Characteristics of meat quality in broiler rabbits
2006
Parkanyi, V.(Research Institute for Animal Production, Nitra (Slovak Republic) | Mojto, J. | Ondruska, L. | Raffay, J.
Physical characteristics, content of basic components, connective proteins, cholesterol, calcium, phosphorus and composition of fatty acids were determined in musculus longissimus dorsi in the set of 9 domestic rabbits. The average value pH24 was 6.26. Colour 22.50% remmission corresponds to socalled pale meat (chickens). Water holding capacity (27.52 g per 100g), 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. Relative 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 of the rabbit meat. The energetic value represents 426.79 kJ per 100 g. Content of connective proteins is relatively low (0.23 g per 100 g) and the proportion out of total proteins (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 unsaturation of fat (1.270) and index of value (0.465) are more optimum compared with the slaughter bulls.
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Эту запись предоставил Slovak University of Agriculture in Nitra