The present work investigated the effect of two housing systems (Indoor vs. Outdoor) on the qualitative characteristics of meat deriving from “Grigia Rustica” rabbits, a slow growing local population. Forty eight growing females were divided into two groups: Indoor group, housed in indoor colony cages (cm 65x40x32 h, 4 animals per cage), and Outdoor group, in wire net floor colony cages (cm 100x150x76 h, 8 animals per cage), in outdoor pen in a wooded area. The animals received ad libitum a commercial pelleted diet plus alfa-alfa hay and were slaughtered at 103±2 days (19 animals/group). About one hour after slaughter, carcasses were put in a ventilated cold room (+4°C) and chilled for 24 hours and the loin region and the right hind leg were excised from each carcass. The following variables were measured: pHu, L* a* b* colour, water holding capacity (filter paper press method, M/T ratio) of Longissimus lumborum and Biceps femoris muscles; drip loss and cooking loss of L. lumborum muscle; chemical composition and fatty acids (FA) profile of hind leg meat. The muscles pHu values were similar within groups. The L. lumborum and B. femoris muscles of Outdoor rabbits had lower lightness (55.59 vs. 59.15 and 53.02 vs. 55.50 respectively, P<0.01) and slightly higher a* value than those derived from rabbits reared in Indoor cages, probably due to increased movement. The M/T ratio of L. lumborum and B. femoris and drip loss of L. lumborum were similar among groups; cooking loss was significantly lower in Outdoor group (15.9% vs. 18.1%). The housing system significantly affected the dry matter (25.5% vs. 24.9%), protein (22.9% vs. 22.6%) and fat contents (1.4% vs. 1.2%) that were higher in Outdoor group. The hind leg meat of the Outdoor rabbits was significantly lower in saturated fatty acids and higher in monounsaturated fatty acids while no differences was observed in polyunsaturated fatty acids (PUFA) contents. The meat showed similar n-6/n-3 ratio between experimental groups and slightly higher than the recommended value in human. In conclusion, meat from outdoor rabbits appeared less pale, showed a significant higher fat content that was probably positively related to lower cooking loss, and a positive lower content of SFA and a higher content of MUFA. Outdoor rearing seems to be a possible alternative housing system that satisfies the ethical concern of modern consumer, even furnishing good meat quality.
Effect of Outdoor Rearing System, in Floor Cage, on Meat Quality of Slow Growing Rabbits
PREZIUSO, GIOVANNA;RUSSO, CLAUDIA;PACI, GISELLA
2008-01-01
Abstract
The present work investigated the effect of two housing systems (Indoor vs. Outdoor) on the qualitative characteristics of meat deriving from “Grigia Rustica” rabbits, a slow growing local population. Forty eight growing females were divided into two groups: Indoor group, housed in indoor colony cages (cm 65x40x32 h, 4 animals per cage), and Outdoor group, in wire net floor colony cages (cm 100x150x76 h, 8 animals per cage), in outdoor pen in a wooded area. The animals received ad libitum a commercial pelleted diet plus alfa-alfa hay and were slaughtered at 103±2 days (19 animals/group). About one hour after slaughter, carcasses were put in a ventilated cold room (+4°C) and chilled for 24 hours and the loin region and the right hind leg were excised from each carcass. The following variables were measured: pHu, L* a* b* colour, water holding capacity (filter paper press method, M/T ratio) of Longissimus lumborum and Biceps femoris muscles; drip loss and cooking loss of L. lumborum muscle; chemical composition and fatty acids (FA) profile of hind leg meat. The muscles pHu values were similar within groups. The L. lumborum and B. femoris muscles of Outdoor rabbits had lower lightness (55.59 vs. 59.15 and 53.02 vs. 55.50 respectively, P<0.01) and slightly higher a* value than those derived from rabbits reared in Indoor cages, probably due to increased movement. The M/T ratio of L. lumborum and B. femoris and drip loss of L. lumborum were similar among groups; cooking loss was significantly lower in Outdoor group (15.9% vs. 18.1%). The housing system significantly affected the dry matter (25.5% vs. 24.9%), protein (22.9% vs. 22.6%) and fat contents (1.4% vs. 1.2%) that were higher in Outdoor group. The hind leg meat of the Outdoor rabbits was significantly lower in saturated fatty acids and higher in monounsaturated fatty acids while no differences was observed in polyunsaturated fatty acids (PUFA) contents. The meat showed similar n-6/n-3 ratio between experimental groups and slightly higher than the recommended value in human. In conclusion, meat from outdoor rabbits appeared less pale, showed a significant higher fat content that was probably positively related to lower cooking loss, and a positive lower content of SFA and a higher content of MUFA. Outdoor rearing seems to be a possible alternative housing system that satisfies the ethical concern of modern consumer, even furnishing good meat quality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
