The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000120" target="_blank" >RIV/00027014:_____/22:N0000120 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/22:92480 RIV/60460709:41340/22:92480
Result on the web
<a href="https://vuzv.cz/_privat/22121.pdf" target="_blank" >https://vuzv.cz/_privat/22121.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108953" target="_blank" >10.1016/j.meatsci.2022.108953</a>
Alternative languages
Result language
angličtina
Original language name
The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles
Original language description
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 longissimus lumborum 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21001 - Nano-materials (production and properties)
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
193
Issue of the periodical within the volume
10
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
Article number: 108953
UT code for WoS article
000861081200006
EID of the result in the Scopus database
2-s2.0-85136559358