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Food Science and Technology International
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Influence of Feeds and Rearing System on the Productive Performances and the Chemical and Fatty Acid Composition of Hare Meat

A. Vicenti

Dipartimento di Produzione Animale, Universita` degli Studi di Bari, via G. Amendola 165/a, 70126 Bari, Italy

M. Ragni

Dipartimento di Produzione Animale, Universita` degli Studi di Bari, via G. Amendola 165/a, 70126 Bari, Italy, marco.ragni{at}agr.uniba.it

A. di Summa

Dipartimento di Sanita` e Benessere degli Animali, Universita` degli Studi di Bari, 70126 Bari, Italy

G. Marsico

Dipartimento di Produzione Animale, Universita` degli Studi di Bari, via G. Amendola 165/a, 70126 Bari, Italy

G. Vonghia

Dipartimento di Produzione Animale, Universita` degli Studi di Bari, via G. Amendola 165/a, 70126 Bari, Italy

Hare meat from animals differently reared and fed were analysed to compare the influence of different rearing techniques, different energy levels of feeds and gender on the productive performances of hares, and on the quantitative characteristics and chemical and fatty acid profile of the meat. The effects of diet and gender did not produce important differences in productive performances and on the quantitative and qualitative parameters under consideration. Statistically significant differences were found depending on rearing techniques. Those differences for the hares reared in cages referred to better productive performances which favoured fleshier carcasses and a higher accumulation of fat. The acid composition depended on the rearing conditions, which affected the motor activity of the animals and therefore the consumption and the deposit of determined lipid fractions.

Key Words: hare • feed • energy levels • rearing system • fatty acids

Food Science and Technology International, Vol. 9, No. 4, 279-284 (2003)
DOI: 10.1177/108201303038106
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