Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits

Zotte, Antonella Dalle; Szendrő, Katalin; Gerencsér, Zsolt; Szendrő, Z.; Cullere, Marco; Odermatt, M.; Radnai, I.; Matics, Zsolt

doi:10.1016/j.meatsci.2015.07.012

Cited by 29 publications

(22 citation statements)

References 51 publications

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“…If referring to the LL meat, the total water loss (on av. 28.7%) and WBSF (1.2 kg/cm 2 ) were lower than that found in 2 Hungarian genotypes (Large and Hung: 32.8 and 33.7%, and 3.2 kg/cm 2 , respectively; Dalle Zotte et al, 2015), obtained using the same methodological procedures. The LL meat of rabbits slaughtered in spring exhibited a greater thawing loss than those of rabbits slaughtered in summer (7.70 vs. 4.62%; P<0.001).…”

Section: Results and Discussion Ph And Colour Of Biceps Femoris And Lcontrasting

confidence: 53%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at -20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. -1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.

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Section: Results and Discussion Ph And Colour Of Biceps Femoris And Lcontrasting

confidence: 53%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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“…This could have been due to genetic differences, the poor nutritional balance of the feed used or the relatively high ambient temperatures experienced during the growth phase. Reference yields also appeared to be lower than reported in literature for the rabbits slaughtered at 8 and 9 wk of age (Pla et al, 1996;Gómez et al, 1998), but were higher than those reported by Dalle Zotte et al (2015) at 12 wk of age. However, once again the value of direct comparisons is questionable.…”

Section: Effect Of Agecontrasting

confidence: 66%

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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“…In addition, although the total meat cut yield did not differ between market categories, the only differences were found in fore leg (11.3 vs. 10.8%; P<0.01) and coccyx (0.8 vs. 0.7%; P<0.01) when medium and heavy-size carcasses were compared. Overall, the proportion of different carcass parts are in agreement with earlier studies (Pla et al, 1996;Ortiz-Hernandez and Rubio-Lozano, 2001;Hernandez et al, 2006;Capra et al, 2013;Dalle Zotte et al, 2015;Szendrő et al, 2016) and confirm previous findings when carcasses of different size were compared (Szendrő et al, 1998).…”

Section: Conversion Factors From Carcass To Edible Lean Meatsupporting

confidence: 92%

“…In past decades, some studies were conducted to estimate meat yields in order to evaluate the influence of genetic and environmental factors on carcass traits in rabbits (Pla et al, 1996;Ortiz-Hernandez and Rubio-Lozano, 2001;Hernandez et al, 2006;Capra et al, 2013;Dalle Zotte et al, 2015;Szendrő et al, 2016). In this context, no specific studies have been conducted to establish a conversion factor for determining edible yield of different categories of rabbit meat carcasses that are available in the market.…”

Section: Introductionmentioning

confidence: 99%

Technical note: Estimation of real rabbit meat consumption in Italy

et al. 2018

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As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to edible lean meat and estimate real rabbit meat consumption in Italy. Accordingly, a total of 24 rabbits were slaughtered at 2 different ages to obtain carcasses representative of the main market categories in Northern Italy: medium-size (carcass weight of about 1.4 kg) and heavy-size (carcass weight of about 1.8 kg). Chilled carcasses were used to determine offal, dissectible fat, bone and meat weights and yields. Experimentally obtained conversion factors from carcass to edible lean meat and estimated meat waste percentage at retail and consumption levels were subsequently used to estimate the real per capita amount of rabbit meat consumed in Italy. The finding of this study revealed that, if compared to the medium-size group, heavysize carcasses had higher lean meat yield for both intermediate (92.9 vs. 92.4%; P<0.05) and hind parts (84.3 vs. 79.1%; P<0.001). On the contrary, the meat yield of fore part was higher in the medium-size group (66.2 vs. 65.5%; P<0.001) compared to heavy-size carcasses. Eventually, overall meat yield was higher in heavy-size carcasses compared to medium-size ones (64.4 vs. 63.2%; P<0.001). By using these conversion factors and estimated overall losses at retailing and home-consumption (15%), we estimated that real per capita annual rabbit meat consumption is 0.50 kg in Italy, which is only 54% compared to the estimated apparent consumption (0.90 kg).

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Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits

Cited by 29 publications

References 51 publications

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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

Technical note: Estimation of real rabbit meat consumption in Italy

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