葡萄籽提取物原花青素对肉兔屠宰性能与肉质的影响

doi:10.11843/j.issn.0366-6964.2014.07.015

Abstract

Abstract:

The aim of this study was to investigate the effects of grape seed proanthocyanidin extracts (GSPE) on the slaughter performance and the meat quality of the meat rabbit.One hundred and twenty-eight 60-day-old New Zealand rabbits with similar body weight were randomly allotted into four groups by a single factor completely randomized block design.One group was control group and the rest were experimental groups.There were thirty-two replicates in each group and one rabbit in each replicate.The rabbits in the control group were fed a basal diet，and the rabbits in the three experimental groups were fed the basal diets with 100，200 and 400 mg•kg^-1 GSPE，respectively.The whole experiment lasted 39 days.The duration of the preliminary experiment was 6 d and the duration of the formal experiment was 33 d.The results showed as follows：the dressing percentage of the experimental rabbits from the control group was significantly lower (P<0.05 or P<0.01) than that of the experimental rabbits from the rest groups；the content of gross energy of the longissimus dorsi muscle of the experimental rabbits from the 400 mg•kg^-1 group was significantly lower (P<0.05) than that of the experimental rabbits from the control group；for the longissimus dorsi muscle of the experimental rabbits from the control group，the content of ether extract，the percentage of water loss，the shear force and the thawing juice loss at 8 h were significantly higher (P<0.01) than those of the experimental rabbits from the 200 and 400 mg•kg^-1 groups，and pH_{24 h} and the percentage of cooked meat were significantly lower (P<0.05 or P<0.01) than those of the experimental rabbits from the 200 and the 400 mg•kg^-1 groups；for the longissimus dorsi muscle of the experimental rabbits from the control group，pH_{45 min}，the activity of total superoxide dismutase and glutathione peroxidase and the total antioxidative capacity were significantly lower than those of the experimental rabbits from the rest groups，and the drop loss，the thawing juice loss at 0 h and the concentration of maleic dialdehyde were (P<0.05 or P<0.01) significantly higher than those of the experimental rabbits from the rest groups.The results suggest that GSPE supplementation to the diet for meat rabbits，the dressing percentage can be increased，and the physical characteristics and the antioxidant capacity can be improved；meanwhile，the content of gross energy and ether extract of meat can be decreased.

CLC Number:

S829.1

WANG Shui-ping，PENG Xi-hao，NIU You-jun，CHEN Long，HU Yan-jing-ke，WEN Yi，MO Shi-ding，LIU Xing. Effects of Grape Seed Proanthocyanidin Extracts on Slaughter Performance and Meat Quality of Meat Rabbit[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2014, 45(7): 1135-1141.

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Effects of Grape Seed Proanthocyanidin Extracts on Slaughter Performance and Meat Quality of Meat Rabbit

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