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Examination of the meat quality of growing rabbits reared on wire net or combined (wire net/straw) floor at different stocking densities.
Full text linkThe aim of the study was to evaluate the effect of the cage floor-type and stocking density on the rabbit meat
quality. Weaned rabbits were placed to 12 pens, each having a basic area of 50×170 cm. The pens differed only in the
type of floor. Six pens had a wire net, six pens a combined (half of the floor wire net and half of the floor straw litter)
floor. On both floor types (wire net and combined) three stocking densities (8, 12 and 16 rabbits/m2) were applied. The
experiment took place between the ages of 5 and 11 weeks. At 11 weeks of age the animals were slaughtered and hind
leg (HL) and loin meat were dissected and analysed for pHu, L*a*b* colour values, proximate composition and fatty
acid profile. Compared to wire net floor the combined floor significantly increased the b* colour value of Biceps femoris
(BF) muscle and the a* colour value of Longissimus dorsi (LD) muscle, whereas the pHu and the fat content of LD
muscle decreased. Combined floor reduced MUFA (P<0.05) of both HL and LD meat, and increased PUFA content
(P<0.05) of LD meat. At the intermediate stocking density of 12 rabbits/m2, the LD meat showed lower CLA and higher
DHA fatty acid contents (P<0.01) than the other two extreme stocking densities.
Index Terms— rabbit, cage floor-type, meat quality
Examination of changes in the body composition of lactating does by X-ray computerised tomography
No full textIn vivo estimation of changes in body fat content of lactating rabbit does using X-ray computer tomography.
No full textSensory and rheological evaluation of meat from rabbits reared at different floor type and stocking density
No full textThirty-six weaned rabbits were used to test the effect of floor type (wire net vs straw bed) and stocking density (8 vs 12 vs 16 rabbits/m2) on meat quality, according to a balanced 2x3 experimental design. Rabbits were slaughtered at 11 weeks of age and both parts of M. Longissimus dorsi were dissected and used for sensory evaluation (tenderness, “rabbit flavour”, off-flavours), cooking losses, Warner-Bratzler Shear Force (WBSF) and Texture Profile Analysis (TPA) parameters. Sensory evaluation was performed by eighteen trained panelists according to a ranking test of intensity level of each descriptor. Each sample was evaluated by 3 panelists (108 observations). The panelists were asked to judge positively or negatively the “rabbit flavour” and to define each off-flavour perceived on a descriptors scale. Experimental factors didn’t affect the analysed variables. WBSF was significantly correlated (P<0.01) with TPA-hardness (R= 0.66), moderately correlated (P<0.05) with tenderness (R= -0.37) and “rabbit flavour” (R= -0.34). Tenderness was correlated with TPA-hardness and TPA-gumminess with R= -0.38 and P<0.05. The high rabbit’s flavour intensity was considered positive by the 72% of panelists. Off-flavours were detected on 46% of observations, judging freezer burned the 16%, livery the 13% and rancid the 11% of them. The off-flavour evaluation was independent to the “rabbit flavour” judgment, underlying the discrimination power of the selected off-flavours descriptors
Die in vivo schätzung der körperzusammensetzung gravider kaninchen mit dem computertomographen.
No full textNon-invasive study of changes in body composition in rabbits during pregnancy using X-ray computerized tomography
No full textThe objectives of this study were: 1 ) to follow changes in body composition during
pregnancy using a non-invasive method; 2) to compare the results obtained with X-ray computerized
tomography (CT) and with the slaughter method; and 3) to study the influence of litter size on
changes in body reserves in pregnant does. Seventeen pregnant Pannon White rabbit does were
examined by means of CT on the day of insemination, on days 14, 21 and 28 of pregnancy, and a few
hours after parturition. At comparable time points, non-pregnant does (n = 26) were also scanned as
a control group. During the CT procedure 27 images (scans) were taken from all of the animals in the
body region from the scapular arch to the femoral-tibial articulation. The scans were processed by
means of the computerized imaging technique, to obtain three-dimensional (3D) histograms that
represented the changes in the water content, and in the fat and muscle tissues of the does. On the day
after parturition all the does were slaughtered and the fat content of their empty bodies was subjected
to chemical analysis. In the first 14 days of pregnancy little change was detected in body
composition. Thereafter, in the abdominal region a marked increase was noted in densities corresponding
to water and water-rich tissues, in correspondence with the growth of uterine contents.
From day 21 of pregnancy a decrease in fat was noted in the pregnant does and an increase in the same
reserves in the non-pregnant control group. To compare the fat content of animals in different physiological
states so-termed fat indices were created by relating pixels corresponding to fat densities to
the total number of pixels. In the same way muscle indices were created to demonstrate the changes
in the muscle reserves during the experimental period. To test the accuracy of estimation by fat
indices a regression analysis was carried out between the index numbers and the fat content subjected
to chemical analysis. The result of this analysis showed a high correlation between the parameters examined. The same fat indices demonstrated a higher mobilisation of body reserves in does
with higher litter size than in those with smaller litters
Effect of egg yolk/albumen ratio on hatched chick body composition and broiler meat traits in dual-purpose genotypes by computer tomography
No full textA vemhessèg ideje alatt bekövetkezö testösszetétel vàltozàsok nyomonkövetése anyanyulakban komputeres röntgen tomogràfia segìtségével.
No full textEffects of housing system on the meat quality of fattening rabbits by NIRS using ethanol or freeze-dried specimens
No full textWith the purpose of discriminating specific groups of rabbits, affected by special intrinsic characteristics, whose partial extrinsic traits were low cholesterol content and weak cooking losses, the NIRS evaluation of the freeze-dried muscle tissue specimens appeared to be superior to a complete set of laboratory analyses for meat quality determination. When the fixation of the muscle mass was obtained by an easy and rapid immersion in ethanol, the subsequent NIRS evaluation demonstrated that the discrimination ability preserved almost 85% of its effectiveness, but resulted in an immeasurable great efficiency
Effect of egg yolk/albumen ratio and genotype on broiler meat traits and main fatty acids groups by computer tomography
No full textXIV European Symposium on the Quality of Eggs and Egg Products and the XX European Symposium on the Quality of Poultry Mea
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