Technical note: Estimation of real rabbit meat consumption in Italy

Massimiliano Petracci, Francesca Soglia, Giulia Baldi, Laura Balzani, Samer Mudalal, Claudio Cavani

Abstract

As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to dible lean meat and estimate real rabbit meat consumption in Italy. Accordingly, a total of 24 rabbits were slaughtered at 2 different ages to obtain carcasses representative of the main market categories in Northern Italy: medium-size (carcass weight of about 1.4 kg) and heavy-size (carcass weight of about 1.8 kg). Chilled carcasses were used to determine offal, dissectible fat, bone and meat weights and yields. Experimentally obtained conversion factors from carcass to edible lean meat and estimated meat waste percentage at retail and consumption levels were subsequently used to estimate the real per capita amount of rabbit meat consumed in Italy. The finding of this study revealed that, if compared to the medium-size group, heavy-size carcasses had higher lean meat yield for both intermediate (92.9 vs. 92.4%; P<0.05) and hind parts (84.3 vs. 79.1%; P<0.001). On the contrary, the meat yield of fore part was higher in the medium-size group (66.2 vs. 65.5%; P<0.001) compared to heavy-size carcasses. Eventually, overall meat yield was higher in heavy-size carcasses compared to medium-size ones (64.4 vs. 63.2%; P<0.001). By using these conversion factors and estimated overall losses at retailing and home-consumption (15%), we estimated that real per capita annual rabbit meat consumption is 0.50 kg in Italy, which is only 54% compared to the estimated apparent consumption (0.90 kg).

Keywords

rabbits; chilled carcass; meat joint; meat yield; edible meat; meat consumption

Full Text:

PDF

References

Blasco A., Ouhayoun J. 1996. Harmonization of criteria and terminology in rabbit meat research. World Rabbit Sci., 4: 93-99. https://doi.org/10.4995/wrs.1996.278

Boada L.D., Henríquez-Hernández L.A., Luzardo O.P. 2016. The impact of red and processed meat consumption on cancer and other health outcomes: epidemiological evidences. Food Chem. Toxicol., 92: 236-244. https://doi.org/10.1016/j.fct.2016.04.008

Capra G., Martínez R., Fradiletti F., Cozzano S., Repiso L., Márquez R., Ibáñez F. 2013. Meat quality of rabbits reared with two different feeding strategies: With or without fresh alfalfa ad libitum. World Rabbit Sci., 21: 23-32. https://doi.org/10.4995/wrs.2013.1197.

Dalle Zotte A., Szendrő K., Gerencsér Z., Szendrő Zs., Cullere M., Odermatt M., Radnai I., Matics Z. 2015. Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits. Meat Sci., 110: 126-134. https://doi.org/10.1016/j.meatsci.2015.07.012

Etemadi A., Sinha R., Ward M.H., Graubard B.I., Inoue-Choi M., Dawsey S.M., Abnet C.C. 2017. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study. BMJ, 357: j1957. https://doi.org/10.1136/bmj.j1957

FAO. 2011. Global Food Losses and Food Waste. Extent, Causes and Prevention. Roma: FAO.

FAO. 2018. Food and Agriculture Organization of the United Nations, FAOSTAT database, http://faostat.fao.org/, accessed on 28/02/2018v.

Fehrenbach K.S., Righter A.C., Santo R.E. 2016. A critical examination of the available data sources for estimating meat and protein consumption in the USA. Public Health Nutr., 19: 1358-1367. https://doi.org/10.1017/S1368980015003055

Hallström E., Börjesson P. 2013. Meat-consumption statistics: reliability and discrepancy. Sustain. Sci. Pract. Policy, 9: 37-47.

Hernández P., Ariño B., Grimal A., Blasco A. 2006. Comparison of carcass and meat characteristics of three rabbit lines selected for litter size or growth rate. Meat Sci., 73, 645-650. https://doi.org/10.1016/j.meatsci.2006.03.007

Ortiz-Hernández J.A., Rubio-Lozano M.S. 2001. Effect of breed and sex on rabbit carcass yield and meat quality. World Rabbit Sci., 9: 51-56. https://doi.org/10.4995/wrs.2001.445

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

Pla M., Hernández P., Blasco A. 1996. Carcass composition and meat characteristics of two rabbit breeds of different degree of maturity. Meat Sci., 44: 85-92. https://doi.org/10.1016/S0309-1740(96)00079-4

Smil V. 2013. Should we eat meat? Solutions and Consequences of modern carnivory. West Sussex, UK: Wiley-Blackwell.

Szendrő K., Szendrő Zs., Gerencsér Z.S., Radnai I., Horn P., Matics Z.S. 2016. Comparison of productive and carcass traits and economic value of lines selected for different criteria, slaughtered at similar weights. World Rabbit Sci., 24: 15-23. https://doi.org/10.4995/wrs.2016.3684

Szendrő Zs., Radnai I., Bíró-Németh E., Romvári R., Milisits G., Kenessey Á. 1998. The effect of live weight on the carcass traits and the chemical composition of meat of Pannon White rabbits between 2.2 and 3.5 kg. World Rabbit Sci., 6: 243-249. https://doi.org/10.4995/wrs.1998.351

SAS. 1998. SAS/STAT User’s Guide (Release 6.03). SAS Inst. Inc., Cary NC, USA.

Abstract Views

7540
Metrics Loading ...

Metrics powered by PLOS ALM


 

Cited-By (articles included in Crossref)

This journal is a Crossref Cited-by Linking member. This list shows the references that citing the article automatically, if there are. For more information about the system please visit Crossref site

1. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
Simone Mancini, Simona Mattioli, Roberta Nuvoloni, Francesca Pedonese, Alessandro Dal Bosco, Gisella Paci
Foods  vol: 9  issue: 8  first page: 1022  year: 2020  
doi: 10.3390/foods9081022



 

 Universitat Politècnica de València

 

Official journal of the World Rabbit Science Association (WRSA)

 

e-ISSN: 1989-8886     ISSN: 1257-5011   https://doi.org/10.4995/wrs