Proximate Composition and Sensory Characteristics of Meat from Rabbits Fed Three Levels of Alfalfa Meal
- 1 January 1984
- journal article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 58 (1) , 62-67
- https://doi.org/10.2527/jas1984.58162x
Abstract
Nine-week-old New Zealand White rabbits had higher (P<.05) live weight, dressed weight and abdominal fat when fed 54% alfalfa compared with 28 or 74% alfalfa diet. Total moisture (74%) in raw rabbit thigh muscle was higher (P<.05) for the group fed 74% than the group fed 54% alfalfa. Expressible moisture index (.370 to .454), total protein (22%), lipids (3.4 to 3.9%) and cholesterol of raw (70 to 78 mg/100 g) and cooked (78 to 83 mg/100 g) longissimus and(or) thigh muscles did not differ significantly with diet. Sensory evaluation of microwave-cooked loin muscles indicated that rabbits fed 54% alfalfa were more (P<.05) tender than those fed the other diets. Flavor and juiciness did not differ significantly. Copyright © 1984. American Society of Animal Science . Copyright 1984 by American Society of Animal Science.Keywords
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