NIRS PREDICTION FOR PROTEIN AND INTRAMUSCULAR FAT CONTENT OF RABBIT HIND LEG MEAT

被引:1
|
作者
Bazar, Gy. [1 ]
Princz, Z. [1 ]
Jekkel, Gabriella [1 ]
Locsmandi, L. [1 ]
Andrassy-Baka, Gabriella [1 ]
Kover, Gy. [2 ]
Szendro, Zs [1 ]
Romvari, R. [1 ]
机构
[1] Univ Kaposvar, Fac Anim Sci, 40 Guba S Str, H-7400 Kaposvar, Hungary
[2] Univ Kaposvar, Fac Econ Sci, H-7400 Kaposvar, Hungary
来源
POLJOPRIVREDA | 2007年 / 13卷 / 01期
关键词
NIR; rabbit; meat; fat; protein;
D O I
暂无
中图分类号
F3 [农业经济];
学科分类号
0202 ; 020205 ; 1203 ;
摘要
The goal of this study was to develop calibration equations to predict the chemical composition of raw, homogenized rabbit meat by means of near infrared spectroscopy (NIRS). 44 Pannon White rabbits were housed in groups in three different pen types (16 anim./m(2)), and were fed the same diet. Another 45 animals were housed in cages (12 anim./m(2)) and fed by different feeding regimes. Rabbits were slaughtered at the bodyweight of 2.4-2.5 kg. Homogenized fresh and freeze-dried left total hind leg muscles were investigated by NIRS using a NIRSystem 6500 equipment with small ring cup sample holder. The ether extract and protein content of all samples were determined chemically. Samples 44 of housing experiment were applied in producing LOCAL calibration equations tested on the 45 samples from the separate feeding experiment. Coefficients of determination (R-2) of the predictions were 0.89 and 0.99 for fat, 0.85 and 0.96 for protein in fresh and freeze-dried samples, respectively. Results are reassuring, because the equations were applicable, however the analyzed samples were from independent housing and feeding systems. Therefore the chemical compositions differed in the two datasets, i.e. 9.46%, and 11.79% for fat, 85.75% and 83.44% for protein content in calibration and prediction datasets, respectively. The average of NIRS predicted values for fat and protein was 11.36%, 83.88% or 11.54%, 83.45% when using fresh or freeze-dried samples, respectively.
引用
收藏
页数:5
相关论文
共 50 条
  • [1] PROTEIN, FAT AND MOISTURE CONTENT OF RETAIL CUTS OF RABBIT MEAT EVALUATED WITH THE NIRS METHODOLOGY
    Pla, M.
    Pascual, M.
    Arino, B.
    [J]. WORLD RABBIT SCIENCE, 2004, 12 (03) : 149 - 158
  • [2] Prediction of the intramuscular fat and protein content of freeze-dried ground meat from cattle and sheep using near-infrared spectroscopy (NIRS)
    Bailes, Kristy L.
    Meyer, Richard G.
    Piltz, John W.
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (04): : 2249 - 2256
  • [3] Effect of genetic rabbit lines on lipid content, lipolytic activities and fatty acid composition of hind leg meat and perirenal fat
    Hernandez, P.
    Cesari, V.
    Blasco, A.
    [J]. MEAT SCIENCE, 2008, 78 (04) : 485 - 491
  • [4] Application of NIRS for predicting fatty acids in intramuscular fat of rabbit
    Zomeno, C.
    Juste, V.
    Hernandez, P.
    [J]. MEAT SCIENCE, 2012, 91 (02) : 155 - 159
  • [5] Effect of genotype on the intramuscular fat content of porcine meat
    Grzeskowiak, Eugenia
    Lisiak, Dariusz
    Borys, Andrzej
    Borzuta, Karol
    Strzelecki, Jerzy
    [J]. ANIMAL SCIENCE PAPERS AND REPORTS, 2006, 24 : 105 - 110
  • [6] Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology
    Pla, M.
    Hernandez, P.
    Arino, B.
    Ramirez, J. A.
    Diaz, Isabel
    [J]. FOOD CHEMISTRY, 2007, 100 (01) : 165 - 170
  • [7] MEAT, BONE AND FAT-CONTENT IN RABBIT CARCASSES AND PROXIMATE COMPOSITION OF RABBIT MEAT
    SOLOMON, DF
    RAMAMURTHI, R
    GOVINDARAJAN, CV
    SHANMUGANANTHAM, K
    [J]. CHEIRON, 1981, 10 (03): : 111 - &
  • [8] Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat
    Dabbou, Sihem
    Renna, Manuela
    Lussiana, Carola
    Gai, Francesco
    Rotolo, Luca
    Kovitvadhi, Attawit
    Brugiapaglia, Alberto
    Helal, Ahmed Noureddine
    Schiavone, Achille
    Zoccarato, Ivo
    Gasco, Laura
    [J]. ITALIAN JOURNAL OF ANIMAL SCIENCE, 2017, 16 (03) : 371 - 379
  • [9] Effect of selection for intramuscular fat on the fatty acid composition of rabbit meat
    Martinez-Alvaro, M.
    Blasco, A.
    Hernandez, P.
    [J]. ANIMAL, 2018, 12 (10) : 2002 - 2008
  • [10] Ultrasound prediction of intramuscular fat content in lean cattle
    Aass, L.
    Fristedt, C-G.
    Gresham, J. D.
    [J]. LIVESTOCK SCIENCE, 2009, 125 (2-3) : 177 - 186