Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

토끼고기의 영양성분 및 품질특성 평가

  • Lee, Jeong Ah (Department of Animal Resources Science, Kongju National University) ;
  • Jung, Suk Han (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seol, Kuk-Hwan (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Hyoun-Wook (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun Moon (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
  • 이정아 (공주대학교 동물자원학과) ;
  • 정숙한 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 설국환 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김현욱 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2022.04.16
  • Accepted : 2022.04.30
  • Published : 2022.04.30


This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.



본 연구는 농촌진흥청 국립축산과학원 고유연구사업(과제번호: PJ01433002)에 의해 이루어졌으며, 이에 감사드립니다.


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