Carcass composition and meat characteristics of two rabbit breeds of different degrees of maturity

Carcass and meat characteristics of rabbits from two synthetic breeds of different size were compared. Breed R had a higher adult weight and reached slaughter weight 1 week before breed V. Sixty rabbits of each breed were slaughtered when they (approximately) reached the Spanish commercial liveweight of 2 kg in order to compare their carcasses and meat quality. The carcasses were measured and retailed according to the norms of the World Rabbit Scientific Association. Breed R had a considerably more developed liver, a less developed hind part, and a more developed thoracic cage. Dissectible fat content was 3.1% and 2.5% of the carcass weight for the breeds V and R, respectively. Meat content was higher in the V breed than in the R breed (53 and 51% with respect to the chilled carcases). The ratio meat bone was better for breed V (2.18 and 2.05, respectively). Muscular fat content, estimated in the meat of one side of the carcass, was higher for breed V. All these differences are related to the lower degree of maturity of breed R at equal weights. Muscular pH, measured on the B. femoris and on the M. Longissimus lumborum at the level of the 5th lumbar vertebra, was the same for both breeds. Colour was measured on the carcass surface and in cuts of the M. Longissimus lumborum. Some colour differences were found for the carcass surface, but not for the meat.