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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27447 |
| Date | 26 April 1982 |
| Creators | Wei, Shu-feng |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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