Comparisons of carcass and meat quality among rabbit breeds of different sizes, and hybrid rabbits

Tůmová, E.; Bízková, Z.; Skřivanová, V.; Chodová, Darina; Martinec, Miloslav; Volek, Zdeněk

doi:10.1016/j.livsci.2014.04.019

Cited by 21 publications

(17 citation statements)

References 24 publications

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“…Since every farm has different environmental conditions, it is difficult to compare the various research results of meat performance analysis [25][26][27]. Similarly to our results, Metzger et al [26], Tumova et al [28], and Szendro et al [29] indicated an effect of genotype on body weight at slaughter, hot carcass weight, and the dressing out percentage of hybrid rabbits.…”

Section: Discussionsupporting

confidence: 73%

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat

Składanowska-Baryza

Ludwiczak

Pruszyńska‐Oszmałek

et al. 2020

Animals

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The aim of the study was to assess the effect of two different stunning methods on the level of blood stress indicators (cortisol, insulin, glucose) and rabbit meat quality. The experiment was conducted on crossbreds of Hycole, Hyla, and Jordan rabbit strains: from mating Hyplus PS19 females with Hycole males (genotype I, n = 20) and Jordan × Hycole females with Hyla males (genotype II, n = 20). Prior to slaughter, the animals were weighed and divided into two groups according to the stunning method: 10 rabbits from each genetic group were stunned with an electric stunner, and the remaining 10 were stunned mechanically using a club. Genotype II was characterised by higher body weight at slaughter (p < 0.05), hot dressing percentage (p < 0.05), cold dressing percentage (p < 0.05), hot carcass weight (p < 0.05), and cold carcass weight (p < 0.05), compared to genotype I. The stunning method slightly influenced the meat lightness (p = 0.035). The meat of electrically stunned rabbits was characterised with higher drip loss (p < 0.0001) and lower plasticity (p = 0.043). Among the analysed traits of meat, only the drip loss (p = 0.014) and the percentage of extractable fat were affected by genotype (p = 0.044). Neither the stunning method nor the genotype affected rabbit meat texture characteristics. The study was undertaken because of the increasing importance of rabbit meat production as a developing sector of the meat industry and the need to improve the welfare of rabbits by selecting the most acceptable slaughter methods for these animals. To conclude, the analysed rabbit meat was characterised with good quality. There were only slight differences between genotypes and the stunning groups.

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Section: Discussionsupporting

confidence: 73%

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat

Składanowska-Baryza

Ludwiczak

Pruszyńska‐Oszmałek

et al. 2020

Animals

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“…However, the hybrid was heavier at the commercial slaughter age of 13 wk. This may have been due to the effects of heterosis; however, as heterotic effects on growth are usually minor, it more likely reflects differences in the rate of maturation and mature weight of the 2 genetic types (Tůmová et al, 2014;Bura et al, 2015).…”

Section: Effect Of Breedmentioning

confidence: 99%

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

2017

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This study investigated the carcass component yields and meat proximate composition of 2 rabbit genetic types (Californian and hybrid New Zealand Red×Californian), with 5 rabbits per genetic type being slaughtered every 2 wk throughout the study period (9-17 wk) to evaluate the effect of age on these traits. Slaughter weight, reference yield, portion yield (hind leg, foreleg and fore part, as percentage of slaughter weight), meat yield, skin weight and the fat content of the meat (percentage of wet weight) increased significantly with age, while the full gastrointestinal tract, liver, head and feet decreased significantly. This is likely a reflection of the early-maturing nature of bone and viscera and later maturing nature of muscle and fat. These results indicate that delaying slaughter to 13 wk tends to improve yields for valuable carcass components. The Californian had a significantly higher total meat yield at 11 and 17 wk and higher portion meat yields at 9 (hind leg), 11 (hind leg and fore part) and 13 (foreleg) weeks than the hybrid. This was likely due to the later maturation of the hybrid and the influence of the New Zealand Red on carcass quality. It therefore appears that the Californian may be more favourable for meat production, from a carcass and meat quality perspective.

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“…Martinec et al (2017) state that the CS breed is a typical hobby breed historically selected mainly for an exhibition purpose, while its exterior traits that have been included in the selection effort in the past are not directly related to meat performance of rabbits. This fact was repeatedly verified also in studies dealing with evaluation of meat performance of rabbit breeds included in the Czech genetic resources of animals (Tůmová et al, 2011;Tůmová et al, 2014). On the other hand, the highest LW values were found in the BH breed.…”

Section: Resultsmentioning

confidence: 58%

“…Although, annual consumption of the rabbit meat per capita shows a decreasing tendency in the Czech Republic currently, local meat consumption ranks still among European countries with the highest stated consumption of this meat (Josrová, 2018). Number of studies dealing with productive and reproductive traits of rabbit breeds included in the Czech genetic resources programme revealed that some selected breeds show a good potential for meat production (Zita et al, 2010;Tůmová et al, 2011;Tůmová et al, 2014). Similarly, a Nitra rabbit breed, Slovak national breed, showed suitable promise for meat production in small-scaled stocks (Fik et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

The comparison of the selected morphometric traits in three medium-sized rabbit breeds

Šimek¹,

Sedláková²,

Softić³

et al. 2019

Acta fytotechn zootechn

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The aim of the study was to determine the growth characteristics of three rabbit breeds (Czech Solver, CSo, n = 11; Czech Spotted, CS, n = 28; Blanc de Hotot, BH, n = 24) under small-scaled stock conditions as a basis for their potential meat performance. The body morphometric characteristics live weight (LW), head length (HL), body length (BL), ear length, thoracic circumference (TC) and body compact index TC/BL were recorded in growing rabbits from 21 st to 91 st day of their age. At the end of the trial, the highest LW value was recorded in the BH breed (2,700.0 g) as compared to the CSo and CS breeds, respectively (1,887.5 and 1,545.4 g). The values of the HL were significantly affected by a rabbit breed up to the 63 rd day of their age (P <0.01). The highest values of BL and TC were found in the BH breed as compared to the CSo breed and also the CS breed (P <0.01). The BH breed showed also the longest ears (P <0.01) while the different dynamics of the ear growth among the evaluated breeds was found. Concerning the body compact index TC/BL, the growing rabbits of the BH breed showed wider body given by their musculature proportion as compared to the representatives of the CSo and CS breeds (P <0.01). Our findings suggest that the Blanc de Hotot breed possesses suitable growth and morphometric characteristics for intended meat production.

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Comparisons of carcass and meat quality among rabbit breeds of different sizes, and hybrid rabbits

Cited by 21 publications

References 24 publications

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat

The effect of age on the carcass composition, portion yield and proximate composition of two rabbit genetic types in South Africa

The comparison of the selected morphometric traits in three medium-sized rabbit breeds

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