Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits

• Published in: Meat science Vol. 67; no. 4; pp. 617 - 624
• Main Authors: Ramı́rez, Jorge A, Oliver, M.Àngels, Pla, Marcial, Guerrero, Luis, Ariño, Beatriz, Blasco, Agustı́n, Pascual, Mariam, Gil, Marta
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.08.2004; Elsevier
• Subjects: animal growth; animal performance; Biological and medical sciences; biomarkers; carcass weight; color; enzyme activity; firmness; Food industries; fructose-bisphosphate aldolase; Fundamental and applied biological sciences. Psychology; Genetic selection; hardness; isocitrate dehydrogenase; lipid content; Meat and meat product industries; Meat quality; Muscle biochemical traits; myosin heavy chains; rabbit meat; rabbits; selection criteria; shear strength; Texture; water holding capacity; Genetic selection; Texture; Meat quality; Muscle biochemical traits; Quality; Meat product; Muscle; Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2003.12.012

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.