摘要
本试验是用６只内蒙白兔生长兔３个肌肉部位作为试验材料对兔肉氨基酸含量及化学法营养评价进行了初步分析和研究。结果表明，１兔胴体３个不同部位肌肉氨基酸含量间，有丙、异亮、精和脯氨酸等４种氨基酸，呈现出差异显著（Ｐ＜０．０５）；Ⅱ兔肉，就氨基酸含量，尤其就必需氨基酸含量高低来讲，其营养价值比猪肉和羊肉部要好；Ⅲ３种肌肉第一限制性氨基酸均为缬氨酸，其蛋白分依次为肩胛肉８６分，后大腿肉８５分，背腰肉８３分。
This experiment studied and analysed the Amino acid content in threeparts of muscle from six lnner Morgolia white rabbits,and evaluate the nutritive valueon the basis of amino acid by chemical method.The result shows:a,The contents of ala-nine,isoleucine,arginine,proline are significantly different in different parts,b.Evaluat-ed on the content of essential amino acid,the meat of rabbit is letter than that of pig andsheep.c.The first qualification amino acid of the three parts muscles all are valine.Theprotein mark of scapuia meat is 86, that of back thigh and dorsi lumbus meat is 85 and 83.
关键词
兔
肌肉
氨基酸含量
营养
评价
内蒙古白兔
white rabbit
animo acid content of muscle
nutritive evaluation
