CHEMICAL CHARASTERISTIC OF RABBIT HIBRIDS

  • Darko Andronikov
  • Aco Kuzelov
  • Evgen Benedik
  • Julijana Sazdova
  • Kiro Mojsov
  • Aco Janevski
  • Sonja Jordeva
  • Saška Golomeova Longurova

Abstract

      The aim and purpose of the analysis was the influence of the gender m/f of the chemical, microbiological and sensory composition. Flemish giant rabbit and New Zealand white rabbits (group ON), were used as a material for the study. Rabbits were fed ad libitum with commercial pelleted feed, with the addition of small amounts of green feed and hay. The experiment included 6 rabbits, 3 males and 3 females. Previously defined live weight of 1800 to 2500 g was achieved within 77 days and after that they were slaughtered. This paper provides the conducted results of the research in regard of the chemical, microbiological and sensory composition of the rabbit meat.

     The average composition (n-6) of the inclusion of the water in the thigh, shoulder blade and the back is 71.89% / 74.51% / 72.61%, the inclusion of proteins is 19.46% / 18.62% / 21.28%, the inclusion of fats is 3.34% / 4.36% / 2.46%, the inclusion of minerals is 1.16% / 1.10% / 1.19%. In meat parts, are not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. The average microbiological content (24 hours post mortem) of Total bacteria (baccilus) number varies from 2.44 to 2. 58 (log CFU/g). Male rabbits are tougher, with more intensive color, taste and smell.

Published
2021-07-07

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