CHEMICAL CHARASTERISTIC OF RABBIT HIBRIDS

Andronikov, Darko and Kuzelov, Aco and Benedik, Evgen and Sazdova, Julijana and Mojsov, Kiro and Janevski, Aco and Jordeva, Sanja and Golomeova Longurova, Saska (2021) CHEMICAL CHARASTERISTIC OF RABBIT HIBRIDS. JOURNAL OF AGRICULTURE AND PLANT SCIENCES, JAPS, Vol 19, No. 1, 2021, 19 (1). pp. 9-15. ISSN 2545-4447

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Abstract

The aim and purpose of the analysis was to evaluate the influence of the gender male/female on the
chemical, microbiological and sensory composition. Flemish giant rabbit and New Zealand white rabbits
(group ON), were used as a material for the study. Rabbits were fed ad libitum with commercial pelleted
feed, with the addition of small amounts of green feed and hay. The experiment included 6 rabbits, 3 males
and 3 females. Previously defined live weight of 1800 to 2500 g was achieved within 77 days and after that
they were slaughtered. This paper provides the conducted results of the research in regard of the chemical,
microbiological and sensory composition of the rabbit meat.
The average composition (n-6) of the inclusion of the water in the thigh, shoulder blade and the back are
71.89% / 74.51% / 72.61%, the inclusion of proteins is 19.46% / 18.62% / 21.28%, the inclusion of fats is 3.34%
/ 4.36% / 2.46%, the inclusion of minerals is 1.16% / 1.10% / 1.19%. In meat parts, are not found bacteria of
the following types: Clostridium, Staphylococcus, Proteus, Escherichia. The average microbiological content (24
hours post mortem) of total bacteria (bacillus) number varies from 2.44 to 2. 58 (log CFU/g). Male rabbits are
tougher, with more intensive color, taste and smell.
Keywords: rabbits, hybrids, chemical, microbiological and sensory composition

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Technology
Depositing User: Aco Kuzelov
Date Deposited: 21 Dec 2021 08:05
Last Modified: 28 Dec 2021 12:30
URI: https://eprints.ugd.edu.mk/id/eprint/28931

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