Comparison of meat quality between European brown hare and domestic rabbit

The objective of this work was to assess meat quality in European brown hare and domestic rabbit. The research was focused on nutritive value, chemical composition and physical characteristics of meat. We investigated the qualitative parameters in Musculus longissimus thoracis et lumborum. Meat samples from brown hares were taken during hunts from selected hunting-grounds in south-west Slovakia. Meat samples of rabbits were from animals slaughtered at the experimental slaughter house. All samples were stored at identical conditions. The qualitative parameters were assessed after 48 hours. The content of total water, content of total proteins, total fats, value of pH48, meat colour and water holding capacity were determined. The results were processed statistically using the programme Excel and SAS 9.1 by one-way variance analysis, and the significance of arithmetical differences was tested by the Bonferroni test.Average content of total water in hare meat was 72.83 g per 100g and was not found to be influenced by sex or age of animals. Higher content of total water (P less or equal than 0.01) was noted in rabbit meat (74.25 g per 100g). Average content of total proteins in hare meat was 24.70 g per 100g. We observed higher content of total proteins in hare meat compared with rabbit meat 22.20 g per 100g (P less or equal than 0.01). The average content of total fats in brown hare meat was 1.48 g per 100g. Content of total fats in rabbit meat (2.55 g per 100g) was higher as compared with hare meat (P less or equal than 0.01). The value of pH48 varied from 5.69 to 6.38. Average pH48 value hare meat was higher compared with rabbit meat (6.17 and 5.95 respectively), (P less or equal than 0.01). Higher L-value of meat colour was noted in rabbit meat (47.33). This value shows that the meat is lighter. Lower L-value (29.52) with hare meat shows that the meat is markedly darker. Average content of loosely bound water in brown hare meat was 29.70 g per 100g. Significantly higher (P less or equal than 0.01) content of loosely bound water was also noted in hare meat compared with rabbit meat (24.72 g per 100g). Brown hare meat is dietetically a very valuable raw material and it can be recommended as a component of modern human diet.