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Kumar P, Sharma N, Narnoliya LK, Verma AK, Umaraw P, Mehta N, Ismail-Fitry MR, Kaka U, Yong-Meng G, Lee SJ, Sazili AQ. Improving quality and consumer acceptance of rabbit meat: Prospects and challenges. Meat Sci 2024; 219:109660. [PMID: 39312855 DOI: 10.1016/j.meatsci.2024.109660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 12/03/2023] [Accepted: 09/09/2024] [Indexed: 09/25/2024]
Abstract
Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S. Pura, Jammu, Jammu and Kashmir 180009, India
| | - Lokesh Kumar Narnoliya
- Department of Biotechnology, Ministry of Science and Technology, Government of India, New Delhi 110003, India
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250110, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250110, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia; Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Goh Yong-Meng
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Sun-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si 24258, Republic of Korea
| | - Awis Qurni Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Sanah I, Kahina H, Fairouz D, Romeila B, Ghania Z, Zakaria K, Abdelghani B, Miguel Angel S, Samira B. Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. FOOD SCI TECHNOL INT 2024:10820132241238790. [PMID: 38515337 DOI: 10.1177/10820132241238790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2024]
Abstract
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (P < 0.001), Percentage of Released Water (P < 0.001), Myofibril Fragmentation Index (P < 0.001) and a* value (P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (P < 0.001) and b* value (P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
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Affiliation(s)
- Ibtissem Sanah
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Hafid Kahina
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Djeghim Fairouz
- Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Bader Romeila
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Zitouni Ghania
- Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie
| | - Khalfaoui Zakaria
- Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie
| | - Boudjellal Abdelghani
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Sentandreu Miguel Angel
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain
| | - Becila Samira
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
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Hénault-Ethier L, Quinche M, Reid B, Hotte N, Fortin A, Normandin É, de La Rochelle Renaud G, Rasooli Zadeh A, Deschamps MH, Vandenberg G. Opportunities and challenges in upcycling agri-food byproducts to generate insect manure (frass): A literature review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 176:169-191. [PMID: 38301601 DOI: 10.1016/j.wasman.2023.12.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 11/24/2023] [Accepted: 12/14/2023] [Indexed: 02/03/2024]
Abstract
A range of issues related to sustainability in the agrifood industry have spurred interest in mass production of insects as human food and animal feed alternatives. This rapidly evolving sector addresses several challenges, including the management of food waste or agrifood by-products and the production of alternative animal proteins demonstrating low environmental impacts that improve sector circularity. The mass production of insects on agrifood processing wastes or by-products represents an opportunity to address these challenges. While the production of insects offers prospects for sustainable protein production, a major side stream is the production of frass or larval excrement including uneaten feed and chitin-rich exuviae (derived from multiple larval moults). The production of each tonne of edible insects generates 2 to 4 tonnes of frass with an interesting potential in agriculture versus traditional organic amendments (compost, manure, biochar). This review aims to demonstrate the characteristics of frass, its common harvest and conditioning methods, its optimal application rates for planting crops, the mechanisms by which it can protect plants against biotic and abiotic stresses and demystify the risks and potential associated with its application in agriculture. The characteristics of frass are compared with those of conventional fertilizers or other. This report also compiles the Canadian, US and European regulatory frameworks as a novel plant fertilizer and aims to pave the way for future research necessary for its valorization in plant production.
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Affiliation(s)
- Louise Hénault-Ethier
- Institut national de la recherche scientifique, Eau Terre, Environnement Research Center, Québec, G1K 9A9, Canada; TriCycle, Montreal, Québec, H4N 2R9, Canada.
| | - Mélissa Quinche
- Institut national de la recherche scientifique, Eau Terre, Environnement Research Center, Québec, G1K 9A9, Canada
| | - Béatrice Reid
- Institut national de la recherche scientifique, Eau Terre, Environnement Research Center, Québec, G1K 9A9, Canada
| | - Noémie Hotte
- TriCycle, Montreal, Québec, H4N 2R9, Canada; Université de Sherbrooke, Québec, J1K 2R1, Canada
| | - Alexis Fortin
- TriCycle, Montreal, Québec, H4N 2R9, Canada; École de Technologie Supérieure, 1100 Rue Notre-Dame Ouest, Montréal, Québec, H3C 1K3, Canada
| | - Étienne Normandin
- TriCycle, Montreal, Québec, H4N 2R9, Canada; Centre sur la Biodiversité, Université de Montréal, 4101 R. Sherbrooke E, Montréal, Québec, H1X 2B2, Canada
| | | | - Aliyeh Rasooli Zadeh
- Institut national de la recherche scientifique, Eau Terre, Environnement Research Center, Québec, G1K 9A9, Canada
| | - Marie-Hélène Deschamps
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, Québec, G1V 0A6, Canada
| | - Grant Vandenberg
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, Québec, G1V 0A6, Canada
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