https://doi.org/10.4081/ijfs.2012.816

MEAT QUALITY OF LOCAL AND HYBRID RABBITS

Vol. 1 No. 4 (2012)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 2 August 2012
rabbits, commercial hybrids, local rabbit, TBARS
Abstract Views: 736
PDF: 1307
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Authors

G. Paci
lucia.zoppi@pagepress.org
Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
M. D’Agata
Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
G. Preziuso
Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
D. Gianfaldoni
Dipartimento di Patologia Animale, Profilassi e Igiene degli Alimenti - Università di Pisa Viale delle Piagge 2, 56124 Pisa, Italy.
pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

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How to Cite

1.
Paci G, D’Agata M, Preziuso G, Gianfaldoni D. MEAT QUALITY OF LOCAL AND HYBRID RABBITS. Ital J Food Safety [Internet]. 2012 Aug. 2 [cited 2024 Nov. 22];1(4):101-2. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.4.101

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