P. González-Redondo, L. Velarde Gómez, L. Guerrero Herrero y V.M. Fernández-Cabanás
Issue:
106-3 (184-196)
Topic:
Animal Production
Keywords:
Oryctolagus cuniculus algirus, wild rabbit, meat, chemical composition, NIRS.
Summary:
Wild rabbit meat is commonly consumed in many Mediterranean countries. However, the characteristics
of the carcass and meat of this game species have been scarcely investigated. This study was aimed
at analysing the chemical composition of hunted wild rabbit (Oryctolagus cuniculus algirus) meat from
Southern Iberian Peninsula, and studying the viability of a rapid analytical methodology for its determination
by near infrared spectroscopy. Meat of the wild rabbit subspecies O. c. algirus has 23.7% of
crude protein, 0.2% of crude fat, 74.9% of moisture and 1.2% of ash. This composition differed from
the values published for domesticated rabbits and for wild rabbits of the O. c. cuniculus subspecies, it
being leaner due to its higher protein content and its very lower fat content. NIR spectroscopy models
obtained displayed a good predictive ability for the estimation of crude protein and moisture contents
(r2 = 0.70 and SECV = 0.39%, and r2 = 0.73 and SECV = 0.38%, respectively), while the calibrations
selected for crude fat and ash contents were not acceptable.
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