Mineral analysis in rabbit meat from Galicia (NW Spain)

Hermida, Marcelo Antonio Martínez; González, María Eugenia Pérez; Miranda, Marta; Rodríguez-Otero, J. L.

doi:10.1016/j.meatsci.2006.03.004

Cited by 73 publications

(62 citation statements)

References 8 publications

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“…GIUFFRIDA-MENDOZA et al (2007) established significant species and age effects on the P content of longissimus muscle. The average level of P (185.13 mg/100g) was higher than those (150-171 mg/100 g) reported by HERMIDA et al (2006). The mean Mg content of longissimus muscle was detected at 19.78 mg/100 g, agreed with the range for beef in the literature.…”

Section: Discussionsupporting

confidence: 84%

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Holló

Nuernberg

Holló³

et al. 2007

Arch. Anim. Breed.

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In this experiment the effect of the extensive diet (grass/grass silage and concentrate linseed supplemented) versus intensive diet (maize silage and concentrate) on the amino acid composition and mineral content of Hungarian Grey and Hungarian Holstein Friesian young bulls was analysed. In addition the relationships between fatty acid profile and amino acid composition as well as mineral content of longissimus muscle were investigated. The extensive diet caused some changes in the proportion of some amino acids including isoleucine, leucine, phenylalanine, threonine, valine, cysteine, glycine, proline, serine and ammonia. The breed influenced only the histidine concentration of longissimus muscle. In extensive groups arginine to glycine and arginine to leucine ratios were higher compared to intensive fed bulls. The mineral composition of longissimus muscle was mainly influenced by diet and there was a breed x diet interaction, whereas breed differences were detected for calcium (Ca) and sodium (Na). The phosphorus (P) and the iron (Fe) content in longissimus muscle of extensively fed animals were significantly higher, whereas Na and copper (Cu) content were lower. The beef of Hungarian Grey bulls contained less Ca and Na compared to Holstein counterparts. Cysteine and leucine concentration were positively correlated to intramuscular fat content and negatively with n-3 and n-6 fatty acids (FA). Among minerals the P and Fe content correlated negatively to intramuscular fat content. The closest correlations were determined between P and linolenic acid (C18:3n-3) as well as n-3 fatty acids (r=0.81). The lower n-6 and n-3 fatty acid ratio in extensive groups occured simultaneously with higher proline, valine, phenylalanine, P, and with lower glycine, cystine, leucine and sodium proportion in longissimus muscle.

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Section: Discussionsupporting

confidence: 84%

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Holló

Nuernberg

Holló³

et al. 2007

Arch. Anim. Breed.

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“…energy and nutritional values of foods, which are rich in protein and low in cholesterol and lipid contents. From the nutritional point of view, rabbit meat is flavourful and easily digested, with high nutritional and dietetic properties: this meat contains 20-21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat, cholesterol, and sodium (Bielanski et al 2000;Dalle Zotte 2002;Hermida et al 2006). That is why the rabbit meat is better digested as compared to other kinds of meat (beef, lamb, or pork;Enser et al 1996) and is recommended for consumption, e.g.…”

Section: Introductionmentioning

confidence: 99%

“…appearance, texture, flavour, and others, are also available (Hernández et al 2000;Dalle Zotte 2002;Polak et al 2006), since some authors mentioned the scarce rabbit meat sensory analysis (Ariño et al 2007). Most of the works deal with the fatty acid composition of rabbit meat (Cambero et al 1991;Ramírez et al 2006) as well as mineral analysis (Hermida et al 2006), however, the studies concerning the protein and amino acids contents are rare.…”

mentioning

confidence: 99%

Quality of rabbit meat and phyto-additives

Simonová¹,

Chrastinová²,

Mojto³

et al. 2010

Czech J. Food Sci.

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Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J. (2010): Quality of rabbit meat and phyto-additives. Czech J. Food Sci., 28: 161-167.The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 -sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 -serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. Nowadays, consumers are increasingly interested in a healthy lifestyle, e.g. energy and nutritional values of foods, which are rich in protein and low in cholesterol and lipid contents. From the nutritional point of view, rabbit meat is flavourful and easily digested, with high nutritional and dietetic properties: this meat contains 20-21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat, cholesterol, and sodium (Bielanski et al. 2000;Dalle Zotte 2002;Hermida et al. 2006). That is why the rabbit meat is better digested as compared to other kinds of meat (beef, lamb, or pork;Enser et al. 1996) and is recommended for consumption, e.g. for persons with cardiovascular illnesses (Hu & Willett 2002). Moreover, the energy value of rabbit meat (427-849 kJ/100 g of fresh meat) is comparable to various commonly consumed sorts of red meat (Dalle Zotte 2002). KeywordsThe studies concerned with the quality of rabbit meat have focused mainly on biochemical or biophysical traits such as pH, water holding capacity, or colour (Pla et al. 1998; Hernández et al. 2000). The results on the sensory properties, e.g. appearance, texture, flavour, and others, are also 162 Vol. 28, 2010, No. 3: 161-167 Czech J. Food Sci. (Lewis et al. 2003;Lauková et al. 2006;Marcin et al. 2006;Simonová et al. 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) c...

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“…[11][12] However, one important route for infecting the human being with T. gondii is due to severe consumption of undercooked rabbit. 13 Transmission of infection to the human depends on the prior infection of rabbits with oocysts of T. gondii present in the contaminated food or water from cat feces.…”

Section: Introductionmentioning

confidence: 99%

Genotyping and Dna Sequencing Divergence of Toxoplasma Gondii Strains Associated With Rabbit Toxoplasmosis, Iraq

Shweash

Hayani

Hadeed

et al. 2022

Int J Life Sci Pharm Res

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The aim of this study is to determine the genetic patterns and sequencing of Toxoplasma gondii (T. gondii) isolated from humans and inoculated into rabbits to determine the effect of these strains on animals and the changes that occur in these strains. Therefore, DNA sequencing is necessary to apply with genetic developing for microorganisms to determine the relation between different organisms and how they are developed. Thirty-eight samples of congenital Toxoplasmosis were collected from the placenta of women who have had abortion and after their development were inoculated into rabbits. Seventeen samples of whole blood from rabbits were investigated. Iraqi human T. gondii were infected in 38 samples of rabbits, 17 samples out of 38 underwent gene sequence work from period 15 th September 2015 to 10 th may 2016. Data from 38 samples using the Surface Antigen Glycoproteins (SAG2) gene locus according to geno typing indicated that 22 out of 38 was types II, while 8 samples were types I and 8 showed types III. The results showed that there was a significant effect by the congenital Toxoplasmosis, which was developed in the bodies of rabbits, different strains of I, II, III, taken from the placenta of women who have had abortion because they were infected with T. gondii.

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Mineral analysis in rabbit meat from Galicia (NW Spain)

Cited by 73 publications

References 8 publications

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Quality of rabbit meat and phyto-additives

Genotyping and Dna Sequencing Divergence of Toxoplasma Gondii Strains Associated With Rabbit Toxoplasmosis, Iraq

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