CN113545424A - Production method of functional rabbit meat product - Google Patents

Production method of functional rabbit meat product Download PDF

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Publication number
CN113545424A
CN113545424A CN202110864814.XA CN202110864814A CN113545424A CN 113545424 A CN113545424 A CN 113545424A CN 202110864814 A CN202110864814 A CN 202110864814A CN 113545424 A CN113545424 A CN 113545424A
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vitamin
feed
selenium
rabbit
rabbit meat
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刘公言
高淑霞
白莉雅
孙海涛
刘策
杨丽萍
姜文学
王文志
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Institute Animal Science and Veterinary Medicine of Shandong AAS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/50—Feeding-stuffs specially adapted for particular animals for rodents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/105—Aliphatic or alicyclic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/26—Compounds containing phosphorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/30—Oligoelements
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention relates to the technical field of livestock breeding, in particular to a production method of a functional rabbit meat product. The production method of the functional rabbit meat product comprises the feeding step of selecting local rabbit species as feeding animals, adding organic selenium, vitamin E and unsaturated fatty acid into feed, and feeding for not less than 70 days. The production method of the functional rabbit meat product takes the yeast selenium as a main feed additive raw material, is compounded with the vitamin E and the conjugated linoleic acid, performs comprehensive forward and reverse nutrition regulation according to the growth rule of black rabbits in the southwest Fujian, improves the contents of alpha-tocopherol, selenium and unsaturated fatty acid in the rabbit meat, reduces the content of cholesterol, is nonreactive and green and environment-friendly, meets the requirements of people with cardiovascular diseases such as obesity, hypertension, heart disease and the like on high-quality protein, and simultaneously provides reference for timely slaughtering, reasonable slaughtering and processing and utilization of local variety resources of black rabbits in the southwest Fujian.

Description

Production method of functional rabbit meat product
Technical Field
The invention relates to the technical field of livestock breeding, in particular to a production method of a functional rabbit meat product.
Background
Functional food is food which is beneficial to one or more functions of human body, has sufficient nutritional effect, and can improve health condition or reduce diseases. The basic features include: one is from natural ingredients; secondly, the food can be eaten as food in daily diet; thirdly, the product can be digested and absorbed by human body and has the functions of enhancing certain functions of human body, improving physical and psychological conditions, delaying senility, even preventing and treating certain diseases, etc. The rabbit meat has the characteristics of high digestibility, high protein, high lysine, low fat, low energy, low cholesterol and the like, is an ideal nutritional meat product for patients with hypertension and cardiovascular diseases, and is considered as an ideal functional food.
With the continuous improvement of the living standard of people, the number of patients with cardiovascular diseases such as obesity, hypertension, heart disease and the like is increased, people have improved requirements on the color, flavor and nutritional value of rabbit meat, and the rabbit meat is required to have no antibiotic residue and have a health-care function. The flavor of rabbit meat is closely related to the rabbit variety, the feeding mode, the feeding period and the feed components. At present, meat rabbits bred by people are mainly meat rabbits matched systems of Ira, are bred intensively, are slaughtered in about 75 days, and have the characteristics of fast growth and poor flavor. Aiming at the demand of modern people on rabbit meat, people can improve the flavor of the rabbit meat by using local varieties of rabbits, such as black rabbits in the southwest of Min, Laiwu black rabbits and the like to perform grazing breeding. The local variety of the domestic rabbit is generally used, the breeding period is 120 days or even longer, the growth speed is slow, the slaughtering time is late, and the slaughtering age is too old, so that the production cost is increased.
The quality of the rabbit meat such as the flavor of the rabbit meat is related to the feed, the prior feed is added with nutritional additives to feed local rabbit species, and the aim is to improve the flavor of the rabbit meat, such as adding inorganic selenium such as sodium selenite and the like; the final quality and slaughter performance of rabbit meat is also affected by the rationality and sufficient absorbability of the added nutritional ingredients. The quality of the rabbit meat of the current local rabbit variety is generally not high, and the growth cycle, slaughter performance and rabbit meat quality are difficult to balance and effectively improve integrally.
Disclosure of Invention
The invention provides a production method of a functional rabbit meat product, which takes yeast selenium as a main feed additive raw material, is compounded with vitamin E and conjugated linoleic acid, carries out comprehensive forward and reverse nutrition regulation according to the growth rule of black rabbits in the southwest of Min, improves the selenium content in rabbit meat, is nonreactive and green and environment-friendly, meets the requirements of people with cardiovascular diseases such as obesity, hypertension, heart disease and the like on high-quality protein, simultaneously provides reference for timely slaughtering, reasonable slaughtering and processing and utilization of local variety resources of black rabbits in the southwest of Min, and solves the problems in the prior art.
The technical scheme adopted by the invention is as follows:
a production method of a functional rabbit meat product is characterized by comprising a feeding step of selecting local rabbit varieties as feeding animals, adding organic selenium, vitamin E and unsaturated fatty acid into feed, and keeping the feeding period for not less than 70 days.
Further, the method also comprises the step of welfare slaughter in 130 days of age 110-.
Further, the organic selenium is added in the form of yeast selenium; the addition form of the unsaturated fatty acid is to add linoleic acid, and the addition form of the vitamin E is to add DL-alpha-tocopherol acetate.
Further, the linoleic acid is conjugated linoleic acid.
Further, the addition amounts of the organic selenium, the vitamin E and the unsaturated fatty acid are as follows: the addition amount of the organic selenium is 0.12mg/kg of feed to 0.18mg/kg of feed (the addition form is selenium yeast, calculated by selenium element); vitamin E is 90mg/kg diet-120 mg/kg diet (added in the form of DL-alpha-tocopheryl acetate, measured as alpha-tocopherol); the addition amount of the conjugated linoleic acid accounts for 0.5-1 percent of the weight of the feed (calculated by the conjugated linoleic acid).
Further, the addition amounts of the organic selenium, the vitamin E and the unsaturated fatty acid are as follows: the addition amount of selenium is 0.15mg/kg of feed (the addition form is selenium yeast, calculated by selenium element); the addition amount of vitamin E is 100mg/kg of diet (the addition form is DL-alpha-tocopherol acetate, calculated by alpha-tocopherol); the addition amount of the unsaturated fatty acid is 0.5 percent of the weight of the feed (calculated by the conjugated linoleic acid).
Further, the feed comprises the following raw materials in parts by weight: 5-10 parts of corn, 5-10 parts of soybean meal, 3-6 parts of wheat middling, 5-10 parts of barley, 10-20 parts of bran, 10-20 parts of corn germ meal, 15-25 parts of peanut seedlings, 6-10 parts of sunflower meal, 3-6 parts of rice hull powder, 2-4 parts of peanut hull powder, 3-6 parts of beanstalk powder and 3-5 parts of premix;
the premix provides the following nutrients for each kilogram of feed: 10000IU of vitamin A; vitamin D32000 IU; 50mg of vitamin E; vitamin K32.5 mg; thiamine 5 mg; 10mg of riboflavin; 20mg of pantothenic acid; 50mg of nicotinic acid; 400mg of choline; fe 70 mg; 30mg of Zn; 20mg of Cu; mn is 30 mg; se is 0.05 mg; 15g of calcium hydrophosphate; 5g of table salt; 1.5g of lysine; 1.5g of methionine; the balance is the miscellaneous meal carrier.
Further, the local variety of the rabbit is black rabbit in the southwest of Fujian.
Further, the feeding age of the local rabbit variety is 35 days.
The invention has the beneficial effects that:
the production method of the invention adopts the local rabbit variety of black rabbits in the south of the West of Min as a feeding object, and can fully utilize the advantages of good reproductive performance, strong disease resistance, delicious meat quality and the like of the local variety. Vitamin E and selenium are important antioxidant substances of animal bodies, and the vitamin E and the selenium cooperate with each other to resist the damage of oxides to the bodies. Sodium selenite and other traditional inorganic selenium sources have the defects of low absorptivity, high toxicity and the like and cause pollution to the environment; however, the yeast selenium belongs to a high-quality organic selenium source, has high absorption rate, and can be stored in animals after meeting the physiological requirements of the animals on selenium. Conjugated linoleic acid is one of essential fatty acids essential to human body, can not be synthesized by itself, and has remarkable pharmacological action and nutritive value. A large number of documents prove that the conjugated linoleic acid has the physiological functions of resisting tumor, oxidation, mutation and bacteria, reducing the cholesterol of a human body, resisting atherosclerosis, improving the immunity, improving the bone density, preventing and treating diabetes, promoting growth and the like. In recent years, some clinical research reports prove that conjugated linoleic acid can increase physical consumption after entering the body, and therefore can effectively reduce fat deposition in the body in the aspect of weight control. The production method provided by the invention adopts the synergistic cooperation of the three, and researches and experiments prove that the growth requirement of black rabbits in the south of the West of Min can be met, the influences of growth performance, slaughter performance, muscle quality and oxidation resistance are improved, and theoretical reference is provided for developing functional rabbit meat products. The black rabbit in the south of the West Fujian produced by the production method has the advantages of proper growth cycle, simple operation, obvious promotion of the rabbit meat quality and the rabbit meat flavor of the black rabbit in the south of the West Fujian, nutrition and health care, obvious advantage of the rabbit meat quality compared with other local rabbit varieties, and capability of meeting the requirements of modern society on functional rabbit meat food.
Detailed Description
In order to clearly illustrate the technical features of the present invention, the present invention is explained in detail by the following embodiments.
The formula and nutritional level of the basic diet for feeding of the invention are shown in table 1:
table 1 diet composition and nutritional levels (air dry basis,%)
Figure BDA0003186909790000041
1)The premix is provided for each kilogram of feed: 10000IU of vitamin A; vitamin D32000 IU; 50mg of vitamin E; vitamin K32.5 mg; thiamine 5 mg; 10mg of riboflavin; 20mg of pantothenic acid; 50mg of nicotinic acid; fe 70 mg; 30mg of Zn; 20mg of Cu; mn is 30 mg; se is 0.05 mg; 400mg of choline; 15g of calcium hydrophosphate; 5g of table salt; 1.5g of lysine; 1.5g of methionine; the balance is the miscellaneous meal carrier.
2)The nutritional levels are measured values except for the digestive energy.
Example 1 southern Fujian Black rabbits were fed using the protocol of the invention
A production method of a functional rabbit meat product comprises the following production steps:
(1) selecting 50 male and female black rabbits of 35 days old in the southwest of weaning minn as breeding animals; pre-feeding for 7 days, fattening and feeding until marketing;
(2) when the feed is normally fed, the dosage of the selenium, the DL-alpha-tocopheryl acetate and the conjugated linoleic acid in the yeast is converted and calculated according to the dosage of the organic selenium, the vitamin E and the conjugated linoleic acid; adding a proper amount of yeast selenium, DL-alpha-tocopheryl acetate and conjugated linoleic acid into the feed, uniformly mixing, and feeding and breeding the black rabbits in the southwest of the Min; the breeding period is 75 days;
wherein the addition amount of selenium is 0.15mg/kg of feed (the addition form is selenium yeast, calculated by selenium element); vitamin E was 100mg/kg diet (added as DL-alpha-tocopheryl acetate, measured as alpha-tocopherol); the conjugated linoleic acid accounts for 0.5 percent of the weight of the feed (calculated by the conjugated linoleic acid).
(3) And (4) performing welfare slaughter on the rabbit meat aged about 117 days to obtain the functional rabbit meat.
Example 2 feeding commercial meat Ela rabbits using the protocol of the invention
A production method of a functional rabbit meat product, which is the same as the production steps of example 1: except that the feeding object adopts commercial Ila meat rabbit.
The method comprises the following specific steps:
(1) selecting 35-day-old weaned commercial Yila meat rabbits as breeding animals; the quantity is 100, 50 male and female animals are respectively fed for 7 days, and the animals are fattened and fed to the market;
(2) adding yeast selenium, vitamin E and conjugated linoleic acid into the feed while feeding the feed normally, mixing uniformly, and feeding and breeding the black rabbits in the southwest of the Fujian; the breeding period is 75 days;
wherein the addition amount of selenium is 0.15mg/kg of feed (the addition form is selenium yeast, calculated by selenium element); vitamin E was 100mg/kg diet (added as DL-alpha-tocopheryl acetate, measured as alpha-tocopherol); the conjugated linoleic acid accounts for 0.5 percent of the weight of the feed (calculated by the conjugated linoleic acid).
(3) And (4) performing welfare slaughter on the rabbit meat aged about 117 days to obtain the functional rabbit meat.
Example 3 Min southwest Black Rabbit is fed with basal diet formula
A production method of rabbit meat products comprises the following production steps:
(1) selecting a 35-day-old Minnan southwest black rabbit as a feeding animal;
(2) feeding the black rabbits in the southwest of Fujian normally; the feeding period is not less than 70 days;
(3) and (4) performing welfare slaughter at the age of 110-.
Example 4 feeding Min southwest Black Rabbit with addition of vitamin E only
A method of producing a functional rabbit meat product, the same as in example 1, except that in step (2) only feed is supplemented with vitamin E at 100mg/kg diet (in the form of DL- α -tocopheryl acetate, calculated as α -tocopherol).
Example 5Min southwest Black Rabbit with addition of Yeast selenium
A production method of a functional rabbit meat product, which is the same as the production method of the example 1, except that the step (2) only adds feed with selenium content of 0.15mg/kg (the addition form is selenium yeast, calculated by selenium element) into the feed.
Example 6 Min southwest Black Rabbit with conjugated linoleic acid
A method for producing a functional rabbit meat product, which is the same as the method in example 1, except that in the step (2), only conjugated linoleic acid (calculated as conjugated linoleic acid) is added to the feed in an amount of 0.5% by weight of the feed.
Example 7 feeding southern Fujian Black rabbits with addition of vitamin E and conjugated linoleic acid
A method of producing a functional rabbit meat product, the same as in example 1, except that in step (2) 100mg/kg vitamin E diet (in the form of DL- α -tocopheryl acetate, calculated as α -tocopherol) + 0.5% conjugated linoleic acid (calculated as conjugated linoleic acid) is added to the feed.
Example 8 Min southwest Black Rabbit with addition of Yeast selenium and conjugated linoleic acid
A method for producing a functional rabbit meat product, which is the same as the method in example 1, except that in the step (2), 0.15mg/kg of diet (in the form of selenium yeast, calculated as selenium element) + 0.5% of conjugated linoleic acid (calculated as conjugated linoleic acid) is added to the feed.
Example 9 Min southwest Black Rabbit with vitamin E and Yeast selenium
A method for producing a functional rabbit meat product, which is the same as the method of example 1, except that in the step (2), the addition of conjugated linoleic acid to the feed is eliminated, and only 100mg/kg of vitamin E diet (in the form of DL- α -tocopheryl acetate, calculated as α -tocopherol) is added, and 0.15mg/kg of selenium content (in the form of selenium yeast, calculated as elemental selenium) is added to the feed.
Meat rabbit slaughter performance and muscle quality analysis of the above different examples
Index and method of measurement
Measuring method of slaughtering performance index
The night before the end of the test was fasted, 10 min southwest black rabbits (5 male and female) similar to the average body weight of the group were selected for each example on the end of the test, and the live body weights before the slaughter were weighed and recorded. After the jugular vein was sacrificed, the skin was peeled off immediately, the forelimb was removed at the wrist joint and the hindlimb was removed at the tarsal joint, and the commercial carcass weight was obtained after removing the intestinal tract and contents and the genitourinary organs (head, trachea, esophagus, thoracic organs, liver and kidney and perirenal fat were retained) and weighing; commercial carcass weights were decapitated at first cervical vertebra while trachea and oesophagus were removed, and liver, kidney and perirenal fat were retained and weighed, i.e. semi-smoothie carcass weights. And weighing the semi-eviscerated carcass weight after removing heart, kidney and perirenal fat to obtain the total eviscerated carcass weight, dividing the total eviscerated carcass weight by the weight of the living body before slaughtering, and calculating the commercial slaughter rate, the semi-eviscerated slaughter rate and the total eviscerated slaughter rate.
Method for measuring fat deposition index
During slaughter, shoulder fat, perigastric fat and perirenal fat are carefully stripped off, weighed and the ratio of the fat to the live weight before slaughter calculated as the relative weight in g/kg.
Measuring method for physical character index of muscle
The longissimus dorsi muscle of each test rabbit is collected and used for measuring the physical property indexes of the muscle, and the measuring indexes and the method are as follows:
pH: collecting a longissimus dorsalis sample, placing the sample in a refrigerator at 0-4 ℃ for 24h, measuring the pH value of the 5 th rib of the longissimus dorsalis by using a Mettler MP120 type pH value meter, calibrating the pH meter by using a pH 6.86 standard phosphate buffer solution before measurement, and inserting a probe into the muscle for reading by 3 mm.
Meat color: the 3 fresh sections were cut at the longissimus dorsum and the brightness (L) was recorded separately using the CIE-Lab output mode using a NR20XE color colorimeter (3NH Technology Co., Ltd.) with the longest dorsal muscle*) Red (a)*) Yellowness (b)*) And taking the average value as the final result.
Shear force: collecting a longissimus dorsum and lumbus sample, placing the sample in a refrigerator at 0-4 ℃, taking out after 48h of storage and curing, inserting a thermometer into the center of muscle, heating the sample in a constant-temperature water bath kettle at 80 ℃, stopping heating when the temperature of the center of the muscle reaches 60 ℃, taking out a meat sample, trimming the meat sample into a cylindrical muscle block with the diameter of 1.12cm along the direction of muscle fiber, and measuring the shearing force (kgf) by using a C-LM type muscle tenderometer.
Drip loss: taking the longissimus dorsi sample, cutting into 5cm × 3cm × 1cm meat sample along the muscle fiber direction, weighing, and recording as m1Hooking one end of the meat sample with iron wire, hanging in the air and hanging in the plastic cup, sealing the mouth of the paper cup with preservative film (the meat sample can not contact with the wall of the plastic cup), placing in a refrigerator at 4 deg.C, 24 hr laterThe meat sample is taken out and weighed, and is recorded as m2The drip loss was calculated according to the following formula:
drip loss (%) < 100 × (m)1—m2)/m1。
Water loss rate: taking the longissimus dorsi sample, cutting into meat sample with thickness of about 1cm, weighing with analytical balance, and recording as m3The meat sample was sandwiched by filter paper, pressed to 35kg with a plurality of layers of filter paper on and under each pad, and immediately weighed after 5min, and the weight was recorded as m2The water loss rate was calculated according to the following formula:
water loss rate (%) < 100 × (m)3—m4)/m3。
Cooked meat rate: taking about 30g of the longest muscle of back and waist, weighing by an analytical balance, and recording as m5Boiling in water bath at 90 deg.C for 45min, cooling to room temperature, weighing, and recording as m6The cooked meat rate was calculated according to the following formula:
cooked meat ratio (%) < 100 × (m)5—m6)/m5。
Method for measuring muscle nutritive value index
The content of alpha-tocopherol in the longissimus muscle of back and waist is measured on a liquid chromatograph (Agilent, model: 1260) by adopting GB/T9695.30-2008 national standard; the content of trace element selenium in muscle is measured on an inductively coupled plasma mass spectrometer (Thermo, model: iCAPQ) by adopting GB 5009.268-2016 national standard; measuring the content of Conjugated Linoleic Acid (CLA) in the muscle by adopting QB/T5403-2019 national standard on a gas chromatograph (Agilent, model: 7890A); dry matter (Dry matter, DM), Crude Ash (Ash), Crude Protein (CP), Crude fat (Ether extract, EE) and Cholesterol (Cholesterol, CHO) in longissimus dorsi were determined using the corresponding national standards GB 5009.3-2016, GB/T9695.18-2008, GB 5009.3-2016, GB 5009.5-2016, GB/T14772-.
Method for measuring oxidation resistance index of muscle
The contents of Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), Malondialdehyde (MDA) and total antioxidant capacity (T-AOC) are respectively measured by using a kit of Nanjing institute of bioengineering (the product numbers are respectively A005, A001-1, A003-1 and A015-3-1).
1.1 slaughter Performance analysis of the examples
As can be seen from table 1, the commercial dressing percentage, half-bore dressing percentage and full-bore dressing percentage using the example using the southern west min black rabbit (example 1, example 3, example 4, example 5, example 6, example 7, example 8, example 9) were all significantly higher than those using the commercial lira rabbit example 2(P <0.05) without significant difference in the pre-slaughter live body weight, wherein the commercial dressing percentage, half-bore dressing percentage and full-bore dressing percentage of example 1 were improved by 5.83%, 8.17% and 11.43%, respectively, compared to example 2. Therefore, the slaughtering performance of the southern Fujian black rabbits is superior to that of the commercial Yila meat rabbits.
Table 1 comparative slaughter performance analysis of the examples (n ═ 10)
Figure BDA0003186909790000091
Figure BDA0003186909790000101
Note: the same column of shoulder marks with no letters or the same letters indicate no significant difference (P >0.05) and the different letters indicate significant difference (P < 0.05). The following table is the same.
1.2 fatty deposition analysis of examples
As can be seen from table 2, the relative weights of shoulder fat, perigastric fat and perirenal fat of examples 1, 2, 6, 7, 8 were all significantly lower than those of examples 3, 4, 5, 9(P < 0.05). Therefore, the black rabbits in the south of the west Fujian have stronger fat deposition capacity than commercial meat rabbits, the conjugated linoleic acid is added into the feed to reduce the fat deposition of the black rabbits in the south of the Min, the proper fat in the muscles can increase the mouth feel of the rabbit meat, and the excessive fat is not beneficial to the human health.
TABLE 2 comparative analysis of fat deposition for each example (n ═ 10)
Figure BDA0003186909790000102
1.3 analysis of muscle physical Properties of examples
As can be seen from table 3, the flesh color L of example 1, example 4, example 5, example 7, example 8 and example 9 is significantly lower than that of example 2, example 3 and example 6(P < 0.05); example 1, example 4, example 9 flesh color a values were significantly higher than example 5, example 7 and example 8(P <0.05), very significantly higher than example 2 and example 6(P < 0.01); example 1, example 4, example 9 have a significantly higher flesh b value than example 3, example 5, example 7 and example 8(P <0.05), and a significantly higher flesh b value than example 2 and example 6. The muscle shear, drip loss, water loss rate and cooked meat rate of each example were not significantly different (P > 0.05). Therefore, the meat color of the black rabbits in the south of the West of the local Min is more ruddy than that of the meat rabbits in the Yila commodity, the addition of the conjugated linoleic acid in the feed is not favorable for the ruddy meat color, but the simultaneous compound addition of the vitamin E or (and) the selenium yeast in the feed can improve the muscle color of the rabbits, and the simultaneous addition effect of the vitamin E and the selenium yeast is better.
TABLE 3 comparative analysis of muscle physical Properties of examples (n 10)
Figure BDA0003186909790000111
Figure BDA0003186909790000121
1.4 analysis of muscle nutritional value of examples
As can be seen from table 4, the content of α -tocopherol in the muscle of example 1 is significantly higher than that of examples 4, 7 and 9(P <0.05), and when examples 7 and 9 are matched with other nutritional ingredients on the basis of example 4, the increase of α -tocopherol content is limited, but the addition of organic selenium is continued to be matched with example 1, so that a significant improvement is achieved compared with examples 4, 7 and 9, which shows that the feeding additive ingredients of example 1 of the present invention have synergistic effect, and an unexpected effect is achieved on the increase of α -tocopherol content in the muscle of meat rabbits.
The α -tocopherol content in muscle of example 1 was very significantly higher than that of example 2, example 3, example 5, example 6 and example 8(P < 0.01); the selenium content in the muscles of the examples 1, 8 and 9 is significantly higher than that in the muscles of the examples 3, 6 and 7(P <0.05), and the selenium content in the muscles of the example 1 is significantly improved compared with the selenium content in the muscles of the examples 8 and 9.
The conjugated linoleic acid content in the muscles of example 1, example 6 and example 7 was significantly higher than that of example 2 and example 8(P <0.05), and was significantly higher than that of example 3, example 4, example 5 and example 9(P < 0.01); example 1 the conjugated linoleic acid content in the muscle was significantly increased compared to examples 6 and 7.
Example 1 the amount of cholesterol in muscle was significantly lower than in examples 3, 4, 5 and 9(P < 0.05); example 1 the content of crude protein in muscle was significantly higher than in example 2(P < 0.05); the differences in crude fat, dry matter and crude ash content in muscle were not significant for each example (P > 0.05). Therefore, compared with the single addition of the components and the combination of every two of the components, the feed simultaneously added with the vitamin E, the selenium yeast and the conjugated linoleic acid can obviously improve the nutritional value of the muscle, reduce the cholesterol content and have the health-care function.
TABLE 4 comparative analysis of muscle nutritional value for each example (n ═ 10)
Figure BDA0003186909790000122
Figure BDA0003186909790000131
1.5 analysis of antioxidant Properties of muscles of examples
As can be seen from table 5, the total antioxidant capacity (T-AOC) of the muscles of examples 1, 2 and 9 is significantly higher than that of examples 4 and 5(P <0.05), and is very significantly higher than that of examples 3 and 6(P < 0.01); muscle glutathione peroxidase (GSH-Px) activities of example 1, example 2, and example 9 were significantly higher than those of example 7 and example 8(P <0.05), and very significantly higher than that of example 6(P < 0.01); the muscle superoxide dismutase (SOD) activity of example 1, example 2 and example 9 was significantly higher than that of example 3, example 7 and example 8(P <0.05), and was very significantly higher than that of example 6(P < 0.01); the muscle Malondialdehyde (MDA) content of example 1, example 2 and example 9 is significantly lower than that of example 3, example 4, example 5, example 7 and example 8(P <0.05), and very significantly lower than that of example 6(P < 0.01). Therefore, the antioxidant performance of the muscle can be reduced by adding the conjugated linoleic acid into the diet.
Compared with the example 2 and the example 9, the muscle antioxidant performance of the example 1 is obviously different and is obviously improved. Therefore, the vitamin E and the selenium yeast with proper proportion are continuously added, and compared with the single addition of the two components, the antioxidant effect of the muscle is obviously improved.
TABLE 5 comparative analysis of antioxidant Properties of muscles for each example (n ═ 10)
Figure BDA0003186909790000141
Secondly, the production method of the embodiment 1 of the invention is adopted to analyze the slaughtering performance and the muscle quality of the black rabbits in the southwest Fujian with different slaughter days ages raised under the conditions of the same feed, the same house, the same environment and the like, namely, the influence of the different slaughter days ages in the step (3) on the slaughtering performance and the muscle quality of the black rabbits in the southwest Fujian is inspected
In the test, 10 black rabbits (half of male and female) in the southern Fujian of 90, 110, 130 and 150 days old, which are raised in the same feed, the same house, the same environment and the like, are respectively selected for slaughtering, and the slaughtering performance and muscle quality of the black rabbits are measured and compared and analyzed.
2.1 Effect of different slaughter days old on Fujian southwest Black Rabbit slaughter Performance
As can be seen from table 6, different slaughter days of age had significant differences (P <0.05) in live pre-slaughter weight, commercial slaughter rate, half-bore slaughter rate and full-bore slaughter rate for the southern west mink black rabbits, with significant increases in live pre-slaughter weight, commercial slaughter rate, half-bore slaughter rate and full-bore slaughter rate with increasing slaughter days of age, with days 110, 130 and 150 being significantly higher than 90 days, but no significant differences between days 110, 130 and 150. Therefore, the slaughter day age of the black rabbits in the southwest of Min is not lower than 110 days, and the black rabbits are preferably slaughtered in 110-130 days in consideration of the raising cost.
TABLE 6 influence of different slaughter ages on the slaughter performance of Min southwest black rabbits (n ═ 10)
Figure BDA0003186909790000151
Note: the same column of shoulder marks with no letters or the same letters indicate no significant difference (P >0.05) and the different letters indicate significant difference (P < 0.05). The following table is the same.
2.2 Effect of different slaughter ages on fat deposition in southern West Min Black rabbits
As can be seen from table 7, the relative weights of shoulder fat, perigastric fat and perirenal fat of black rabbits at different slaughter days of age differed significantly (P < 0.05). Wherein the relative weight of shoulder fat at 130 days of age is significantly higher than 90 days of age (P <0.05), but is not significantly different from 110 and 150 days of age (P > 0.05); the relative weights of perigastric and perirenal fat at 150 days of age were significantly higher than 90 days of age (P <0.05), but the relative weights of perirenal fat were not significantly different from 110 and 130 days of age (P > 0.05). Therefore, the slaughtered day age of the black rabbits in the southwest of Min is closely related to body fat deposition, the fat content influences the taste of the rabbit meat, and the high fat content is not beneficial to human body health.
TABLE 7 Effect of different slaughter ages on fat deposition in Black rabbits in the southwest Min g/kg
Figure BDA0003186909790000152
Figure BDA0003186909790000161
2.3 Effect of different slaughter ages on Fujian southwest Black Rabbit muscle physical Properties
As can be seen from table 8, different slaughter ages had no significant effect on minsouthwest black rabbit muscle pH and flesh color (L, a, b values) (P > 0.05). The influence of different slaughter days on the muscle shearing force, the drip loss, the water loss rate and the cooked meat rate of the Min southwest black rabbit is different (P < 0.05). As slaughter ages increased, drip loss and water loss rates decreased dramatically, and shear and cooked meat rates increased dramatically (P < 0.05). Comprehensively considering, when the black rabbits in the southwest of Min are used for 130 days, the water retention performance, the tenderness and the cooked meat rate in muscles are proper, and the black rabbits are suitable for slaughtering.
TABLE 8 Effect of different slaughter ages on Fujian southwest Black Rabbit muscle physical Properties
Figure BDA0003186909790000162
2.4 Effect of different slaughter ages on routine nutrient content of Fuminsouthwest Black Rabbit muscle
As can be seen from table 9, the different slaughter days of age had significant differences in the alpha-tocopherol, selenium, conjugated linoleic acid, cholesterol, crude fat, dry matter and crude ash content in the muscle of black rabbits in the southwest of the minjian (P < 0.05). With the increase of the slaughtering day age, the contents of alpha-tocopherol, selenium, conjugated linoleic acid, cholesterol, crude fat, dry matter and crude ash are obviously increased, wherein the contents of the alpha-tocopherol, the selenium and the conjugated linoleic acid in the muscle of 110, 130 and 150 days are obviously higher than 90 days of age, and the content of the cholesterol is obviously lower than 90 days of age; the crude fat, dry matter and crude ash content in the 150 day old muscle was significantly higher than 90 days old. Different slaughter days of age had no significant effect on the crude protein content in the muscle of the southern Fujian black rabbits (P > 0.05). Therefore, the nutritional value of the rabbit meat product is closely related to the long and short feeding and fattening period.
TABLE 9 Effect of different slaughter ages on general nutrient composition of Min southwest Black Rabbit muscle
Figure BDA0003186909790000171
By combining the detection indexes of the test, the nutrition value of the Fuminsouthwest black rabbit at the stage of 110-day-old and 130-day-old slaughtered black rabbits is high in consideration of the feeding cost, and the quality of the rabbit meat is optimized.
The above-described embodiments should not be construed as limiting the scope of the invention, and any alternative modifications or alterations to the embodiments of the present invention will be apparent to those skilled in the art.
The present invention is not described in detail, but is known to those skilled in the art.

Claims (9)

1. A production method of a functional rabbit meat product is characterized by comprising a feeding step of selecting local rabbit varieties as feeding animals, adding organic selenium, vitamin E and unsaturated fatty acid into feed, and keeping the feeding period for not less than 70 days.
2. The method as claimed in claim 1, further comprising a welfare slaughter step at age of 110-.
3. The method for producing a functional rabbit meat product according to claim 1, wherein said organic selenium is added in the form of selenium yeast; the addition form of the unsaturated fatty acid is to add linoleic acid, and the addition form of the vitamin E is to add DL-alpha-tocopherol acetate.
4. The method for producing a functional rabbit meat product according to claim 3, wherein said linoleic acid is conjugated linoleic acid.
5. The method for producing functional rabbit meat product according to any one of claims 1-4, wherein said organic selenium, vitamin E and unsaturated fatty acid are added in an amount of: the addition amount of selenium is 0.12mg/kg of diet to 0.18mg/kg of diet; the addition amount of the vitamin E is 90mg/kg of feed to 120mg/kg of feed; the addition amount of the unsaturated fatty acid is 0.5 to 1 percent of the weight of the feed.
6. The method for producing functional rabbit meat product according to claim 5, wherein the organic selenium, vitamin E and unsaturated fatty acid are added in the following amounts: the addition amount of selenium is 0.15mg/kg of feed; the addition amount of the vitamin E is 100mg/kg of feed; the addition amount of the unsaturated fatty acid is 0.5 percent of the weight of the feed.
7. The method for producing functional rabbit meat product according to claim 1, wherein the feed comprises the following raw materials by weight: 15-20 parts of corn, 8-12 parts of soybean meal, 6-10 parts of wheat middling, 10-14 parts of bran, 8-12 parts of corn germ meal, 22-28 parts of peanut vine, 6-10 parts of sunflower meal, 5-9 parts of beanstalk powder and 2-4 parts of premix;
the premix provides the following nutrients for each kilogram of feed: 10000IU of vitamin A; vitamin D32000 IU; vitamin E50 mg; vitamin K32.5 mg; thiamine 5 mg; 10mg of riboflavin; 20mg of pantothenic acid; 50mg of nicotinic acid; 400mg of choline; fe 70 mg; 30mg of Zn; 20mg of Cu; mn is 30 mg; se is 0.05 mg; 15g of calcium hydrophosphate; 5g of table salt; 1.5g of lysine; 1.5g of methionine; the balance is the miscellaneous meal carrier.
8. The method of claim 1, wherein the local rabbit breed is black rabbit in the southwest of the Min.
9. The method of claim 1, wherein the local rabbit breed is fed for 35 days.
CN202110864814.XA 2021-07-29 2021-07-29 Production method of functional rabbit meat product Pending CN113545424A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004047551A1 (en) * 2002-10-31 2004-06-10 Piotr Zajac Feed additive and process for manufacturing thereof
KR20060011053A (en) * 2004-07-29 2006-02-03 함승시 Composition of natural selenium fodder for feeding rabbit
CN101990994A (en) * 2010-11-15 2011-03-30 广西大学 Anti-heat stress feed additive for improving reproductive function of male rabbits
CN104982734A (en) * 2015-07-20 2015-10-21 何贵明 Hare growth fattening premix without antibiotics and feed
CN108813191A (en) * 2018-06-26 2018-11-16 山东省滨州畜牧兽医研究院 A kind of feed addictive improving rabbit meat flavor
CN112568326A (en) * 2020-12-11 2021-03-30 齐鲁动物保健品有限公司 Anti-stress composite premixed feed for laying fowls and preparation method and application thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004047551A1 (en) * 2002-10-31 2004-06-10 Piotr Zajac Feed additive and process for manufacturing thereof
KR20060011053A (en) * 2004-07-29 2006-02-03 함승시 Composition of natural selenium fodder for feeding rabbit
CN101990994A (en) * 2010-11-15 2011-03-30 广西大学 Anti-heat stress feed additive for improving reproductive function of male rabbits
CN104982734A (en) * 2015-07-20 2015-10-21 何贵明 Hare growth fattening premix without antibiotics and feed
CN108813191A (en) * 2018-06-26 2018-11-16 山东省滨州畜牧兽医研究院 A kind of feed addictive improving rabbit meat flavor
CN112568326A (en) * 2020-12-11 2021-03-30 齐鲁动物保健品有限公司 Anti-stress composite premixed feed for laying fowls and preparation method and application thereof

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