MEAT QUALITY OF LOCAL AND HYBRID RABBITS

  • G. Paci | lucia.zoppi@pagepress.org Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
  • M. D’Agata Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
  • G. Preziuso Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
  • D. Gianfaldoni Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.

Abstract

pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

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Published
2012-08-02
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Section
Short Communications
Keywords:
rabbits, commercial hybrids, local rabbit, TBARS
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How to Cite
Paci, G., D’Agata, M., Preziuso, G., & Gianfaldoni, D. (2012). MEAT QUALITY OF LOCAL AND HYBRID RABBITS. Italian Journal of Food Safety, 1(4), 101-102. https://doi.org/10.4081/ijfs.2012.816