Composition of domestic rabbit carcasses and meat

Abstract

The major morphological components of the domestic rabbit carcass are muscle tissue (muscle, tendons, ligaments, fascia, and aponeuroses) and bones. The research was aimed at assessing the morphological parts of the carcasses and the chemical composition of domestic rabbit meat. The analysis of meat samples was carried out on the laboratory apparatus "Cagle Labs" of German production for each separate meat sample, making three measurements for each sample. The weight of the studied rabbit carcasses ranged from 1.77 to 3.46 kg/carcass, the muscle weight was between 49.7-73.81% of the carcass weight, the bones - 17.5-29.29%, the meat/bone ratio, for small carcasses - 2.71/1, for medium carcasses - 3.41/1, for large carcasses - 3.94/1, in the meat of the domestic rabbits taken into the study an average protein content of 20.14%, fat 3.11%, moisture 78.96%.