The effects of age and sex at slaughter on carcass quality and chemical and physical characteristics was evaluated in rabbit meat. Females ( commercial hybrids) were crossbred with males of Burgundy Fawn (BF) and New Zealand White (NZW). From offspring, 6 male and 6 female rabbits from each crossbreed were slaughtered at 74, 81 and 87 days of age. The muscle/bone ratio was determined on the left hing leg and on the loin from each carcass; colour, water holding capacity and shear force were measured on biceps femoris of the right hind leg and on the loin muscle; the chemical anlysis was made on a homogenate of muscles from the hind leg. The hind leg of BF crossbreed were significantly more muscular than NZW. Meat quality parameters in biceps femoris were similar in the two crossbreed. Muscle to bone ratios improved significantly with the age at slaughter. At 87 days, BF was significantly redder than that from the younger animals. Sex had no influence on muscularity of the hind leg. Meat from females was significantly lighter in colour and less than that from males. The muscle(bone ratio of loin was significantly higher and redder from NZW animals. The age of slaughtering had no influence on the muscularity of the loin. This was lighter in older animals and had a significantly higher water holding capacity. Loin s from males were more muscular, lighter and redder. Animal from NZW gave meat with a higher content of dry matter and fat. The dry matter content and fat content of meat increased significantly with age. To summarise, crossbreeding with BF gave higher muscularity of hind leg and less fatty meat than with NZW. Meat quality seemed to improve with the older age and meat and carcass quality characteristics were little influenced by sex.
Effetto della linea paterna, dell'età di macellazione e del sesso su alcune caratteristiche qualitative della carcassa e della carne di coniglio
PREZIUSO, GIOVANNA;PACI, GISELLA;MARZONI FECIA DI COSSATO, MARGHERITA
1996-01-01
Abstract
The effects of age and sex at slaughter on carcass quality and chemical and physical characteristics was evaluated in rabbit meat. Females ( commercial hybrids) were crossbred with males of Burgundy Fawn (BF) and New Zealand White (NZW). From offspring, 6 male and 6 female rabbits from each crossbreed were slaughtered at 74, 81 and 87 days of age. The muscle/bone ratio was determined on the left hing leg and on the loin from each carcass; colour, water holding capacity and shear force were measured on biceps femoris of the right hind leg and on the loin muscle; the chemical anlysis was made on a homogenate of muscles from the hind leg. The hind leg of BF crossbreed were significantly more muscular than NZW. Meat quality parameters in biceps femoris were similar in the two crossbreed. Muscle to bone ratios improved significantly with the age at slaughter. At 87 days, BF was significantly redder than that from the younger animals. Sex had no influence on muscularity of the hind leg. Meat from females was significantly lighter in colour and less than that from males. The muscle(bone ratio of loin was significantly higher and redder from NZW animals. The age of slaughtering had no influence on the muscularity of the loin. This was lighter in older animals and had a significantly higher water holding capacity. Loin s from males were more muscular, lighter and redder. Animal from NZW gave meat with a higher content of dry matter and fat. The dry matter content and fat content of meat increased significantly with age. To summarise, crossbreeding with BF gave higher muscularity of hind leg and less fatty meat than with NZW. Meat quality seemed to improve with the older age and meat and carcass quality characteristics were little influenced by sex.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
