Comparison between rabbit lines for sensory meat quality

被引：18

作者：

Arino, B. ^{[1
]}

Hernandez, P. ^{[1
]}

Pla, M. ^{[1
]}

Blasco, A. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Ciencia Anim, E-46071 Valencia, Spain

来源：

MEAT SCIENCE | 2007年 / 75卷 / 03期

关键词：

rabbits; breeds; sensory traits; Bayesian analysis;

D O I：

10.1016/j.meatsci.2006.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rabbits from three synthetic lines were used in the experiment. Line R was selected for growth for 24 generations. Lines V and A were selected for litter size at weaning for 30 and 33 generations, respectively. Sensory analysis was carried out on the Longissimus muscle. The parameters evaluated were: juiciness (J), hardness (H), fibrousness (F), flouriness (H), intensity of rabbit flavour (IRF), aniseed odour (AO), aniseed flavour (AF), liver odour (LO) and liver flavour (U). A Bayesian analysis was performed. Line V was only 82% as juicy as line R. Line V was 18%, harder and 17% more fibrous than line R. Lines A and R had the same H and F. No differences in Fl were found. Small effects were found for flavour traits. We conclude that line origin has an influence on some sensory traits determining rabbit meat tenderness. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：494 / 498

页数：5