Changes in carcass composition and meat quality when selecting rabbits for growth rate

被引：45
作者：
Pascual, M. [1 ]
Pla, M. [1 ]
机构：
[1] Univ Politecn Valencia, Dept Ciencia Anim, E-46071 Valencia, Spain
来源：
MEAT SCIENCE | 2007年 / 77卷 / 04期
关键词：
selection; carcass composition; meat quality; rabbit; Bayesian analysis;
D O I：
10.1016/j.meatsci.2007.04.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sixty rabbits from the 23rd generation (group S) of a line selected for growth rate were compared to sixty rabbits from the 7th generation of the same line (group C) to study possible relevant changes in carcass composition and meat quality due to the selection and the consequent decrease in degree of maturity at slaughter weight (2000 g). The only relevant changes in carcass composition were an increase in kidneys, liver and dissectible fat percentages and a decrease in meat to bone ratio of the hind leg. In m. Longissimus, group S had lower yellowness of the carcass and higher redness and yellowness of the meat. ICDH activity increased and the aldolase:ICDH ratio decreased. In the hind leg, group S had higher values of PUFA, PUFA/SFA ratio and n-3 fatty acids. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：474 / 481
页数：8
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