[Effect of fatigue in slaugher rabbits on the quality of their meat]

The organoleptic properties, bacteriological picture, and some chemical characteristics of meat (M longissimus dorsi) were compared in slaughter rabbits exposed to physical exertion and rabbits used for control. Some organoleptic deviations did occur, particularly in meat colour; however, they were very small, and storage with cooling treatment for five days removed them completely. In the trials the bacteriological examination gave negative results, and no distribution of germs into meat and organs was observed in the test rabbits. Chemical examination did not reveal any appreciable deterioration of the characteristics of meat in rabbits slaughtered after physical exertion. It can be derived from these findings that the meat quality of fatigued rabbits slaughtered without rest is not significantly decreased if the animals do not show signs of clinical fatigue; hence they can be slaughtered after transportation without rest.