Exotic protein sources to meet all needs

Hoffman, Louwrens C.; Cawthorn, Donna‐Mareè

doi:10.1016/j.meatsci.2013.04.027

Cited by 67 publications

(32 citation statements)

References 81 publications

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“…Mini-livestock include species such as guinea pigs or cavies (Cavia porcellus), cane rats (Thryonomys spp.) and rabbits (Oryctolagus cuniculus), and have considerable potential for small scale production in Africa (Nuwanyakpa et al, 1997;Hardouin et al, 2003;Hoffman and Cawthorn, 2013). Rabbits, as possibly the most extensively researched mini-livestock species in terms of meat production, have been particularly focussed on (Lukefahr and Cheeke, 1991;Baruwa, 2014;Blaga and Burny, 2014).…”

Section: Introductionmentioning

confidence: 99%

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

2017

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This study investigated the carcass component yields and meat proximate composition of 2 rabbit genetic types (Californian and hybrid New Zealand Red×Californian), with 5 rabbits per genetic type being slaughtered every 2 wk throughout the study period (9-17 wk) to evaluate the effect of age on these traits. Slaughter weight, reference yield, portion yield (hind leg, foreleg and fore part, as percentage of slaughter weight), meat yield, skin weight and the fat content of the meat (percentage of wet weight) increased significantly with age, while the full gastrointestinal tract, liver, head and feet decreased significantly. This is likely a reflection of the early-maturing nature of bone and viscera and later maturing nature of muscle and fat. These results indicate that delaying slaughter to 13 wk tends to improve yields for valuable carcass components. The Californian had a significantly higher total meat yield at 11 and 17 wk and higher portion meat yields at 9 (hind leg), 11 (hind leg and fore part) and 13 (foreleg) weeks than the hybrid. This was likely due to the later maturation of the hybrid and the influence of the New Zealand Red on carcass quality. It therefore appears that the Californian may be more favourable for meat production, from a carcass and meat quality perspective.

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Section: Introductionmentioning

confidence: 99%

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

2017

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“…A sufficient and natural supply of essential nutrients in a form suitable and available to humans can be achieved either by the consumption of functional food (Suchy et al 2014) or the meat of certain indigenous species (Hoffman and Cawthorn 2013). For instance, nutria became invasive rapidly with the spreading from Argentina, Chile, and Uruguay into the USA, Europe, and China (Lowe et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Tůmová¹,

Chodová²,

Uhlířová³

et al. 2016

CZECH J ANIM SCI

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AbstRAct:The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm 2 ). The proportion of type I fibres varied between 10.6 and 14.2%; type IIA fibres varied between 6.1 and 7.8%; and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565-2.841 µm 2 in type I, 2.867-3.010 µm 2 in type IIA, and 4.698-5.517 µm 2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

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“…In the global market, where the demand for meat from exotic species is increasing (Hoffman and Cawthorn, 2013), fresh meat from wild ungulates, such as deer and various game species, has considerable market potential (Hoffman and Wiklund, 2006). While extensive research has been done on the color of fresh red meats harvested from various conventional livestock, information on venison and game meat color is limited, if not nonexistent.…”

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confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Exotic protein sources to meet all needs

Cited by 67 publications

References 81 publications

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

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