The rabbit meat quality after different feeding
| Autor: | Jana Tkáčová, Ondřej Bučko, Karin Červienková, Adriana Pavelková |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Cadaverine analysis rabbit 0402 animal and dairy science lcsh:TX341-641 04 agricultural and veterinary sciences Tyramine 040401 food science 040201 dairy & animal science biogenic amin Spermidine chemistry.chemical_compound 0404 agricultural biotechnology Animal science Fodder chemistry Biogenic amine Hay Putrescine Dry matter protein lcsh:Nutrition. Foods and food supply feeding Food Science |
| Zdroj: | Potravinarstvo, Vol 11, Iss 1, Pp 634-640 (2017) |
| ISSN: | 1337-0960 |
| DOI: | 10.5219/811 |
| Popis: | The goal of this present work was to evaluation the effect of feeding on selected chemical and physical parameters rabbit meat. For testing was used rabbits incurred by the crossing of two breeds: the mother - Nitriansky králik and father - Nemecký obrovitý strakoš. Rabbits came from domestic breeding and were 8 weeks old separated from the mother. We created two groups: group A was fed by feed wheat and group B was fed by granulated fodder Králik gold forte. During all the time of fattening, rabbits were fed with hay, respectively green fodder. Rabbits were slaughtered at the age of 19 weeks. After slaughtering was dissection obtained fresh rabbit meat for analysis. From chemical parameters were determined: dry matter, fat, protein, ash, energy value and biogenic amines as putrescine, cadaverine, tyramine, spermidine and spermine. From physical parameter was measured pH of meat. The initial value of pH in group A was 6.12 and after 48 hours was 6.38 and in group B was 7.32 and 6.40, respectively.Dry matter in group A was 24.86 g.100 g-1 and in group B was 24.70g.100 g-1, content of fat was 1.44 g.100g-1 and 1.33 g.100 g-1, protein was 20.94 g.100 g-1 and 21.12 g.100 g-1, ash was 1.18 g.100 g-1 and 1.25 g.100 g-1, energy value was 461.89 kJ.100 g-1 and 440.27 kJ.100 g-1, respectively. Statistical evaluation of all results we found statistically significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|