Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits
Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation;...
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Published in | Meat science Vol. 67; no. 4; pp. 617 - 624 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.08.2004
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation;
n=60) were raised in parallel with those of selection (S) group (21st generation;
n=60). Carcass weights (1230.1
±
19.8 and 1348.3
±
20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly (
P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different (
P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly (
P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher (
P<0.001) shear firmness for loin in the S group (1.69 kg/s cm
2) than in the C group (1.34 kg/s cm
2). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group (
P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0309-1740 1873-4138 |
DOI: | 10.1016/j.meatsci.2003.12.012 |