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Physicochemical properties and sensory profile of some breeds of rabbits in Algeria
Ist Teil von
Food science and technology international, 2024-03, p.10820132241238790-10820132241238790
Ort / Verlag
United States
Erscheinungsjahr
2024
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on
muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (
< 0.001), Percentage of Released Water (
< 0.001), Myofibril Fragmentation Index (
< 0.001) and a* value (
< 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (
< 0.001) and b* value (
< 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (
> 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (
> 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
Sprache
Englisch
Identifikatoren
ISSN: 1082-0132
eISSN: 1532-1738
DOI: 10.1177/10820132241238790
Titel-ID: cdi_proquest_miscellaneous_2974001554
Format
–
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