Effect of marine algae Ulvalactuca addition in rabbit rations on quality and shelf-life of its meat during frozen storage
2010
Hanaa, A.A.A.
Chemical composition concentrations of amino acids minerals content total volatile ýnitrogen (TVN) content thiobarbituric acid (TBA) values, water holding capacity (WHC) ýplasticity pH and color were determined for meat of rabbits which were fed on three ýtypes of rations the first ration was not contained algae as a control. The second ration ýcontained 15 % of crushed algae and the third ration contained 15 % of treated algae with ýthe wetting by one liter 1.0 % acetic acid solution per one kg algae. The aim of present ýwork is the study of effect of marine green algae (Viva lactuca) addition in rabbit rations ýon quality and shelf-life its meat during frozen storage. The obtained results indicated ýthat there was significant differences of chemical composition and physical A and ýchemical. properties while there was only relatively differences in concentrations of ýamimo acids and minerals contents between the three sample of meats where as the ýmeats from rabbit fed on rations con tamed algae had higher contents of protein fat ash ýsome amino acids and some minerals than the meats from rabbit fed on control. Also ýaddition of marine algae in rabbit rations reduced (TVN) contents (TBA) values and pH ýand- improved water holding capacity plasticity and color at zero time and during frozen ýstorage. Therefore the addition of marine algae in rabbit rations led to improvement and ýpreservation the physical and chemical quality of its meat accordingly prolonged the ýshelf -life of rabbit meat at any given time of frozen storage.ý
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