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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Chemical analytical studies on rabbit meat and liver
Authors: F. A. Shaltout, Jehan R. Daoud
Year: 1996
Keywords: Not Available
Journal: Benha veterinary medical journal
Volume: 7
Issue: Not Available
Pages: 55-64
Publisher: bvmj
Local/International: International
Paper Link:
Full paper Not Available
Supplementary materials Not Available
Abstract:

Fl/ely random samples of rabbit inca! and liver (25 of each) were collectedfrom di/je rent rabbit farms at Kalyobia governorate. Chemical constituents, pil proteolytic and enzymatic indices of spoilage of collected samples carried out. The obtained results revealed that the mean values ofmoisture, protein, fat and ash contents were 7364%, 21.16%, 3.28% and 1.19% for rabbit meat and 69.75%, 18.56%, 4.52% and 1.33% for rabbit liver, respectively. In addition, pH of rabbit meat and liver were 6.57 and 6.24, respectively. Moreover mean value of carbohydrate content of rabbit liver was 4.76% Total volatile nitrogen (TVAQ, urea, uric acid and creatine contents as proteolytic metabolites were 12.18 mg%, 1.34 ing%. 5.69 mng% and 2.06mg %for rabbit meat, and 9.93 ing %, 1.82 mg% , 7.15 mg% and 0.13mg %/br rabbit liver, respectively. Moreover, Aspartcite anunotran.sferase (21ST), Alanine amino—transferase (ALT) and Alkaline phosphatase ~AP~ were estimated to be 13.19, 4.27 and 1.08 LU / nigfor rabbit meat samples, and 25.58, 6.21 cmd 2.23 IU/mgfor rabbit liver samples, respectively.

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