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

Abstract

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.

Influence of different packaging methods on the physicochemical and microbial quality of rabbit meat

“…Initial values for L* were 50.7 (Table 1), these values were similar to those found by other authors (Cullere & Dalle Zotte, 2018;Składanowska-Baryza et al, 2020;Vergara et al, 2005). The brightness of meat in our study increased in all the investigated groups (<0.0001) (Table 1).…”

“…Changes in pH are the result of chemical processes and in the physical and structural consequences of the muscles (Barrón et al, 2004). According to previous research, in good quality rabbit meat, the Phu (pH ultimate) value measured 24 h after slaughter is above 5.8 (Składanowska‐Baryza et al, 2020). The results of the presented study indicate a normal pH value measured after 24 h post‐slaughter (5.69).…”

“…The initial values of dry matter (DM) were 23.88%, similar to those found in a previous study (Pavelková et al, 2017; Składanowska‐Baryza et al, 2020). The influence of the group on the dry matter was noted ( p < 0.001).…”

Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms

“…Slaughter glycolysis and the formation of lactic acid in flesh were the reasons for the decrease in pH during storage. 44 After 168 h postmortem, the pH value of each sample decreased by 4.1%, 5.0%, 3.5%, 2.6% and 3.1%, respectively. The pH of the T 4 sample had the smallest decreasing trend.…”

A New Approach to LCA Evaluation of Lamb Meat Production in Two Different Breeding Systems in Northern Italy

“…Our data show clearly that the hair cortisol was less accumulated during the extensive breeding despite the various activities and experiences that the animals undergo, which affects this parameter (daily motor activity along high altitude slopes, sudden climatic changes, and presence of predators). This parameter indicates a better adaptability to the environment, provides information that is increasingly being considered by the final consumer ( 27 , 28 ), and has been reported to have some consequences on the quality of the meat product with respect to lamb ( 32 ) and pork ( 33 , 34 ).…”