Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland.
Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland.
Meat Sci. 2018 Nov;145:292-299. doi: 10.1016/j.meatsci.2018.07.002. Epub 2018 Jul 4.
Since animal diets have a strong influence on meat quality, a comparative study on farmed brown hares and domestic rabbits offered the same diet was undertaken to assess the physical and chemical properties of their meat. Ten brown hares and ten domestic rabbits were used to characterize the traits of meat from the foreleg, hind leg, and Longissimus lumborum muscles. The study indicated higher protein content in hare meat than in rabbit meat. The meat of hares had a concentration of heme iron that was more than twice as high as that of rabbits. Lower SFA and MUFA content and higher PUFA content contributed to the superior PUFA/SFA ratio in hares. An unfavorable n-6/n-3 ratio but superior atherogenic and thrombogenic indices was observed for hare meat. The higher TBARS of hares indicated a higher susceptibility of hare meat to lipid oxidation. Hare meat was also characterized by a higher water holding capacity and higher color indices (redness and chroma).
由于动物的饮食对肉质有很强的影响，因此进行了一项关于饲养的棕色野兔和家兔的比较研究，以评估它们的肉质的理化特性。本研究使用了 10 只棕色野兔和 10 只家兔，以描述前腿、后腿和腰大肌肌肉的肉质特征。研究表明，野兔肉的蛋白质含量高于家兔肉。野兔肉中的血红素铁浓度是家兔肉的两倍多。较低的 SFA 和 MUFA 含量以及较高的 PUFA 含量导致野兔的 PUFA/SFA 比值较高。野兔肉的 n-6/n-3 比值不利，但致动脉粥样硬化和血栓形成指数较好。较高的 TBARS 表明野兔肉更容易发生脂质氧化。野兔肉还具有较高的持水能力和较高的颜色指数（红色和色度）。
