INFLUENCE OF GRADED LEVELS OF TOASTED BAMBARA GROUNDNUT MEAL ON RABBIT CARCASS CHARACTERISTICS

The effect of feeding graded levels of toasted banban ground out meal on rabbit weaners was investigated. A total of fifty white rabbit weaners of 6 - 8 weeks with an average weight of 366,7 gwere fed the graded level of tested bambara nut meal at 0. 5, 15, 25 or 35% inclusion level in a complete randomized design experiment for a period of six week. The final live weight, daily feed intake were not influcticed (P>0.05) by the level of bambara nut meal in the diet. However, positive influence of the graded level of bambara nut meal was observed on the rabbit daily weight gain, feed efficiency dressed carcass, dressing percentage and ment: bone ratjo. Rabbits on the 25 and 15% bambara nut inclusion levels were found to have similar (P>0.05) daily weight gain and dressing percentage with the control ration. Rabbit on the 5% bambara nut level diet had the least feed efficiency (0.22) and meat: bone ratio (3.6), while the dressed weights of rabbit fed the diet containing 25% bambara nut meal had the highest dressed carcass weight (501.6g). Rabbits' carcass cut-up parts as well as internal organs (liver, heart, kidneys and lungs) were not influenced by the dietary levels of bambara nut meal. But the pelt weight, empty gut weight, lipid and moisture contents were significantly (P<0.05) influenced by the levels of bambara nut meal in the diet.

Effect of stunning methods on quality of rabbit carcass and meat

This study was carried out to evaluate the effect of different stunning methods on the physicochemical and sensory characteristics of rabbit carcass and meat. Thirty six mature rabbits of mixed breeds and sexes with average weight of 1.5 – 2.0kg were used. The rabbits were randomly assigned to four experimental treatments (T1-T4); T1 represented No stunning (control), T2 = Electrical stunning, T3 = Gas stunning and T4 = Mechanical stunning. Each treatment was replicated thrice and the experiment was arranged on completely randomized design. The rabbits were bled after stunning, dressed conventionally and chilled at 40C for 24 hours. Thereafter the were dissected into 2 halves and fabricated into primal cuts. Carcass characteristics as well as physical, chemical and sensory properties of the rabbit meat were determined. The results showed that carcasses of rabbits stunned with gas gave higher (P<0.05) blood loss and lower (P<0.05) chilling loss. Also visual colour score, cooking yield, protein, nitrogen free extract, cooked meat colour, flavour, texture and overall acceptability were higher (P<0.05), while cooking loss, thermal shortening, drip loss, moisture and pH were lower (P<0.05) in meat from rabbits stunned with gas compared with meat from other treatments. Gas stunning was therefore, recommended since it favoured most of physicochemical and sensory characteristics of both carcass and meat of differently stunned rabbits in this study.

Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat

This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and retail hind leg (33.88%), foreleg (15.51%), loin (11.63%), and back (39.83%) cuts were assessed, with total meat-to-bone ratio of 1.65. The meat proximate composition and technological characteristics pH, water retention capacity, and total collagen were similar to meat of commonly market species. Rabbit meat color was light (L* = 65.93) and with a low shade of red (C * = 19.24 and h = 52.79 °) due to the low content of heme pigments (19.89 µg acid hematin/g). The obtained MDRM met the levels of protein and fat required by Brazilian legislation, but a high calcium content (1.45% dry basis). It can be concluded that rabbits represent a viable unconventional meat resource with high potential for use in processing. In addition to raw meat, MDRM can also be obtained to be used as a meat ingredient in industrial products.

Seasonal Impact of Heroin on Rabbit Carcass Decomposition and Insect Succession

This study investigates the succession of insects and the length of the decomposition of rabbit carcasses injected with heroin. In total, 24 rabbits (2–2.5 kg, Oryctolagus cuniculus domesticus L.) were used in the study. Twelve carcasses were exposed to insect activity in winter (January and February) and 12 in summer (July and August) in Riyadh, Saudi Arabia. Three replicate experiments were conducted in each season. For each experiment, three rabbits were injected with varying doses of heroin, and the fourth rabbit was used as a control, being injected only with saline solution. Insects belonging to the order Diptera, Coleoptera, and Hymenoptera were attracted to the carcasses. In both of the investigated seasons, heroin appeared to delay the decomposition process but did not have a significant impact on the number of insects. In general, the number of flies in both seasons was substantially higher than that of beetles and ants. During the summer, flies were more attracted to treated carcasses with a higher dose of heroin. Some flies such as Musca domestica L. (Diptera: Muscidae) and Chrysomya albiceps Wiedemann (Diptera: Calliphoridae) and some beetles such as Pimelia boyeri Solier (Coleoptera: Tenebrionidae) were represented on the carcasses by different developmental instars (larvae, pupae, and adults). Overall, heroin has not potential effects on the insect succession patterns of insect, however, influences the decomposition of rabbit carcasses. These findings are important while using insects in medicolegal investigation, since heroin is one of the common poisons used as an addictive agent.

Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

Evaluation of rabbit meat properties as raw material for functional products manufacturing

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.