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  • 标题:Qualitative and quantitative characterictics of New Zealand white rabbit meat
  • 本地全文:下载
  • 作者:Škandro, Mevla ; Ali, Tariq ; Alić, Bedrija
  • 期刊名称:MESO The first Croatian meat journal
  • 印刷版ISSN:1332-0025
  • 出版年度:2008
  • 卷号:X
  • 期号:2
  • 页码:149-153
  • 出版社:ZADRUŽNA ŠTAMPA, d.d.
  • 摘要: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%.
  • 关键词:New Zealand white rabbit; meat quality
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