Chemical and fatty acid composition of meat from spanish wild rabbits and hares

Chemical and fatty acid composition of meat from spanish wild rabbits and hares

The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P < 0.05) in the meat chem...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1995-05, Vol.200 (3), p.182-185
Hauptverfasser: COBOS, A, DE LA HOZ, L, CAMBERO, M. I, ORDONEZ, J. A
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Biological and medical sciences
Fatty Acids - analysis
Food industries
Fundamental and applied biological sciences. Psychology
Lagomorpha
Meat - analysis
Meat and meat product industries
Muscle, Skeletal
Rabbits
Spain
Species Specificity
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P < 0.05) in the meat chemical composition were observed between rabbits and hares for dry matter and fat in loins, and for ash in hindlegs. Significant differences (P < 0.05) between saturated fatty acids in foreleg and perirenal fat and between unsaturated C-18:1 and C-18:2 fatty acids in loins were observed.
ISSN:0044-3026
1438-2385
DOI:10.1007/BF01190490