Meat quality of rabbits of different genotypes reared in different environmental conditions

The trial was carried out in order to study the rabbit meat quality of 85 day-old subjects in relation to genotype and temperature. New Zealand White (NZW), Grimaud (G) and Provisal (P) rabbits and rearing temperatures of 20 (Thermoneutrality=TN) and 28 degrees C (Heat stress=HS) were compared. The pH of muscles of the intermediate and hind parts of the carcass did not changed either in relation to genotype or temperature, but the colour was affected (P<0.01) both by breed and environment. Genotype and experimental temperatures did not influenced the meat's water, protein and lipid content and cholesterol, sodium and potassium levels. P lipids presented higher (P<0.01) monounsaturated fatty acids (36.88 vs 35.02%) than NZW and G ones. The rearing at 28 degrees C increased (P<0.01) C 14:0 (3.99 vs 3.59%), C 16:0 (33.38 vs 31.43%) and decreased (P<0.01) C 18:2 (16.99 vs 18.82%). The stressed rabbits presented intramuscular lipids with a higher (P<0.01) content of saturated fatty acids (47.11 vs 44.37%) and a lower (P<0.01) polyunsaturated fatty acid content (18.05 vs 20.22%) and iodine value (63.41 vs 69.33); the PCL/PCE ratio was higher (P<0.01) in TN rabbit meat (1.07 vs 0.95).