Comparative Analysis of the Proximate Composition and Physico-Chemical Properties of Rabbit and Chicken Meat as a Basis for Product Development in the Philippines
Year: 2026
Type: article
Abstract: The growing need for sustainable and alternative protein sources in the Philippines has increased interest in rabbit meat as a substitute for conventional livestock products, particularly amid disruptions in the swine industry caused by African Swine Fever (ASF). This study aimed to evaluate and compare the proximate composition, functional and physico-chemical properties of rabbit meat from two rabbit breeds, California and New Zealand, with chicken meat as a reference. Standard AOAC (2019) methods were used for proximate analysis, while water-holding capacity, pH, thaw loss, drip loss, and cook loss were determined at the BPSU Food Technology Laboratory. New Zealand rabbit meat was the leanest, with low fat and energy yet comparable protein to chicken. Functional analysis revealed no significant differences in water-holding capacity among samples, while pH varied significantly, with both rabbit breeds exhibiting higher values than chicken. Significant differences were observed in thaw loss and cook loss, where New Zealand rabbit meat exhibited lower losses than California rabbit meat and chicken meat, indicating superior moisture retention during processing. Overall, the findings confirm that rabbit meat, particularly that of the New Zealand breed, offers superior leanness, nutritional quality, and moisture-retention characteristics during processing. These results highlight rabbit meat’s potential as a nutritionally advantageous, functional, and sustainable alternative protein source suitable for product innovation and meat diversification in the Philippine food industry.
Source: Neliti
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7204461440