Nutritive values of rabbit meat: New Zealand White, Thai native and crossbreds
1990
Muangcharoen, V. | Kijparkorn, S. | Reodecha, C. (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Veterinary Science. Dept. of Animal Husbandry)
Twelve carcasses were randomly selected from New Zealand White (NZW), Thai Native (N) and two reciprocal crosses between NZW and N rabbits, three from each breed group. Proximate analysis was made along with fatty acid and amino acid analysis. Percent fat and ash on dry matter basis were the only two proximate analysis found to be different among 4 breed groups (P0.05) and N meat had more fat than N X NZW group (P0.05). Among the 18 amino acids analysed, NZW and NZW X N meat had more proline than N X NZW group (P0.05) and N X NZW meat contained more tryptophan than N and NZW (P 0.05). From the eight fatty acids analysed, alpha-linolenic acid content in NZW meat was greater than the other 3 breed groups (P 0.05).
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Эту запись предоставил Kasetsart University