Medycyna Wet. 62 (1), 108-110, 2006
Szkucik K., Libelt K.
Nutritional value of rabbit meat
The aim of the study was to define the basic composition of the muscle meat of rabbits as well as defining its nutritional value in relation to muscle type. The research material consisted of muscles taken from three different types of rabbit meat (shoulder, thigh, saddle). The chemical parameters (water, fatty content, protein and collagen) were noted. The biological value of protein was defined on the basis of the exogenic amino acid content, counting the chemical score (CS) and protein efficiency ratio (PER) defined on Wistar rats. The study indicate that the saddle has the highest culinary value in rabbits. Its muscles contained the lowest collagen and fat content, and the highest protein content which, additionally also had the highest PER value. The thigh muscles contained a significantly higher percentage of collagen and fat, but their protein level was comparable to that of the saddle and had a similar PER value. The shoulder muscles contained the least valuable chemical composition, and a significantly lower PER value. Protein in rabbits’ muscles have a valuable, almost ideal , exogenic amino acid content, with the exception of the shoulder muscles, which have a significantly lower level of tryptophan. The restricting amino acid used in the study was izoleucyn (CS=61.82).
Keywords: rabbit, meat, chemical composition CS, PER