Meat quality of various carcass cuts obtained from New Zealand white rabbits
2011
Daszkiewicz, T | Gugolek, A. | Janiszewski, P. | Chwastowska-Siwiecka, I. | Kubiak, D.
The objective of this study was to compare the quality of meat obtained from two primal cuts of rabbit carcass, i.e. the loin and the hind part (leg). The experimental materials comprised rabbits (10) of the New Zealand White breed, from a large commercial farm, slaughtered on the 91st day of their age. Until the 90th day, the animals were fed a complete pelleted diet supplemented with the coccidiostatic drug robenidine. The analysis performed confirmed the high nutritional values and dietetic properties of the rabbit meat. Moreover, it was found that the meat obtained from loin (m. longissimus lumborum) and from the hind part(leg) of rabbit carcass differed with respect to its quality attributes. In the m. longissimus lumborum, the content of total protein was higher and the fat content was lower compared to the leg meat, and the colour of m. longissimus lumborum was lighter with more red shades, its saturation was higher
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