Comparison of meat quality between European brown hare and domestic rabbit

Authors

  • D. MERTIN
  • J. SLAMEČKA
  • Ľ. ONDRUŠKA
  • K. ZAUJEC
  • R. JURČÍK
  • J. GAŠPARÍK

Keywords:

European brown hare, domestic rabbit, meat quality

Abstract

The objective of this work was to assess meat quality in European brown hare and domestic rabbit. The research was focused on nutritive value, chemical composition and physical characteristics of meat. We investigated the qualitative parameters in Musculus longissimus thoracis et lumborum. Meat samples from brown hares were taken during hunts from selected huntinggrounds in south-west Slovakia. Meat samples of rabbits were from animals slaughtered at the experimental slaughter house. All samples were stored at identical conditions. The qualitative parameters were assessed after 48 hours. The content of total water, content of total proteins, total fats, value of pH48, meat colour and water holding capacity were determined. The results were processed statistically using the programme Excel and SAS 9.1 by one-way variance analysis, and the significance of arithmetical differences was tested by the Bonferroni test. Average content of total water in hare meat was 72.83 g.100 g-1 and was not found to be influenced by sex or age of animals. Higher content of total water (P≤0.01) was noted in rabbit meat (74.25 g.100g-1). Average content of total proteins in hare meat was 24.70 g.100 g-1. We observed higher content of total proteins in hare meat compared with rabbit meat 22.20 g.100g-1 (P≤0.01). The average content of total fats in brown hare meat was 1.48 g.100 g-1. Content of total fats in rabbit meat (2.55 g.100g-1) was higher as compared with hare meat (P≤0.01). The value of pH48 varied from 5.69 to 6.38. Average pH48 value hare meat was higher compared with rabbit meat (6.17 and 5.95 respectively), (P≤0.01). Higher L-value of meat colour was noted in rabbit meat (47.33). This value shows that the meat is lighter. Lower L-value (29.52) with hare meat shows that the meat is markedly darker. Average content of loosely bound water in brown hare meat was 29.70 g.100 g-1. Significantly higher (P≤0.01) content of loosely bound water was also noted in hare meat compared with rabbit meat (24.72 g.100 g-1). Brown hare meat is dietetically a very valuable raw material and it can be recommended as a component of modern human diet.

Downloads

Published

2012-09-30

Issue

Vol. 45 No. 3 (2012)

Section

Articles

Most read articles by the same author(s)

1 2 3 4 > >>