NDLI: Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

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Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

Content Provider	Semantic Scholar
Author	Wang, Jie Su, Yuan Fong Elzo, Mauricio A. Jia, Xianbo Chen, Shiyi Lai, Songjia
Copyright Year	2016
Abstract	The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds. Tianfu Black rabbits had the heaviest head, skin, thoracic viscera and commercial carcass percentage (p<0.05). In addition, Tianfu Black had the highest pH0 h value, followed by the Champagne and Hyla breeds (p<0.01) in the longissimus dorsi and biceps femoris muscles. Tianfu Black had a higher a* (0 h and 24 h) than the other two breeds in both longissimus dorsi and biceps femoris muscles (p<0.05). The Hyla, Champagne, and Tianfu Black breeds showed a similar pattern of differences for meat quality traits (pH, L, a and b*) measured in fresh meat (0 h) and meat stored for 24 h. Hyla had the highest IMF values of the three breeds (p<0.01). The lower intramuscular fat of Tianfu Black and Champagne rabbits gives them an advantage over Hyla rabbits among most consumers seeking lean rabbit meat.
Starting Page	84
Ending Page	89
Page Count	6
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://animal.ifas.ufl.edu/elzo/publications/refereed/docs/2016_11_wang.pdf
PubMed reference number	27499668v1
Alternate Webpage(s)	https://doi.org/10.5851/kosfa.2016.36.1.84
DOI	10.5851/kosfa.2016.36.1.84
Journal	Korean journal for food science of animal resources
Volume Number	36
Language	English
Access Restriction	Open
Subject Keyword	Biceps brachii muscle structure Biceps femoris muscle structure Breeding Chest Erythema Fatty acid glycerol esters Fibroma Virus, Rabbit Old World rabbit Platelet Glycoprotein 4, human Rabbit - meat Structure of thoracic viscus Trait Viscera carcass
Content Type	Text
Resource Type	Article

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