Analysis on Meat Tenderness and Nutritional Composition of Rana boulengeri
Author of the article:WEN An-xiang1, ZENG Jing-kang2, HE Tao1
Author's Workplace：（1. College of Animal Science and Technology, Sichuan Agricultural University, Yaan, Sichuan Province 625014, China; 2. Institute of Animal Nutrition, Sichuan Agricultural University, Yaan, Sichuan Province 625014, China）
Key Words：Rana boulengeri; meat tenderness; nutritional composition; raising prospect
Abstract：Nutritional composition and meat tenderness of Rana boulengeri is stated in this eassy, and the comparative analysis among Rana boulengeri, Rana catesbeiana, Rana nigromaculata and Pelodiscus sinensis is also performed. The results indicate the promising prospect of Rana boulengeri for its tenderness, higher nutrition and pleasing taste.