Zusammenfassung
Spanische Wildkaninchen und Hasen unterscheiden sich in der Fleischzusammensetzung signifikant (P<0.05) nur in bezug auf den Gehalt an Trokkenmasse und Fett in den Lenden und in bezug auf den Mineralstoffgehalt der Hinterbeine. Signifikante Unterschiede waren auch bei den gesättigten Fettsäuren in Vorderbeinen und Nierenfett und zwischen den ungesättigten Fettsäuren C-18∶l und C-18∶2 in den Lenden zu beobachten.
Abstract
The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P<0.05) in the meat chemical composition were observed between rabbits and hares for dry matter and fat in loins, and for ash in hindlegs. Significant differences (P<0.05) between saturated fatty acids in foreleg and perirenal fat and between unsaturated C-18∶1 and C-18∶2 fatty acids in loins were observed.
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Cobos, A., de la Hoz, L., Cambero, M.I. et al. Chemical and fatty acid composition of meat from Spanish wild rabbits and hares. Z Lebensm Unters Forch 200, 182–185 (1995). https://doi.org/10.1007/BF01190490
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DOI: https://doi.org/10.1007/BF01190490