NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat

György Bázár, Zoltán Princz, Gabriella Jekkel, László Locsmándi, Gabriella Andrássy-Baka, György Kövér, Z. Szendrő, R. Romvári

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)155-158
Number of pages4
JournalPoljoprivreda
Volume13
Issue number1
Publication statusPublished - Jun 2007

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intramuscular fat
near-infrared spectroscopy
legs
rabbits
lipid content
meat
prediction
proteins
calibration
sampling
lipids
chemical composition
protein content
rabbit meat
ethers
cages
muscles
body weight
extracts
diet

Keywords

  • Fat
  • Meat
  • NIR
  • Protein
  • Rabbit

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Bázár, G., Princz, Z., Jekkel, G., Locsmándi, L., Andrássy-Baka, G., Kövér, G., ... Romvári, R. (2007). NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat. Poljoprivreda, 13(1), 155-158.

NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat. / Bázár, György; Princz, Zoltán; Jekkel, Gabriella; Locsmándi, László; Andrássy-Baka, Gabriella; Kövér, György; Szendrő, Z.; Romvári, R.

In: Poljoprivreda, Vol. 13, No. 1, 06.2007, p. 155-158.

Research output: Contribution to journalArticle

Bázár, G, Princz, Z, Jekkel, G, Locsmándi, L, Andrássy-Baka, G, Kövér, G, Szendrő, Z & Romvári, R 2007, 'NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat', Poljoprivreda, vol. 13, no. 1, pp. 155-158.
Bázár G, Princz Z, Jekkel G, Locsmándi L, Andrássy-Baka G, Kövér G et al. NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat. Poljoprivreda. 2007 Jun;13(1):155-158.
Bázár, György ; Princz, Zoltán ; Jekkel, Gabriella ; Locsmándi, László ; Andrássy-Baka, Gabriella ; Kövér, György ; Szendrő, Z. ; Romvári, R. / NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat. In: Poljoprivreda. 2007 ; Vol. 13, No. 1. pp. 155-158.
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