Why Beruas Agrofarm Product
Here raised rabbit is lean, slightly sweet meat with a closely textured flesh that has virtually no fat and is very high in protein. Rabbit is an alternative to chicken, with the additional advantage that it is commonly raised without the use of hormones or steroids.
Why Rabbit meat ?
Rabbit, therefore, should be a good source of protein, according to Grace who evaluated the composition of rabbit meat and concluded that it contained all the essential amino acids necessary for man.
Rabbit is deficient in niacin. Tryptophan is a precurser of niacin and the rabbit has a dietary need for this vitamin.
Fat and Moisture
Wilson compared carcass composition of young and adult bucks and does and noted that the flesh of females contained 4.65% more fat than that of the males
Kizevetter and Dikaskajar found that rabbit flesh is as good a source of protein as beef, veal, mutton, pork or chicken, but contains less fat than beef, mutton or pork. It has a high content of extractives and collagen substances which makes it most suitable as a base for meat jellies
A study was conducted which compared live, dressed and cooked New Zealand Red Rabbit to chicken broilers. Approximately half of the live weight was lost when the rabbit was dressed; for chicken it was somewhat less. The rabbit was cooked in 1 hour and 15minutes, and the chicken in 2 hours and 30 minutes; yet, the rabbit was more tender
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