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Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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dc.contributor.author Dalle Zotte, A. es_ES
dc.contributor.author Cullere, M. es_ES
dc.contributor.author Rémignon, H. es_ES
dc.contributor.author Alberghini, L. es_ES
dc.contributor.author Paci, G. es_ES
dc.date.accessioned 2016-09-07T09:58:26Z
dc.date.available 2016-09-07T09:58:26Z
dc.date.issued 2016-06-29
dc.identifier.issn 1257-5012 es_ES
dc.identifier.uri http://hdl.handle.net/10251/68972
dc.description.abstract [EN] The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at –20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions. es_ES
dc.description.sponsorship Research funded by MIUR (PRIN 2002 - Prot. 2002078279_004). The certified organic farm “Noi e la Natura” http://www.noielanatura.it is gratefully acknowledged.
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Rabbit es_ES
dc.subject Organic production system es_ES
dc.subject Sire breed es_ES
dc.subject Slaughter season es_ES
dc.subject Meat quality es_ES
dc.subject Muscle fibre es_ES
dc.title Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system es_ES
dc.type Artículo es_ES
dc.date.updated 2016-09-07T07:12:59Z
dc.identifier.doi 10.4995/wrs.2016.4300 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MIUR//2002078279_004/
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Dalle Zotte, A.; Cullere, M.; Rémignon, H.; Alberghini, L.; Paci, G. (2016). Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system. World Rabbit Science. 24(2):145-154. https://doi.org/10.4995/wrs.2016.4300 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2016.4300 es_ES
dc.description.upvformatpinicio 145 es_ES
dc.description.upvformatpfin 154 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24
dc.description.issue 2
dc.identifier.eissn 1989-8887 es_ES
dc.contributor.funder Ministero dell'Istruzione dell'Università e della Ricerca, Italia
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