Viande cunicole

Abstract

The first objective of this research was to study the situation of the cunicultural sector in eastern Algeria by launching a survey with herders, butchers and consumers, the second objective being the comparison of morphological, physico-chemical, biochemical and sensory parameters determining the quality of the meat for the local Algerian breed ""El Arbia"" and the ""New Zealand"" foreign breed. To reach our objectives, a survey was carried out among 80 breeders, 32 butchers and 360 consumers across 15 towns in eastern Algeria. The main results of the survey show that rabbit farms are concentrated mainly in Mila, Setif, Bordj Bou Arreridj, and Constantine. The situation of cuniculture has been judged to be continuously evolving, but several constraints hinder its development. As for butchers, rabbit meat is considered among the most expensive meats. Concerning consumers, rabbit meat is as appreciated as that of broilers. But its frequency of consumption is low. Thirty rabbits (15/15) of the two breeds were used for the extraction of the muscle Longissimus dorsi (LD), for the analysis of the physicochemical and biochemical parameters as well as the instrumental measurement of tenderness at Penetrometer. While the thighs were taken for use in sensory analysis, and muscle weight loss. Comparison of morphological, biochemical and physico-chemical parameters revealed the following main results: The breed factor has significantly affected slaughter yields, muscle weight loss, as well as the juiciness of the meat, and also morphological parameters such as: length Total, length of the loins ... at 5% threshold An identical pattern of fall in temperature, pH, water holding capacity, cooking losses, myofibril fragmentation index, the profile of penetration depth, the electrophoretic characterization (SDS-PAGE) of sarcoplasmic and myofibril proteins The results obtained morphologically confirm the defects of the local population; on the other hand, the quality of the meat seems to be very interesting organoleptically and technologically.