Short communication, Note

Qualitative and quantitative characterictics of New Zealand white rabbit meat

Mevla Škandro ; Katedra za fakultativne predmete, Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, 71000 Sarajevo, Bosna i Hercegovina
Tariq Ali ; Agencija za certificiranje kvaliteta halal hrane - Islamska zajednica Sarajevo, Semira Frašte 2/VIII, 71000 Sarajevo, Bosna i Hercegovina
Bedrija Alić ; Zavod za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Bosna i Hercegovina
Teufik Goletić ; Katedra za uzgoj, proizvodnju i zdravstvenu zaštitu u peradarstvu, Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, 71000 Sarajevo, Bosna i Hercegovina

Abstract

New Zealand white rabbits 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 30 rabbits, 15 males and 15 females. Previously defined live weight of 1800 to 2000 g was achieved within 75 days and after that they were immolated. Study results presented in this paper show fattening and slaughter properties of New Zealand white rabbit, as well as meat composition and meat. The achieved average weight of male rabbits was 1963.67 g and meat-to-bone ratio was 44.93%, 1907.00 g and 45-08% respectively in female rabbits. Average participation of the lower part of the body in male/female rabbits was 33.27% / 32.34%, back part 34.90% / 34.43%, and front part 22.57% / 22.45%. Average water content in the meat of male/female rabbits was 74.93% / 74.39%; protein content 22.02% / 21.79%; fat content 0.48% / 0.96%, and content of the minerals 1.26% / 1.17%.

Keywords

New Zealand white rabbit; meat quality

Hrčak ID:

22926

URI

https://hrcak.srce.hr/22926

Publication date:

12.5.2008.

Article data in other languages: croatian german italian

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