. "nutria, rabbit, carcass composition, physical characteristics, chemical composition of meat"@en . "CZ - \u010Cesk\u00E1 republika" . "97268" . "RIV/60460709:41210/13:60639" . "Porovn\u00E1n\u00ED kvality masa nutri\u00ED a kr\u00E1l\u00EDk\u016F"@cs . . "0" . "4"^^ . . "Hrstka, Zden\u011Bk" . "[A682869140E2]" . . "24" . . . "41210" . . "Comparison of rabbit and nutria meat quality"@en . "RIV/60460709:41210/13:60639!RIV14-MZE-41210___" . "The aim of study was to compare slaughter parameters and meat quality of standard nutria with a Czech White rabbit breed. Nutrias were fattened up to 8 months of age, rabbits to 90 days of age under defined conditions with feeding each specific type of feed mixture for each species. The results of our study show that rabbits have significantly higher dressing out percentage (P?0.001 60.18. and 55.74 %). On the other hand, in nutrias a significantly lower proportion of renal fat (P?0.044) was detected compared to rabbits. The nutria thigh meat was significantly lower in crude protein content (P?0.004). Total cholesterol content was significantly lower (P?0.001) in nutrias (60 mg/100 g) as compared to rabbit meat (92 mg/100 g). Nutrias meat had lower L * (P?0.003) value, expressing lightness of meat and which proved darker meat than meat of rabbits. Nutria also had a significantly lower proportion of monounsaturated fatty acids (P?0.001), however the proportion of polyunsaturated fatty acids (P?0.031),"@en . . . . "C\u00EDlem sledov\u00E1n\u00ED bylo porovn\u00E1n\u00ED masn\u00E9 u\u017Eitkovosti a kvality masa standardn\u00EDch nutri\u00ED s \u010Distokrevn\u00FDm plemenem kr\u00E1l\u00EDk\u016F \u010Desk\u00FD alb\u00EDn. Nutrie (20 ks) byly vykrmov\u00E1ny do 8 m\u011Bs\u00EDc\u016F v\u011Bku, kr\u00E1l\u00EDci do 90 dn\u016F v\u011Bku (36 ks) v definovan\u00FDch podm\u00EDnk\u00E1ch a p\u0159i pou\u017Eit\u00ED pro ka\u017Ed\u00FD druh specifick\u00FDch kompletn\u00EDch krmn\u00FDch sm\u011Bs\u00ED. Z v\u00FDsledk\u016F na\u0161eho sledov\u00E1n\u00ED je patrn\u00E9, \u017Ee kr\u00E1l\u00EDci m\u011Bli pr\u016Fkazn\u011B vy\u0161\u0161\u00ED jate\u010Dnou v\u00FDt\u011B\u017Enost (P ? 0,001; 60,18 vs. 55,74 %). Naproti tomu m\u011Bly nutrie v porovn\u00E1n\u00ED s kr\u00E1l\u00EDky signifikantn\u011B ni\u017E\u0161\u00ED pod\u00EDl ledvinov\u00E9ho tuku (P ? 0,044). D\u00E1le byl ve stehenn\u00EDm svalstvu nutri\u00ED zaznamen\u00E1n signifikantn\u011B ni\u017E\u0161\u00ED obsah dus\u00EDkat\u00FDch l\u00E1tek (P ? 0,004). Obsah celkov\u00E9ho cholesterolu byl signifikantn\u011B ni\u017E\u0161\u00ED u nutri\u00ED ne\u017E v mase kr\u00E1l\u00EDk\u016F (P ? 0,001; 60 vs. 92 mg/100 g masa). Maso nutri\u00ED m\u011Blo oproti kr\u00E1l\u00EDk\u016Fm tak\u00E9 ni\u017E\u0161\u00ED hodnotu *L (P ? 0,003), vyjad\u0159uj\u00EDc\u00ED sv\u011Btlost. masa a tedy lze konstatovat, \u017Ee toto maso je tmav\u0161\u00ED, ne\u017E maso kr\u00E1l\u00EDk\u016F. Nutrie m\u011Bly i signifikantn\u011B ni\u017E\u0161\u00ED pod\u00EDl mononenasycen\u00FDch mastn\u00FDch kyselin (P ? 0,001). Pod\u00EDl polynen" . . "Porovn\u00E1n\u00ED kvality masa nutri\u00ED a kr\u00E1l\u00EDk\u016F" . "5" . "Comparison of rabbit and nutria meat quality"@en . "Maso" . "T\u016Fmov\u00E1, Eva" . "2"^^ . . . "Porovn\u00E1n\u00ED kvality masa nutri\u00ED a kr\u00E1l\u00EDk\u016F"@cs . "2"^^ . . . "1210-4086" . . . "C\u00EDlem sledov\u00E1n\u00ED bylo porovn\u00E1n\u00ED masn\u00E9 u\u017Eitkovosti a kvality masa standardn\u00EDch nutri\u00ED s \u010Distokrevn\u00FDm plemenem kr\u00E1l\u00EDk\u016F \u010Desk\u00FD alb\u00EDn. Nutrie (20 ks) byly vykrmov\u00E1ny do 8 m\u011Bs\u00EDc\u016F v\u011Bku, kr\u00E1l\u00EDci do 90 dn\u016F v\u011Bku (36 ks) v definovan\u00FDch podm\u00EDnk\u00E1ch a p\u0159i pou\u017Eit\u00ED pro ka\u017Ed\u00FD druh specifick\u00FDch kompletn\u00EDch krmn\u00FDch sm\u011Bs\u00ED. Z v\u00FDsledk\u016F na\u0161eho sledov\u00E1n\u00ED je patrn\u00E9, \u017Ee kr\u00E1l\u00EDci m\u011Bli pr\u016Fkazn\u011B vy\u0161\u0161\u00ED jate\u010Dnou v\u00FDt\u011B\u017Enost (P ? 0,001; 60,18 vs. 55,74 %). Naproti tomu m\u011Bly nutrie v porovn\u00E1n\u00ED s kr\u00E1l\u00EDky signifikantn\u011B ni\u017E\u0161\u00ED pod\u00EDl ledvinov\u00E9ho tuku (P ? 0,044). D\u00E1le byl ve stehenn\u00EDm svalstvu nutri\u00ED zaznamen\u00E1n signifikantn\u011B ni\u017E\u0161\u00ED obsah dus\u00EDkat\u00FDch l\u00E1tek (P ? 0,004). Obsah celkov\u00E9ho cholesterolu byl signifikantn\u011B ni\u017E\u0161\u00ED u nutri\u00ED ne\u017E v mase kr\u00E1l\u00EDk\u016F (P ? 0,001; 60 vs. 92 mg/100 g masa). Maso nutri\u00ED m\u011Blo oproti kr\u00E1l\u00EDk\u016Fm tak\u00E9 ni\u017E\u0161\u00ED hodnotu *L (P ? 0,003), vyjad\u0159uj\u00EDc\u00ED sv\u011Btlost. masa a tedy lze konstatovat, \u017Ee toto maso je tmav\u0161\u00ED, ne\u017E maso kr\u00E1l\u00EDk\u016F. Nutrie m\u011Bly i signifikantn\u011B ni\u017E\u0161\u00ED pod\u00EDl mononenasycen\u00FDch mastn\u00FDch kyselin (P ? 0,001). Pod\u00EDl polynen"@cs . . . "P(QI101A164)" . "Porovn\u00E1n\u00ED kvality masa nutri\u00ED a kr\u00E1l\u00EDk\u016F" .