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| 兔肉品质的营养调控研究进展 | |
| 引用本文： | 钟良琴,刘作华,王永才.兔肉品质的营养调控研究进展[J].畜禽业,2010(2):17-19. |
| 作者姓名： | 钟良琴 刘作华 王永才 |
| 作者单位： | 1. 西南大学,重庆,北碚,400715;重庆畜牧科学院 2. 重庆畜牧科学院 3. 西南大学,重庆,北碚,400715 |
| 摘 要： | 肉的品质已经日益受到人们的关注。兔肉品质主要包括肉的色泽、嫩度、pH值、系水力、眼肌面积、脂肪含量等几个方面。改善肉品质量的途径主要有遗传育种,改善饲养环境和屠宰加工条件、营养调控干预体内代谢。近年来国内外研究者的大量试验结果表明,通过营养调控的方式改善兔肉品质,是一条切实可行的途径。文章就这些研究进展进行综述,以期对今后的研究有所帮助。 |
| 关 键 词： | 兔 肉品质 营养调控 |
Nutritional Manipulation of rabbit Meat Quality:A Review |
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| ZHONG Liang-qin,LIU Zuo-hua,WANG Yong-cai.Nutritional Manipulation of rabbit Meat Quality:A Review[J].Livestock and Poultry Industry,2010(2):17-19. | |
| Authors: | ZHONG Liang-qin LIU Zuo-hua WANG Yong-cai |
| Abstract: | The quality of meat becomes more and more important as consumer concerns.Rabbit quality mainly include meat color,tenderness,pH,water holding capacity,eye muscle area,fat content and other aspects.To improve the meat quality mainly through genetic breeding to improve the breeding environment and the slaughter and processing conditions,nutrition,metabolism regulation and intervention.In recent years,a large number of domestic and foreign researchers test results show that by way of regulation to improve the nutritional quality of rabbit meat is a practical way.In this arcticle,on the progress of these studies are reviewed and some advice for further research are given. |
| Keywords: | rabbit meat quality nutritional regulation |
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