Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Petracci, Massimiliano; Soglia, Francesca; Leroy, Frédéric

doi:10.1016/j.meatsci.2018.08.003

Cited by 57 publications

(60 citation statements)

References 56 publications

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“…Meanwhile, low cholesterol, low-fat levels, and moderately high energy values are conducive to its desirable composition and sensory properties (Dalle Zotte and Szendro 2011). Such nutritional values can fulfil consumers' desire for new and healthy meat; thus, rabbit meat has become increasingly popular in Asia during the last three decades (Petracci et al 2018). The global production of rabbit meat has steadily increased from 1,107,323 to 1,482,441 tons during 2008 to 2017 (FAO 2019), among which China alone is accounted for more than 55% of the total production (Li et al 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Rabbit meat is a good source of protein that has higher digestibility compared with those from grains, plant pulses, or other meats such as beef or pork (Combes and Dalle Zotte 2005;Pereira and Vicente 2013). Unfortunately, rabbit meat protein has not been fully utilised due to lack of understanding (Petracci et al 2018). In general, meat proteins are classified into 3 categories, which include myofibrillar, sarcoplasmic, and stromal protein, and the protein quantity of meat has a critical impact on meat nutritional values, as well as meat processing and sensory quality traits (Ito et al 2003).…”

Section: Introductionmentioning

confidence: 99%

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Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

et al. 2019

Italian Journal of Animal Science

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To determine the protein profile of rabbit meat, the protein composition in meat of rabbits with different breeds and ages was investigated. In this article, M. Longissimus thoracis et lumborum (LTL) samples were obtained from six groups (ten rabbits in each group) of 60 female rabbits (Ira and Sichuan white; 35, 70, and 105 days old). Their nutritional characteristics, amino acid profile, protein quantity, and protein profile were analysed. The results showed that rabbit meat contained high content of essential amino acids, especially for Lys (2.26%). The analysis of amino acid profile in rabbit meat indicated that it varied significantly with rabbit breeds and ages. The proportion of stromal protein to total protein in rabbit meat was significantly influenced by age (p < .05), and the mean proportions of sarcoplasmic, myofibrillar, and stromal protein to total protein in rabbit meat were 32.57%, 57.20% and 10.23%, respectively. A total of 835 proteins were identified from the samples using shotgun proteomics. These proteins were mainly involved in energy metabolism, material transport and biochemical reactions, and the highest number of proteins was observed in meat of 35-day-old rabbit (p < .05). Although breed had a limited influence on the number of proteins in rabbit meat (p > .05), 69 and 35 unique proteins were identified in Ira and Sichuan white, respectively. In conclusion, both breed and age can affect the protein profile of rabbit meat, and the difference in protein profile may be the reason for the quality variation of different rabbit meat samples. HIGHLIGHTS Comparing the differences between two rabbit breeds from the perspective of proteome. Elucidate proteome in rabbit muscle during its growth. The outcome means that a total of 835 proteins were identified from the samples using shotgun proteomics, and the highest number of unique proteins was observed in meat of 35-day-old rabbit.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

et al. 2019

Italian Journal of Animal Science

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“…head still on carcase) and lack of processed products available on the market (compared especially with poultry meats), together with increasing cultural factors (i.e. pet status, concerns about the welfare of caged animals) are progressively reducing the appeal of rabbit meat (Petracci et al 2018b). Recently, following an initiative of the Animal Science and Production Association (ASPA), a method to estimate real per-capita consumption of rabbit meat has been established by using a conversion factor from carcase to edible meat (excluding offal, dissectible fats and bones) and estimated losses at retailing and home-consumption.…”

Section: Productionmentioning

confidence: 99%

“…Italy is almost self-sufficient in rabbit production and the small amount of trade is mainly intra-EU (Italian National Institute of Statistics [ISTAT] 2019). However, rabbit meat consumption has significantly decreased during the last few years due to several causes such as the negative effects of the economic crisis and the increasing consumer disaffection due to an increasing association with the perception of rabbits as pets and also to a progressive change in the lifestyle and eating habits of the consumer (Petracci et al 2018b).…”

Section: Introductionmentioning

confidence: 99%

Rabbit production and science: the world and Italian scenarios from 1998 to 2018

Trocino

Cotozzolo

Zomeño

et al. 2019

Italian Journal of Animal Science

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The present survey evaluates production, research funds and scientific activity relating to rabbits in Italy, Europe and all over the world during the last 20 years. Official statistics have several weaknesses for a small and diversified production like that of rabbits. Different methods for collecting and providing data in the different countries can be used and data for backyard production can miss. According to FAO, in 2017, China and the Democratic People's Republic of Korea contributed 73.3% to the global volume of rabbit meat. The two main EU producing countries, Spain and France, lost 12.2 and 6.4%, respectively, of their former share of world production compared to 1998. Whilst Italy is self-sufficient in rabbit meat production, trade exchanges are low, and meat consumption is decreasing. In regards to research funding, based on collected information which can be not fully comprehensive, China stands in the top position and Italy is placed fourth after France and Germany. Italy, France and Spain are among the top-five publishing countries and 'World Rabbit Science' is among the top publishing scientific journal in Agricultural and Biological Sciences (ABS). In the case of Veterinary Sciences, 'Veterinary Record' is one of the top journals. In Italy, ABS publications mainly focussed on Meat quality, Nutrition and feeding and Ethology and welfare. Pathology and hygiene and Breeding and genetics were the most published topics in Veterinary Science.

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“…Worldwide rabbit meat is commonly sold as whole carcass or at least as cut-up parts and its consumption are nowadays decreasing (Petracci & Cavani, 2013;Petracci, Soglia, Baldi et al, 2018). A possible solution could be to formulate rabbit meat products or at least introduce rabbit meat as an ingredient in processed food products (Petracci & Cavani, 2013;Petracci, Soglia, & Leroy, 2018). As only few research studies were conducted on rabbit meat products no academic efforts came into help of food industries.…”

Section: Introductionmentioning

confidence: 99%

Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation

Mancini

Nuvoloni

Pedonese

et al. 2019

J Food Process Preserv

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The effects of garlic powder and salt were assessed on physical–chemical traits, antioxidant capacity and lipid peroxidation of rabbit burgers. Four type of burgers were formulated (only meat—control; 0.25% of garlic powder; 1% of salt; 0.25% of garlic powder, and 1% of salt). Burgers were analyzed both as raw and cooked products. Garlic powder modified partially the color of the burgers and increased partially the antioxidant capacity (DPPH) of the raw samples. Addition of salt modified the color and induced an increase in lipid peroxidation (TBARS) in raw burgers. No differences were highlighted in antioxidant capacity and in lipid peroxidation of cooked burgers. The burgers with both garlic powder and salt showed mixed results. Mixing garlic powder and salt could be a potential practical application as results partially showed that garlic could contrast the negative effective of the salt. Practical applications Rabbit meat has a great potential as food for its high nutritional value and digestibility, due to its high content of protein and amino acids, with an important biological value and for its low content of fat and high percentage of unsaturated fatty acids. New products that could easily meet the consumers’ behavior are needed in this sector to ensure future prospective and renew a meat that nowadays is less eaten. Ingredients and additives could play a major role in the product stability and could enhance its acceptability.

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Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Cited by 57 publications

References 56 publications

Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

Rabbit production and science: the world and Italian scenarios from 1998 to 2018

Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation

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