In rabbits, growth and carcass traits are important for the breeding programme. An increasing number of annotated polymorphisms demands validation of their influence on those traits before they can be implemented in breeding practice. Therefore, the aim of this study was to investigate GH c.-78C>T, GHR c.106G>C polymorphisms in the population of Belgian Giant Grey, Termond White, and a crossbreed between New Zealand White and Belgian Giant Grey (NZW × BGG) rabbits. In total 379 animals were genotyped and association analyses with growth traits and carcass traits were conducted. Our results demonstrated that GH c.-78C>T showed an association with growth weight in Belgian Grey and NZW × BGG rabbits. Meat weight in intermediate and hind parts for GH c.-78C>T statistically differed between Belgian Giant Grey and crossbred rabbits. GHR c.106G>C showed an association with meat weight in the intermediate part and dressing percentage in Termond White. TT/CC haplotype in Belgian Giant Grey had significantly higher meat weight in hind part, while in crossbred rabbits CC/CC haplotype was characterised by the lowest meat weight in intermediate and hind parts. Results from our study confirm that GH c.-78C>T, GHR c.106G>C polymorphisms constitute good molecular markers for growth and carcass traits.

W badaniach dokonano oceny przyżyciowych i poubojowych wskaźników użytkowości mięsnej królików: burgundzkich i ich mieszańców z białymi nowozelandzkimi. Doświadczenie przeprowadzono na 52 królikach (14 burgundzkich, 20 białych nowozelandzkich i 18 mieszańców) odchowanych do wieku 84 dni. Pod względem analizowanych wskaźników stwierdzono przewagę królików mieszańców nad burgundzkimi w 7., 35. oraz 42. dniu odchowu oraz nad obydwoma rasami czystymi w 63. i 84. dniu odchowu. Masa tuszki schłodzonej mieszańców wynosiła średnio 1320 g i była istotnie większa od masy królików obu ras czystych. Udział mięsa w tuszkach mieszańców wynosił 78,8 % i był zbliżony do tuszek burgundów, mniejszy jednak niż w tuszkach królików nowozelandzkich. Wydajność rzeźna zimna I mieszańców wynosiła 48,2 % i była większa niż białych nowozelandzkich, a mniejsza niż królików burgundzkich. Kwasowość czynna-pH 45 mięsa królików nie różniła się istotnie, natomiast mięso królików badanych grup różniło się istotnie między sobą pod względem pH 24 .

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

No abstract

The aim of this study was the analysis of meat production traits based on pre-slaughter traits (body weight, growth rate, daily gain) and post-slaughter traits (carcass traits, dressing out percentages). Materials were New Zealand White and Belgian Giant Grey crossbred rabbits. Two variants of crossing were used. Variant I – crossbred (F1) unrelated rabbits (RAB = 0) – received non-inbred rabbits (Fx = 0), variant II – crossbred (F1) related rabbits (full siblings RAB = 0.5) – received inbred rabbits (Fx = 0.25). Pre-slaughter traits were analyzed for 106 animals (75♂ : 31♀) while post-slaughter traits for 84 animals (53♂ : 31♀). Inbreeding coefficients were calculated using a CFC program. After weaning at 35 days of age, animals were fed pellets ad libitum. Rabbits were weighed weekly from birth to 12 weeks of age. Slaughter and dissection at 12 weeks of age were performed. The results indicated that inbreeding and sex had a significant effect on meat production traits. During the rearing period inbred animals had a significantly lower body weight. Inbred rabbits also had a significantly higher fat and bone content in the fore part, bone in loin, in hind part and whole carcass and lower meat and fat content in carcass and loin. The males had a significantly higher body weight at birth and 2 and 4 weeks of age, while females were characterized by a significantly higher body weight in the 1st, 8th, 9th, 10th and 11th weeks of rearing. Significant differences between males and females in fat content in the fore part and loin were observed.