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首页> 外文期刊>Universitatea Agronomica si de Medicina Veterinara Ion Ionescu de la Brad. Lucrari Stiintifice. Seria Zootehnie >A STUDY UPON THE INFLUENCE OF AGE AND WAY OF FEEDING UPON THE QUALITY OF THE RABBIT MEAT
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A STUDY UPON THE INFLUENCE OF AGE AND WAY OF FEEDING UPON THE QUALITY OF THE RABBIT MEAT

机译：年龄和饲喂方式对兔肉品质影响的研究

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In this study we establish if the age and rising conditions of the animal have a significant effect upon the quality of the analyzed meat (pH, texture, colour, freshness). We led the studies in controlled commercial conditions including the same rabbit species of different ages and with different ways of feeding. The solving of the freshness inconsequence problem is a priority in the meat industry. The satisfaction obtained while eating is the result of the interaction of this trait with other factors such as the taste and juiciness. The analyzing methods used in our study were the determination of the mineral substances with the X rays spectroscope (EDX- 960HS), the determination of the pH and of the acidity and humidity of rabbit meat. The animal’s age and degree of fatness influence a lot the meat consistency. In this way the young animal’s meat is less consistent than that of the adult animals and so the fat meat has a finer consistency than the light meat in the latter the conjunctive tissue between predominating muscular fibers or different muscles. The juiciness of the meat depends on the species, race, age and degree of fatness of the animal. The young animals have a more juicy meat in comparison with the adult animals due to the fineness of the muscle fibers and the high water consistency.
机译：在这项研究中，我们确定动物的年龄和生长状况是否对分析的肉的质量（pH，质地，颜色，新鲜度）有显着影响。我们领导了在受控商业条件下的研究，其中包括不同年龄和不同喂养方式的相同兔种。解决新鲜度不足的问题是肉类行业的首要任务。进食时获得的满足感是该特质与其他因素（例如味道和多汁）相互作用的结果。我们研究中使用的分析方法是使用X射线光谱仪（EDX-960HS）测定矿物质，测定兔肉的pH值以及酸度和湿度。动物的年龄和脂肪程度对肉的稠度影响很大。这样，年幼动物的肉比成年动物的肉就不太稠密，因此脂肪肉比轻肉具有更好的稠度，后者是主要肌肉纤维或不同肌肉之间的结缔组织。肉的多汁性取决于动物的种类，种族，年龄和脂肪程度。与幼年动物相比，幼年动物的肉多汁，这是因为其肌肉纤维的细度和高的水稠度。

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