ბოცვრის საკვები სუბპროდუქტების  ხარისხის მაჩვენებლების კვლევა

დოდო თავდიდიშვილი; ცირა ხუციძე; დავით ცაგარეიშვილი; მანანა ფხაკაძე; ნატო ბურჯალიანი

doi:10.52340/atsu.2026.1.27.01

Authors

Dodo Tavdidishvili Akaki Tsereteli State University, Kutaisi, Georgia Author
Tsira Khutsidze Akaki Tsereteli State University, Kutaisi, Georgia Author
Davit Tsagareishvili Akaki Tsereteli State University, Kutaisi, Georgia Author
Manana Pkhakadze Akaki Tsereteli State University, Kutaisi, Georgia Author
Nato Burjaliani Akaki Tsereteli State University, Kutaisi, Georgia Author

DOI:

https://doi.org/10.52340/atsu.2026.1.27.01

Keywords:

Rabbit, by-products, Organoleptic examinations, physicochemical characteristics

Abstract

Organoleptic, chemical, and physicochemical examinations of rabbit liver, kidneys, and heart have been conducted. It has been established that they are characterized by high protein content, low fat content, and low energy value. The study of physicochemical characteristics showed that the pH value, which determines the resistance of meat products against putrefactive microflora, and the amino-ammonia nitrogen content, which determines freshness, were within the standard norms; the tests for ammonia and ammonium salts and for primary protein decomposition products were negative; the reaction for peroxidase was positive. The freshness and safety of the by-products were also confirmed by microscopic examination of smear preparations obtained from the samples.

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