Studiul compoziţiei chimice şi calităţii cărnii de iepure de casă

Abstract

Meat is the main production obtained from rabbits. The main components with nutritional value of meat are proteins, carbohydrates, lipids and minerals. Meat is formed by water and solids. Dry matter was on average of 26,46% and 25,45% organic. The average amount of protein in rabbit meat was 19,19%. Average of fat content of rabbit meat was 6,26%. Minerals content was 0.99% in turn.