The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit meat were investigated. Preslaughter live weight, percent dress weight and percent abdominal fat of rabbits fed 54% alfalfa fiber diet were significantly higher and total moisture content in raw rabbit meat was significantly less than those of rabbit groups fed 28 and 74% alfalfa fiber diets. The cooked meat from rabbit fed 54% alfalfa fiber diet had a lower protein content and total cooking losses as compared to the other two alfalfa fiber diets. From the results, the 54% was considered as the optimum alfalfa fiber level for rabbits to achieve optimum growth and to produce good quality meat. Cooking the rabbit meat increased pH, total protein, total lipids, and total cholesterol. However, on a dry weight basis, the total cholesterol content decreased which was caused by heat degradation. Alfalfa fiber level and the sex factor interaction effect was observed on the total cholesterol content on dry weight basis, and calcium on wet weight basis in raw meat. On wet weight basis, rabbit meat from all three groups fed alfalfa fiber diets contained an average of 74% total moisture, 21.95% total protein, 13.234 mg/100g calcium, 393 mg/100g potassium, 3.57% total lipids, and 74.93 mg/100g total cholesterol. Compared with other edible meat such as beef and pork, rabbit meat is a good source of edible meat. / Graduation date: 1982

Thesis (MA)--Stellenbosch University, 2004. / ENGLISH ABSTRACT: Meat processing industries in South Africa are faced with the challenge to produce a variety of white meats. This is due to the fact that consumers tend to consume less red meat and more chicken and pork that are perceived to be healthier due to the negative publicity surrounding red meat and health. The nutritional emphasis is on leaner carcasses and an increase in the consumption of polyunsaturated fatty acids while reducing the ratio of n-6:n-3 polyunsaturated fats in the diet. Another way in which this can be achieved is through introducing rabbit meat which has low fat, low cholesterol content and high protein content, while displaying a positive fatty acid profile. Carcass quality and meat quality in rabbits may to a large extent be affected by age of slaughter and type of breed. This study had a dual purpose. Firstly it aimed at quantifying the effects of breed and age on parameters pertaining to carcass quality and meat quality of commercial rabbits, namely California breed and hybrid (California x Dutch red). Secondly, to determine the differences between ethnic groups on their perceptions towards rabbit meat, thereby providing information on its marketing potential. To accomplish the first objective 50 rabbits from the two breeds were housed in individual cages, weighed on weekly basis and fed ad libitum. The rabbits were slaughtered at 9, 11, 13, 15 and 17 weeks of age (n=5 from each breed). For the second objective the perceptions of three ethnic groups on factors affecting consumers' choice of rabbit meat were determined through a structured questionnaire. The questionnaire was tested for validity beforehand. There was no significant difference between the two breeds regarding body weight, feed intake, carcass weight and drip loss. The California breed had a higher dressing percentage (53.7%) and meat yield (29.2%) compared to the hybrid (52.5% and 27.5% respectively). Age treatments showed a highly significant difference on all parameters investigated. Increasing the age proportionately increased the amount of fat, while the moisture content decreased. The California breed exhibited higher percentages of fat compared to the hybrid at all ages of treatment. California breed contained more phosphorus, magnesium and zinc as opposed to the hybrid, the only exception being copper, where the hybrid had higher concentrations. The total fatty acid (169.2 mg/100 g) of the California breed was higher than that of the hybrid (133.5 mg/100 g). As a result there were more saturated fatty acids (55.4 mg/100 g) and monounsaturated fatty acids (62.3 mg/100 g) in the California breed than in the hybrid (44.2 and 45.6 mg/100 g respectively). Both breeds had 67% unsaturated fatty acids. Although there was no significant difference between the P:S ratio of the two rabbit breeds, the values obtained were higher (+0.9) than the value of 0.7. This is an indication that the rabbit meat contains a P:S ratio that could be considered very desirable. The n-6:n-3 ratio for both breeds were high (11.6 for California and 12.7 for hybrid). The cholesterol and amino acid profile of the two breeds were not affected by the type of breed. The consumer survey indicated that 52% (n=158) of respondents had never eaten rabbit meat before due to reasons such as scarcity, lack of knowledge about the meat, associating rabbits with pets and cultural constraints. Nevertheless, 57% of these people were optimistic about eating rabbit meat. In addition, having eaten rabbit meat before seemed to contribute positively towards acceptance of rabbit meat. Generally, respondents preferred purchasing rabbit meat in portions as opposed to live or whole carcasses. Their decision to purchase rabbit meat was firstly driven by price, thereafter freshness, leanness and tenderness of meat. The respondents expect to buy rabbit meat at a price lower than that of chicken. Rabbit meat contained low sodium and high proportion polyunsaturated fatty acids-some of the most important food attributes required to maintain and improve health. However, most of the respondents in this study were not familiar with the positive attributes of rabbit meat and need to be taught the benefits of this product. / AFRIKAANSE OPSOMMING: In Suid Afrika is daar 'n uitdaging vir die vleisproduserende voedselindustrieë om 'n verskeidenheid witvleis te bemark. Dit word toegeskryf aan die feit dat verbruikers minder rooi vleis as hoender en vark eet wat as meer gesond beskou word weens die negatiewe publisiteit wat geassosieer word met rooivleis en gesondheid. Die voedingsfokus is op maerder karkasse, groter inname van polionversadigde vetsure, en 'n vermindering in die verhouding n-6:n-3 poli-onversadigde vetsure in die dieet. Een van die maniere waarop dit gedoen kan word, is die bekendstelling van konynvleis wat gekenmerk word deur lae vetinhoud, lae cholesterolinhoud en 'n hoë proteïninhoud, en 'n positiewe vetsuurprofiel. Karkas- en vleiskwaliteit van konyne word tot 'n groot mate geaffekteer deur ouderdom van slagting en die ras. Hierdie studie het 'n tweeledige doel. Eerstens mik dit na die kwantifisering van die effek van ras en ouderdom op die parameters wat met karkas- en vleiskwaliteit van die Kaliforniese ras en die kruisgeteëlde ras (Kaliforniese X Hollandse rooi) verband hou. Tweedens, om die verskille in etniese groepe vas te stel met betrekking tot hulle persepsies van die faktore wat hulle keuse van konynvleis beïnvloed, en op dié wyse inligting te verkry t.o.v die bemarkingspotensiaal daarvan. Om in die eerste doelwit te slaag is 50 konyne van die twee rasse in individuele hokke gehuisves, op 'n weeklikse basis geweeg en ad libitum gevoer. Die konyne was geslag op 9, 11, 13, 15 en 17 weke (n=5 vir elke ras). Vir die tweede doelwit, is die persepsies van drie etniese groepe oor die faktore wat die verbruikerskeuse van konynvleis kan bepaal, m.b.v. 'n gestruktureerde vraelys bepaal. Die vraelys is vooraf vir geldigheid evalueer. Daar was geen beduidende verskil tussen die twee rasse wat betref liggaamsmassa, voedselinname, karkasgewig en dripverlies nie. Die Kaliforniese ras het 'n hoër uitslag-persentasie (53.7%) en vleisopbrengs (29,2%) in vergelyking met die kruisgeteëlde ras (52.5% en 27.5% respektiewelik) gehad. Ouderdom het hoogsbeduidende verskille op al die parameters wat ondersoek was, getoon. Die toename in ouderdom was gepaardgaande met proporsionele toename in karkasvet en afname in vog. Die Kaliforniese ras het, by alle ouderdomsbehandelings, in vergelyking met die kruisgeteëlde ras, 'n hoër persentasie vet opgelewer. Die Kaliforniese ras het teenoor die kruisgeteëlde ras hoër fosfor, magnesium en sink bevat. Die uitsondering was koper waar die kruisgeteëlde ras 'n hoër waarde gehad het. Die totale vetsure vir die Kaliforniese ras (169.2 mg/100 g) was hoër as vir die kruisgeteëlde ras (133.5 mg/100 g). Om dié rede was daar in die Kaliforniese ras meer versadigde vetsure (55.4 mg/100 g) en monoonversadigde vetsure (62.3 mg/100 g) as vir die kruisgeteëlde ras (44.2 mg/100 g en 45.6 mg/100g onderskeidelik). Beide rasse het 67% onversadigde vetsure gehad. Hoewel daar geen beduidende verskille was in die polionversadigde:versadigde (P:V) verhouding nie, was die waardes hoër (+0.9) as die 0.7 wat aanbeveel word. Die n-6:n-3 verhouding vir beide rasse was hoog (11.6 vir die Kaliforniese ras en 12.7 vir die kruisgeteëlde ras). Die cholesterol- en die aminosuurprofiel was nie deur die ras beïnvloed nie. Die verbruikersnavorsing het getoon dat 52% (n=158) van die respondente om verskeie redes nog nie konynvleis geëet het nie, weens redes soos onverkrygbaarheid, gebrekkige kennis van die vleis, die assosiasie van konyne met troeteldiere en kulturele beperkinge. Desnieteenstaande is daar 57% van die respondente wat optimisties is oor die eet van konynvleis. Die eet van konynvleis by vorige geleenthede het bygedra tot die positiewe aanvaarding van konynvleis. Oor die algemeen het die respondente verkies om konynvleis in porsies te koop, in plaas van lewendig of heel karkasse. Die besluit om konynvleis te koop, is hoofsaaklik gedryf deur prys, daarna deur varsheid, maerheid en sagtheid van die vleis. Die respondente verwag dat die prys vir konynvleis laer sal wees as vir hoender. Konynvleis bevat lae natrium en 'n hoë verhouding poli-onversadigde vetsure - van die mees belangrike voedingeienskappe om gesondheid te handhaaf en te verbeter. Ongelukkig was meeste van die respondente in hierdie studie nie vertroud met die positiewe eienskappe van konynvleis nie, en moet hulle geleer word deur middel van omvattende bemarkingsaksies van die voordele van hierdie produk.

Thesis (M. Sc. Agriculture (Agricultural Economics)) -- University of Limpopo, 2021 / South Africa is characterised by low production which can be attributed to a lack of diversification and flexibility in agricultural production. There has been an explosive change in consumer-food relationships due to increased knowledge in the food industry. It is no longer just about supplying what you have, but about what you are selling as a producer that can meet the required need of consumers. Producers’ primary objective in the food industry is to provide the product that consumers need. Rabbit meat is recognised in rural areas, however, most rural smallholder farmers do not take initiative in rabbit production. Madiga Village is one such area where rabbit production is not practised. Farmers at Madiga Village are focusing on livestock such as cattle, goat, sheep and pork; and none of them are focusing on rabbit production. This study’s main purpose was to understand consumers perception of and willingness to pay for rabbit meat and analysing this perception and willingness in relation to their socio-economic characteristics. Moreover, since rabbit meat competes with other types of meat, it was imperative for the scope of this study to compare rabbit meat with other types of meat. As such, rabbit meat was compared with chicken, beef, pork and mutton. Information for this study on the perception of and willingness to pay was collected using a structured questionnaire that was administered through face-to-face interviews. The data that was collected was entered into a Microsoft Excel Spreadsheet and SPSS for analysis. This study used a sample size of 120 respondents at Madiga Village that were randomly selected. Analytical techniques used to analyse the data were Descriptive Statistics, Binomial Logit Model, Likert Scale and Chi-square Analysis. Firstly, the socio-economic characteristics of the respondents were identified and described. From the 120 households sampled and interviewd at Madiga Village, the results revealed that 57% of the respondents were males as compared to 43% of females. The majority, constituting 58% of the respondents were unemployed, whereas 28% of the respondents in this study were full-time employed with only 14% being self-employed. The household size of the respondents was found to be on an average of 5 with a minimum of 1 and a maximum of 13 members. From the Likert scale results using ten items, it was found that rabbit meat was perceived to be the easiest to cook and prepare relative to all the meat types it was compared with. Furthermore, it was perceived to be more nutritious, healthy and cheaper. However, it was found that respondents perceived it as being the difficult meat to find. Rabbit meat was also perceived as tasty compared to pork, chicken, beef and sheep (mutton) meats. To understand socio-economic characteristics affecting perception and willingness to pay, the Binomial Logit Model and Chi-square Analysis were used, respectively. The Binomial Logit results indicated that males were more likely to pay for rabbit meat if it was sold on a farm. Moreover, The results indicated that as household size increases by one, respondents would be more likely to pay for rabbit meat. Furthermore, respondents who perceived rabbit meat as better than pork and sheep meats were likely to pay for rabbit meat. Therefore, the null hypotheses were rejected as there are socio-economic characteristics and consumer perceptions that affect their willingness to pay. Rabbit farming is promising at Madiga village and farmers who would like to take an initiative in rabbit farming are encouraged to do so. The potential of this enterprise suits it to be incorporated into the livestock governmental financial budget as a new business initiatives.

Darbo uždaviniai: 1. nustatyti triušienos svorio sumažėjimą priklausomai nuo atšildymo metodo; 2. nustatyti cheminių savybių pokyčius, kai ji atšildoma mikrobangų krosnelėje ir aplinkos ore; 3. nustatyti mėsos pH, spalvos intensyvumą, vandens rišlumo gebą, vandens išlašėjimo nuostolius ir virimo nuostolius; 4. nustatyti giliai sušaldytos triušienos laikymo trukmės ir atšildymo metodo poveikį juslinėms savybėms ir bendram bakterijų skaičiui. 5. atlikti gautų rezultatų statistinę analizę. Tyrimo metodika ir organizavimas. Tiriamasis darbas buvo atliktas Lietuvos sveikatos mokslų universitete, Veterinarijos akademijoje, Gyvūnų mitybos katedroje, Olštyno Varmijos – Mazūrų universitete Gyvūnų bioinžnerijos fakultete Rinkodaros ir gyvūninių žaliavų vertinimo katedroje. Tyrimai atlikti su triušiais mišrūnais, kurie gauti sukryžminus Naujosios Zelandijos triušių veislę su Kalifornijos triušių veisle. Analogų principų atrinkti 35 mišrūnai triušiai, kurie buvo laikomi vielos tinklo narveliuose po keturis, šeriami ad Libitum visaverčiais kombinuotaisiais pašarais. Triušai buvo skerdžiami pasiekus 3,2 kg kūno svorį (lyčių santykis 1:1) Visi mėginiai m. longissimus dorsi buvo supakuoti į PE-HD foliją, tuomet 28 jų buvo sušaldyti Bosch šaldiklyje (-28°C, 40% santykinė drėgmė), o likę 7 saugomi 4°C temperatūroje 24 valandas iki analizės. Praėjus 48 val. po triušių paskerdimo m. longissimus mėginiuose nustatyti mėsos fiziniai ir cheminiai rodikliai. Sušaldyti triušienos mėginiai po 2... [toliau žr. visą tekstą] / The tasks of the experiment: 1. Identify rabbit weight loss by using defrosting microwave oven and ambient atmospheric air; 2. Determine the changes of chemical properties when it should be thawed in a microwave oven or in the air; 3. To determine the acidity of the meat after thawing; 4. Identify the color intensity water-holding capacity, drip loss, thermal loss; 5. Set deep frozen rabbit meat storage time and thawing method on the sensory properties and total bacterial count. 6. To carry out a statistical analysis of the results obtained. Materials and methods. Research work was performed at Lithuanian University of Health Sciences, Veterinary Academy, Department of Animal Husbandry Technology, in the Vivarium of the Veterinary Academy and at the University of Warmia and Mazury in Olsztyn, the Faculty of Animal Bioengineering. The research was done with rabbits Hybrids - the crossing of the New Zealand rabbit breed to breed rabbits of California. Read-selected 35 crossbred rabbits that were kept in wire mesh cages, four, fed ad libitum, wholesome compound feed. Rabbits were slaughtered after they reached 3.2 kg body weight (sex ratio 1:1). All then samples of m. longissimus dorsi were packaged in HD-PE foil, and 28 of them were deep-frozen in the Bosch freezer, while the remaining 7 were stored at 4°C for 24 hours, until analyses. After 3 months of storage, deep-frozen samples were thawed in a microwave oven and in the atmospheric air. M. Longissimus dorsi samples as... [to full text]