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Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content

机译：三种脂肪类型和含量不同的饮食喂养的兔肉品质测量之间的关系

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Two hundred and eighty-four, genetically similar (a three-way cross), young rabbits were fed ad libitum, from weaning, either a commercial diet (group C, ether extract 2.6/100) or a diet containing vegetable fat (group V, ether extract, 9.9/100) or animal fat (group A, ether extract 11.7/100). A principal component (PC) analysis was performed with the variables: ultimate pH at 24 h post mortem measured in the longissimus dorsi (LD) and in the biceps femoris (BF) muscles, colour measured on the surface of the loin, fatty acid composition of perirenal fat, meat fat content of the hind leg, water holding capacity and cooking losses of the meat, and sensory variables determined by a trained panel test. The four first PC explained 62/100 of the total variation (27, 13, 11 and 11/100, respec- tively). The first PC grouped the fatty acids, the second PC grouped the sensorial variables, and the third and fourth PCs grouped the pHs and the water holding capacity. The projection of the data in the first two PCs showed three separate groups of points. Animals fed with diet V were on the left side of the graph, where the variable C 18:2 lies, whereas animals fed with diets A and C lay on the right side of the graph, where the saturated acids were grouped. These were slightly separated by the higher content of oleic acid in the animals fed with diet A. The second PC, where the sensorial variables were grouped, did not separate the animals fed with diets A, V and C. The diets used in this experiment had only a slight influence on the organoleptic characteristics of rabbit meat.
机译：从商业断食（C组，乙醚提取物2.6 / 100）或含植物脂肪的饮食（V组）中，从断奶中随意饲喂284只遗传相似（三向杂交）的幼兔。 ，乙醚提取物9.9 / 100）或动物脂肪（A组，乙醚提取物11.7 / 100）。使用以下变量进行主成分（PC）分析：在死后24小时内，在背最长肌（LD）和股二头肌（BF）肌肉中测量的最终pH，在腰部表面测量的颜色，脂肪酸组成肾周围脂肪，后腿肉脂肪含量，肉的持水量和蒸煮损失以及通过训练有素的面板测试确定的感官变量。前四个PC解释了总变化的62/100（分别为27、13、11和11/100）。第一台PC分组脂肪酸，第二台PC分组感官变量，第三台和第四台PC分组pH值和保水量。前两台PC中的数据投影显示了三组独立的点。用饮食V喂养的动物在图的左侧，变量C 18：2位于其中，而用饮食A和C喂养的动物在图的右侧，其中将饱和酸分组。通过饮食A喂养的动物中较高的油酸含量将这些动物稍微分开了。将感觉变量分组的第二台PC并未将饮食A，V和C喂养的动物分开。本实验中使用的饮食对兔肉的感官特性影响很小。

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