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Meat Sci. 2007 Dec;77(4):474-81. doi: 10.1016/j.meatsci.2007.04.009. Epub 2007 Apr 27.

Changes in carcass composition and meat quality when selecting rabbits for growth rate.

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1
Departamento de Ciencia Animal, Universidad Polit├ęcnica de Valencia, P.O. Box 22012, 46071 Valencia, Spain.

Abstract

Sixty rabbits from the 23rd generation (group S) of a line selected for growth rate were compared to sixty rabbits from the 7th generation of the same line (group C) to study possible relevant changes in carcass composition and meat quality due to the selection and the consequent decrease in degree of maturity at slaughter weight (2000g). The only relevant changes in carcass composition were an increase in kidneys, liver and dissectible fat percentages and a decrease in meat to bone ratio of the hind leg. In m. Longissimus, group S had lower yellowness of the carcass and higher redness and yellowness of the meat. ICDH activity increased and the aldolase:ICDH ratio decreased. In the hind leg, group S had higher values of PUFA, PUFA/SFA ratio and n-3 fatty acids.

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