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The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

被引：12
|
作者：
Krunt, Ondrej [1 ]
Zita, Lukas [1 ]
Kraus, Adam [1 ]
Bures, Daniel [2 ,3 ]
Needham, Tersia [4 ]
Volek, Zdenek [1 ,2 ,4 ,5 ]
机构：
[1] Czech Univ Life Sci Prague, Dept Anim Sci, Kamycka 129, Prague 16500, Czech Republic
[2] Inst Anim Sci, Pratelstvi 815, Prague 10400, Czech Republic
[3] Czech Univ Life Sci Prague, Dept Food Sci, Kamycka 129, Prague 16500, Czech Republic
[4] Czech Univ Life Sci Prague, Fac Trop AgriSci, Dept Anim Sci & Food Proc, Kamycka 129, Prague 16500, Czech Republic
[5] Czech Univ Life Sci Prague, Dept Microbiol Nutr & Dietet, Kamycka 129, Prague 16500, Czech Republic
来源：
MEAT SCIENCE | 2022年 / 193卷
关键词：
Fatty acids; Muscle yields; Quadriceps femoris; Semitendinosus; Sensory properties; FATTY-ACID-COMPOSITION; TISSUE; CAGE;
D O I：
10.1016/j.meatsci.2022.108953
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study analysed the effect of housing system (caged versus penned) on the growth performance, carcass traits, and meat quality of rabbits. The physiochemical quality of five muscles was evaluated, together with the chemical composition and fatty acid profile of the meat from the hind leg. Sensory properties of the longissimus lumborum (LL) was also assessed. The LL yields were higher in caged rabbits. According to the results, meat from rabbits raised in cages had higher b* values for the LL (i.e., meat was yellower) than rabbits raised in pens. In addition , the quadriceps femoris from penned rabbits had higher a* and b* values (i.e., were redder and yellower) than caged rabbits. The MUFAs (18:1 n-9 and 20:1 n-9) and ash contents of the hind leg meat were higher in caged rabbits. In conclusion, while housing system influenced the physiochemical traits of rabbit meat, the sensory properties were not influenced.
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页数：8
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