Veterinary and sanitary evaluation of rabbit as an important reserve of dietary products
| Autor: | V. A. Kotelevych |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, Vol 21, Iss 96, Pp 58-64 (2019) |
| ISSN: | 2518-1327 2518-7554 |
| Popis: | The purpose of the study was to perform a comparative veterinary sanitary examination and vetting the rabbit meat of two breeds, depending on the time of year. The subject of the study was 4-month-old male rabbits raised in the private farm, certified with California matured breeds and a Belgian giant (Flanders). According to the principle of analogues, 4 groups of rabbits of 6 heads were formed (2 each in spring-summer and autumn-winter seasons). Before slaughter was determined – the index of abrasion (girth by shoulder blades, divided by the length of the trunk and multiplied by 100%). Carried out anatomical section of carcasses and determined the output of meat. Then they carried out veterinary-sanitary examination by conventional methods. Biochemical studies of meat samples were performed 12 hours after slaughter at storage at 0 – +2 °C. Chemical analysis of the samples included determination of the water content, total protein, ash and macronutrients: Calcium (oxalate method), Phosphorus (photocolorimetric method by A.Yu. Levitsky in AT Usovich's modification). The results were statistically processed using a MS Excel 2003 computer program using a Student's t-test table. The 4-month-old rabbit meat is of California matured breeds and the Belgian giant (flanders) has high, almost equivalent, organoleptic-tasting characteristics. In terms of taste, tenderness, juiciness, color and aroma, the overall average score in the spring-summer and autumn-winter periods, respectively, was: California maturity – 4.7–4.8, and 4.6–4.7; Belgian Giant (Flanders) – 4.8–5.0 and 4.7–4.8 points. The broth of experimental rabbit meat had a delicate, sophisticated aroma and taste, good transparency and received the following points on a 5-point system: California matured and flanders in spring and summer – 5.0, in autumn and winter – 4.8 points. A comparative analysis of the breed characteristics of the studied rabbit identical samples revealed that the Belgian giant (flanders) has the highest moisture-holding capacity in the spring-summer period. The amount of bound water in the muscles of 4-month-old rabbits of the Flanders breed is slightly higher, so it will be more tender and juicy after cooking. The highest slaughter yield was determined in 4-month-old rabbits of the Belgian giant (flanders) and Californians reared in the spring-summer period, respectively – 56.51 ± 0.2% and 0.75 ± 0.63% (P ≤ 0.001). Among the 2 breeds of 4-month-old rabbits, the largest live and slaughter weights reached the rabbits grown in spring and summer (respectively: Belgian giant – 3375 ± 27.0 g and 1912.03 ± 19.4 g; Californians – 2956.5 ± 6.74 g and 1502.48 ± 5.89 g (P ≤ 0.001) .The amount of nutrients in rabbit depends on the breed and time of year. The lowest protein content is found in the meat of 4-month-old rabbits of the California maturing breed period) – 15.47 ± 0.58%, and the highest – in 4-month flanders (spring-summer period) – 23.02 ± 0.78% (P ≤ 0.05). not, however, more meaty and less calorie meat is rabbit california matured breed, regardless of the time of year. |
| Databáze: | OpenAIRE |
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