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

Area of Science:

• Animal Science
• Meat Science
• Genetics

Background:

• Selective breeding for growth rate in rabbits can influence carcass composition and meat quality.
• Understanding these changes is crucial for optimizing rabbit production and product value.

Purpose of the Study:

• To investigate the effects of long-term selection for growth rate on carcass composition and meat quality in rabbits.
• To assess changes in muscle characteristics, enzymatic activity, and fatty acid profiles.

Main Methods:

• Comparison of two generations of rabbits (23rd vs. 7th) from a line selected for growth rate.
• Analysis of carcass composition, including organ and dissectible fat percentages.
• Evaluation of meat quality parameters in the Longissimus muscle and hind leg, including color, enzymatic activity, and fatty acid profiles.

Main Results:

• Increased percentages of kidneys, liver, and dissectible fat in the selected group (23rd generation).
• Decreased meat-to-bone ratio in the hind leg of the selected group.
• Altered meat color (lower carcass yellowness, higher meat redness and yellowness) and increased ICDH activity in the selected group.
• Enhanced polyunsaturated fatty acids (PUFA), PUFA/SFA ratio, and n-3 fatty acids in the hind leg of the selected group.

Conclusions:

• Growth rate selection in rabbits leads to significant changes in carcass composition, favoring fat deposition.
• Meat quality is affected, with altered color and improved fatty acid profiles, particularly beneficial for health.
• These findings provide valuable insights for breeding programs aiming to enhance both production efficiency and meat nutritional value.