1.406mmol/L和6.687mmol/L、3.405mmol/L。美系獭兔雄性GLU、CR、K~+极显著低于雌性(P<0.01),ALT、AST、UA、Ca2+显著低于雌性(P<0.05)。美系獭兔CHO、LDL、Ca2+极显著低于比利时兔(P<0.01),AST、GGT、HDL显著低于比利时兔(P<0.05)。
3.屠宰性能:美系獭兔5月龄的宰前平均活重为1.99kg、胴体重、屠宰率、净肉重分别为1.07kg、53.55%、0.84kg。美系獭兔雄性胴体重、屠宰率、净肉重显著低于雌性(P<0.05)。美系獭兔胴体重、屠宰率、净肉重、肉骨比极显著低于比利时兔(P<0.01),活重、骨重显著低于比利时兔(P<0.05)。
4.食用品质:美系獭兔肉的平均pH1值和pH24,L1、A1、B1和L24、A24、B24,系水力,滴水损失,剪切力,熟肉率,肌纤维直径值分别为6.74和6.23,49.90、11.69、10.19和46.54、14.12、12.87,82.13%,2.36%,2.675kg·f,66.77%,5.005μm。美系獭兔雄性剪切力、肌纤维直径显著高于雌性(P<0.05),但系水力则显著低于雌性(P<0.05)。美系獭兔剪切力、肌纤维直径极显著高于比利时兔(P<0.01),系水力显著高于比利时兔(P<0.05)。
5.血液生化指标与屠宰、食用品质之间的相关性
美系獭兔血液生化指标与屠宰性能、食用品质主要指标存在一定的相关性。其中活重、胴体重与HBDH呈极显著的正相关(P<0.01);屠宰率与GLU、CR、Ca2+呈显著的正相关(P<0.05);净肉重与TBIL、DBIL、AST、GLU、CR、HBDH、K+呈显著的正相关(P<0.05);pH24与DBIL、AST呈极显著的正相关(P<0.01),与ALB、GLU、HBDH、K+呈显著的正相关(P<0.05);熟肉率与CHO、HDL、LDL呈显著的负相关(P<0.05)。
6.腥味研究
感官品评表明,美系獭兔肉腥味大于比利时兔。美系獭兔雄性肉腥味与雌性差异不明显;不同部位肉腥味表现为腹部>腿部>臀部>背部肌肉。美系獭兔平均LOX酶活为0.605△A·min~(-1)·g~(-1),其中腹部、腿部、臀部、背部肌肉分别为0.643△A·min~(-1)·g~(-1)、0.627△A·min~(-1)·g~(-1)、0.595△A·min~(-1)·g~(-1)、0.554△A·min~(-1)·g~(-1)。美系獭兔雄性腹部、腿部肌肉的LOX酶活显著高于雌性(P<0.05),其余部位间差异不显著(P>0.05)。美系獭兔腹部、腿部、背部肌肉的LOX酶活显著高于比利时兔(P<0.05),臀部肌肉LOX酶活则极显著高于比利时兔(P<0.01)。
LOX同工酶电泳图谱显示美系獭兔谱带雄雌间无明显差异;不同部位间谱带明暗程度不同,其中腹部肌肉谱带亮度高;美系獭兔肉的谱带较比利时兔肉宽。
The research was to provide essential reference values in feeding management, breeding and meat quality of Rex rabbits.twenty healthy about 2.0 kg weight American Strain Rex rabbits of 5 months old(male and female in half),ten Belgian rabbits(male and female in half), both of them were from Yongdeng Shang chuan rong yuan farm in Gansu province. They were butchered together so as to tested and analyze blood physiological and biochemical parameters,slaughter performance,edible quality and the meat flavor. In addition,we study correlations of blood biochemical indexes with slaughter performance and edible quality.The results showed as below:
1. Blood physiological parameters: The results showed that PLT, PCT, PDW, MCHC, RDW, MCV of American Strain Rex rabbits were 292.4×109/L,0.22,17.36fL, 379.0g/L,14.36fL,67.99fL; the PLT of males was significantly higher than females (P<0.01),the PCT was higher than females(P<0.05), but the PDW were significantly lower than females (P<0.01), the RDW was lower than females (P<0.05). American Strain Rex rabbits’MCV, GRA% were significantly higher than Belgiam rabbits (P<0.01),but it’s MCHC, PLT, PCT were significantly lower than the Belgian rabbit (P<0.01).
2. Serum biochemical parameters: American Strain Rex rabbits’AST, GGT, GLU, CR, UA, CHO and K+, Ca2+ were 40.3U/L, 8.6U/L, 7.036mmol/L, 110.1umol/L, 18.1umol/L,1.406mmol/L and 6.687mmol/L, 3.405mmol/L, GLU, CR, K+ of males was significantly lower than females (P<0.01), ALT, AST, UA, Ca2+ was lower than females (P<0.05). American Strain Rex rabbits’CHO, LDL, Ca2+ was significantly lower than the Belgian rabbit (P<0.01), AST, GGT, HDL was lower than the Belgian rabbit (P<0.05).
3. Slaughter performance: Live weight, carcass weight, dressing percentage, meat weight of American Strain Rex rabbits were 1.99kg, 1.07kg, 53.55%, 0.84kg,; males’carcass weight, dressing percentage, meat weight was lower than females (P<0.05). American Strain Rex rabbits’carcass weight, dressing percentage, meat weight, meat bone rate were significantly lower than Belgiam rabbits (P<0.01), live weight, bone weight was lower than the Belgian rabbits (P<0.05).
4. Edible quality: pH1 and pH24,L1,A1,B1 and L24,A24,B24,water holding capacity, dripping loss, shearing force, cooking percentage, diameter of muscle fiber in muscle tissues of American Strain Rex rabbits were 6.74 and 6.23, 49.90,11.69,10.19 and 46.54,14.12,12.87,82.13%, 2.36%, 2.675kg·f, 66.77%, 5.005μm. Shearing force and the diameter of muscle fiber of males was higher than females (P<0.05), but the water holding capacity was lower than females (P<0.05).American Strain Rex rabbits’shearing force, diameter of muscle fiber were significantly higher than Belgian rabbits (P<0.01), water holding capacity was lower than Belgian rabbits (P<0.05).
5. Correlation between American Strain Rex rabbits Serum biochemical parameters and slaughter performance and edible quality
American Strain Rex rabbits Serum biochemical parameters existed strong correlation with a great number of slaughter performance and edible quality.There was very significant positive correlation between live weight, carcass weight and HBDH(P<0.01),there were significant positive correlation between Slaughter rate and GLU, CR, Ca2+(P<0.05), meat weight was significant positive correlation with TBIL, DBIL, AST, GLU, CR, HBDH, K+(P<0.05).pH24 was very significant positive correlation with DBIL、AST and was significant positive correlation with ALB, GLU, HBDH, K+; Cooking percentage was significant negative correlation with CHO, HDL, LDL.
6. Meat flavor
Sensory evaluation showed that American Strain Rex rabbits meat flavor heavier than Belgian rabbits. male and female American Strain Rex rabbits had same meat flavor,but abdominal meat flavor were the heaviest,followed by the legs, buttocks, back muscles. LOX activity of American Strain Rex rabbits was 0.605△A·min~(-1)·g~(-1), abdomen, leg, buttock and back muscle were 0.643△A·min~(-1)·g~(-1), 0.627△A·min~(-1)·g~(-1), 0.595△A·min~(-1)·g~(-1), 0.554△A·min~(-1)·g~(-1).LOX activity of male rabbits abdomen and leg muscle was higher than females (P<0.05), while the back and buttock muscle had no differences (P>0.05).American Strain Rex rabbits buttocks muscle LOX activity was were significantly higher than Belgian rabbits (P<0.01), abdomen,leg and back muscle were were higher than Belgian rabbits (P<0.05).
The electrophoresis of LOX isoenzymes showed that American Strain Rex rabbits different gender had same bands,different muscle sites had different degrees of light and dark bands and abdomen muscle band was the lightest, American Strain Rex rabbits bands width than Belgian rabbits.
引文
[1]余志菊,刘汉中,范成强.兔中之王-獭兔[J].四川畜牧兽医,2000,27(8):39.
[2]利民.獭兔的种类特性及用途价值[J].农村实用科技信息,2008,(03):29.
[3]周元军.獭兔饲养简明图说[M].北京:中国农业出版社,2007-9-20.
[4]沈兴成.獭兔养殖市场前景分析[J].农村实用技术,2008(2):55.
[5]钟良琴,刘作华,王永才.兔肉品质的营养调控研究进展[J].营养与日粮,2010,27(250):17-19.
[6]高振江.兔肉及兔副产品的加工利用[J].新疆农垦科技.2000,(05): 34,35.
[7]李秉诚.甘肃省獭兔养殖现状[J].中国草食动物,2007,27(3):41-43.
[8]俞纯芳,邓云翔,许平,等.家兔血液生理生化指标与生产力的关系[J].重庆师范学院学报:自然科学版,1996,13(2):51-55.
[9]袁军.枸杞园放养乌骨鸡血液指标、肉食用品质及风味物质研究[D].兰州:甘肃农业大学,2009.
[10]朱洪云.藏东南地区三个家兔引入品种的血液生化指标测定[J].家畜生态,2002,23(3):24-26.
[11]尹秀玲,牛发良,张富梅,等.塞北兔和獭兔生理生化指标的测定[J].中国养兔杂志,2002,(4):14-15.
[12]俞春英,谢金东,李秀红,等.福建黄兔与新西兰白兔血液生理生化指标的比较研究[J].福建中医学院学报,2010,20(2):36-39.
[13]张玲,籁炳森,孙树秦.新西兰雄兔部分血液生化指标正常值测定[J].实验动物科学与管理,2001,18(4):41-43.
[14]俞春英,谢金东,李秀红.福建黄兔血液生理生化指标的测定[J].经济动物学报,2009,13(2):83-86.
[15]丁雷.新西兰兔血液学参数的研究[D].哈尔滨:东北林业大学,2010.
[16]朱洪云,旦巴次仁.引入西藏高原家兔的血清生化指标测定[J].中国实验动物学报,2010,18(1):78-80.
[17]岳秉飞,程水生,杨果杰等.不同周龄大耳白兔血液生理生化指标的测定[J].中国兽药杂志,2000,35(3): 17-21.
[18]潘永全,韩志刚,王胜,等.不同日龄新西兰兔血液学部分参数观察[J].医学动物防制志,2004,20(1):20-23.
[19] Jeklova E,L.Leva,P.Knootigova,et al.Age-related changes in selected haematology parameters in rabbits[J].Res Vet Sci,2009,86(3):525-528.
[20]程小冬,张伟,张德玉.日粮添加不同水平的铁对二月龄新西兰兔生长性能、屠宰性能及血液指标的影响[J].西南农业学报,2009,22(03):819-823.
[21]周卫民,徐剑钦,潘永明,等.不同年龄的WHBE兔血气电解质分析[J].实验动物与比较医学,2009(04):269-272.
[22] Sangeeta agnihotri, S. B. pachori, D. N. pandey. et al. Effects of feeding Pyrus malus (Apple) on serum lipid profile with special reference to high and low density lipoprotein cholesterol levels innormal albino rabbits[J].Indian Journal of Clinical Biochemistry 1990,5,91-94.
[23]陈会良,鲍广刚,蔡汉乔等.“兔健散”对兔增重和血液生理生化值的影响[J].中国兽医医药杂志,2004 (6):51-52.
[24]吴德峰,王丽辉,郑真珠等.中草药添加剂对生态兔生产性能和免疫功能的影响[J].中国养兔杂志,2006(2): 20-23.
[25]武静龙.复合制剂对獭兔生产性能和血清生理生化指标的影响[D].长沙:湖南农业大学,2006.
[26]黄媛媛,丁小玲,韦秀平,等.酵母铬对獭兔生长性能和血清生化指标的影响[J].中国养兔,2008, (9):6-10.
[27] JING Wen-qian, LI Fu-chang. Effects of Dietary Lysine on Growth Performance,Serum Concentrations of Insulin-Like Growth Factor-I(IGF-I)and IGF-I mRNA Expression in Growing Rabbits[J].Agricultural Sciences in China 2010,9(6):887-895
[28]温靖,顾为望,杨海英.SPF级新西兰兔血液生理生化指标的测定[J].动物医学进展,2005,26(1):81-83.
[29]瓦庆德,张天宏,刘毅,等.丹参注射液骨髓腔内注射对兔血液生化的影响[J].内蒙古中医药,2008,(10):36-37.
[30]褚芳,陈顺乐,刘志勇.NCW兔血液生理生化指标的测定[J].实验动物科学,2008,25(2):54-55.
[31] Mahmood AHMAD,Muhammad IQBAL,Ghulam MURTAZA.Comparison of bioavailability and pharmacokinetics of diclofenacsodium and diclofenac potassium in normal and dehydrated rabbits[J]. Acta Pharmaceutica Sinica 2009,44(1):80-84.
[32]王刚,张富,发刘科,等.离乳1周SPF级与普通级新西兰兔血液学参数比较[J].实验动物科学,2010,27(2):26-29.
[33]艾必燕,樵星芳,陈建康,等.抗兔球虫中药对球虫感染兔血液生化指标的影响[J].上海畜牧兽医通讯,2011,(1):2-3.
[34]李素敏,张宝庆,王志刚.等.不同年龄去势对獭兔生产性能的影响[J].中国养兔杂志,2000,(1):20-23.
[35]祝素珍,李福昌,李强.日粮能量水平对肉兔屠宰性能和肉品品质的影响[J].中国养兔杂志,2003,(1):20-22.
[36]孙全文.碘对塞北兔生产性能影响及其肌肉中蓄积规律研究[D].北京:中国农业科学院,2007.
[37]尹永志,郭春华,黄艳玲,等.蚕沙对新西兰兔生产性能、屠宰性能及脏体比值的影响[J].中国养兔杂志,2010,(20):23-25.
[38]陈岩锋,谢喜平,孙世坤,等.福建地方兔与新西兰白兔生长及屠宰性能比较[J].中国养兔杂志,2010,30(6):34-35.
[39] M.Abrila,M.M.CmaPob.Beef colour evolution as a function of ultimate pH[J].Meat Science . 2001 , 58:69-78.
[40]周光宏.畜产品工艺学[M].北京:中国农业出版社,2000:22-40.
[41] Hiroshi Iwase.Simultaneous sample preparation for high-performance liquid chromatographic determination of Vitamin A andβ-carotene in emulsified nutritional supplements after solid-phase extraction[J].Analytica Chimica Acta,2002,463:21-29.
[42] Karen L.Ericson,J.Dennis Mahuren,et al. Use of chlorite to improve HPLC detection of pyridoxal 5`-phosphate[J].Journal of Chromatography B , 2005 , 823 : 218-220.
[43] P.J.Toscasa.Partial least squares(PLS)regression for the analysis of instrument measurements and sensory meat quality data[J].Meat Science,1999,52:173-178.
[44] M.Koohmaraie,M.P.Kent,S.D.Shackelford,et al.Meat tenderness and muscle growth:is there any relationship[J].Meat Science,2002,62:345-352.
[45]韩玲.白耗牛产肉性能及肉质分析[J].中国食品学报.2002,2:22-26.
[46] R.E.Klont.Muscle fiber type and meat quality[J].Meat Science,1998,49:S219-S229.
[47] David Ross. Measuring the eating quality of meat[J]. food Marketing and Technology,2008, 2 : 30-33.
[48] Lykkesfeldt,J. Determination of ascorbic acid and dehydroascorbic acid in biological samples by high-performance liquid chromatography using subtraction methods:reliable reduction with tris [2-carboxyethyl] phosphine hydrochloride[J].Analytical Biochemistry,2000,282:89-93.
[49]李鹏.甘南牦牛肉用品质、血清生化指标及其相关性的研究[D].兰州:甘肃农业大学, 2009.
[50]吴信生,王金玉,林大光,等.四种肉兔及杂交兔屠宰性能和肉品质的研究[J].中国养兔杂志,2001(6):20-24.
[51] Gierus M,Rocha JBF.Forage subsitution in a grain-based diet affects pH and glycogen content of semimembranosus and semitendinosus rabbit muscles.Journal of Animal Science, 1997 ,75 (11) : 2920-2923.
[52] Rafay J,Mojto J,Palanska O.Characteristics of meat quality in broiler rabbit.Journal for Agriculture Sciences(slovak Republic),1999,45(5-6):388-396.
[53] Pla M,Guerrero L,Guardia D et al.Carcass characteristics and meat quality of rabbit lines selected for different objectives:I.Between lines comparison.Livestock Production Science , 1998 , 54 (2) : 115-123.
[54]熊国远,朱秀柏.美系獭兔的胴体性状和肉品质特性研究[J].中国畜牧兽医,2007,34(5):69-74.
[55]熊国远.致昏、禁食方式和贮藏温度对獭兔肉品质的影响研究[D].南京:南京农业大学,2006.
[56]王卫,苟兴华.不同冷却工艺对冷却兔肉肉质特性的影响[J].食品工业科技,2008 (6):69-74.
[57]李先保,汪辉师.法系獭兔产肉性能与肉质分析[J].食品科学2008,29(12):69-73.
[58]张振华,翟频,沈幼章,等.兔肉腥味来源的初步分析[J].食品工业科技,1997,(5):3-4.
[59]姜颖.兔肉腥味物质的提取与鉴定及其形成机理的初步探索,人胎肝磷酸化蛋白质表达谱的构建[D].南京农业大学, 2003.
[60] Andre E, Hou K W. The presence of a lipid oxidase in soybean,Glyeine Soya[J],Leib C R Acad Sei, (Paris)1932,194:645-647.
[61] Nugteren D H.A raehidonate lipoxygenase in blood Platelets[J].Biophys Aeta,1975,380:299- 307.
[62] Sehewe T.A liPoxygenase in rabbit retieuloeytes which attaeks phospholipids and intact mitoehondria[J].FEBS Lett,1975,60:149-152.
[63]章银良,闫克玉,马庆一.脂氧合酶活性研究及其对食品质量的影响[J].食品工业科技,2002,23(7):22-24.
[64] Eskin N A M.Biochemistry of lipoxygenase EC-1,13,11,12 in relation to food quality.Crit Rev food Sci Nur,1997,9:1-4.
[65]钟芳,王璋,许时婴.3种脂肪氧合酶酶活测定方法[J].无锡轻工大学学报,2001,20(l):77-81.
[66]许瑛瑛,许江,华欲飞.脂肪氧合酶提取工艺的研究[J].中国粮油学报,2002,17(4):42-43.
[67]蒋和体,今泉滕己,佐藤匡央.大豆脂肪氧化酶酶活性变化研究中国粮油学报,2006,21(3):133-135.
[68] Christoper JP, Pistorius EK, Axelrod B.Isolation of anisozyme of a third isozyme of soybean lipoxygenase.Biochem Biophy Acta,1972,284:54.
[69]田其英,尹贵中,华欲飞.大豆脂肪氧合酶同工酶活性的影响因素研究[J].食品工业科技,2008,29(l):156.159.
[70]孙敏杰,迟玉杰,于滨.大豆食用纤维脱腥条件对脂肪氧化酶活力的影响[J].中国粮油学报,2008,23(6):76-80.
[71]杨柳,李文滨,师臣,等.大豆脂肪氧化酶缺失体鉴定方法研究[J].黑龙江农业科学2009(4):12-14.
[72]刘长英.甘南藏羊肉用品质及血液生化指标的研究[D].兰州:甘肃农业大学,2007.
[73]张新亮.如皋火腿脂肪氧合酶及风味研究[D].南京:南京农业大学,2008.
[74]谢道生.黄芪药材豆腥味与品质关联性研究[D].太原:山西大学化学化工学院,2010.
[75]禹华娟,孙智达,谢笔钧.莲原花青素在油脂体系中的抗氧化作用[J].中国农业科学, 2010 ,43 (10) : 1-9.
[76]张雪丹.大豆脂肪氧化酶的鉴定、纯化及其漂白胡萝卜素的酶活特性研究[D].南京:南京农业大学,2008.
[77]丁海标,许若军,陈广安.中国地方鸡与肉鸡的肉质比较[J].畜牧与兽医,2000,32(4):16-18.
[78]金光耀.扎龙自然保护区丹顶鹤血液生化指标的建立及比较研究[D].东北林业大学, 2006.
[79]陈玉琴,俞诗源.红腹锦鸡、石鸡和雉鸡的部分血液生理生化指标[J].动物学报,2007,53 (4) : 674-681.
[80]欧阳五庆主编.动物生理学[M].北京:科学出版社,2006.
[81]钱云霞,陈惠群.饥饿对养殖鲈鱼血液生理生化指标的影响[J].中国水产科学, 2002 ,9 (2) : 133-137.
[82]张艳柏.饲养獭兔与肉兔的区别[J].农村养殖技术,2004,(9):13.
[83]康波,杨焕民,刘胜军,等.东北白鹅和籽鹅血液生化指标[J].中国兽医学报,2006,11(6):649-652
[84]王雪燕.蓝孔雀血液生理生化指标及蛋品质特性研究[D].兰州:甘肃农业大学,2009.
[85] Hahn J D,Baker K H.Ideal digestible lysine levels for early and late-finishing swine[J].J AnimSci,1994,72(suppl.2):68.
[86]陈琼,廖三赛.不同日龄雪峰乌骨鸡血液理化参数的比较[J].特产研究,2004,4:26-28.
[87]白继文.检验医学诊断技术[M].北京:人民卫生出版社,2001.237-238.
[88]李鹏,余群力,王存堂.对甘南牦牛血清生化指标的测定[J].山地农业生物学报,2007,26 (4) : 362-364.
[89]严晓娟,杨富民,郭建华.蓝孔雀屠宰性能和肉质特性的研究[J].甘肃农业大学学报,2008,44(4):46-49.
[90]贾海燕,甄莉,李士泽.日粮中添加中草药对白羽鹌鹑生长性能的影响[J].现代农业科技.2007,(21):169-170.
[91] Farmer L J. Poultry meat flavor.Richardson R I and Mead G C.Poultry Meat Science.CABI Publishiong: New York,US,1999:127-158.
[2]利民.獭兔的种类特性及用途价值[J].农村实用科技信息,2008,(03):29.
[3]周元军.獭兔饲养简明图说[M].北京:中国农业出版社,2007-9-20.
[4]沈兴成.獭兔养殖市场前景分析[J].农村实用技术,2008(2):55.
[5]钟良琴,刘作华,王永才.兔肉品质的营养调控研究进展[J].营养与日粮,2010,27(250):17-19.
[6]高振江.兔肉及兔副产品的加工利用[J].新疆农垦科技.2000,(05): 34,35.
[7]李秉诚.甘肃省獭兔养殖现状[J].中国草食动物,2007,27(3):41-43.
[8]俞纯芳,邓云翔,许平,等.家兔血液生理生化指标与生产力的关系[J].重庆师范学院学报:自然科学版,1996,13(2):51-55.
[9]袁军.枸杞园放养乌骨鸡血液指标、肉食用品质及风味物质研究[D].兰州:甘肃农业大学,2009.
[10]朱洪云.藏东南地区三个家兔引入品种的血液生化指标测定[J].家畜生态,2002,23(3):24-26.
[11]尹秀玲,牛发良,张富梅,等.塞北兔和獭兔生理生化指标的测定[J].中国养兔杂志,2002,(4):14-15.
[12]俞春英,谢金东,李秀红,等.福建黄兔与新西兰白兔血液生理生化指标的比较研究[J].福建中医学院学报,2010,20(2):36-39.
[13]张玲,籁炳森,孙树秦.新西兰雄兔部分血液生化指标正常值测定[J].实验动物科学与管理,2001,18(4):41-43.
[14]俞春英,谢金东,李秀红.福建黄兔血液生理生化指标的测定[J].经济动物学报,2009,13(2):83-86.
[15]丁雷.新西兰兔血液学参数的研究[D].哈尔滨:东北林业大学,2010.
[16]朱洪云,旦巴次仁.引入西藏高原家兔的血清生化指标测定[J].中国实验动物学报,2010,18(1):78-80.
[17]岳秉飞,程水生,杨果杰等.不同周龄大耳白兔血液生理生化指标的测定[J].中国兽药杂志,2000,35(3): 17-21.
[18]潘永全,韩志刚,王胜,等.不同日龄新西兰兔血液学部分参数观察[J].医学动物防制志,2004,20(1):20-23.
[19] Jeklova E,L.Leva,P.Knootigova,et al.Age-related changes in selected haematology parameters in rabbits[J].Res Vet Sci,2009,86(3):525-528.
[20]程小冬,张伟,张德玉.日粮添加不同水平的铁对二月龄新西兰兔生长性能、屠宰性能及血液指标的影响[J].西南农业学报,2009,22(03):819-823.
[21]周卫民,徐剑钦,潘永明,等.不同年龄的WHBE兔血气电解质分析[J].实验动物与比较医学,2009(04):269-272.
[22] Sangeeta agnihotri, S. B. pachori, D. N. pandey. et al. Effects of feeding Pyrus malus (Apple) on serum lipid profile with special reference to high and low density lipoprotein cholesterol levels innormal albino rabbits[J].Indian Journal of Clinical Biochemistry 1990,5,91-94.
[23]陈会良,鲍广刚,蔡汉乔等.“兔健散”对兔增重和血液生理生化值的影响[J].中国兽医医药杂志,2004 (6):51-52.
[24]吴德峰,王丽辉,郑真珠等.中草药添加剂对生态兔生产性能和免疫功能的影响[J].中国养兔杂志,2006(2): 20-23.
[25]武静龙.复合制剂对獭兔生产性能和血清生理生化指标的影响[D].长沙:湖南农业大学,2006.
[26]黄媛媛,丁小玲,韦秀平,等.酵母铬对獭兔生长性能和血清生化指标的影响[J].中国养兔,2008, (9):6-10.
[27] JING Wen-qian, LI Fu-chang. Effects of Dietary Lysine on Growth Performance,Serum Concentrations of Insulin-Like Growth Factor-I(IGF-I)and IGF-I mRNA Expression in Growing Rabbits[J].Agricultural Sciences in China 2010,9(6):887-895
[28]温靖,顾为望,杨海英.SPF级新西兰兔血液生理生化指标的测定[J].动物医学进展,2005,26(1):81-83.
[29]瓦庆德,张天宏,刘毅,等.丹参注射液骨髓腔内注射对兔血液生化的影响[J].内蒙古中医药,2008,(10):36-37.
[30]褚芳,陈顺乐,刘志勇.NCW兔血液生理生化指标的测定[J].实验动物科学,2008,25(2):54-55.
[31] Mahmood AHMAD,Muhammad IQBAL,Ghulam MURTAZA.Comparison of bioavailability and pharmacokinetics of diclofenacsodium and diclofenac potassium in normal and dehydrated rabbits[J]. Acta Pharmaceutica Sinica 2009,44(1):80-84.
[32]王刚,张富,发刘科,等.离乳1周SPF级与普通级新西兰兔血液学参数比较[J].实验动物科学,2010,27(2):26-29.
[33]艾必燕,樵星芳,陈建康,等.抗兔球虫中药对球虫感染兔血液生化指标的影响[J].上海畜牧兽医通讯,2011,(1):2-3.
[34]李素敏,张宝庆,王志刚.等.不同年龄去势对獭兔生产性能的影响[J].中国养兔杂志,2000,(1):20-23.
[35]祝素珍,李福昌,李强.日粮能量水平对肉兔屠宰性能和肉品品质的影响[J].中国养兔杂志,2003,(1):20-22.
[36]孙全文.碘对塞北兔生产性能影响及其肌肉中蓄积规律研究[D].北京:中国农业科学院,2007.
[37]尹永志,郭春华,黄艳玲,等.蚕沙对新西兰兔生产性能、屠宰性能及脏体比值的影响[J].中国养兔杂志,2010,(20):23-25.
[38]陈岩锋,谢喜平,孙世坤,等.福建地方兔与新西兰白兔生长及屠宰性能比较[J].中国养兔杂志,2010,30(6):34-35.
[39] M.Abrila,M.M.CmaPob.Beef colour evolution as a function of ultimate pH[J].Meat Science . 2001 , 58:69-78.
[40]周光宏.畜产品工艺学[M].北京:中国农业出版社,2000:22-40.
[41] Hiroshi Iwase.Simultaneous sample preparation for high-performance liquid chromatographic determination of Vitamin A andβ-carotene in emulsified nutritional supplements after solid-phase extraction[J].Analytica Chimica Acta,2002,463:21-29.
[42] Karen L.Ericson,J.Dennis Mahuren,et al. Use of chlorite to improve HPLC detection of pyridoxal 5`-phosphate[J].Journal of Chromatography B , 2005 , 823 : 218-220.
[43] P.J.Toscasa.Partial least squares(PLS)regression for the analysis of instrument measurements and sensory meat quality data[J].Meat Science,1999,52:173-178.
[44] M.Koohmaraie,M.P.Kent,S.D.Shackelford,et al.Meat tenderness and muscle growth:is there any relationship[J].Meat Science,2002,62:345-352.
[45]韩玲.白耗牛产肉性能及肉质分析[J].中国食品学报.2002,2:22-26.
[46] R.E.Klont.Muscle fiber type and meat quality[J].Meat Science,1998,49:S219-S229.
[47] David Ross. Measuring the eating quality of meat[J]. food Marketing and Technology,2008, 2 : 30-33.
[48] Lykkesfeldt,J. Determination of ascorbic acid and dehydroascorbic acid in biological samples by high-performance liquid chromatography using subtraction methods:reliable reduction with tris [2-carboxyethyl] phosphine hydrochloride[J].Analytical Biochemistry,2000,282:89-93.
[49]李鹏.甘南牦牛肉用品质、血清生化指标及其相关性的研究[D].兰州:甘肃农业大学, 2009.
[50]吴信生,王金玉,林大光,等.四种肉兔及杂交兔屠宰性能和肉品质的研究[J].中国养兔杂志,2001(6):20-24.
[51] Gierus M,Rocha JBF.Forage subsitution in a grain-based diet affects pH and glycogen content of semimembranosus and semitendinosus rabbit muscles.Journal of Animal Science, 1997 ,75 (11) : 2920-2923.
[52] Rafay J,Mojto J,Palanska O.Characteristics of meat quality in broiler rabbit.Journal for Agriculture Sciences(slovak Republic),1999,45(5-6):388-396.
[53] Pla M,Guerrero L,Guardia D et al.Carcass characteristics and meat quality of rabbit lines selected for different objectives:I.Between lines comparison.Livestock Production Science , 1998 , 54 (2) : 115-123.
[54]熊国远,朱秀柏.美系獭兔的胴体性状和肉品质特性研究[J].中国畜牧兽医,2007,34(5):69-74.
[55]熊国远.致昏、禁食方式和贮藏温度对獭兔肉品质的影响研究[D].南京:南京农业大学,2006.
[56]王卫,苟兴华.不同冷却工艺对冷却兔肉肉质特性的影响[J].食品工业科技,2008 (6):69-74.
[57]李先保,汪辉师.法系獭兔产肉性能与肉质分析[J].食品科学2008,29(12):69-73.
[58]张振华,翟频,沈幼章,等.兔肉腥味来源的初步分析[J].食品工业科技,1997,(5):3-4.
[59]姜颖.兔肉腥味物质的提取与鉴定及其形成机理的初步探索,人胎肝磷酸化蛋白质表达谱的构建[D].南京农业大学, 2003.
[60] Andre E, Hou K W. The presence of a lipid oxidase in soybean,Glyeine Soya[J],Leib C R Acad Sei, (Paris)1932,194:645-647.
[61] Nugteren D H.A raehidonate lipoxygenase in blood Platelets[J].Biophys Aeta,1975,380:299- 307.
[62] Sehewe T.A liPoxygenase in rabbit retieuloeytes which attaeks phospholipids and intact mitoehondria[J].FEBS Lett,1975,60:149-152.
[63]章银良,闫克玉,马庆一.脂氧合酶活性研究及其对食品质量的影响[J].食品工业科技,2002,23(7):22-24.
[64] Eskin N A M.Biochemistry of lipoxygenase EC-1,13,11,12 in relation to food quality.Crit Rev food Sci Nur,1997,9:1-4.
[65]钟芳,王璋,许时婴.3种脂肪氧合酶酶活测定方法[J].无锡轻工大学学报,2001,20(l):77-81.
[66]许瑛瑛,许江,华欲飞.脂肪氧合酶提取工艺的研究[J].中国粮油学报,2002,17(4):42-43.
[67]蒋和体,今泉滕己,佐藤匡央.大豆脂肪氧化酶酶活性变化研究中国粮油学报,2006,21(3):133-135.
[68] Christoper JP, Pistorius EK, Axelrod B.Isolation of anisozyme of a third isozyme of soybean lipoxygenase.Biochem Biophy Acta,1972,284:54.
[69]田其英,尹贵中,华欲飞.大豆脂肪氧合酶同工酶活性的影响因素研究[J].食品工业科技,2008,29(l):156.159.
[70]孙敏杰,迟玉杰,于滨.大豆食用纤维脱腥条件对脂肪氧化酶活力的影响[J].中国粮油学报,2008,23(6):76-80.
[71]杨柳,李文滨,师臣,等.大豆脂肪氧化酶缺失体鉴定方法研究[J].黑龙江农业科学2009(4):12-14.
[72]刘长英.甘南藏羊肉用品质及血液生化指标的研究[D].兰州:甘肃农业大学,2007.
[73]张新亮.如皋火腿脂肪氧合酶及风味研究[D].南京:南京农业大学,2008.
[74]谢道生.黄芪药材豆腥味与品质关联性研究[D].太原:山西大学化学化工学院,2010.
[75]禹华娟,孙智达,谢笔钧.莲原花青素在油脂体系中的抗氧化作用[J].中国农业科学, 2010 ,43 (10) : 1-9.
[76]张雪丹.大豆脂肪氧化酶的鉴定、纯化及其漂白胡萝卜素的酶活特性研究[D].南京:南京农业大学,2008.
[77]丁海标,许若军,陈广安.中国地方鸡与肉鸡的肉质比较[J].畜牧与兽医,2000,32(4):16-18.
[78]金光耀.扎龙自然保护区丹顶鹤血液生化指标的建立及比较研究[D].东北林业大学, 2006.
[79]陈玉琴,俞诗源.红腹锦鸡、石鸡和雉鸡的部分血液生理生化指标[J].动物学报,2007,53 (4) : 674-681.
[80]欧阳五庆主编.动物生理学[M].北京:科学出版社,2006.
[81]钱云霞,陈惠群.饥饿对养殖鲈鱼血液生理生化指标的影响[J].中国水产科学, 2002 ,9 (2) : 133-137.
[82]张艳柏.饲养獭兔与肉兔的区别[J].农村养殖技术,2004,(9):13.
[83]康波,杨焕民,刘胜军,等.东北白鹅和籽鹅血液生化指标[J].中国兽医学报,2006,11(6):649-652
[84]王雪燕.蓝孔雀血液生理生化指标及蛋品质特性研究[D].兰州:甘肃农业大学,2009.
[85] Hahn J D,Baker K H.Ideal digestible lysine levels for early and late-finishing swine[J].J AnimSci,1994,72(suppl.2):68.
[86]陈琼,廖三赛.不同日龄雪峰乌骨鸡血液理化参数的比较[J].特产研究,2004,4:26-28.
[87]白继文.检验医学诊断技术[M].北京:人民卫生出版社,2001.237-238.
[88]李鹏,余群力,王存堂.对甘南牦牛血清生化指标的测定[J].山地农业生物学报,2007,26 (4) : 362-364.
[89]严晓娟,杨富民,郭建华.蓝孔雀屠宰性能和肉质特性的研究[J].甘肃农业大学学报,2008,44(4):46-49.
[90]贾海燕,甄莉,李士泽.日粮中添加中草药对白羽鹌鹑生长性能的影响[J].现代农业科技.2007,(21):169-170.
[91] Farmer L J. Poultry meat flavor.Richardson R I and Mead G C.Poultry Meat Science.CABI Publishiong: New York,US,1999:127-158.