Technical note: Estimation of real rabbit meat consumption in Italy
As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass...
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| Format: | Article |
| Language: | English |
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Universitat Politècnica de València
2018-03-01
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| Series: | World Rabbit Science |
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| Online Access: | https://polipapers.upv.es/index.php/wrs/article/view/7802 |
| _version_ | 1819111379054886912 |
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| author | Massimiliano Petracci Francesca Soglia Giulia Baldi Laura Balzani Samer Mudalal Claudio Cavani |
| author_facet | Massimiliano Petracci Francesca Soglia Giulia Baldi Laura Balzani Samer Mudalal Claudio Cavani |
| author_sort | Massimiliano Petracci |
| collection | DOAJ |
| description | As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to dible lean meat and estimate real rabbit meat consumption in Italy. Accordingly, a total of 24 rabbits were slaughtered at 2 different ages to obtain carcasses representative of the main market categories in Northern Italy: medium-size (carcass weight of about 1.4 kg) and heavy-size (carcass weight of about 1.8 kg). Chilled carcasses were used to determine offal, dissectible fat, bone and meat weights and yields. Experimentally obtained conversion factors from carcass to edible lean meat and estimated meat waste percentage at retail and consumption levels were subsequently used to estimate the real per capita amount of rabbit meat consumed in Italy. The finding of this study revealed that, if compared to the medium-size group, heavy-size carcasses had higher lean meat yield for both intermediate (92.9 vs. 92.4%; P<0.05) and hind parts (84.3 vs. 79.1%; P<0.001). On the contrary, the meat yield of fore part was higher in the medium-size group (66.2 vs. 65.5%; P<0.001) compared to heavy-size carcasses. Eventually, overall meat yield was higher in heavy-size carcasses compared to medium-size ones (64.4 vs. 63.2%; P<0.001). By using these conversion factors and estimated overall losses at retailing and home-consumption (15%), we estimated that real per capita annual rabbit meat consumption is 0.50 kg in Italy, which is only 54% compared to the estimated apparent consumption (0.90 kg). |
| first_indexed | 2024-12-22T03:56:40Z |
| format | Article |
| id | doaj.art-9af609cc3e884e3594861593c5c6e9fe |
| institution | Directory Open Access Journal |
| issn | 1257-5011 1989-8886 |
| language | English |
| last_indexed | 2024-12-22T03:56:40Z |
| publishDate | 2018-03-01 |
| publisher | Universitat Politècnica de València |
| record_format | Article |
| series | World Rabbit Science |
| spelling | doaj.art-9af609cc3e884e3594861593c5c6e9fe2022-12-21T18:39:52ZengUniversitat Politècnica de ValènciaWorld Rabbit Science1257-50111989-88862018-03-01261919610.4995/wrs.2018.78026699Technical note: Estimation of real rabbit meat consumption in ItalyMassimiliano Petracci0Francesca Soglia1Giulia Baldi2Laura Balzani3Samer Mudalal4Claudio Cavani5University of BolognaUniversity of BolognaUniversity of BolognaUniversity of BolognaAn-Najah, National UniversityUniversity of BolognaAs in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to dible lean meat and estimate real rabbit meat consumption in Italy. Accordingly, a total of 24 rabbits were slaughtered at 2 different ages to obtain carcasses representative of the main market categories in Northern Italy: medium-size (carcass weight of about 1.4 kg) and heavy-size (carcass weight of about 1.8 kg). Chilled carcasses were used to determine offal, dissectible fat, bone and meat weights and yields. Experimentally obtained conversion factors from carcass to edible lean meat and estimated meat waste percentage at retail and consumption levels were subsequently used to estimate the real per capita amount of rabbit meat consumed in Italy. The finding of this study revealed that, if compared to the medium-size group, heavy-size carcasses had higher lean meat yield for both intermediate (92.9 vs. 92.4%; P<0.05) and hind parts (84.3 vs. 79.1%; P<0.001). On the contrary, the meat yield of fore part was higher in the medium-size group (66.2 vs. 65.5%; P<0.001) compared to heavy-size carcasses. Eventually, overall meat yield was higher in heavy-size carcasses compared to medium-size ones (64.4 vs. 63.2%; P<0.001). By using these conversion factors and estimated overall losses at retailing and home-consumption (15%), we estimated that real per capita annual rabbit meat consumption is 0.50 kg in Italy, which is only 54% compared to the estimated apparent consumption (0.90 kg).https://polipapers.upv.es/index.php/wrs/article/view/7802rabbitschilled carcassmeat jointmeat yieldedible meatmeat consumption |
| spellingShingle | Massimiliano Petracci Francesca Soglia Giulia Baldi Laura Balzani Samer Mudalal Claudio Cavani Technical note: Estimation of real rabbit meat consumption in Italy World Rabbit Science rabbits chilled carcass meat joint meat yield edible meat meat consumption |
| title | Technical note: Estimation of real rabbit meat consumption in Italy |
| title_full | Technical note: Estimation of real rabbit meat consumption in Italy |
| title_fullStr | Technical note: Estimation of real rabbit meat consumption in Italy |
| title_full_unstemmed | Technical note: Estimation of real rabbit meat consumption in Italy |
| title_short | Technical note: Estimation of real rabbit meat consumption in Italy |
| title_sort | technical note estimation of real rabbit meat consumption in italy |
| topic | rabbits chilled carcass meat joint meat yield edible meat meat consumption |
| url | https://polipapers.upv.es/index.php/wrs/article/view/7802 |
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