- -

Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

Show simple item record

Files in this item

dc.contributor.author Gasperlin, L.
dc.contributor.author Polak, T.
dc.contributor.author Rajar, A.
dc.contributor.author Skvarèa, M.
dc.contributor.author Zlender, B.
dc.date.accessioned 2011-02-09T11:17:53Z
dc.date.available 2011-02-09T11:17:53Z
dc.date.issued 2006
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/9592
dc.description.abstract [EN] A study was conducted to evaluate the chemical composition (moisture, protein, ash, fat, cholesterol, fatty acid composition)and sensory profile of meat from rabbits of both sexes belonging to two genotypes (Slovenian male line - SIKA and commercial hybrid breed imported from Italy - Hybrid) and slaughtered at different ages (77 and 90 days). Rabbits were fed a commercial diet ad libitum. The Longissimus lumborum muscles, abdominal wall and hind leg were sampled from thirty-two animals. On average, homogenized rabbit meat contains 72.7% moisture, 22.1% proteins, 1.31% ash, 4.1% fat, 76.6 mg cholesterol/100 g of fresh meat. Fatty acids are composed of 28.7% monounsaturated, 28.9% to polyunsaturated and 42.4% saturated fatty acids. The Polyunsaturated/Saturated ratio(0.69), the atherogenic index (0.64), the n-6/n-3 ratio (6.7) and the cholesterol content show that rabbit meat can be included in a balanced diet. The genotype had significant impact on the chemical composition: moisture (SIKA 72.3%, Hybrid 73.1%; P<0.01), ash (SIKA 1.34%, Hybrid 1.30%; P<0.01), protein (SIKA 22.0%, Hybrid 22.3%; P<0.05) and fat (SIKA 3.8%, Hybrid 4.3%; P<0.05). Meat originating from females contains more fat (4.3 vs. 3.7%; P<0.05) and lower ash (1.30 vs. 1.43%; P<0.05) than that originating from males. A very few differences due to genotype, sex and age were found in the sensory profile of roasted rabbit meat (after-taste, mouth feel and colour). With increased age, from 77 to 90 days, rabbit meat quality did not significantly improve. Key words: Rabbit meat, chemical composition, fatty acid composition, cholesterol, sensory traits. es_ES
dc.description.sponsorship This research was financed by the Slovene Ministry of Education, Science and Sport (V4-0736-0481-02 project). We want to express our gratitude to Milica Kaè, Ph. D. for her valuable comments on an earlier draft of this paper.
dc.language Inglés es_ES
dc.publisher World Rabbit Science. ICTA. UPV es_ES
dc.relation MIZS/V4-0736-0481-02
dc.relation.ispartof World Rabbit Science
dc.rights Reconocimiento - No comercial (by-nc) es_ES
dc.subject Rabbit meat es_ES
dc.subject Chemical composition es_ES
dc.subject Fatty acid composition es_ES
dc.subject Cholesterol es_ES
dc.subject Sensory traits es_ES
dc.title Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat es_ES
dc.type Artículo es_ES
dc.date.updated 2011-02-09T10:44:26Z
dc.identifier.doi 10.4995/wrs.2006.558 es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Gasperlin, L.; Polak, T.; Rajar, A.; Skvarèa, M.; Zlender, B. (2006). Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat. World Rabbit Science. 14(3). doi:10.4995/wrs.2006.558 es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2006.558 es_ES
dc.description.volume 14
dc.description.issue 3
dc.identifier.eissn 1989-8886 es_ES
dc.contributor.funder Ministry of Education, Science and Sport, Eslovenia (MIZS)


This item appears in the following Collection(s)

Show simple item record