Proximate chemical composition, amino acids profile and minerals content of meat depending on carcass part, sire genotype and sex of meat rabbits

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554758" target="_blank" >RIV/70883521:28110/22:63554758 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/22:43880172

Výsledek na webu

<a href="https://www.mdpi.com/2076-2615/12/12/1537" target="_blank" >https://www.mdpi.com/2076-2615/12/12/1537</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/ani12121537" target="_blank" >10.3390/ani12121537</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Proximate chemical composition, amino acids profile and minerals content of meat depending on carcass part, sire genotype and sex of meat rabbits

Popis výsledku v původním jazyce

Simple Summary Rabbit meat is popular with consumers mainly for its high-quality protein. Among the main factors influencing the characteristics of rabbit meat proteins to appertain the breed, genotype, carcass part and age. Conventional production of rabbit meat in many European countries is mainly ensured by intensive production systems, when commercial meat-type albinotic rabbit crossbreds are used. However, spotted and solidly coloured lines of meat rabbit breeds have begun to be used in rabbit breeding schemes as some consumers have begun to negatively perceive meat from albinotic coloured rabbits. The aim of the present study was to assess the effects of the sire genotype, sex and carcass part on the composition of meats of rabbits fattened under conditions where no synthetic drugs were used. Crossbreeding of Mecklenburger Schecke sires with a commercial dam line of HYLA rabbits resulted in a worse nutritional quality of meat proteins in progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. The aim of the study was to assess the effects of the sire genotype, sex and carcass part on the composition of the meat of rabbits, which were fattened under conditions where no synthetic drugs were used. As for carcass parts, the higher content of both total amino acids (AA) and all essential AA (EAA) monitored was found in the Longissimus thoracis et lumborum (LTL) muscle as compared to hind leg meat (p &lt; 0.001). Significant effects of the rabbit sire genotype and the genotype x sex interaction on proportions of some AA in meat were found (p &lt; 0.001). Crossbreeding of the Mecklenburger Schecke (MS) sires with a commercial dam line of HYLA rabbits resulted in a lower proportion of the total AA and all EAA monitored in meats of MS sired males as compared to MS sired females and HYLA rabbits (p &lt; 0.05). The sex-related effect on AA profile was not so noticeable in final commercial crossbreds of HYLA rabbits when compared to MS sired progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. However, on the contrary, higher contents of magnesium (p &lt; 0.05), manganese (p &lt; 0.001) and zinc (p &lt; 0.05) were found in meats of MS sired progeny as compared to HYLA rabbits.

Název v anglickém jazyce

Proximate chemical composition, amino acids profile and minerals content of meat depending on carcass part, sire genotype and sex of meat rabbits

Popis výsledku anglicky

Simple Summary Rabbit meat is popular with consumers mainly for its high-quality protein. Among the main factors influencing the characteristics of rabbit meat proteins to appertain the breed, genotype, carcass part and age. Conventional production of rabbit meat in many European countries is mainly ensured by intensive production systems, when commercial meat-type albinotic rabbit crossbreds are used. However, spotted and solidly coloured lines of meat rabbit breeds have begun to be used in rabbit breeding schemes as some consumers have begun to negatively perceive meat from albinotic coloured rabbits. The aim of the present study was to assess the effects of the sire genotype, sex and carcass part on the composition of meats of rabbits fattened under conditions where no synthetic drugs were used. Crossbreeding of Mecklenburger Schecke sires with a commercial dam line of HYLA rabbits resulted in a worse nutritional quality of meat proteins in progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. The aim of the study was to assess the effects of the sire genotype, sex and carcass part on the composition of the meat of rabbits, which were fattened under conditions where no synthetic drugs were used. As for carcass parts, the higher content of both total amino acids (AA) and all essential AA (EAA) monitored was found in the Longissimus thoracis et lumborum (LTL) muscle as compared to hind leg meat (p &lt; 0.001). Significant effects of the rabbit sire genotype and the genotype x sex interaction on proportions of some AA in meat were found (p &lt; 0.001). Crossbreeding of the Mecklenburger Schecke (MS) sires with a commercial dam line of HYLA rabbits resulted in a lower proportion of the total AA and all EAA monitored in meats of MS sired males as compared to MS sired females and HYLA rabbits (p &lt; 0.05). The sex-related effect on AA profile was not so noticeable in final commercial crossbreds of HYLA rabbits when compared to MS sired progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. However, on the contrary, higher contents of magnesium (p &lt; 0.05), manganese (p &lt; 0.001) and zinc (p &lt; 0.05) were found in meats of MS sired progeny as compared to HYLA rabbits.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Animals

ISSN

2076-2615

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

nestrankovano

Kód UT WoS článku

000818253900001

EID výsledku v databázi Scopus

2-s2.0-85132180023