Abstract
The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant
Highlights
Providing the population with high quality foodstuff at the present stage of society evolution is one of the most important tasks
The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products
Changes in the chemical composition – a slight increase in moisture and fat content in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded
Summary
Providing the population with high quality foodstuff at the present stage of society evolution is one of the most important tasks. The main role in solving this problem is played by the intensive development of animal husbandry, including rabbit breeding. Rabbit breeding is one of the most promising branches of animal husbandry, which allows to provide the population with high-quality raw meat in a short time. The high content of sustainable proteins and extracts, a small amount of fat and cholesterol favorably distinguishes rabbit from beef, pork and lamb. Rabbit protein is absorbed by the human body by 90%. Cholesterol in rabbit meat is 2.42.7 times less than in chicken and veal [1]. Rabbit meat is considered a high-value dietary product, its consumption helps to prevent cardiovascular and gastrointestinal diseases [2]
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