Nutrient Content of Rabbit Meat as Compared to Chicken, Beef and Pork Meat

Nistor, Eleonora; Bampidis, Vasileios; Păcală, N.; Pentea, Marius; Tozer, J.; Prundeanu, H.

doi:10.5455/japa.20130411110313

Cited by 64 publications

(52 citation statements)

References 21 publications

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“…Animal fat has higher fat percentage than vegetable oil (8), so vegetable oil could be used to improve the fat content of sausages, because it could reduce the fat content. The lowest fat content of rabbit sausages wherein corn oil was added as a fat source, may be attributed to the low fat content in rabbit meat compared to native chicken meat (21). Corn oil has been reported to contain less fat content than beef fat (8,22).…”

Section: Discussionmentioning

confidence: 99%

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Lengkey

Lobo

2016

Macedonian Veterinary Review

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In this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

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Section: Discussionmentioning

confidence: 99%

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Lengkey

Lobo

2016

Macedonian Veterinary Review

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“…Rabbit meat has a highly nutritious protein content, low fat and cholesterol, rich of calcium and phosphorus, as well as high linoleic acid. Rabbit meat is healthier for human consumption than chicken, beef, and pork due to its high protein and low fat contents (Nistor, et al, 2013). Coccidiosis is an infection caused by Eimeria spp protozoa and this infection and disease is considered as a major obstacle in raising rabbits.…”

Section: Introductionmentioning

confidence: 99%

The Administration of Garlic Extract on Eimeria stiedai Oocysts and the Hematological Profile of the Coccidia Infected Rabbits

Indrasanti

Indradji

Hastuti

et al. 2017

Med Pet

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This research aimed to examine the potential of garlic as the coccidiosis control in rabbits either in vitro or in vivo. During in vitro, observed variables were rabbits oocysts that were sporulated, unsporulated, and abnormal in incubation for 3 days with the addition of garlic extract. The treatments were doses of garlic extract administration (0%, 1%, 2%, 4%, and 8%) and sulfaquinoxalline as a standard anticoccidiosis. Meanwhile during in vivo, the variables observed were the hematological profile of the experimental rabbits naturally infected with coccidia. The doses of garlic extract was administered orally to the experimental rabbits infected with coccidia were 0 mg, 10 mg, 20 mg, 40 mg, and 80 mg/ rabbit. As a standard coccidiosis drugs, the combination of sulfadiazine and trimethoprim was used. The treatments were given for 6 days. The variables observed were the hematological profile of the coccidiosis rabbits, including the erythrocytes, hemoglobin, hematocrits, MCV, MCH, MCHC, and thrombocytes. The research employed a completely randomized design, with 5 repetitions. The data were further analyzed using the honestly significant difference test. The results showed that garlic extract administration significantly decreased (P<0.01) both the number of the sporulated and unsporulated oocysts (P<0.05), yet did not significantly influence the abnormal oocysts, but there was no significant difference within the entire hematological variables except in thrombocytes (P<0.05). Garlic extract administration decreased the excretion number of oocysts in the feces either in vitro or in vivo and influenced some hematological variables which provided a new propect for controlling coccidiosis naturally in rabbits.Keywords: coccidia, rabbits, garlic extract, oocyst, hematology ABSTRAK Penelitian ini bertujuan untuk menguji potensi bawang putih sebagai anti koksidiosis pada kelinci secara in vitro dan in vivo. Secara in vitro, peubah yang diamati adalah ookista kelinci yang bersporulasi, tidak bersporulasi, dan abnormal pada inkubasi selama 3 hari dengan penambahan ekstrak bawang putih. Perlakuan yang digunakan adalah 0%, 1%, 2%, 4%, dan 8% bawang putih, serta penggunaan sulfaquinoxalline sebagai obat standar koksidiosis. Pada penelitian in vivo, peubah yang diamati adalah profil hematologi kelinci yang terinfeksi koksidia secara alami. Ekstrak bawang putih diberikan secara per oral pada kelinci yang terinfeksi koksidia sebesar 0 mg, 10 mg, 20 mg, 40 mg, dan 80 mg/ekor, serta kombinasi sulfadiazin dan trimethoprim sebagai obat standar koksidiosis. Perlakuan diberikan selama 6 hari. Peubah yang diamati adalah profil darah kelinci koksidiosis yang meliputi sel darah merah (eritrosit), hemoglobin (Hb), hematokrit, MCV, MCH, MCHC, dan trombosit. Rancangan yang digunakan adalah rancangan acak lengkap (RAL), dengan pengulangan sebanyak 5 kali. Analisis data menggunakan analisis variansi dengan uji lanjut beda nyata jujur (BNJ). Hasil analisis varians menunjukkan bahwa pemberian ekstrak bawang putih berpengaruh sangat ...

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“…Also, according to Nistor et al (2013), rabbit meat is characterized by low contents of hemoglobin which could be the reason for such outcome in Table 3. The iron content of the rabbit meat (23.674 mg/100g) decreased significantly in the formulated rabbit meat sausages.…”

Section: Sift Deskmentioning

confidence: 99%

“…The increase in knowledge and awareness of the link between diet and health of consumers has resulted in heightened demand for highly nutritive foods of acceptable quality (Nistor et al, 2013). Meat, although being a component in most of our foods as a major source of proteins, essential amino-acid, B-complex vitamins, minerals and other bioactive compounds, are also associated with negative components.…”

Section: Introductionmentioning

confidence: 99%

“…Rabbit meat is consumed worldwide and highly recommended by nutritionist. It is valued over other meats because of its nutritional properties which include proteins of high biological value, low fat and cholesterol contents compared to beef and pork (Nistor et al, 2013). Comparatively, rabbit meat also contains higher potassium and lower sodium levels.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Asamoah¹,

Barimah²,

Akwetey³

et al. 2019

SDRP-JFST

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Nutrient Content of Rabbit Meat as Compared to Chicken, Beef and Pork Meat

Cited by 64 publications

References 21 publications

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

The Administration of Garlic Extract on Eimeria stiedai Oocysts and the Hematological Profile of the Coccidia Infected Rabbits

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

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