www.meso.hr 149 SCIENTIFIC AND PROFESSIONAL PAPERS Qualitative and quantitative characteristics of New Zealand white rabbit meat SCIENTIFIC NOTE Holsteins. Elsevier Science. Khol, J. L., J. Damoser, M. Dünser, and W. Baumgartner. 2007. Paratuberculosis, a notifable disease in Austria-Current status, compulsory measures and frst experiences. Elsevier Sci- ence. Kudahl, A. B., J. T. Sorensen, S. S. Nielsen, and S. Oster- gaard. (2007). Simulated economic effects of improving the sen- sitivity of a diagnostic test in paratuberculosis control. Preventive Veterinary Medicine. 78:118-129. Mac-Johnston, A., S. Buncic, G. Bènard, B. Cenci-Goga, and G. Cubero. (2004). Opinion of the Scientifc Panel on Bio- logical Hazards on a request from the Commission related on Revision of Meat Inspection Procedures for Lambs and Goats. The EFSA Journal. 54:1-49. Méndez, D., F. Giménez, A. Escalona, O. Da Mata, A. González, H. Takiff, and J. H. de Waard. 2006. Mycobacterium bovis cultured from commercially pasteurized cows’ milk: Labora- tory cross-contamination. Elsevier Science. Prispjelo / Received: 10.2.2008. Prihvaćeno / Accepted: 1.4.2008. QUalitative and QUantitative characteristics of new Zealand white rabbit meat Škandro 1 M., A. Tarig 2 , B. Alić 3 , T. Goletić 4 , A. Kustura 4 SUMMARY New Zealand white rabbits were used as a material for the study. Rabbits were fed ad libitum with commercial pelleted feed, with the addition of small amounts of green feed and hay. The experiment included 30 rabbits, 15 males and 15 females. Previously defned live weight of 1800 to 2000 g was achieved within 75 days and after that they were immolated. Study results presented in this paper show fattening and slaughter properties of New Zealand white rabbit, as well as meat composition and meat. The achieved average weight of male rabbits was 1963.67 g and meat-to-bone ratio was 44.93%, 1907.00 g and 45-08% respectively in female rabbits. Average participation of the lower part of the body in male/female rabbits was 33.27% / 32.34%, back part 34.90% / 34.43%, and front part 22.57% / 22.45%. Average water content in the meat of male/female rabbits was 74.93% / 74.39%; protein content 22.02% / 21.79%; fat content 0.48% / 0.96%, and content of the minerals 1.26% / 1.17%. Key words: New Zealand white rabbit, meat quality introdUction Constant growth of human population all over the world imposes the obligation of intensifcation of food produc- tion, primarily of biologically most valuable proteins. Rabbit breeding in this concept of food production is very important. A large number of pure and hybrid breeds are used in the production of rabbit meat. New Zealand white rabbit is the prevailing breed in Bosnia and Herzegovina, and it is used exclusively for meat production. In general, basic characteristics of rabbits are high fertil- 1 Mevla Škandro, DSc, assistant professor, Optional Subjects Department, Veterinary Faculty University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo, Bosnia and Herzegovina - Contact: E-mail: mskandro@gmail.com 2 Tariq Ali, MSc, Auditor, Agency for certifcation of halal food quality– Islamic community Sarajevo, Semira Frašte 2/VIII, 71000 Sarajevo, Bosnia and Herzegovina 1 Bedrija Alić, MSc, Senior Researcher, Institute of Foodstuff Hygiene and Technology, Veterinary Faculty University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo, , Bosnia and Herzegovina 2 Teufk Goletić, MSc, Senior assistant, Aida Kustura, Senior assistant, Department for Poultry Breeding, Production and Health Protection, Veterinary Faculty University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo, Bosnia and Herzegovina