中草药添加剂提高福建黄兔肉质品质的试验研究

Study on Effect of Chinese Herbal Medicine Additive on Meat Quality of Fujian Yellow Rabbit

选择福建玉华山生态养殖场断奶黄兔(60日龄),随机分为4组,分别在日粮中添加0.1%、0.5%和1%的中草药添加剂,经60d的饲喂试验后全部屠宰,分析测定各组兔肉中脂朌及蛋白含量。结果随添加剂量的增加,兔肉中脂朌含量呈下降趋势,而蛋白含量呈上升趋势。1%添加组极显著高于对照组。(P<0.01)。表明中草药饲料添加剂不但能够降低兔肉的脂肪,还能提高肌肉的蛋白质含量,从而为中草药添加剂开辟"绿色,无污染,天然的兔肉"提供了更为有力的证据。

The weaning yellow rabbits （60-day age） in Yuhuashan Ecological Farm of Fujian province were selected to be randomly divided into 4 groups. The Chinese herbal medicine additive of 0.1 %, 0.5 and 1% were added into the basal diet, and the rabbits were slaughtered after 60 days to measure the fat and protein content in meat. The results showed that with the increase of additive, the fat content in meat decreased, while the protein content went up. The group with 1% additive was significantly higher than the control group （P〈0.01）. The results showed that the Chinese herbal medicine additive can not only decrease the fat in meat, but increase the protein content, therefore providing powerful evidence for the fact that Chinese herbal medicine additive can produce ＂green, non-polluted and natural rabbit meat＂.