The Effect of Protein, Fat, and Cholesterol Content between Rabbit Nugget and Chicken Nugget

Abstract

The growing demand for health-conscious foods has driven the need for innovative meat alternatives. As traditional chicken nuggets have faced a decrease in popularity due to health concerns regarding ingredients and processing, rabbit meat has emerged as a nutritious, low-fat, and sustainable alternative. This study aims to investigate and compare the protein, fat, and cholesterol contents between rabbit meat nuggets and chicken meat nuggets. Two distinct nugget formulations were developed, utilizing 65% rabbit meat for the first formulation and 65% chicken meat for the second. To evaluate the nutritional composition, the protein content was determined using the Kjeldahl method. Fat content was analyzed via the Soxhlet extraction method, and cholesterol levels were measured using Gas Chromatography (GC). Chicken nuggets exhibited a higher average protein content (12.10%) compared to rabbit nuggets (8.77%). Rabbit nuggets demonstrated a leaner profile, containing less fat (16.53%) than the chicken nuggets (18.57%). Rabbit nuggets contained significantly lower cholesterol levels (15.00 mg) compared to chicken nuggets (39.00 mg). While chicken nuggets provided higher protein density per serving, rabbit nuggets offer a viable, lower-fat, and significantly lower-cholesterol alternative that is well-suited for health-conscious consumers.