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Nutrient Content of Rabbit Meat as Compared to Chicken, Beef and Pork Meat

E. Nistor, V. A. Bampidis, N. Păcală, M. Pentea, J. Tozer, H. Prundeanu.

Cited by (3)

Meat is a major source of proteins, essential amino-acids, complex-B vitamins, minerals, and other bioactive compounds. Recommended by nutritionists over other meats, rabbit meat is valued for its nutritional properties because is lean, rich in proteins of high biological value, low in cholesterol content and high in linolenic acid. In the present study, meat samples, collected from rabbit, chicken, beef and pork, were subjected to chemical analysis for moisture, protein, fat, ash, calcium, phosphorus, sodium and cholesterol, to identify differences in nutrient content among these animal species. Rabbit meat was richer in calcium (21.4 mg/100 g) and phosphorus (347 mg/100 g) than other types of meat and lower in fat (9.2 g/100 g) and cholesterol (56.4 mg/100 g). Beef had the highest cholesterol content (114.5 mg/100 g), almost double than rabbit meat, while pork was rich in fat (28.2 g/100 g). It can be concluded that rabbit meat is healthier over other meats frequently used in human nutrition, high in protein and low in fat.

Key words: Rabbit, Meat, Quality, Composition

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