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Med. Weter. 73 (5), 303-307, 2017

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Sylwia Pałka, Dorota Maj, Władysław Migdał, Józef Bieniek, Olga Derewicka
Effect of inbreeding and sex on rabbits meat quality
The aim of this study was to determine the effect of inbreeding and sex on meat quality traits such as: acidity, colour, chemical composition and texture in New Zealand White and Belgian Giant Grey crossebred rabbits (n=84; 50♂:34♀). Two variants of crossing were used. Variant I - crossbred (F1) unrelated rabbits (RAB = 0) - received non - inbred rabbits (Fx = 0), variant II - crossbred (F1) related rabbits (full siblings RAB = 0.5) - received inbred rabbits (Fx = 0.25). After weaning at 35 days of age, animals were fed pellets ad libitum. Slaughter and dissection at 12 weeks of age were performed. After 45 min of slaughter pH loin (m. longissimus lumborum) and leg (m. biceps femoris), and the colour (L * - lightness, a * - redness, b * - yellowness) were measured. The results indicated that inbreeding had a significant effect on inerease of meat acidity in 45 min and after 24 h. Furthermore, the meat of inbred rabbits was a lightness and had smaller values of the redness and yellowness in 45 minutes and after 24 hours. Meat inbred animals contained less protein and ash, and more fat compared to meat non-inbred animals. Inbreeding did not affect significantly dry matter and water content in the meat. Texture parameters of inbred and non-inbred rabbits were similar. The level of inbreeding equal 25% affected negatively on meat quality traits such as acidity, colour and chemical composition. Sex does not differentiate the quality parameters of meat with the exception of yellowness in the 45th minute after slaughter.
Key words: rabbit, inbred, sex, meat quality