Effect of Production Systems on Carcass Traits, Visceral Development and Meat Quality in Fattening Rabbits
Effect of Production Systems on Carcass Traits, Visceral Development and Meat Quality in Fattening Rabbits
Divanildo Outor-Monteiro1,2,3*, José António Silva2,3,4, José Luís Mourão1,2,3, Victor Pinheiro1,2,3
ABSTRACT
Actually, some consumers have displayed a growing preference for rabbit meat sourced from alternative rearing systems as opposed to intensive cage-based systems. This trial was designed to explore the influence of production systems (cages - Cg; 13.3 rabbits/m2, closed parks - CP; 7.7 rabbits/m2, and open-air systems - Oa; 0.25 rabbits/m2) and slaughter age (70 and 84 days) on the growth, carcass traits and meat quality of growing rabbits. 120 animals were randomly allocated to three different production systems. At both slaughter ages, the M. biceps femoris of Oa and CP rabbits exhibited higher cooking losses (5.50 vs. 3.83%) and total pigments (0.37 vs. 0.28 mg/g) compared to Cg rabbits. The production system did not significantly impact dressing out, visceral development, Warner-Bratzler Shear Force – WBSF and meat pH. In contrast, 84-day-old rabbits reared in cages displayed reduced digestive organ development, decreased caecal acetic acid and increased butyric acid concentration, compared to their counterparts. When comparing slaughter ages, the 84-day-old rabbits exhibited higher dressing out percentages, lower relative organ weights (liver, kidney, lung and heart), decreased hind part proportions and lower cooking loss values. Furthermore, the hind legs of these rabbits had a greater proportion of muscle and less bone, along with increased luminosity and reduced redness. In conclusion, production systems exert influence on specific carcass and meat characteristics.
Keywords | Rabbit, Housing system, Slaughter-age, Carcass, Meat
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January 2024
Vol. 12, Iss. 1, pp. 1-193
