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Mineral analysis in rabbit meat from Galicia (NW Spain) |
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| Authors: | Hermida M Gonzalez M Miranda M Rodríguez-Otero J L |
| Affiliation: | aLaboratorio de Mouriscade, Diputación Provincial de Pontevedra, 36500 Lalín, Galicia, Spain bDepartamento de Ciencias Clínicas Veterinarias, Facultad de Veterinaria, 27002 Lugo, Galicia, Spain cInstituto de Investigación y Análisis de Alimentos, Facultad de Veterinaria, Universidad de Santiago, 27002 Lugo, Galicia, Spain |
| Abstract: | A total of 54 rabbits 50, 70 and 90 days old, were taken from farms in Galicia (NW Spain); 18 rabbits of each age were sampled. The minerals in the muscle meat from the back legs of the rabbits were analysed, and the following average concentrations were found: ash 1.21/100 g, potassium 388 mg/100 g; phosphorus 237 mg/100 g; sodium 60 mg/100 g; magnesium 27 mg/100 g; calcium 8.7 mg/100 g; zinc 10.9 mg/kg; iron 5.56 mg/kg; copper 0.78 mg/kg; and manganese 0.33 mg/kg. The high potassium and low sodium concentration may make rabbit meat particularly recommended for hypertension diets. Rabbit meat is rich in phosphorus, and 100 g provides approximately 30% of the recommended daily intake. However, rabbit meat provides less zinc and iron than meats of other species. The Galician rabbit meat analysed in this study, shows higher copper and manganese, and lower calcium contents than those found in the literature for rabbit meat of other origins. |
| Keywords: | Rabbit meat Macrominerals Trace elements |
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