Rabbit transport and its effects on meat quality

Jolley, P. D.

doi:10.1016/0168-1591(90)90049-j

Cited by 31 publications

(69 citation statements)

References 18 publications

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“…Xiccato et al (1994) found that stressed rabbits that are transported exhibit higher glycogen depletion, which results in higher pH at 24 h post-mortem, and Dal Bosco et al (1997) reported that meat pH in rabbits was higher after long journeys (see also Jolley, 1990;Masoero et al, 1992;Ouhayoun and Lebas, 1994). Small differences in pH can affect meat tenderness (Purchas and Aungsupakorn, 1993).…”

Section: Discussionmentioning

confidence: 99%

“…During transportation, many factors can induce stress in rabbits (Jolley, 1990) and affect meat quality (Masoero et al, 1992), including texture and colour , but little is known about the effect of transportation on the sensory qualities of rabbit meat. Consumers assess product quality based on a series of characteristics that satisfy their needs (Warriss, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Influence of transport duration and season on sensory meat quality in rabbits.

María¹,

Liste²,

Campo³

et al. 2010

World rabbit sci.

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ABSTRACT:Little is known about the effect that journey duration and position on the vehicle have on the sensory aspects of meat quality in rabbits. In this study, 156 rabbits were transported by road in a commercial truck for 1 h or 7 h in one of three replicates in summer or winter. After slaughter, slices from the left side of the longissimus dorsi muscle were vacuum-packaged and chilled at -18 ºC until the sensory analysis to assess odour, tenderness, juiciness, fi brousity, greasiness, and fl avour intensity. Overall, the journey duration had a signifi cant effect (P<0.05) on tenderness, fi brousity and overall liking of the meat, being better the results of the meat samples from the short transport treatment. Season had a signifi cant effect (P<0.05) on the intensity of off-odours, being obtained the highest scores in summer transports. There was a signifi cant interaction effect (P<0.05) of journey time and season on tenderness and meat odour. Therefore, meat from short journeys in summer was the most tender, and meat from long journeys in winter was the toughest. The position on the truck (in multi-layered cages) do not infl uence sensory meat quality. Therefore, rabbit sensory meat quality can be affected by transport time.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of transport duration and season on sensory meat quality in rabbits.

María¹,

Liste²,

Campo³

et al. 2010

World rabbit sci.

View full text Add to dashboard Cite

show abstract

“…It should be pointed out that the ultimate pH values of the meat found in this study seem to be slightly higher than normal. This could be due to the effect of a long preslaughter transportation (about 6 hours) of the animals that was necessary because of the distance from the farm to the abattoir (Jolley, 1990;Hulot and Ouhayoun, 1999).…”

Section: Meat Qualitymentioning

confidence: 99%

Effects of dietary inclusion of dehydrated lucerne and whole linseed on rabbit meat quality

Bianchi¹,

Petracci²,

Cavani³

2010

World rabbit sci.

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ABSTRACT:The effect of dietary use of dehydrated lucerne meal (DLM) and whole linseed (LIN) on chemicalphysical traits, fatty acid composition, susceptibility to lipid oxidation, and sensory quality of rabbit meat and meat products (hamburgers) was studied. Two groups of 128 weaned rabbits (37 d-old) were fed on diets containing 25 or 35% DLM. At 64 d of age, the rabbits were randomly divided into four groups; two of them received the same diet whereas the others were fed on diets containing both 25 or 35% DLM and 8% linseed until slaughtering (87 d). The main effects of DLM (25 vs. 35%) and LIN (0 vs. 8%) were considered according to a 2×2 factorial statistical design. With regard to the effect of lucerne, the main result was the higher content of a-linolenic acid in meat from rabbits fed the higher level of DLM (6.34 vs. 5.82% in DLM35 and DLM25, respectively; P<0.05) without impairing the lipid susceptibility to oxidation. The use of linseed strongly (P<0.01) influenced the fatty acid composition of the meat by enhancing the content of polyunsaturated fatty acids (PUFA, 33.68 vs. 27.79%; for LIN8 and LIN0, respectively) and mainly a-linolenic acid which was three times higher in LIN8 rabbits (9.42 vs. 2.95%; P<0.01), producing a lower n-6/n-3 PUFA ratio (2.28 vs. 6.59; P<0.01). However, the higher level of PUFA was related to a higher susceptibility to lipid oxidation (TBARS) of both meat and frozen (-20°C for 3 or 6 months) meat batters for hamburgers production. Despite the higher TBARS, sensory differences among hamburgers were detected only at six months frozen storage. Finally, the use of linseed did not determine a higher colour variation of the packaged hamburgers during storage (14 d at 2-4°C). This experiment indicates a very quick and significant rise in the a-linolenic acid content (three times higher after 3 weeks) when rabbits were fed during the finishing period with a diet containing 8% linseed. However, despite the nutritional importance of this essential fatty acid, care must be taken to avoid lipid oxidation and detrimental effects on the sensory qualities of meat and meat products during processing and subsequent storage.

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“…Both mortality rates and quality defects recorded in carcasses and meat after slaughter can provide information on animal welfare together with behavioural and physiological measurements (EFSA, 2004). In this sense, several key factors have been identified and their effects analysed, including deprivation of feed and water (Jolley, 1990;Masoero et al, 1992;Bianchi et al, 2008), loading method (Mazzone et al, 2010), journey duration (Dal Bosco et al, 1997;Canali et al, 2000;Trocino et al, 2003;Lambertini et al, 2006), stocking density (De la Fuente et al, 2004), crate position on vehicle (Vignola et al, 2008;Liste et al, 2008Liste et al, , 2009, crate floor type (Jolley, 1990), noise (De la Fuente et al, 2007), social disruption and unfamiliar environment (Finzi and Verità, 1980;De la Fuente et al, 2007), lairage duration (Ouhayoun and Lebas, 1995;Liste et al, 2009;Petracci et al, 2009), environmental conditions (Luzi et al, 1992;De la Fuente et al, 2004;María et al, 2006María et al, , 2008Liste et al, 2008) and stunning (Anil et al, 1998(Anil et al, , 2000Rota Nodari et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Preslaughter risk factors associated with mortality and bruising in rabbits

et al. 2010

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ABSTRACT:The aim of this study was to identify and quantify risk factors associated with the mortality and bruising rate prevalence in 975 commercial batches of growing rabbits delivered for slaughter. The effects of environmental temperature, batch size (number of rabbits delivered per batch), journey and lairage duration on dead on arrival (DOA) and bruising prevalence were investigated and expressed as an odds ratio (OR). This value is equivalent to the relative risk, assessing each specifi c factor relative to its reference category (OR=1). The overall mortality rate of 0.09% was affected by environmental temperature, batch size, journey and lairage duration. A signifi cantly increased DOA risk was associated with very low (<7.3°C; OR=1.28) and very high (≥22.6°C; OR=1.85) environmental temperatures. In addition, a signifi cantly higher odds ratio (OR=1.70) was observed in the largest batches (≥3681 rabbits). Both increasing journey and lairage duration dramatically increased the risk of death during the preslaughter period. Rabbits belonging to batches either transported or laired for a long time had a roughly threefold higher risk of death. The overall prevalence of bruise percentage was 2.13% and was affected by environmental temperature, batch size and journey duration. Environmental temperatures ranging from 7.3 to 12.4°C decreased the risk of bruising (OR=0.90), whereas temperatures from 17.5 to 22.6°C and higher than 22.6°C exhibited signifi cantly higher OR values (1.22 and 1.34, respectively). Moreover OR values were higher for small (734 to 1716 rabbits; OR=1.21) and very small (<734 rabbits; OR=1.36) batches, but also for very large ones (≥3681; OR=1.10). As for journey time, transport duration from 308 to 411 min and longer than 411 min duration increased bruising risk (OR= 1.15 and 1.19, respectively), while this risk was slightly decreased (OR=0.96) for medium journey duration (205 to 308 min). In conclusion, even though average DOA and bruising rates were quite low compared with chickens and turkeys, further logistics and planning improvements should be made in batch harvesting to reduce transport and lairage duration as far as possible in conjunction with extremely low and high environmental temperatures.

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Rabbit transport and its effects on meat quality

Cited by 31 publications

References 18 publications

Influence of transport duration and season on sensory meat quality in rabbits.

Influence of transport duration and season on sensory meat quality in rabbits.

Effects of dietary inclusion of dehydrated lucerne and whole linseed on rabbit meat quality

Preslaughter risk factors associated with mortality and bruising in rabbits

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