Chemical composition of hare meat with regard to their age and region
Litwinczuk, A. | Dziedzic, R. | Kedzierska-Matysek, M. | Krol, J.(Akademia Rolnicza, Lublin (Poland). Wydzial Biologii i Hodowli Zwierzat)
The studies included 38 hares shot in four regions: Rozany Dobre, Wierzchowiska, Wielun and Rogow (Poland). The chemical composition of meat was marked from the longest muscle (saddle) and quadriceps muscle of thigh (haunch). Meat of evaluated hares contained a relatively high content of dry matter (25.70 - 26.98 percent), protein (20.93 - 22.36 percent) and ash (1.20 - 1.51 percent) and a very low fat content (0.86 - 1.04 percent). A significant influence of age hares was stated upon the intramuscular fat content in both saddle and haunch. A higher content of intramuscular fat was indicated in meat of full-grown animals (1.06 and 1.09 percent) and lower from young hares
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