Title: CARCASS AND MEAT QUALITY OF STRAIGHTBRED AND CROSSBRED RABBITS
Abstract: The objective was to evaluate the effects of the genetic group (straightbred vs crossbred) and age on carcass quality of rabbits. A total of 128 straightbred Botucatu and Botucatu x White German Giant crossbred rabbits, males and females, were involved in the study. Young rabbits were weaned at 35 days and sequentially slaughtered, four per genetic group x sex combination, at: 42, 49, 56, 63, 70, 77, 84 and 91 days of age. A 2 X 2 factorial arrangement in a split-plot design was employed. Commercial carcasses were heavier and reference carcasses tended to be heavier in crossbred rabbits throughout the experiment (1284 vs 1229 g and 1036 vs 1000 g, respectively, P<0.05), but when the data were corrected for slaughter weight, differences became non significant. No genetic group effect was detected on dissectible fat weight, both not adjusted and adjusted for slaughter weight. Loin and fore part were heavier in crossbreds (309 vs 296 g, P = 0.0511 and 298 vs 283 g, P<0.05, respectively); these differences also became non significant with the adjustment for slaughter weight. No genetic group effect was detected for hind part weight. Non adjusted weights of kidneys, liver and thoracic viscera were larger in the crossbred genetic group (12.5 vs 11.8 g, 73.2 vs 68.3 g, and 30.8 vs 26.2 g, respecti vely; P<0.05). After the adjustment for slaughter weight, only the weight of thoracic viscera remained significantly heavier in crossbreds (30.4 vs 28.6 g). No effect of genetic group was detected on meat to bone ratio and muscle ultimate pH (pHu). With the exception of hind part weight adjusted for slaughter weight, all other traits showed age effects. Muscle pHu oscillated between 5.49 and 5.70, whereas commercial and reference carcass weights ranged from 544.1 to 1492 g and 696.4 to 1798 g, and meat to bone ratio from 5.10 to 8.47, between 42 and 91 days of age. Dissectible fat represented 2.11% of the reference carcass at 42 days and 3.38% at 91 days of age. Crossbreeding may be recommended for the production of prime retail cuts. For a minimum reference carcass weight of 1 kg, slaughter should take place between 63 and 70 days of age.
Publication Year: 2005
Publication Date: 2005-06-16
Language: en
Type: article
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Cited By Count: 2
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