SEASONAL VARIATIONS IN THE BIOCHEMICAL COMPOSITION OF RABBIT MEAT

Ludmila Tarasenko, Olha Piven, Maria Khimich

Abstract
   The results of monitoring of seasonal variations in biochemical composition of rabbit meat, which is implemented on agrofood markets of Odessa region are given in the article.
   It is established that the rabbit meat which is implemented on spring-summer period is characterized by more pronounced dietary properties. In particular, by 5.6 % less than in the autumn-winter period by the content of proteins, by 36 % lower fat content and by 9.1 % lower ash content. Accordingly the moisture content in it is higher by 5.8 %. In autumn-winter period the rabbit meat which implemented on agrofood markets of Odessa is characterized by higher fat content – 8.6±0.5 %, protein content 17.8±0.5 %, water – 72.5±0.3, ash – 1.1±0.5 %.

Key words: ash, biochemical composition, fats, proteins, rabbit meat