Professional paper

QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF RABBIT MEAT

Mevla Škandro
Tariq Ali
Faruk Čaklovica
Bedrija Alić
Fahira Alibegović-Zečić

Abstract

Biological experiments were conducted with New Zealand white rabbits, which were fed ad libitum commercial pelleted feed, with addition of green feed and pasture. In the experiment 24 rabbits were included (12 males and 12 females). Rabbits were fattened for 75 days after which they were euthanized. The average mass of the male rabbits was 2332.50 g. and Meat Yield was 47.62 % while in the female rabbits was 2342.50 g. with Meat Yield of 47.25 %. Average participation of the lower part of the body in male and female rabbits was 33.46 % and 31.98% respecively; back part 34.58 % and 34.60% respecively; front part 20.77 % and 21.18 % respecively. Average water content in the meat of male and female rabbits
was 75.21 % and 74.49 %; protein content 22.16 % and 22.13 %; fat
content 0.66 % and 1.40 %, and the minerals content 1.29% and 1.18 % respecively.

Keywords

New Zealand white rabbit; rabbit meat; pelleted food

Hrčak ID:

32685

URI

https://hrcak.srce.hr/32685

Publication date:

22.12.2008.

Article data in other languages: croatian

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