Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability

Secci, Giulia; Bovera, Fulvia; Musco, Nadia; Husein, Yara; Parisi, Giuliana

doi:10.1016/j.livsci.2020.104094

Cited by 10 publications

(11 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Feed to gain ratio differed significantly (p = 0.025) according to the rearing system, where caged rabbits resulted in lower ratio. Similar growth performance including feed to gain ratio were also reported in earlier studies with rabbits under different rearing systems [ 1 , 10 , 12 , 15 ]; however, the obtained findings were satisfactory and in line with the requested fattening standards of rabbits. For example, Castellini et al [ 29 ] showed that conventionally raised broilers to have higher growth rates than those raised in outdoor systems.…”

Section: Resultssupporting

confidence: 89%

“…Therefore, the interest in obtaining rabbit meat from less intensive rearing systems has increased in the last decade [13], because of the conventional cage production systems have the potential to influence negatively animal production. Some recently published studies investigated the effects of different rearing systems (as freerange, open-air cages, organic farming) on rabbit meat quality and its shelf life [10,14,15] highlighting that the effect of the rearing system has been frequently summed or confused with other factors, such as the presence of a different stocking density and group size [15].…”

Section: Introductionmentioning

confidence: 99%

“…Some recently published studies investigated the effects of different rearing systems (as FR, open-air cages, organic farming) on rabbit meat quality and its shelf life [ 10 , 14 , 15 ] highlighting that the effect of the rearing system has been frequently summed or confused with other factors, such as the presence of a different stocking density and group size [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

Tufarelli

Tateo

Schiavitto³

et al. 2022

Anim Biosci

View full text Add to dashboard Cite

Title of the manuscript: Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system ABSTRACT Objective: Free-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, it was explored the effect of free-range (FR) and cage system (CS) on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age).Methods: Forty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatmentgroup). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals. Results:Rearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (P<0.045) and gain (P<0.029) and better feed efficiency (P<0.025) compared to FR rabbits. Most of carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (P < 0.015) and meat lipids (P<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals. Conclusion:In overall, free-range system could be suggested as a substitute for conventional caged system because of free-range system preserved rabbit meat from oxidation.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

Tufarelli

Tateo

Schiavitto³

et al. 2022

Anim Biosci

View full text Add to dashboard Cite

show abstract

“…Social enrichment can be provided via direct socialization, as discussed in Section 3.1, or enrichment devices can be offered that facilitate or mimic social interactions. For example, animals can be given mirrors to allow them to view and engage with animals in neighboring enclosures [101,102] or they may be shown video footage of conspecifics [103,104]. However, the efficacy of such enrichment as a substitute for social housing has been questioned [105,106] and animals' likelihood of engaging with such enrichment may differ across species or based on their experience with such stimuli [107].…”

Section: Enrichmentmentioning

confidence: 99%

Leveraging Social Learning to Enhance Captive Animal Care and Welfare

Hopper

2021

JZBG

View full text Add to dashboard Cite

From ants to zebras, animals are influenced by the behavior of others. At the simplest level, social support can reduce neophobia, increasing animals’ exploration of novel spaces, foods, and other environmental stimuli. Animals can also learn new skills more quickly and more readily after observing others perform them. How then can we apply animals’ proclivity to socially learn to enhance their care and welfare in captive settings? Here, I review the ways in which animals (selectively) use social information, and propose tactics for leveraging that to refine the behavioral management of captive animals: to enhance socialization techniques, enrichment strategies, and training outcomes. It is also important to consider, however, that social learning does not always promote the uniform expression of new behaviors. There are differences in animals’ likelihood to seek out or use socially provided information, driven by characteristics such as species, rank, age, and personality. Additionally, social learning can result in inexact transmission or the transmission of undesirable behaviors. Thus, understanding when, how, and why animals use social information is key to developing effective strategies to improve how we care for animals across settings and, ultimately, enhance captive animal welfare.

show abstract

“…It is on the rise in 2020. According to statistics, the European Union (EU) has a production scale of 180 million rabbits (Secci et al., 2020). China raises a huge number of rabbits, and they account for 60% of the world's rabbit consumption (Szendrő et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

show abstract

Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability

Cited by 10 publications

References 23 publications

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

Leveraging Social Learning to Enhance Captive Animal Care and Welfare

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Contact Info

Product

Resources

About