Perception of the sul-mineira population about the rabbit meat consumption and nutritional benefits
DOI:
https://doi.org/10.33448/rsd-v10i8.17195Keywords:
Food; Rabbit farming; Market; Animal production.Abstract
Rabbit meat has a low-fat content, higher protein content than beef and pork. In addition, rabbit meat has high rates of omega 3, B vitamins and minerals such as potassium, iron, phosphorus and calcium. However, this meat is not widely known and consumed in Brazil. Therefore, this study aimed to analyze the consumer profile perception about rabbit meat in southern Minas Gerais (Brazil) and the main reasons for approval or disapproval. A virtual form was applied and 309 answers were obtained from residents of 44 cities in Minas Gerais. From the analysis was possible to define four consumer profiles: I) never consumed; II) wants to consume; III) have already consumed once or twice a year; and IV) have already consumed more than twice a year. Majority of the interviewees were profile I and minority were profile IV, which is also characterized by consumers who know about rabbit meat nutritional benefits. The results indicated resistance by most people in relation to the rabbit meat consumption, probably this is due the cultural reasons. These results contribute to the development of productive strategies, helping to increase the consumption of this food.
References
Abdel-Wareth, A. A., Taha, E. M., Südekum, K. H., & Lohakare, J. (2018). Thyme oil inclusion levels in a rabbit ration: Evaluation of productive performance, carcass criteria and meat quality under hot environmental conditions. Anim Nutr, 4, 410-416.
Acuña, A. M., Córdova, L., García, A., & Méndez, J. (2013). Composición bromatológica de la carne de conejos suplementados con mataratón y cachaza de palma aceitera. Rev.MVZ Córdoba, 18(2), 3452-3458.
Amaral, A. G., Campos, J. C. D., Ramos, T. V., Taveira, R. Z., Silveira Neto, O. J., Gomes, R. C. C., Pereira, K. A., & Oliveira, O. A. M. (2016). Avaliação de mercado de carnes de animais silvestres e exóticos na Região Metropolitana de Goiânia. Revista ESPACIOS, 37(14).
Azevedo, A. W., De Araújo, W. J., & Duarte, E. N. (2017). Prospecção de cenários para competências em informação como instrumento de inteligência competitiva. InCID, 8 (2), 42-68.
Brasil. Resolução nº 510, de 07 de abril de 2016. Dispõe sobre as normas aplicáveis a pesquisas em Ciências Humanas e Sociais. Diário Oficial [da] República Federativa do Brasil, Brasília, DF, 24 maio 2016. Disponível em: http://bit.ly/2fmnKeD >. Acesso em: 20 jun. 2016.
Buitrago-Vera, J., Escriba-Perez, C., Baviera-Puig, A., & Montero-Vicente, L. (2016). Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption. WRSA, 24(3), 169-182.
Cavani C., Petracci M., Trocino A., & Xiccato G. (2009). Advances in research on poultry and rabbit meat quality. Ital. J. Anim. Sci, 8(2), 741-750.
Dalle Zotte, A., & Szendrő, Z. (2011). The role of rabbit meat as functional food. Meat Sci, 88(3), 319-331, 2011.
Fortunato, L. H., & Vicenzi, K. (2018). Conhecimento sobre prática de higiene na manipulação de alimentos em residências de Caxias do Sul-RS. UNINGÁ Rev, 17(1).
Giumelli, R. D., & Santos, M. C. P. (2016). Convivência com animais de estimação: um estudo fenomenológico. Rev. Abordagem Gestált, 22(1), 49-58.
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. (2018). Effect of acid marination assisted by power ultrasound on the quality of rabbit meat. J Food Qual., 2018.
González-Redondo, P., & Contreras-Chacón, G. M. (2020). Perceptions among university students in Seville (Spain) of the rabbit as livestock and as a companion animal. World Rabbit Sci, 20(3), 155-162, 2012.
IBGE. (2020). https://www.ibge.gov.br/cidades-e-estados/mg.html
Jia, G., Liuc, H., Nirasawad, S., & Liu, H. (2017). Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat. Innov Food Sci Emerg Technol, 41, 348-356, 2017.
Kotler, P., Armstrong, G. (2015). Principles of marketing. (16a ed.), Prentice Hall: Upper Saddle River NJ, USA.
Las Casas, A. L., Bacha, R. A. F., & Carvalho, C. M. E. (2016). O agronegócio e o marketing rural no estado de Mato Grosso do Sul. REHR, 29 (55).
Lauková, A., Szabóová, R., Pleva, P., Buňková, L., & Chrastinová, L. (2017). Decarboxylase‐positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins. Food Sci Nutr, 5 (1), 31-37.
Lukefahr, S. D., Cheeke, P. R., Mcnitt, J. I., & Patton, N. M. (2004). Limitations of intensive meat rabbit production in North America: A review. Can. J. Anim. Sci, 84(3), 349-360.
Luo, H., & Menec, V. (2018). Social Capital and Health Among Older Chinese Immigrants: a Cross-Sectional Analysis of a Sample in a Canadian Prairie City. J Cross Cult Gerontol, 33(1), 65-81.
Nieves, D., Terán, O., Vivas, M., Arciniegas, G., & González, C. (2009). Comportamiento productivo de conejos alimentados con dietas basadas en follajes tropicales. Rev Científ FCV-LUZ Rev. 21(2), 173-180.
Petracci, M., & Cavani, C. (2013) Rabbit meat processing: historical perspective to future directions. World Rabbit Sci, 21 (4), 217-226.
Priyanti, A., & Raharjo, Y. C. (2012). Market driving to develop rabbit meat products In Indonesia. Wartazoa. 22(3), 99-106.
Sánchez-Laiño, A., Torres-Navarrete, E. D., Buste- Castro, F., Barrera-Álvarezand, A., & Sánchez-Torres, J. (2018). Forrajes tropicales como alternativa alimenticia en conejos de engorde (Oryctolagus cuniculus L.). AcAg, 67 (2), 333-338.
Silva, B. P., Bassiga, B. A., Silva Ferreira, M. F. D. S., Carniatto, C. H. O., Feitosa, L. G. A., Batista, A. E. L., Tormem, F., & Correa, V. G. (2020). Consumo de Carne de Coelho: Aspectos Culturais e Sensoriais. Brazilian Journal of Development, 6(11), 93361-93371.
Swatland, H. J. (2010). Meat products and consumption culture in the West. Meat Sci. 86(1), 80-85.
Valverde, M. (2021). Cunicultura é boa opção para produtor - Diário do Comércio https://diariodocomercio.com.br/agronegocio/cunicultura-e-boa-opcao-para-produtor.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Mariely Simone Lopes Corrêa; Andre Gomes Faria; Édina de Fátima Aguiar; Andressa Santanna Natel; Valéria Quintana Cavicchioli; Danielly Beraldo dos Santos Silva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
