Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective
This study aimed to nutritionally and technologically characterize the meat produced by rabbit (<i>Oryctolagus cuniculus</i>, Flemish Giant breed, 50 farmed individuals) and hare (<i>Lepus europaeus Pallas</i>, 50 hunted individuals). Muscles were sampled from several carcass...
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| Format: | Article |
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MDPI AG
2023-01-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/1/126 |
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| author | Gabriela Frunză Otilia Cristina Murariu Marius-Mihai Ciobanu Răzvan-Mihail Radu-Rusu Daniel Simeanu Paul-Corneliu Boișteanu |
| author_facet | Gabriela Frunză Otilia Cristina Murariu Marius-Mihai Ciobanu Răzvan-Mihail Radu-Rusu Daniel Simeanu Paul-Corneliu Boișteanu |
| author_sort | Gabriela Frunză |
| collection | DOAJ |
| description | This study aimed to nutritionally and technologically characterize the meat produced by rabbit (<i>Oryctolagus cuniculus</i>, Flemish Giant breed, 50 farmed individuals) and hare (<i>Lepus europaeus Pallas</i>, 50 hunted individuals). Muscles were sampled from several carcass regions: dorsal torso—<i>Longissimus dorsi</i> (LD), thigh—<i>Semimembranosus</i> (SM), and upper arm—<i>Triceps brachii</i> (TB). To better depict the meat’s nutritional quality, the proximate composition and fatty acid profile were assessed, and then gross energy content and lipid sanogenic indices (Polyunsaturation—PI, atherogenic—AI, thrombogenic—TI, hypocholersyerolemic/hypercholesterolemic ratio—h/H, Nutritional Value Index—NVI) were calculated. pH values at 24 and 48 h post-slaughter, cooking loss (CL), and water-holding capacity (WHC) were the investigated technological quality traits. Gross energy was higher in rabbit TB samples, compared with hare, due to more accumulated lipids (<i>p</i> < 0.001). pH value was higher for TB muscles in both species; the WHC was higher for hare (<i>p</i> < 0.001), and CL was higher for rabbit (<i>p</i> < 0.001). The PI values were 6.72 in hare and 4.59 in rabbit, AI reached 0.78 in hare and 0.73 in rabbit, TI was calculated at 0.66 in hare and 0.39 in rabbit, and the h/H ratio reached 3.57 in hare and 1.97 in rabbit, while the NVI was 1.48 in hare and 1.34 in rabbit samples. Meat from both species is nutritionally valuable for human consumers, meeting nutritional values better than the meat of farmed or other wild species of fowl and mammals. Hare meat was found to be healthier than rabbit in terms of lower fat content, lighter energy, and better lipid health indices. |
| first_indexed | 2024-03-09T13:53:46Z |
| format | Article |
| id | doaj.art-19153d9b09394787ac9e9c873c0e03e8 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T13:53:46Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-19153d9b09394787ac9e9c873c0e03e82023-11-30T20:46:07ZengMDPI AGAgriculture2077-04722023-01-0113112610.3390/agriculture13010126Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological PerspectiveGabriela Frunză0Otilia Cristina Murariu1Marius-Mihai Ciobanu2Răzvan-Mihail Radu-Rusu3Daniel Simeanu4Paul-Corneliu Boișteanu5Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Animal Resources and Technology, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaDepartment of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaThis study aimed to nutritionally and technologically characterize the meat produced by rabbit (<i>Oryctolagus cuniculus</i>, Flemish Giant breed, 50 farmed individuals) and hare (<i>Lepus europaeus Pallas</i>, 50 hunted individuals). Muscles were sampled from several carcass regions: dorsal torso—<i>Longissimus dorsi</i> (LD), thigh—<i>Semimembranosus</i> (SM), and upper arm—<i>Triceps brachii</i> (TB). To better depict the meat’s nutritional quality, the proximate composition and fatty acid profile were assessed, and then gross energy content and lipid sanogenic indices (Polyunsaturation—PI, atherogenic—AI, thrombogenic—TI, hypocholersyerolemic/hypercholesterolemic ratio—h/H, Nutritional Value Index—NVI) were calculated. pH values at 24 and 48 h post-slaughter, cooking loss (CL), and water-holding capacity (WHC) were the investigated technological quality traits. Gross energy was higher in rabbit TB samples, compared with hare, due to more accumulated lipids (<i>p</i> < 0.001). pH value was higher for TB muscles in both species; the WHC was higher for hare (<i>p</i> < 0.001), and CL was higher for rabbit (<i>p</i> < 0.001). The PI values were 6.72 in hare and 4.59 in rabbit, AI reached 0.78 in hare and 0.73 in rabbit, TI was calculated at 0.66 in hare and 0.39 in rabbit, and the h/H ratio reached 3.57 in hare and 1.97 in rabbit, while the NVI was 1.48 in hare and 1.34 in rabbit samples. Meat from both species is nutritionally valuable for human consumers, meeting nutritional values better than the meat of farmed or other wild species of fowl and mammals. Hare meat was found to be healthier than rabbit in terms of lower fat content, lighter energy, and better lipid health indices.https://www.mdpi.com/2077-0472/13/1/126meatrabbitharenutritional qualitylipid health indiceswater-holding capacity |
| spellingShingle | Gabriela Frunză Otilia Cristina Murariu Marius-Mihai Ciobanu Răzvan-Mihail Radu-Rusu Daniel Simeanu Paul-Corneliu Boișteanu Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective Agriculture meat rabbit hare nutritional quality lipid health indices water-holding capacity |
| title | Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective |
| title_full | Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective |
| title_fullStr | Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective |
| title_full_unstemmed | Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective |
| title_short | Meat Quality in Rabbit (<i>Oryctolagus cuniculus</i>) and Hare (<i>Lepus europaeus Pallas</i>)—A Nutritional and Technological Perspective |
| title_sort | meat quality in rabbit i oryctolagus cuniculus i and hare i lepus europaeus pallas i a nutritional and technological perspective |
| topic | meat rabbit hare nutritional quality lipid health indices water-holding capacity |
| url | https://www.mdpi.com/2077-0472/13/1/126 |
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