獭兔肉兔肉氨基酸脂肪酸组分比较分析

Meat Rabbit and White Rex Rabbit Amino Acid and Fatty Acid Composition Analysis

分析比较肉兔与白色獭兔肉氨基酸脂肪酸组分。氨基酸自动分析仪和气质联用仪测定,通过SPSS软件对测定结果进行统计分析。结果发现两种兔肉含有17种氨基酸和33种脂肪酸。肉兔的必需氨基酸、氨基酸总量以及饱和脂肪酸、多不饱和脂肪酸均高于白色獭兔,差异极显著(p<0.01);非必需氨基酸显著高于白色獭兔(p<0.05);单不饱和脂肪酸低于白色獭兔,差异极显著(p<0.01)。两种兔肉氨基酸的EAA/TAA分别为38.03%和37.31%,EAA/NEAA分别为65.56%和63.50%,脂肪酸的P/S值分别为0.812和0.655。两种兔肉均含有丰富的氨基酸与脂肪酸,肉兔的含量比例更为理想。

The amino acids and fatty acids of meat rabbit and white rex rabbit were analyze and compared with Automatic amino-acids analyzer and GC-MS. The resuks were analyzed and processed by SPSS. The results showed both two kinds of rabbit meat contained 17 amino acids and 33 fatty acids. Essential amino acids, amino acids and total saturated fatty acids and polyunsaturated fatty acids of the meat rabbit were higher than that of the white rex rabbit with extremely significant difference （p〈0.01）. Non-essential amino acids of the meat rabbit were significantly higher than that of the white rex rabbit （p〈0.05）, but its monounsaturated fatty acid was lower than that of the white rex rabbit with extremely significant difference （p〈0.01）. EAA/TAA of two kinds of rabbit meat amino acids were 38.03% and 37.31%, and EAA/NEAA were 65.56% and 63.50% respectively. Moreover, their P/S values of fatty acids were 0.812 and 0.655. Two kinds of rabbit meat all contain abundant amino acids and fatty acids and the content proportion of meat rabbit is more ideal.