• YAKHAK HOEJI
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• v.23 no.2
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• pp.69-80
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• 1979

Effects of Astragali Radix Water Extract (ARWE) on the blood pressure were investigated in the whole rabbit and the spinalized rabbit. ARWE, when administered into the ear-vein or lateral ventricle, produced a fall in the blood pressure in the whole rabbit, but intravenous ARWE in the spinalized rabbit did not elicite the hypotensive action. Pretreatments with chlorisondamine, guanethidine, phentolamine and cyproheptadine in the whole rabbit weakened the depressor action of ARWE. The hypotensive action of the whole rabbit to ARWE was not influenced by the pretreatment of the animals with diphennylhydramine, propranolol, and vagotomization, whereas inhibited by atropine. ARWE did not affect the pressor response by angiotensin. However, it enhanced the hypertensive action by norepineprine and reduced the elevation in the blood pressure by carotid occlusion in the whole rabbit. These experimental observations suggest that ARWE may cause the depressor response via mechanisms of the central sympathetic blocking action, cholinergic action by peripheral origin and serotonin-like action.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Korean Journal of Veterinary Research
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• v.5 no.1
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• pp.43-57
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• 1965

It has been-reported that rabbit serum exhibit an inhibitory action on avian infectious bronchitis virus in embryonating chicken embryo. In this thesis, the biological, serological, physical and chemical properties of normal rabbit serum on the effect of the virus propagation were studied. Throughout the studies, the following experimental results 'were obtained and summarized here. 1. An inhibitory action of rabbit serum on avian infectious bronchitis vrius is due to the normal serum constituents. 2. The nature of the neutralization between normal rabbit serum and the virus is similar to that of the specific antiserum and the virus. 3. Rabbit serum, heat inactivated at $56^{\circ}C$, for 30 minutes, showed its average $log_{10}El,D_{50}Nl$ of 3.7. 4. The inhibitory compound present in the normal rabbit serum is inactivated by means of 5 per cent trypsin, 0.01 M potassium periodate, and absorbed to zymosan. 5. The inhibitory compound was not affected by 0.05 M trichloroacetic acid and 0.005M $KH_2PO_4$. 6. The higher the temperature of heat inactivation of rabbit serum caused the lesser the neutralizing effect on the virus. Heating the serum at $66^{\circ}C$, for 30 minutes brought about a complete loss of the neutralizing index of the serum. 7. No ions, as a cofactor, was incorporated to the inhibitory action of rabbit serum on the virus. 8. The inhibitory compound amays be found in a fraction of serum globulin.

• The korean journal of orthodontics
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• v.9 no.1
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• pp.23-35
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• 1979

The present study has the purpose of investigating various growth and developmental aspects of rabbit snout with the aid of metallic implantation and of improving on the indirect method of growth and developmental studies of its skull. Sixty-eight growing albino rabbits were used. A head holder, film holder, cephalometer, metallic implanting device and implant materials were designed and constructed by the author. Eight metallic pins were implanted with a metallic implanting device in the rabbit snout under general anesthesia. Two metallic pins were implanted on each side of the interfrontal suture and another two were put on each side of the internasal suture near the frontonasal suture. Serial cephalograms were taken with a two-week interval, using the head holder, film holder and cephalometer. Eight items of linear measurement were obtained from the film. On the base of the results of the study, the following conclusions are obtained: 1. The metallic implant method is better than the other indirect methods for growth and developmental studies of the rabbit skull. 2. Most of the vertical growth of the rabbit snout is due to sutural growth at the frontonasal suture and the horizontal growth is at the interfrontal and the internasal suture. 3. The vertical growth of the rabbit snout is greater than the horizontal growth. 4. The horizontal growth of the rabbit snout is greater at the nasal bone than at the frontal bone. 5. The amount of vertical growth of the rabbit snout is almost same at inner and outer side of the interfrontal and internasal suture line, 6. Growth rate of the sutural growth of the rabbit snout tends to decrease by the growth of the rabbit. 7. Implant materials do not disturb growth and development of the rabbit snout, except a slight trauma effect during the first week of metallic implantation.

• The Korean Journal of Pharmacology
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• v.4 no.1 s.5
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• pp.41-44
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• 1968

Pyrogallol is recently known to be a inhibitor of catechol-o-methyl transferase (COMT) and increase the action of epinephrine on the isolated rabbit atria. In this experiment, the author attempated to investigate the influence of pyrogallol on the effect of ephedrine and epinephrine on the blood pressure of the rabbit and isolated atria and excised intestine of the rabbit. The results obtained were summarized as follows; 1. Pyrogallol tends to increase the blood pressure and respiration of the rabbit. But it has no significant effect on the excised rabbit atria and intestine. 2. The effect of ephedrine on the blood pressure and respiration, isolated atria and excised intestine of the rabbit were not influenced by the pretreatment with pyrogallol. 3. The effect of epinephrine on the blood pressure and isolated atria of the rabbit is potentiated with pyrogallol pretreatment.

• Korean Journal of Veterinary Research
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• v.9 no.2
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• pp.27-29
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• 1969

Observation of transmissive antibody was made on the rabbit inoculated in the virus of avian infection bronchitis. Throughout the studies, the following experimental results were obtained and summarized here. 1. The antibody of rabbit inoculated with the virus of avian infectious bronchitis were persisted for 2-years. 2. The antibody of adult rabbit against the avian infectious bronchitis virus were transmitted to the suckling rabbit and persisted for 15-weeks.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1367-1372
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• 2000

The present study was conducted to evaluate the efficiency of transgenic rabbit production by DNA microinjection using EGFP (Enhanced Green Fluorescent Protein) gene. In this experiment EGFP coding sequences fused to CMV promoter were microinjected into rabbit one-cell embryos, and then GFP expression and gene integration were evaluated in preimplantation embryos and fetuses recovered on day 15 of pregnancy to determine efficiency of transgenic rabbit production. Effect of DNA concentration was also tested on development in vitro following microinjection and transgene integration in fetuses. Development of embryos in vitro was decreased by DNA microinjection, but the rates of pregnancy and implantation were not significantly affected by microinjection. As development progressed in vitro percentage of GFP expression in rabbit embryos was decreased, resulting GFP expression detected in 37.5% of blastocysts. The efficiencies for production of transgenic fetuses were 4.0% and 7.6%, respectively, when $10ng/{\mu}l$ and $20ng/{\mu}l$ of DNA concentration were microinjected. Transgenic fetuses were confirmed by GFP expression and PCR analysis of fetus genomic DNA. These results indicated that DNA microinjection itself damaged embryo development and DNA concentration affected the efficiency of transgenic rabbit production.

• Korean Journal of Veterinary Research
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• v.34 no.4
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• pp.727-734
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• 1994

To elucidate the effect of calcitonin gene-related peptide(CGRP), vasoactive intestinal peptide(VIP) and substance P was investigated with perivascular nerve stimulation and treatment of peptides from polygraph in the isolated renal artery of rabbit. 1. The neurogenic contraction induced by perivascular nerve stimulation was the frequency-dependent manner(264 Hz) in the isolated renal artery of rabbit. 2. CGRP and VIP caused the relaxation on the precontraction with noradrenaline($10{\mu}m$) on the presence and absence of endothelium in the isolated renal artery of rabbit. 3. Substance P caused the endothelium-dependent relaxation on the precontraction with noradrenaline($10{\mu}m$) in the isolated renal artery of rabbit. 4. CGRP and VIP inhibited the neurogenic contraction by the perivascular nerve stimulation(0.3 ms, 80 V, 50 Hz, 1 sec) on the absence and presence of endothelium in the isolated renal artery of rabbit. 5. Substance P inhibited on the neurogenic contraction by the perivascular nerve stimulation with the endothelium-dependent in the isolated renal artery of rabbit.