CHEMICAL AND FATTY-ACID COMPOSITION OF MEAT FROM SPANISH WILD RABBITSAND HARES

Authors
COBOS A DELAHOZ L CAMBERO MI ORDONEZ JA
Citation
A. Cobos et al., CHEMICAL AND FATTY-ACID COMPOSITION OF MEAT FROM SPANISH WILD RABBITSAND HARES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(3), 1995, pp. 182-185
Citations number
25
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
200
Issue
3
Year of publication
1995
Pages
182 - 185
Database
ISI
SICI code
0044-3026(1995)200:3<182:CAFCOM>2.0.ZU;2-S
Abstract
The differences in the chemical and fatty acid compositions between th e meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and pe rirenal fat have been studied. Only significant differences (P <.05) i n the meat chemical composition were observed between rabbits and hare s for dry matter and fat in loins, and for ash in hindlegs. Significan t differences (P <0.05) between saturated fatty acids in foreleg and p erirenal fat and between unsaturated C-18:1 and C-18:2 fatty acids in loins were observed.