Influence of diet on rabbit meat quality.

Hernández, Pilar; Zotte, Antonella Dalle; Blas, C. de; Wiseman, Jim

doi:10.1079/9781845936693.0163

Cited by 54 publications

(45 citation statements)

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“…(after adjustment, this proportion corresponds to 1.01%). This result supports the findings of previous studies showing significant reduction in dissectible fat deposit when PD to DE ratio was above the optimum value of 10.5-11.0 g/MJ (Dalle Zotte, 2002;Hernández and Dalle Zotte, 2010), as was the case for our 3 experimental diets.…”

Section: Slaughter Performancessupporting

confidence: 82%

Effects of substitution of soybean meal-alfalfa-maize by a combination of field bean or pea with hard wheat bran on digestion and growth performance in rabbits in Algeria

2014

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The aim of the trial was to study the effects of replacement of a soybean meal-alfalfa-maize based diet by a mixture of field bean (g/kg as fed: 257 crude protein [CP], 139 neutral detergent fibre [NDF]) or pea (g/kg as fed: 203 CP, 122 NDF) combined with hard wheat bran (g/kg as fed: 140 CP, 396 NDF) and without supplementation of synthetic DL-methionine, on diet digestibility, growth and slaughter traits of growing rabbits. Three diets were formulated: a control diet mainly consisting of 15% of soybean meal, alfalfa and maize (SBM15 diet; g/kg as fed: 161 CP and 267 NDF) and 2 experimental diets based on 26% of field bean (FB26 diet; g/kg as fed: 167 CP and 250 NDF) or 30% of pea (P30 diet; g/kg as fed: 167 CP and 255 NDF) as main protein source, and completed with hard wheat bran (34 and 40%, respectively for FB26 and P30 diets) partly replacing alfalfa and maize. Diets were distributed ad libitum to 3 groups of 40 mixed-sex growing rabbits of Algerian white population, placed in collective cages (4 rabbits/cage) from weaning (28 d, mean weight: 614±112 g) until 77 d of age (slaughter). Faecal digestibility was measured between 42 and 46 d of age in 7 rabbits/group. Gross energy and crude protein digestibility coefficients were similar for SBM15 and FB26 diets (78.6 and 86.4%, respectively) and lower for P30 diet (75.1 and 83.6%, respectively; P≤0.03). Treatments had no effect (P=0.12) on mortality rate, which was on av. 9.2%. Treatments did not affect growth performance from 28 to 77 d of age (30.8 g/d) or feed intake (mean 94.6 g/d), but feed conversion ratio was higher for rabbits fed FB26 and P30 diets compared to those fed SBM15 diet (3.13 vs. 2.94; P=0.006). The dressing out percentages (mean 66.6%) and the muscle/bone ratio (6.8) were similar for the 3 groups of rabbits. In conclusion, the substitution of soybean meal-alfalfa-maize by a combination of field bean or pea with hard wheat bran, without methionine supplementation, does not seem to affect growth, nor the slaughter performances of the local growing rabbits. However, digestion of pea diet was reduced and feed efficiency of FB26 and P30 diets was impaired.

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Section: Slaughter Performancessupporting

confidence: 82%

Effects of substitution of soybean meal-alfalfa-maize by a combination of field bean or pea with hard wheat bran on digestion and growth performance in rabbits in Algeria

2014

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“…Comparing these ratios with those obtained in a study that used the same genetic line as we did (Metzger et al, 2006), the rabbits in our study had lighter LD and heavier HL, thus resulting in different incidences on RC, which were, however, most likely attributable to the successful CT based selection scheme carried out over the years to increase hind leg muscle volume . Rabbit LD pHu was unaffected by dietary treatment, and the average value of 5.9 observed was within the range reported in literature (Ouhayoun and Dalle Zotte, 1993;Hernández and Dalle Zotte, 2010). Even though differences were not statistically significant, the S-S group showed a numerically lower thawing loss percentage than the average for the other dietary treatments (10.4 vs. 11.7%, respectively) and thus numerically lower total losses (33.1 vs. 34.9%).…”

Section: Resultssupporting

confidence: 53%

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

et al. 2014

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The aim of this study was to compare the effect and duration of dietary inclusion of 5% spirulina (Arthrospira platensis) and/or 3% thyme (Thymus vulgaris) on growing rabbit carcass composition, meat and bone rheological traits, and the vitamin B 12 content of Longissimus dorsi (LD) meat. The study involved 294 maternal line growing rabbits from the Pannon breeding programme. At weaning (5 wk), animals were randomly divided by dietary treatment into 7 groups of 42 rabbits each. A control group (C-C) received a pellet with no supplementation throughout the trial (5-11 wk of age), whereas the other groups were fed diets supplemented with 5% spirulina (S), 3% thyme (T) or with both ingredients (ST) for either the entire growing period (5-11 wk of age; groups: S-S, T-T, ST-ST, respectively), or its final part only (8-11 wk of age; groups: C-S, C-T, C-ST, respectively). Results showed that regardless of the duration of supplementation, spirulina and thyme provided no effect on the traits examined, except for scapular fat content, whose value was higher in the S-S group than in the C-T group (P<0.05). Spirulina was confirmed as a rich source of vitamin B 12 that was successfully transferred into LD meat, thus demonstrating its value as an effective natural supplement in producing food fortified with this vital element. Further studies are necessary to clarify the effect of spirulina on carcass fat deposition, bone development, and mineralisation.

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“…The effect of diet composition on the lipid profile of rabbit meat has been confirmed by numerous authors Hernández, 2008;Webb and O'Neill, 2008;Hernández and Dalle Zotte, 2010). This attribute has led to the search for modifications in the diet that effectively contribute to the enrichment of the nutritional value of rabbit meat.…”

Section: Introductionmentioning

confidence: 72%

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Capra¹,

Martínez

Fradiletti

et al. 2013

World Rabbit Sci.

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The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.

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Influence of diet on rabbit meat quality.

Cited by 54 publications

References 0 publications

Effects of substitution of soybean meal-alfalfa-maize by a combination of field bean or pea with hard wheat bran on digestion and growth performance in rabbits in Algeria

Effects of substitution of soybean meal-alfalfa-maize by a combination of field bean or pea with hard wheat bran on digestion and growth performance in rabbits in Algeria

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

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