| Rabbit meat has a high nutritional value,and it has significant “four high four low” characteristics,at the same time,it also contains rich minerals,vitamins,lecithin and polyunsaturated fatty acids.So it is the ideal meat nutrition supplement for people,and treated as healthy meat products for patients with high blood pressure,high cholesterol and heart cerebrovascular disease.Thus rabbit meat has being called “health care meat”,“vegetable meat”,“beauty of meat” and more.With the improvement of people's living standards and health awareness,rabbit meat has been favored by consumers,rabbit meat consumption continues to be appreciated by people and rabbit meat production in the world and our country increased year by year.Improving basic researchand development of rabbit meat products have great significance for a country's rabbitry industrialization development.China is a big consumer of rabbit meat,but also the world rabbit meat producing countries,but the commercial rabbit varieties is small,and the use of local rabbit varieties is low,so to strengthen the study of the local varieties of rabbit has an important significance inhelping develop local varieties advantage,developing local varieties of rabbit commercial products,riching rabbit meat products catalogue,and strengthening the rabbit meat product marketconsumption.On the situation of the local rabbit varieties was using low,this paper took Sichuan white rabbit as experimental object,and studied the nutritional quality,eating quality changes in different parts of male and female rabbit(the hind leg muscle,longissimus muscle and abdominal muscle)at different ages(30d,60 d and 90d),and the functional properties of hind leg muscle proteins in the growth process has been researched.Through these studies,it has established the basic quality database for the Sichuan white rabbit.By discovering the changes of nutrition characteristics and protein processing performance of Sichuan white rabbit in the growth process,can promote to the business development and utilization of Sichuan white rabbit,at the same time take advantage of Sichuan white rabbit germplasm to produce rabbit meat production of high quality,and found the development potential for producing distinctive flavor of Sichuan white rabbit meat products.The main research conclusions are as follows:(1)Researches show that water content in Sichuan white rabbit is significantly influenced by age and location,and the moisture content decreased gradually with the increase of age,and the hind leg muscle moisture content is the highest,the abdominal muscle is the second,the longissimus muscle is the lowest;protein content,fat content and cholesterol content with the increase of age are the upward trend,and there is significant difference between different ages;the longissimus muscle protein content is the highest,the hind leg muscle is the second,abdomen muscle is the lowest,longissimus muscle protein content is significantly difference between the abdominal muscle;abdomen muscle's fat and cholesterol content is the highest,the hind leg muscle is the second,the longissimus muscle is the lowest,abdominal muscle content is significantly difference between the hind legs and longissimus muscle.In general,Sichuan white rabbit and the present study reported Hyla rabbit are no larger species differences between basic nutrients.(2)The mineral elements content of K,Ca,Mg,Mn and Zn in Sichuan white rabbit increased gradually with the increase of age,Na decreased gradually with the increase of age,P decreased first and then remained stable,Cu and Fe decreased first and then increased.The hind leg muscle content of K and P elements is the highest,longissimus muscle is the second,abdominal muscle is the lowest,longissimus muscle and the hind leg muscle content of K and P are significantly higher than that of abdominal muscle;the Mg element of longissimus muscle is the highest,the second is leg muscle,abdominal muscle is the lowest,longissimus muscle and leg muscle content are significantly higher than that of abdominal muscle;Cu content of longissimus muscle is the highest,hind leg muscle and abdominal muscle are the second,content of longissimus muscle is significantly higher than that of hind leg muscle and abdominal muscle;Na,Fe element content in abdominal muscle is the highest,leg muscle is the second,longissimus muscle is the lowest,Fe element content in abdominal muscle is significantly higher than that of hind leg muscle and longissimus muscle,and the Na elements has significant differences between different parts;Zn elements of the abdominal muscle is the highest,the content of longissimus muscle is the second,leg muscle is the lowest,there is a significant difference between the different parts;Ca and Mn contents in different department are no significant difference.(3)17 kinds of amino acids have been detected in Sichuan white rabbit's hind leg muscle,longissimus muscle and abdominal muscle,which are aspartic acid,threonine,serine,glutamic acid,proline,glycine,alanine,cysteine,valine,methionine,isoleucine,leucine,tyrosine,phenylalanine,lysine,histidine,arginine,and it contains 7 kinds of essential amino acids and 2kinds of half essential amino acid.With the increasing of age,the total amino acid increased.In the three parts,the total content of amino acids in longissimus dorsi muscle is the highest,and the total content of amino acids in hind leg muscle is slightly higher than that of abdominal muscle.The ratio of EAA/TAA and EAA/NEAA of hind leg muscle and longissimus dorsi reaches the standard of high quality protein recommended by FAO/WHO,which belongs to high quality protein and has high nutritional value.Sichuan white rabbit's first limiting amino acid is sulfur-containing amino acids methionine and cystine,and the second limited amino acid is valine.(4)Sichuan white rabbit meat's pH value increased with the increase of day age,and changes in the range of 5.76~6.01,it belongs to the scope of normal meat;Sichuan white rabbit's color is significantly affected by age and position,L* value increased with the rise of age,abdominal muscle L* value is significantly higher than that of longissimus muscle and leg muscle,leg muscle L* value is greater than the longissimus muscle,but the difference is not significant;the a* value,b* value,C value with the increase of age decreased,and abdominal muscle a*,b* value,C value is the highest,and is significantly higher than that of leg muscle and longissimus muscle,longissimus muscle is slightly higher than the hind leg muscle without significant difference.Sichuan white rabbit meat's water loss rate and cooking loss rate with the increase of age decreased,water-holding capacity(WHC)and cooked meat rate rise,abdominal muscle water loss rate is significantly lower than that of leg muscle and longissimus muscle,there is no significant difference between the hind leg muscle and longissimus muscle,on the contrary,abdominal muscle WHC is the highest,leg muscle and longissimus muscle WHC have no significant difference;longissimus muscle cooking loss rate is the maximum and rate of cooked meat is minimum,leg muscle is the second,abdomen muscle is the minimum;shear stress tends to increase with the increase of age,longissimus muscle shear force is the highest,muscle of hind legs is the second,abdominal muscle is the minimum.The shear force of the Sichuan white rabbit is less than yak meat,beef,mutton,so Sichuan white rabbit has tenderness advantage.(5)Sichuan white rabbit meat can averagely detected 63 kinds of volatile flavor substances,and with the increase of the age,the Sichuan white rabbit's hind leg muscle averagely can detect volatile flavor substances are increasing,the abdominal muscles and longissimus muscle overall showed a trend of decrease.In the three test sites,the average number of volatile flavor substances is the highest in the hind legs,the second in the abdominal muscles,and the lowest in the longissimus muscle.The average number of volatile flavor substances in female rabbits is more than the male rabbit.Six kinds of volatile flavor compounds mainly detected in Sichuan white rabbit meat,and the relative content from high to low are aldehydes,alcohols,alkanes,ketones,acids,esters,at the same time,there also have detected some benzene and its compounds,2-pentyl-furan and butyric anhydride and other substances.The main flavor of aldehydes is hexanal,nonanal,pentanal,heptanal,2-heptenal,octanal,2-octenal,decanal,fourteen aldehydes,fifteen aldehydes,eighteen aldehydes and more,and the content of hexanal is the highest,nonaldehyde is the second.The main flavor components of alcohols is 1-octen-3-ol,1-dodecanol and n-tridecan-1-ol,which 1-octen-3-ol is the highest.The main flavor components of acid are lauric acid and palmitic acid,which lauric acid is the highest.The main volatile flavor ketones is 2,3-Octanedione.Esters and alkanes because of the higher threshold,they can directly contribute little for meat flavor,but contribute to the overall improvement of meat flavor.(6)Sarcoplasmic and myofibrillar protein's solubility,the total sulphur(t-sh)content and active sulphur(a-sh)content,emulsifying stability,foaming properties increased with the increase of age,and sarcoplasmic protein's solubility,t-sh and a-sh,emulsifying stability are greater than the myofibrillar protein,myofibrillar protein's foaming properties is greater than sarcoplasmic protein;sarcoplasmic proten's foaming stability,emulsification,turbidity,surface hydrophobicity decreased with the the increase of age;myofibrillar protein's foaming stability,emulsification increased with the increase of age,and turbidity,surface hydrophobicity decreased with the the increase of age;myofibrillar protein's foaming stability,surface hydrophobicity are greater than sarcoplasmic protein;sarcoplasmic protein's emulsification,turbidity were greater than myofibrillar protein.Myofibrillar protein gel hardness decreased with the increase of age,the water holding capacity increased,the difference of water holding capacity in different ages is not changed significantly.(7)Through the analysis of SDS-PAGE,found that age has no effect to the composition of the sarcoplasmic protein,but the components has a greater impact,the molecular weight of the sarcoplasmic protein components of 35KDa~45KDa with the age change which is obvious change deep in the color of the band;the age has little effect to the composition of the myofibrillar protein,and the bands between the molecular weight of myofibrillar protein group 35KDa~45KDa appeare to reduce and deepen the color phenomenon,it shows that with theH increase of the age,myofibrillar protein has aggregation or cross-linking phenomenon.At the same time,with the increase of age,myosin heavy chain and actin's band color deepened and widen,it shows that with the increase of age,some components content of myofibrillar protein has the increasing phenomenon.Considering the effect of age on the functional properties of Sichuan white rabbit's leg muscle sarcoplasmic and myofibrillar protein,we can think the processing using performance of Sichuan white rabbit at the age of 90 is better,and it can be used as the basis for the slaughter of Sichuan white rabbit. |
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