Children's consumption of rabbit meat
The nutritional and dietary properties of rabbit meat make it an ideal food for children, recommended by the World Health Organisation. However, the presence of children under 18 in the home has been found to decrease the frequency of rabbit meat consumption. If we focus on households with children under 18, 52.5% of minors do not consume rabbit meat. The main reason why children (intended as people under 18 yr old) do not consume rabbit meat is the fact that they do not like it (40.9%) and because it is not bought/eaten at home (30.9%). Faced with this situation, there is a pressing need to seek appropriate strategies to adapt rabbit meat for consumption by the youngest family members. In light of the results, the following strategies are proposed. First, the development of functional foods for babies and children, such as rabbit meat enriched with ω3 and docosahexaenoic acid. Secondly, improving meat tenderness. Third, adapting rabbit meat presentations for children (burgers, nuggets, sausages, marinades …), converting them into convenience products for parents and extending their shelf life. Fourth, adapting the labelling/packaging for children to attract attention of both parents and offspring. Finally, developing communication strategies on the nutritional value of rabbit meat aimed at both children and parents. It is observed that if minors consume rabbit meat, they also eat other types of meat such as lamb and beef more often. Therefore, in this type of households a varied and complete diet is consumed in terms of meat consumption, so it would be necessary to rethink joint communication strategies among the three meat sectors. Promoting rabbit meat consumption among the under 18s has several consequences, as in the future they will be in charge of household purchases or share this responsibility.
Baviera-Puig A., Buitrago-Vera J., Escribá-Pérez C., Montero-Vicente L. 2017. Rabbit meat sector value chain. World Rabbit Sci., 25: 95-108. https://doi.org/10.4995/wrs.2017.6565
Bernués A., Olaizola A., Corcoran K. 2003. Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat. Meat Sci., 65: 1095-1106. https://doi.org/10.1016/s0309-1740(02)00327-3
Buitrago-Vera J., Escribá-Pérez C., Baviera-Puig A., Montero-Vicente L. 2016. Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption. World Rabbit Sci., 24: 169-182. https://doi.org/10.4995/wrs.2016.4229
Cea M.A. 2010. Métodos de encuesta. Teoría y práctica, errores y mejora. Síntesis, S.A., Madrid, Spain.
Clayton E.H., Hanstock T.L., Watson J.F. 2009. Estimated intakes of meat and fish by children and adolescents in Australia and comparison with recommendations. Br. J. Nutr., 101: 1731-1735. https://doi.org/10.1017/s0007114508135887
Cobos A., Cambero M.I., Ordóñez J.A., De la Hoz L. 1993. Effect of fat‐enriched diets on rabbit meat fatty acid composition. J. Sci. Food Agric., 62: 83-88. https://doi.org/10.1002/jsfa.2740620112
Cofnas N. 2018. Is vegetarianism healthy for children? Crit. Rev. Food Sci. Nutr., https://doi.org/10.1080/10408398.2018.1437024
Cooke L.J., Wardle J. 2005. Age and gender differences in children’s food preferences. Br. J. Nutr., 93: 741-746. https://doi.org/10.1079/bjn20051389
Cullere M., Dalle Zotte A. 2018. Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci., 143: 137-146. https://doi.org/10.1016/j.meatsci.2018.04.029
Dalle Zotte A. 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11-32. https://doi.org/10.1016/s0301-6226(01)00308-6
Dalle Zotte A., Szendrő Z. 2011. The role of rabbit meat as functional food. Meat Sci., 88: 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017
Engelmann M.D.M., Sandström B., Michaelsen K.F. 1998. Meat Intake and Iron Status in Late Infancy: An Intervention Study. J. Pediatr. Gastroenterol. Nutr., 26: 26-33. https://doi.org/10.1097/00005176-199801000-00005
Escribá-Pérez C., Baviera-Puig A., Buitrago-Vera J., Montero-Vicente L. 2017. Consumer profile analysis for different types of meat in Spain. Meat Sci., 129: 120-126. https://doi.org/10.1016/j.meatsci.2017.02.015
Font-i-Furnols M., Guerrero L. 2014. Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci., 98: 361-371. https://doi.org/10.1016/j.meatsci.2014.06.025
González-Redondo P., Contreras-Chacón G.M. 2012. Perceptions among university students in Seville (Spain) of the rabbit as livestock and as companion animal. World Rabbit Sci., 20: 155-162. https://doi.org/10.4995/wrs.2012.1147
González-Redondo P., Mena Y., Fernández-Cabanás V.M. 2010. Factors affecting rabbit meat consumption among Spanish university students. Ecol. Food Nutr., 49: 298-315. https://doi.org/10.1080/03670244.2010.491053
Halford J.C.G., Gillespie J., Brown V., Pontin E.E., Dovey T.M. 2004. Effect of television advertisements for foods on food consumption in children. Appetite, 42: 221-225. https://doi.org/10.1016/j.appet.2003.11.006
Hermida M., González M., Miranda M., Rodríguez-Otero J.L. 2006. Mineral analysis in rabbit meat from Galicia (NW Spain). Meat Sci., 73: 635-639. https://doi.org/10.1016/j.meatsci.2006.03.004
Hernández P. 2008. Enhancement of nutritional quality and safety in rabbit meat. In Proc.: 9th World Rabbit Congress, 10-13 June, 2008. Verona, Italy. 1: 1287-1300.
Ilicic J., Baxter S.M., Kulczynski A. 2018. To Meet or Meat? Homophones in Advertising Encourage Judgments and Behaviors in Children. J. Advert., 47: 378-394. https://doi.org/10.1080/00913367.2018.1539361
Jansen E., Mulkens S., Jansen A. 2007. Do not eat the red food! Prohibition of snacks leads to their relatively higher consumption in children. Appetite, 49: 572-577. https://doi.org/10.1016/j.appet.2007.03.229
Kallas Z., Gil J.M. 2012. A dual response choice experiments (DRCE) design to assess rabbit meat preference in Catalonia: A heteroscedastic extreme-value model. Br. Food J., 114: 1394-1413. https://doi.org/10.1108/00070701211262984
Lea E., Worsley A. 2001. Influences on meat consumption in Australia. Appetite, 36: 127-136. https://doi.org/10.1006/appe.2000.0386
Leroy F., Degreef F. 2015. Convenient meat and meat products: Societal and technological issues. Appetite, 94: 40-46. https://doi.org/10.1016/j.appet.2015.01.022
Malhotra, N.K. 2008. Investigación de mercados, 5th ed. Pearson Educación, Naucalpan de Juárez, México.
Mancini S., Preziuso G., Dal Bosco A., Roscini V., Paci G. 2017. Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Sci., 133: 151-158. https://doi.org/10.1016/j.meatsci.2017.07.003
MAPAMA. 2018. Informe del consumo de alimentación en España 2017. Ministerio de Agricultura, Pesca y Alimentación. Available at: https://www.mapa.gob.es/images/es/informeanualdeconsumoalimentario2017_tcm30-456186.pdf. Accessed May 2019.
Montero-Vicente L., Escribá-Pérez C., Baviera-Puig A., Buitrago-Vera J. 2018. Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat. Span. J. Agric. Res., 16: e0110. https://doi.org/10.5424/sjar/2018163-13407
Morgan J., Taylor A., Fewtrell M. 2004. Meat Consumption is Positively Associated with Psychomotor Outcome in Children up to 24 Months of Age. J. Pediatr. Gastroenterol. Nutr., 39: 493-498. https://doi.org/10.1097/00005176-200411000-00009
Neumann C.G., Murphy S.P., Gewa C., Grillenberger M., Bwibo N.O. 2007. Meat Supplementation Improves Growth, Cognitive, and Behavioral Outcomes in Kenyan Children. J. Nutr., 137: 1119-1123. https://doi.org/10.1093/jn/137.4.1119
Nistor E., Bampidis V.A., PÄƒcalÄƒ N., Pentea M., Tozer J., Prundeanu, H. 2013. Nutrient Content of Rabbit Meat as Compared to Chicken, Beef and Pork Meat. J. Anim. Prod. Adv., 3: 172-176. https://doi.org/10.5455/japa.20130411110313
Patrick H., Nicklas T.A., Hughes S.O., Morales M. 2005. The benefits of authoritative feeding style: caregiver feeding styles and children’s food consumption patterns. Appetite, 44: 243-249. https://doi.org/10.1016/j.appet.2002.07.001
Petracci M., Cavani C. 2013. Rabbit meat processing: historical perspective to future directions. World Rabbit Sci., 21: 217-226. https://doi.org/10.4995/wrs.2013.1329
Petracci M., Soglia F., Leroy F. 2018. Rabbit meat in need of a hattrick: from tradition to innovation (and back). Meat Sci., 146: 93-100. https://doi.org/10.1016/j.meatsci.2018.08.003
Petrescu D., Petrescu-Mag R. 2018. Consumer behaviour related to rabbit meat as functional food. World Rabbit Sci., 26: 321-333. https://doi.org/10.4995/wrs.2018.10435
Pla M., Guerrero L., Guardia D., Oliver M.A., Blasco A. 1998. Carcass characteristics and meat quality of rabbit lines selected for different objectives: I. Between lines comparison. Livest. Prod. Sci., 54: 115-123. https://doi.org/10.1016/s0301-6226(97)00179-6
Santesmases, M. 1996. Términos de marketing: Diccionario - Base de datos. Ediciones Pirámide, Madrid, Spain.
Soglia F., Petracci M., Mudalal S., Vannini L., Gozzi G., Camprini L., Cavani C. 2014. Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat. Int. J. Food Sci. Technol., 49: 2184-2191. https://doi.org/10.1111/ijfs.12531
Szendrő Z., Kasza R., Matics Z., Donkó T., Gerencsér Z., Radnai I., Dalle Zotte A. 2016. Divergent selection for total body fat content of growing rabbits. 3. Effect on carcass traits and fat content of meat. In Proc.: 11th World Rabbit Congress, 15-18 June, 2016. Qingdao, China. 1: 791-794. https://doi.org/10.4995/wrs.2014.1449
Tang M., Hendricks A.E., Krebs N.F. 2018. A meat- or dairybased complementary diet leads to distinct growth patterns in formula-fed infants: a randomized controlled trial. Am. J. Clin. Nutr., 107: 734-742. https://doi.org/10.1093/ajcn/nqy038
Vergara H., Berruga M.I., Linares M.B. 2005. Effect of gas composition on rabbit meat quality in modified atmosphere packaging. J. Sci. Food Agric., 85: 1981-1986. https://doi.org/10.1002/jsfa.2181
Weiss J., Gibis M., Schuh V., Salminen H. 2010. Advances in ingredient and processing systems for meat and meat products. Meat Sci., 86: 196-213. https://doi.org/10.1016/j.meatsci.2010.05.008
Wiecha J.L., Peterson K.E., Ludwig D.S., Kim J., Sobol A., Gortmaker S.L. 2006. Impact of Television Viewing on Dietary Intake in Youth. Arch. Pediatr. Adolesc. Med., 160: 436-442. https://doi.org/10.1001/archpedi.160.4.436
Metrics powered by PLOS ALM
Official journal of the World Rabbit Science Association (WRSA)
e-ISSN: 1989-8886 ISSN: 1257-5011 https://doi.org/10.4995/wrs