仔兔胴体肉用品质的测定

TEST OF THE TABLE QUALITY FROM FRYER RABBITS

测定青紫蓝、新西兰白兔及其正、反交杂种2.5月龄和3月龄的胴体品质。分割部分占胴体的比例:前肢约15％,颈肋部25％、腰部25％、后腿35％、胴体肉骨比为4.02～4.20,前肢、颈肋部、腰部和后腿的肉骨比分别为4.17～4.59,2.60～3.18,5.27～5.99和4.48～4.93,表现出良好的肉用品质。

The meat qualities of fryer carcasses are tested in Chinchilla, New Zealand White and their hybrids of reciprocal cross at 2.5 or 3 months age. 72.8% carcasses are located in suitable range for fryer carcass weight. The ratios of cuts to carcass as follow: forelegs 15%, rack-ribcage 25%, loin 25% and hindlegs 5%. The meat to bone ratio of whole carcass is 4.02—4.20, same ratios in forelegs, rack-ribcage, loin and hindlegs are 4.17—4.59, 2.60—3.18, 5.27—5.99 and 4.48—4.93 in order, they show a good table quality.