Amino acid content and biological value of rabbit meat proteins, depending on weaning age.

Summary Bivolarski, B., E. Vachkova, S. Ribarski, K. Uzunova & D. Pavlov, 2011. Amino acid content and biological value of rabbit meat proteins, depending on weaning age. Bulg. J. Vet. Med., 14, No 2, 94−102. The amino acid content and biological value of rabbit meat proteins, expressed as essential amino acid index (EAAI) depending on weaning period were studied. For this purpose, 15 White New Zealand rabbits were divided into two groups: group A (n=7) – weaned at the age of 21 days, and group B (n=8) – weaned at the age of 35 days. The rabbits were slaughtered at the age of 90 days, in accordance with the requirements of humane treatment of animals. It was established that the weaning age of rabbits had an influence on the amino acid content and biological value of meat proteins. In rabbits weaned at the age of 35 days, the biological value of the proteins was higher due to the higher content of basic amino acids (lysine, histidine, arginine), leucines (leucine and isoleucine), and monoamino carboxylic acids (valine). Along with that, the biological value of m. Longissimus Lumborum meat proteins was higher than that of m. Semimembranosus meat. With regard to the amino acid content and biological value of proteins in meat, weaning of rabbits at the age of 35 days is recommended.