title: Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate.
abstract: Meat texture and some biochemical characteristics that could influence meat tenderness were studied in rabbit loins. Rabbits from three synthetic lines were compared, lines V and A selected for litter size at weaning and line R selected for growth rate between weaning and slaughter time. The activities of cathepsins, collagen content and textural properties measured by Warner-Bratzler (WB) shear device and by the texture profile analyses (TPA) test were measured. Line R was more tender than line V and line A had an intermediate tenderness, Rabbit meat from line R had higher activity of cathepsins B and B+L, lower total collagen content and lower cohesiveness, springiness and chewiness, shear force and total work (area under the curve obtained with WB device) than line V. Line A had an intermediate texture between lines R and V. Our results show evidence of genetic variation between lines in rabbit meat tenderness.
authors: Departamento de Ciencia Animal, Universidad Politécnica de Valencia, P.O. Box 22012, 46071 Valencia, Spain.
authors: Beatriz
authors: B
authors: Ariño
authors: Pilar
authors: P
authors: Hernández
authors: Agustín
authors: A
authors: Blasco