Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10197
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dc.contributor.authorSethukali, A.-
dc.contributor.authorHye-Jin, K.-
dc.contributor.authorDarshaka Jayasena, D.-
dc.contributor.authorCheorun Jo-
dc.date.accessioned2024-03-11T04:49:15Z-
dc.date.available2024-03-11T04:49:15Z-
dc.date.issued2023-
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10197-
dc.description.abstractRabbit 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.en_US
dc.language.isoenen_US
dc.publisherThe Korean Society for Food Science of Animal Resourcesen_US
dc.subjectMeat qualityen_US
dc.subjectQuality determinantsen_US
dc.subjectFactors affecting qualityen_US
dc.subjectBiological activityen_US
dc.subjectRabbit breedsen_US
dc.titleOn-farm and processing factors affecting rabbit carcass and meat quality attributesen_US
dc.typeArticleen_US
Appears in Collections:Animal Science

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