The characteristics of wild rabbit meat quality
1997
Slamecka, J. | Mojto, J. | Palanska, O. | Hell, P. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
In an experiment with 9 wild rabbits from farm breeding of Research Institute of Animal Production in Nitra we observed the quality of backbone muscle musculus longissimus dorsi. Besides the analysis for basic chemical composition and determining important physical-technological parameters we determined in meat samples a proportion of individual fatty acids and calculated indexes characterizing the quality of fat. The mean value pH 24 was 6.30 and colour of meat 15.60 (% of remission). Mean values of other physical-technological indexes show good sensory and utility characteristics of this meat after culinary treatment. The meat has favourable content of proteins (22.89 g/100 g), relatively low content of saturated fatty acids (42.50 %) and high quality of fat being expressed by the indexes of non-saturation and nutritive value of fat. The content of cholesterol 78.50 mg/100 g is close to the values of beef meat
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