The effect of transport on the quality of rabbit meat

Składanowska-Baryza, Joanna; Ludwiczak, Agnieszka; Pruszyńska‐Oszmałek, Ewa; Kołodziejski, Paweł; Bykowska, Marta; Stanisz, Marek

doi:10.1111/asj.12966

Cited by 14 publications

(12 citation statements)

References 15 publications

(27 reference statements)

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“…The quality of rabbit meat is affected by many factors, such as breed [1], feeding [2], and transport [3,4], as well as the stunning and slaughter method [5]. Nowadays, the consumer focus is not only on the dietary value of meat but also on the way the meat is obtained [2].…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…BF pH u was higher than LL pH u , which is a result of the higher proportion of white fibres present in the LL muscle (Gondret and Bonneau, 1998;Lefaucheur, 2010;Cullere and Dalle Zotte, 2018). For rabbit meat drip loss, low variations (0.0-2.6%) were observed and values were in the lower range of those reported in the literature (0.0-4.2%; Cullere and Dalle Zotte, 2019;Koné et al, 2018, Składanowska-Baryza et al, 2018. Interestingly, rabbit meat drip loss values were closer to values reported for beef (0.5-5.3%; Holdstock et al, 2014;Hopkins et al, 2014;Puente et al, 2019) than those reported for pork loin (0.0-15.6%; Purslow et al, 2008;Choe and Kim, 2014;Dokmanovic et al, 2015), suggesting that rabbit meat produced in Quebec is not particularly exudative.…”

Section: Meat Quality Characteristicsmentioning

confidence: 70%

“…The relationships between pH u , drip loss and lightness in rabbit meat are well documented (Hulot and Ouhayoun, 1999;Bianchi et al, 2008;Edwards et al, 2010a). When the pH u is high, there is an increase in the meat's waterholding capacity (lower drip loss) and a decrease in brightness due to a meat surface that is less reflective (lower L; Hulot and Ouhayoun, 1999;Składanowska-Baryza et al, 2018). In this study, a high pH u was also associated with a darker meat colour especially in the LL muscle (Figure 6).…”

Section: Meat Quality Characteristicsmentioning

confidence: 93%

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Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

et al. 2021

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This study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (P=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pHu) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (P<0.02). A hierarchical cluster analysis based on pHu, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pHu. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.

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“…Transport, high stocking density and waiting period before slaughter are an integral part of stress respones which are mediated by an activation of the hypothalamic-pituitaryadrenal axis (HPA) in livestock in general (Swanson and Morrow-Tesch, 2001), and dromedary camel in particular (El khasmi et al, 2013;Lemrhamed et al, 2018a;2018b). Transport induces an increase of blood cortisol and the animal could only restore normal value after a rest period, but, a long lairage time could increase cortisol concentrations again in sheep (Liu et al, 2011), calves (Bernardini et al, 2012), camel (Lemrhamed et al, 2018b) and rabbit (Składanowska-baryza et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

et al. 2019

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Relationship between serum levels of cortisol at slaughter and changes of some parameters of meat was investigated in 50 male camels, during ageing for 10 days at 4±1°C. Blood was sampled at slaughter to determine serum levels of cortisol and oblique abdominal external muscle was collected after slaughter to analyze pH, electrical conductivity (EC), drip loss (DL), cooked loss (CL), moisture, solids, ashes, protein total, calcium (Ca), phosphorus (Pi), magnesium (Mg), sodium (Na), potassium (K), catalase activiry (CATa), malondialdehyde (MDA), shrinkage, R-value and total haem pigment (THP) at days 0 (four hours postmortem), 5 and 10 of refrigerated storage. The camels were divided into 3 groups (Gr) with different serum levels of cortisol at slaughter (low, high and very high levels): Gr1 (13.07-67.9 ng/mL, n= 24), Gr2 (80.29-107.21 ng/mL, n= 7) and Gr3 (133.7-198.04 ng/mL, n= 19). Compared to Gr1, Gr2 and Gr3 had a significant (P<0.05) increase of pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and a significant (P<0.05) decrease of CATa at the 5th and 10th postmortem days. However, the bleeding efficiency, moisture, ashes, R-value and levels of Ca, Pi, Na, K and total protein showed no significant differences between twoo cortisol groups. The antemortem circulating levels of cortisol were positively correlated with postmortem pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and negatively correlated with CATa. The analysis of circulating cortisol at slaughtering may predict the quality and oxidant stress status of camel meat during postmortem cold storage.

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The effect of transport on the quality of rabbit meat

Cited by 14 publications

References 15 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

Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

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