MUSCULAR pH AND RELATED TRAITS IN RABBITS : A REVIEW

Hulot, Françoise; Ouhayoun, J.

doi:10.4995/wrs.1999.378

Cited by 69 publications

(69 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sex had no impact on the final meat pH and a very limited impact on meat colour. Several studies have reported that the ultimate pH of rabbit meat decreases as slaughter age increases (Hulot and Ouhayoun, 1999). However, in accordance with our results, some authors found no impact of age on ultimate pH (Dalle Zotte, 2002) or an increase as rabbits grow older (Lambertini et al, 1996).…”

Section: Carcass and Meat Qualitysupporting

confidence: 73%

Performance and sustainability of two alternative rabbit breeding systems

Clément¹,

Guardia²,

Davoust³

et al. 2016

World Rabbit Sci.

View full text Add to dashboard Cite

The aim of this study was to evaluate 2 alternative breeding systems that differ from the current system in terms of reproduction rhythm, age of females at first insemination and the age of kits at weaning and at slaughter. We measured the performance of 332 females and their offspring over 4 consecutive cycles, as well as the sustainability of the systems. We compared an intensive ( and a semi-intensive system (group S: RR=42 d; AI 1 =19.6 wk; WA=35 d; WS=70 d) considered as the control system. Sustainability was evaluated using a multicriteria assessment method that takes 14 economic, environmental and social criteria into account, for which 3 to 5 indicators were expressed as the relative score [-1; -0.5; 0; +0.5; +1] for alternative systems compared to the control system. The productivity measured at 28 d (3.5, 4.2 and 4.6 kg/AI, for groups I, S and E, respectively), at 63 d post-partum (30, 38 and 42 kg/female for 4 cycles, respectively), and the total body energy measured 3 d after the 1 st and at the 4 th insemination (45.4, 46.8 and 49.5 MJ, respectively), were significantly increased when the reproductive rhythm decreased (P<0.001). Before and after weaning, kit mortality decreased when the reproduction rhythm decreased (11.4, 7.3, and 1.9% and 18.3, 15.3 and 10.6% for groups I, S and E, respectively, P<0.05). Carcass quality (weight and dressing percentage) was lower in I than in the S and E groups (P<0.001). On this basis, the yearly productivity per doe at weaning could be estimated at 79, 83, and 78 kg for groups I, S and E, respectively. Consequently, the productivity per reproductive cycle increases with the extensification of the breeding system. Nevertheless, compared with the current French system (S), simultaneous changes in several breeding practices could lead to new coherent and functional systems capable of improving various aspects of sustainability.

show abstract

Section: Carcass and Meat Qualitysupporting

confidence: 73%

Performance and sustainability of two alternative rabbit breeding systems

Clément¹,

Guardia²,

Davoust³

et al. 2016

World Rabbit Sci.

View full text Add to dashboard Cite

show abstract

“…The pH values of the longissimus muscle 24 and 48-h postmortem fell within the normal range (Hulot and Ouhayoun, 1999) in both genetic groups and under all three ambient temperatures. Meat with pH above 6.0 has been considered unsuitable for storage, because it may favor the development of proteolytic microorganisms (Dalle Zotte, 2002).…”

Section: Discussionmentioning

confidence: 61%

Carcass and meat quality traits of rabbits under heat stress

Zeferino

Komiyama

Fernandes

et al. 2013

Animal

View full text Add to dashboard Cite

Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 3 3 factorial arrangement (two genetic groups and three ambient temperatures: 188C, 258C and 308C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.48C and 63.9%, 24.48C and 80.2% and 29.68C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 308C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group 3 ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and yellowness diminished as ambient temperature increased, whereas cooking loss was linearly elevated with ambient temperature. Meat color traits revealed paler meat in the purebreds, but no differences in instrumental texture properties and water-holding capacity between genetic groups. Purebred rabbits were less susceptible to heat stress than the crossbreds. Heat stress resulted in lower slaughter and carcass weights and proportional reductions of organ weights, which contributed to a higher carcass yield. Moreover, it exerted a small, but negative, effect on meat quality traits.

show abstract

“…As observed in the PCA plot (Figure 1) in our experiment, increased redness was related to low ultimate pH in LL and in BF. This relation was not expected since increase in oxidative muscle metabolism should lead to an increased pHu value (Hulot and Ouhayoun, 1999). However, Millet et al, 2004 also reported lower pHu and greater redness of the loin in organic housing reared pigs than in conventional pens.…”

Section: Discussionmentioning

confidence: 87%

Influence of cage or pen housing on carcass traits and meat quality of rabbit

Combes

Postollec²,

Cauquil

et al. 2010

Animal

View full text Add to dashboard Cite

at a similar stock density of 15 rabbits/m 2 were compared (n 5 30 per group). Pens contained an elevated platform. Slaughter weight (SW; P , 0.01) and cold carcass weight ( P , 0.05) decreased in the order of Cage , Small pen , Large pen groups. SW and cold carcass weight were 7% lower in rabbits housed in large pens than in cages. Dressing out and meat-to-bone ratio were not influenced by the housing system. Percentage of fat deposits was highest in caged rabbits (10.15 point for scapular fat and 10.26 point for perirenal fat compared to rabbits reared in large pens P , 0.05). Rabbits housed in large pens had a bigger proportion of hind part (11 point), and meat colour was shifted towards greater a* values ( P , 0.01) compared to caged rabbits. Water holding capacity and shear test parameters in longissimus lumborum muscle, lipid content and shear test parameters of abductor cruralis cranialis, biceps femoris and semitendinosus muscles were not affected by the housing system. Tibia and femur bone moment of inertia increased in the order of Cage , Small pen , Large pen groups ( P , 0.05), whereas elastic modulus, which is a measure of intrinsic stiffness, was highest in caged rabbits. This study showed that large pen housing altered carcass traits independently and increased meat redness and fracture resistance of tibia and femur.Keywords: rabbits, housing conditions, meat quality, carcass quality ImplicationsThis manuscript aims to describe the effect of alternative housing conditions on rabbit carcass and meat quality with emphasis on enhancing exercise. Using a wide range of physico-chemical measurements and a principal component analysis, this paper provides new information and insight on the relationships between meat and carcass traits as affected by housing conditions: carcass parameters, meat colour and bone properties are affected independently. It demonstrates that rearing rabbits in large pens could be an alternative housing system, which would satisfy consumer demand for 'ethical qualities' of meat, but probably without perception of higher sensorial quality.

show abstract

MUSCULAR pH AND RELATED TRAITS IN RABBITS : A REVIEW

Cited by 69 publications

References 0 publications

Performance and sustainability of two alternative rabbit breeding systems

Performance and sustainability of two alternative rabbit breeding systems

Carcass and meat quality traits of rabbits under heat stress

Influence of cage or pen housing on carcass traits and meat quality of rabbit

Contact Info

Product

Resources

About