J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1984. 58:62-67.
© 1984 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Holmes, Z. A.
Right arrow Articles by Patton, N. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Holmes, Z. A.
Right arrow Articles by Patton, N. M.

Proximate Composition and Sensory Characteristics of Meat from Rabbits Fed Three Levels of Alfalfa Meal1

Z. A. Holmes2, S. F. Wei2, D. J. Harris3, P. R. Cheeke3 and N. M. Patton4

Oregon State University, Corvallis 97331

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.

Footnotes

1 Oregon Agr. Exp. Sta. Technical Paper No. 6433.

2 Dept. of Foods and Nutr.

3 Dept. of Anim. Sci.

4 School of Vet. Med.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1984 by the American Society of Animal Science.