Una aproximación a las características de la canal y de la carne de conejos de raza Nueva Zelanda.

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  • Additional Information
    • Alternate Title:
      An approach to the characteristics of the carcass and meat of New Zealand breed rabbits.
      Uma abordagem às características da carcaça e da carne de coelhos da raça Nova Zelândia.
    • Subject Terms:
      RABBIT meat; RABBIT breeding; RABBIT meat industry; LIVESTOCK carcasses; RABBIT breeds; SLAUGHTERING; MEAT quality; SUSTAINABLE development; BIOECONOMICS; LAMB (Meat); SUSTAINABILITY
    • Subject Terms:
      NEW Zealand
    • Abstract:
      El conejo produce carne saludable, generando bajas cantidades de metano, y sin competir por granos y otros recursos alimenticios para el ser humano, por lo que responde adecuadamente a los principios de la bioeconomía. Para que estas propiedades impacten positivamente en la sociedad es necesario fomentar la producción y el consumo de carne de conejo. Por ello, evaluamos la calidad de la canal y de la carne de conejos de raza Nueva Zelanda en 12 machos criados en condiciones comerciales y sacrificados a los dos meses de edad en condiciones estándares. El peso medio de los animales al sacrifico fue de 2,6 kg, y su canal presentó un rendimiento, longitud e índice de compacidad de 52,6%, 32,6 cm y 41,29 g/cm, respectivamente. El despiece de la canal ofreció porcentajes medios de 38,2%, 27,4%, 18,7% y 14,8% para las piernas, lomo, tórax y paletillas, respectivamente. El pH de la carne se situó en valores normales, y las pérdidas por presión y cocinado, y la terneza arrojaron valores medios de 12,8%, 26,6% y 3,1 Kg/cm2, respectivamente. Las variables cromáticas mostraron valores medios de L* = 46,9, a* = 0,54 y b* = 8,14. Estos resultados están alineados con los reportados en razas de tipo industrial. [ABSTRACT FROM AUTHOR]
    • Abstract:
      The rabbit produces healthy meat, generating low methane emissions, and without competing for grain and other food resources for humans, hence adequately responding to the principles of the bioeconomy. For these properties to have a positive impact on society, it is necessary to promote the production and consumption of rabbit meat. Therefore, we evaluate the quality of carcass and meat of New Zealand breed rabbits was assessed in 12 males reared under commercial conditions and slaughtered at two months of age under standard conditions. The average weight of animals at slaughter was 2.6 kg, and their carcass had a yield, length and compactness index of 52.6%, 32.6 cm and 41.29 g/cm, respectively. The carcass measurements offered average percentages of 38.2%, 27.4%, 18.7% and 14.8% for the legs, loin, thorax, and shoulders, respectively. The pH of the meat was at normal values and the pressure and cooking losses and tenderness showed mean values of 12.8%, 26.6% and 3.1 Kg/cm2, respectively. The chromatic variables showed mean values of L * = 46.9, a * = 0.54 and b * = 8.14. These results are in line with those reported for industrial breeds. [ABSTRACT FROM AUTHOR]
    • Abstract:
      A qualidade da carcaça e da carne de coelhos da raça Nova Zelândia foi avaliada em 12 machos criados em condições comerciais e abatidos aos dois meses de idade em condições padrão. O peso médio dos animais ao abate foi de 2,6 kg e a carcaça apresentou rendimento, comprimento e índice de compacidade de 52,6%, 32,6 cm e 41,29 g / cm, respectivamente. O corte da carcaça ofereceu percentuais médios de 38,2%, 27,4%, 18,7% e 14,8% para as pernas, lombo, tórax e ombros, respectivamente. O pH da carne apresentou valores normais, e as perdas por pressão e cocção, e a maciez apresentaram valores médios de 12,8%, 26,6% e 3,1 Kg / cm2, respectivamente. As variáveis cromáticas apresentaram valores médios de L * = 46,9, a * = 0,54 eb * = 8,14. Esses resultados estão de acordo com os relatados em raças industriais. [ABSTRACT FROM AUTHOR]
    • Abstract:
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