Characteristics of meat quality in broiler rabbit
1999
Rafay, J. | Mojto, J. | Palanska, O. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
Physical characteristics, content of basic components, connective proteins, cholesterol, calcium, phosphorus and composition of fatty acids were determined in musculus longissimus dorsi in set of 9 domestic rabbits. The average value pH sub(24) was 6.26. Colour 22.50% of remmission corresponds to the so-called "pale" meat (chickens). Water holding capacity (27.52 g.per 100 g), baking losses (29.03 g. per 100 g) and value of shear force in baked samples (2.92 kg) are the precondition of tender and palatable meat after culinary treatment. Relatively low content of intramuscular fat (0.88 g. per 100 g) and reciprocally relatively high content of proteins (23.58 g per 100 g) are characteristic for rabbit meat. The energetic value represents 426.70 kJ per 100 g. Content of connective proteins is relatively low (0.23 g.per 100 g) and the proportion out of total proteins (index V/C = 0.99) represents the optimum nutritive value. Content of cholesterol (87.66 mg per 100 g) does not differ markedly from its representation in slaughter bulls. It is similar with the content of calcium. Content of phosphorus is relatively high (391.02 mg per 100 g). Fatty acids determined in intramuscular fat belong to the series C12:0 - C20:4 with the present essential fatty acids linoleic, linolenic and arachidonic. Content of unsaturated fatty acids (44.02%) is lower, index of fat unsaturation (1.270) and index of value (0.465) are more optimum compared to slaughter bulls
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