Effect of genetic origin, diet and weaning weight on carcass composition, muscle physicochemical and histochemical traits in the rabbit

• Published in: Meat science 1998-12, Vol.50 (4), p.471-478
• Main Authors: Dalle Zotte, A., Ouhayoun, J.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(98)00060-6

Fifty rabbits originating from the crossing of one dam strain with three sire strains, Hy+, INRA 9077 and INRA 3889, were studied. The adult body weights of the sire strains were 5·1, 4·1 and 3·1 kg, respectively. After weaning, the Hy+ and the INRA 9077 rabbits were fed either an H (11·99 MJ DE kg DM −1) or L diet (9·67 MJ DE kg DM −1). The INRA 3889 rabbits were fed only the H diet. In each of these five blocks, two weaning weights were studied and the rabbits were slaughtered when the average body weight of each block reached 2·5 kg. Slaughter yield, carcass fatness and hindleg meat to bone ratio were determined. Muscular tissue was described using (1) physicochemical criteria (ultimate pH, L * a * b * colour) of the biceps femoris (BFE), tensor fasciae latae (TFL) and semimembranosus accessorius (SMA) muscles and (2) histochemical characteristics of the longissimus lumborum muscle (LL) through computerised image analysis (fibre type composition, cross-sectional area). At slaughter, the rabbits of INRA 3889 sire origin, which had the highest degree of maturity (72%), gave the best slaughter yield ( p