title: [Meat quality of broiler rabbits. 2. Chemical composition of meat of valuable cut-up parts of New Zealand white rabbits and hybrids of different body weight].
abstract: Studies were carried out on the chemical composition of the meat of valuable cut-up parts in 88 broiler rabbits (51 New Zealand White, 37 hybrids). Muscles of legs and backs differed in nutrient content. The fat content of legs was higher than that of M.long.dorsi, and directly related to increasing carcass weights. As to the varieties mostly insignificant effects on chemical constituents were measured. There were but a few correlations between the analysed qualitative properties.
mesh_terms: D000818:Animals; D001835:Body Weight; D005223:Fats / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D011506:Proteins / Q000032:analysis; D011817:Rabbits
chemical_list: D005223:Fats; D011506:Proteins
vernacular_title: Untersuchungen zur Fleischbeschaffenheit bei Broilerkaninchen. 2. Mitt. Zur chemischen Zusammensetzung des Fleisches wertvoller Teilstücke von Weissen Neuseeländern und Masthybriden unterschiedlicher Lebendmassen