title: Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds.
abstract: The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds. Tianfu Black rabbits had the heaviest head, skin, thoracic viscera and commercial carcass percentage (p<0.05). In addition, Tianfu Black had the highest pH0 h value, followed by the Champagne and Hyla breeds (p<0.01) in the longissimus dorsi and biceps femoris muscles. Tianfu Black had a higher a* (0 h and 24 h) than the other two breeds in both longissimus dorsi and biceps femoris muscles (p<0.05). The Hyla, Champagne, and Tianfu Black breeds showed a similar pattern of differences for meat quality traits (pH, L*, a* and b*) measured in fresh meat (0 h) and meat stored for 24 h. Hyla had the highest IMF values of the three breeds (p<0.01). The lower intramuscular fat of Tianfu Black and Champagne rabbits gives them an advantage over Hyla rabbits among most consumers seeking lean rabbit meat.
authors: College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
authors: Jie
authors: J
authors: Wang
authors: College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
authors: Yuan
authors: Y
authors: Su
authors: Department of Animal Science, University of Florida, Gainesville, Florida 32611, USA.
authors: Mauricio A
authors: MA
authors: Elzo
authors: College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
authors: Xianbo
authors: X
authors: Jia
authors: College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
authors: Shiyi
authors: S
authors: Chen
authors: College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
authors: Songjia
authors: S
authors: Lai
keywords: breed; carcass composition; meat quality; rabbit meat