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

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./m2), and were fed the same diet. Another 45 animals were housed in cages (12 anim./m2) 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 (R2) 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

Sustainable approach for the collection and processing of medicinal and aromatic plants in Hungary

Hungary is a Central European country that is rich in medicinal and aromatic wild plant species; in rural livelihoods, the collection, use, process, and trade of these plants are traditionally important contributors. However, due to several recent changes touching the sector, the natural ecosystems, biodiversity, and collectors - who generally belong to poorer social groups – are affected negatively

Regular transcutaneous myostimulation alters skeletal muscle phospholipid fatty acid composition and oxidative stability in rabbits

This experiment was performed to study the effects of regular, isometric, electrically induced contractions on skeletal muscle phospholipid (PL) and triglyceride (TG) fatty acid profile and oxidative stability. Transcutaneous electrical myostimulation of lo ngissimus dorsi (30 Hz, 20 ms impulse length, 10 mA, for 2×20 min daily) was performed on 8 Pannon White male rabbits for 4 weeks; 8 animals were set as control. Muscle TG and PL fatty acid profiles were determined by capillary gas chromatography after lip id fractionation. In the PL, the proportion of pentadecanoic (C15:0), palmitic (C16:0), linoleic (C18:2 n-6) and γ-linolenic (C18:3 n-6) acids decreased significantly compared to the control, as well as the sum of total saturated fatty acids. Increasing pr oportions of palmitoleic (C16:1n-7), gondoic (C20:1 n-9), arachidonic (C20:4 n-6), eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids were measured. The C20:4 n6/C20:3 n-6 ratio (estimated ∆5 desaturase activity), the sum of polyunsaturat ed fatty acids (PUFA) of 20 to 22 carbon chain length, the sum of total n-6 fatty acids and the unsaturation index increased. In the TG, stearic acid (C18:0) proportion was significantly decreased by the stimulation. Electrical treatment increased oxidative stability as assessed by thiobarbituric acid reactive substances (TBARS)