Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat were investigated. It was observed that boiling for 15 min increased the digestibility and nutritional value of rabbit meat, while boiling for 5 and 40 min led to their loss. Although, frying for 2 and 4 min produced an acceptable digestibility and nutritional value, the values were lower than those of the boiled rabbit meats. These results were supported by the analysis of amino acid and SDS-PAGE. Boiling or frying for longer time led to decrease in whiteness and protein content of rabbit meat. Micrographs showed that the meat myofibrils became clearer with the increase in boiling time, but a fuzzier surface appeared with the increase in frying time. From these results, it was concluded that a proper boiling or frying time is necessary to acquire a nutritious and high quality rabbit meat. Key words: Rabbit meat, boiling, frying, amino acid, protein, essential amino acid index (EAAI).