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Vyhodnocení kvality králičího masa
Laciná, Monika
This diploma thesis with the topic of evaluation of rabbit meat quality was processed in order to determine the nutritional and technological quality of meat of farmed rabbits in the domestic environment. The rabbits were raised, fed and slaughtered by a breeder. A total of 21 rabbits were selected from 3 litters, which were fed and slaughtered at different times. The experiment was divided according to sex into males and females and further into individual litters 1-3. The following analyzes were performed on the left hind thigh muscle: Water binding, muscle pigments, pH value, collagen proteins, muscle fiber diameter, meat color, dry matter, intramuscular fat, proteins, ashes and fatty acids. All 3 litters were slaughtered between 124-126 days. In the basic parameters (age, slaughter weight, thigh weight, carcass yield, thigh yield, daily gain) there was no statistically significant difference either between sex or between individual litters. The difference (p≤0,05) were observed only in the technological parameters for the color of meat in the value of L * between litter 1 with an average of 66.55 and litter 3 with an average of 60.65. In nutritional indicators, differences were again observed between individual litters. Litter 1 together with litter 2 had lower dry matter and protein compared to litter 3. However, litter 1 had a higher ash compared to litter 3. The most statistically significant differences between litters were determined in fatty acids. There were differences between the content of MUFA, PUFA and in the ratio n6 / n3. The highest content of PUFA was in litter 1 (25,62 %), which was bred and fed during the summer period, the lowest content was in litter 3 (18,92 %), which was bred and fed during the winter period. There were minimal statistically significant differences between male and female. A statistically significant (p≤0,05) difference was found only in the content of γ-linolenic acid, where males had an average value of 0.10% and females 0.06% and in eicosapentaenoic acid. Males had an average acid content of 0.05% and females 0.09%. Based on the results, we can state that we have not demonstrated a significant effect of the sex of rabbits on the quality of meat. This was significantly influenced by the period when the rabbits were fed.
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