The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/22:92480 RIV/60460709:41340/22:92480

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21001 - Nano-materials (production and properties)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

193

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

Article number: 108953

Kód UT WoS článku

000861081200006

EID výsledku v databázi Scopus

2-s2.0-85136559358