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| Comparative Study of Nutritional Composition and Texture of Meat from Different Rabbit Breeds |
| LI Tao, YUAN Xianling, YU Yue, YUAN Yumei |
| College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China |
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Abstract In order to enrich the nutritional database of rabbit meat in China, the contents of water, crude protein, crude fat and ash, mineral composition, amino acid composition and fatty acid composition, as well as texture parameters such as hardness, elasticity and adhesiveness were comparatively measured and analyzed in the meat of Hyla, Elco and Hyplus rabbits in Sichuan and Shandong provinces. The results showed that the contents of water, crude protein and fat in rabbit meat were significantly different among different regions and breeds (P < 0.05). Among all meat samples, the meat of Elco rabbits in Shandong showed the lowest content of water and the highest protein content, while the meat of Hyla rabbits in Sichuan had the lowest fat content. On the other hand, there was no significant breed and regional difference in ash content, mineral composition, amino acid composition or fatty acid composition. The meat of Elco rabbits in Shandong had the best mouthfeel in terms of its low hardness as well as good elasticity and chewiness. On the contrary, the meat of Hyplus rabbits in Sichuan exhibited the worst mouthfeel owing to its high hardness and gumminess. Breed and regional differences existed in the nutritional composition and texture characteristics of rabbit meat with the meat of Elco rabbits in Shandong being superior to five other meat samples in terms of both parameters.
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2020, Vol. 34 
