Carcass Traits and Meat Quality of Rabbit, Hare, Guinea Pig and Capybara

Zotte, Antonella Dalle; Cullere, Marco

doi:10.1007/978-3-030-05484-7_7

Cited by 7 publications

(2 citation statements)

References 83 publications

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“…The different sizes of shot hares in individual seasons may have been caused by uncontrolled environmental and nutritional conditions and by blind chance during their hunt. Only slight variations was found in these and other carcass measures, such as lumbar circumference and muscularity, in terms of the meat-to-bone ratio in the thighs of brown hares between males and females; this is consistent with the findings of other authors [26,45] and confirms the lack of external sexual dimorphism in the brown hare [46]. No significant interactions were found between the sex and hunting season.…”

Section: Carcass and Internal Organssupporting

confidence: 91%

Effects of Sex and Hunting Season on Carcass and Meat Quality Characteristics of the Brown Hare (Lepus europaeus)

Razmaitė

Šiukščius

2023

Foods

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The objective of the study was to determine the effects of sex and hunting season on the carcass, meat and fat quality of hunted brown hares (Lepus europaeus). Twenty-two hares of both sexes hunted in winter (December) during two hunting seasons in accordance with the law on hunting in Lithuania were evaluated using reference methods The data were subjected to two-factor analysis of variance in the general linear (GLM) procedure. No significant differences in carcass measurements and muscularity or internal organs between the sexes of brown hares were found; however, the hunting season appeared to affect the size of hares. The biceps femoris (BF) thigh muscle of males had lower (p < 0.05) dry matter content and higher (p < 0.05) drip loss compared with females. The hunting season demonstrated an effect (p < 0.001) on protein and hydroxyproline contents in the longissimus thoracis et lumborum (LTL) and affected dry matter, protein and hydroxyproline contents (p < 0.05, p < 0.001 and p < 0.01, respectively) in BF muscles, and differences in the colour of muscles were also observed. The shear force in the Warner–Bratzler (WB) test was higher (p < 0.001 and p < 0.01, respectively) for LTL and BF muscles during the first hunting season. The hunting season did not affect the total SFA in the intramuscular fat (IMF) of all the tissues, but it affected levels of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in the muscles. No differences were found in the total saturated fatty acids (SFA) of both muscles between the sexes, but females demonstrated lower (p < 0.05 and p < 0.01, respectively) and more favourable n-6/n-3 PUFA ratios in the muscles and fat and a lower (p < 0.05) thrombogenic (TI) index in the LTL compared with males.

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Section: Carcass and Internal Organssupporting

confidence: 91%

Effects of Sex and Hunting Season on Carcass and Meat Quality Characteristics of the Brown Hare (Lepus europaeus)

Razmaitė

Šiukščius

2023

Foods

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“…Guinea pigs ( Cavia porcellus ) have nutritional importance in the diet of Andean populations; they are a source of iron, proteins, and other nutrients. They also contribute to the economic income of the families that are dedicated to their breeding, although their consumption is not yet widespread throughout the world [ 23 , 24 , 25 ], Tara gum is a galactomannan, which is a neutral reserve polysaccharide extracted from the endosperm of the seed of the Caesalpinia spinosa tree; it is characterized by possessing the main chain of β-D-mannose units with glycosidic bonds [ 26 ], Native potato starch ( Solanum tuberosum spp. Andígena ) is a derivative used at industrial and domestic levels due to its gelatinization properties and low tendency to retrograde [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

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Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

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