This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 공시재료
    2. 일반성분, 콜라겐 및 에너지 함량 측정
    3. 지방산 조성
    4. 마이오글로빈 및 헴철 함량 측정
    5. pH 측정
    6. 보수력 측정
    7. 가열감량 측정
    8. 표면육색 측정
    9. 전단가 측정
    10. 조직감 측정
    11. 통계분석
III. 결과 및 고찰
    1. 일반성분, 콜라겐 및 에너지 함량
    2. 지방 함량 및 지방산 조성
    3. 마이오글로빈 및 헴철 함량
    4. pH, 보수력 및 가열감량
    5. 육색
    6. 전단가 및 조직감
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 이정아(공주대학교 동물자원학과) | Jeong Ah Lee (Department of Animal Resources Science, Kongju National University)
• 정숙한(농촌진흥청 국립축산과학원 축산물이용과) | Suk Han Jung (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
• 설국환(농촌진흥청 국립축산과학원 축산물이용과) | Kuk-Hwan Seol (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
• 김현욱(농촌진흥청 국립축산과학원 축산물이용과) | Hyoun-Wook Kim (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
• 조수현(농촌진흥청 국립축산과학원 축산물이용과) | Soohyun Cho (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
• 강선문(농촌진흥청 국립축산과학원 축산물이용과) | Sun Moon Kang (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) Corresponding author