Abstract
The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed. The biological material comprised 75 rabbits (25 males and 50 females), slaughtered at the age of 11 months, at an average carcass weight of 11.5 kg. Samples of the following muscle groups were taken: Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (SM) and were kept at 2 �C. Two hundred and twenty-five samples were analyzed to assess the physico-chemical peculiarities (pH measurements at 24- and 48 h post-slaughter; water, proteins, lipids, fatty acids and crude ash assessments). Another 225 samples (75 for each muscle group) were used as well to investigate the sensorial properties. The results issued from sensorial analysis were close as score among the three muscle groups studied. The pH value was higher in TB muscles. LD muscles from males had the highest protein content (21.70%), TB muscles of females had the highest proportion of lipids (2.65%), while the fatty acid content was higher in females for all analyzed muscles. Except for muscular content in some fatty acids, variance analysis highlighted not significant differences between genders for the studied characters.
Highlights
The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed
Sensorial properties are some of the main criteria that influence consumer choice [1, 2, 42, 44], the tenderness and the flavor
The assessed fat content was relatively close to the results found in the literature [21,22,23,24, 36, 53,54,55]
Summary
The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed. Two hundred and twenty-five samples were analyzed to assess the physico-chemical peculiarities (pH measurements at 24- and 48 h post-slaughter; water, proteins, lipids, fatty acids and crude ash assessments). Another 225 samples (75 for each muscle group) were used as well to investigate the sensorial properties. Physico-chemical and nutritional characterization of Flemish giant rabbit meat contributes to enrich the knowledge base for possible crossbreeding with average size breeds. Additional studies are needed to be able to fully recommend this breed as an improver of lower performing rabbit breeds
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
