Rabbit meat production and processing in China

Li, Shaobo; Zeng, Wei; Li, Ruolin; Hoffman, Louwrens C.; He, Zhike; Sun, Qun; Zhang, Dongliang

doi:10.1016/j.meatsci.2018.06.037

Cited by 65 publications

(52 citation statements)

References 32 publications

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“…Rabbits are one of the most important economic animals in China, and the consumption of meat and fur accounts for a large part of China's economy [12]. However, rabbits are susceptible to many pathogens [5,13,14], including G. duodenalis [15][16][17][18][19][20], which can cause significant economic losses to the rabbit breeding industry.…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Genotype Distribution of Giardia duodenalis in Rabbits in Shandong Province, Eastern China

Zou

Peng

et al. 2020

BioMed Research International

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Giardia duodenalis is a zoonotic enteric parasite that can infect humans and a number of animal species including rabbits with a worldwide distribution. Infection with G. duodenalis can cause serious public health problems and significant economic losses to animal husbandry. So accurate understanding of the prevalence and genotype distribution of G. duodenalis in rabbits is necessary. In the present study, a total of 616 fecal samples were collected from rabbits in Shandong province, eastern China, and examined in G. duodenalis prevalence and genotypes by nested PCR amplification of β-giardin (bg), glutamate dehydrogenase (gdh), and triosephosphate isomerase (tpi) gene loci of G. duodenalis. Sixty-nine (11.2%) of the examined rabbit fecal samples were G. duodenalis-positive. Of them, the prevalence of G. duodenalis is 8.4% (41/490) in Rizhao city and 22.2% (28/126) in Weihai city. Breeds, region, and feeding modes were highly correlated with G. duodenalis infection in rabbits. Moreover, three genotypes

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Section: Introductionmentioning

confidence: 99%

Prevalence and Genotype Distribution of Giardia duodenalis in Rabbits in Shandong Province, Eastern China

Zou

Peng

et al. 2020

BioMed Research International

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“…Chinese people have been consuming rabbit meat for a long period of time due to its delectable texture and taste. Several advanced processed rabbit meat products, including smoked, roasted, canned, cured, dried, sauce-picked, and sausage products, are currently available in China (LI et al, 2018;ZENG et al, 2016). As far as we know, three household cooking ways of boiling, microwaving and Al foil-baking were effective to realize palatable and safe product (TORNBERG, 2005).…”

Section: Introductionmentioning

confidence: 99%

Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

Xue

2019

Cienc. Rural

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The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA) (e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA) (e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit. RESUMO:Avaliou-se o efeito do cozimento da fervura, emprego de microondas e de preparo da carne envolvida em alumínio (Al) de três formas de cocção na composição de ácidos graxos fosfolipídicos intramusculares de coelho Inra. Os resultados mostraram que, a proporção de ácidos graxos poliinsaturados (durante o cozimento. Entre os três tratamentos, o micro-ondas parace ser o melhor por impedir a destruição dos ácidos graxos insaturados (UFA) do que a fervura e o cozimento em folha Al. No entanto, o tratamento de ebulição causou danos mais sérios à porção de PUFA. Mesmo assim, o valor n-6 / n-3 de todas as amostras de LD cozidas estava dentro da faixa recomendada. Por análise de regressão por mínimos quadrados parciais (PLSR), o tratamento com microondas foi mais adequado para preservar UFA de fosfolipídios intramusculares de Inra coelho. Palavras-chave: Inra coelho, formas de cozinhar, ácidos gordos fosfolipicos intramusculares, composição, regressão parcial por mínimos quadrados. FOOD TECHNOLOGY

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“…The rabbit, due to its production and reproduction capacities, higher to other species, can make an important contribution to the fight, worldwide, for providing animal proteins in human diets [1][2][3][4]. Global rabbit meat production has steadily increased throughout 2010-2016, from 1,224,186 to 1,428,085 tones [4].…”

mentioning

confidence: 99%

“…Global rabbit meat production has steadily increased throughout 2010-2016, from 1,224,186 to 1,428,085 tones [4]. The production areas are mainly Asia, Europe, America and Africa [3,6]. Meat consumption is continuously increasing worldwide, due to the observed trend to buy lean meats, poor in cholesterol and with high protein and unsaturated fatty acids contents.…”

mentioning

confidence: 99%

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Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

Frunză¹,

Simeanu²,

Pop³

et al. 2019

Rev. Chim.

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The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed. The biological material comprised 75 rabbits (25 males and 50 females), slaughtered at the age of 11 months, at an average carcass weight of 11.5 kg. Samples of the following muscle groups were taken: Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (SM) and were kept at 2 �C. Two hundred and twenty-five samples were analyzed to assess the physico-chemical peculiarities (pH measurements at 24- and 48 h post-slaughter; water, proteins, lipids, fatty acids and crude ash assessments). Another 225 samples (75 for each muscle group) were used as well to investigate the sensorial properties. The results issued from sensorial analysis were close as score among the three muscle groups studied. The pH value was higher in TB muscles. LD muscles from males had the highest protein content (21.70%), TB muscles of females had the highest proportion of lipids (2.65%), while the fatty acid content was higher in females for all analyzed muscles. Except for muscular content in some fatty acids, variance analysis highlighted not significant differences between genders for the studied characters.

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Rabbit meat production and processing in China

Cited by 65 publications

References 32 publications

Prevalence and Genotype Distribution of Giardia duodenalis in Rabbits in Shandong Province, Eastern China

Prevalence and Genotype Distribution of Giardia duodenalis in Rabbits in Shandong Province, Eastern China

Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

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