The effect of journey time and stocking density during transport on carcass and meat quality in rabbits

Lambertini, L.; Vignola, G.; Badiani, Anna; Zaghini, Giuliano; Formigoni, Andrea

doi:10.1016/j.meatsci.2005.09.012

Cited by 40 publications

(55 citation statements)

References 9 publications

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“…Furthermore, overnight lairaging reduced backfat thickness (r = -0.11, P <0.05) and increased skin lesion score (r = 0.12, P <0.05) ( Table 4). The major reasons for losses in slaughter and carcass weight during lairaging are certainly the reduction of the gastrointestinal tract and bladder content induced by feed and water deprivation, as well as water loss, and the depletion of muscle glycogen stores for obtaining energy (Lambertini et al, 2006, Adzitey, 2011. As stated by Dalla Costa et al (2016), fasting time of 24 h prior to slaughter resulted in a reduction of slaughter weight and dressing percentage, in terms of 100 g weight loss per hour.…”

Section: Resultsmentioning

confidence: 99%

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Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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The aim of this study was to determine the effects of gender, slaughter weight, stocking density, lairage time and season on carcass and meat quality parameters in a low-input production system. The study was conducted on 400 slaughter pigs (200 barrows and 200 gilts) with live weight of 115.0 ± 4.70 kg. Barrows had higher slaughter and carcass weights, fat thickness and lower meatiness. Heavier pigs had higher hot and cold carcass weights, fat thickness, lower meatiness, and higher incidences of pale, soft and exudative (PSE) and dark, firm and dry (DFD) meat. Low stocking density during transportation increased skin lesion score, pH 45 value and the incidence of DFD meat; while high stocking density decreased pH 45 value and increased T 45 value and the incidence of PSE meat. Long lairaging reduced slaughter weight, carcass weight, dressing percentage and backfat thickness and increased skin lesion score. After overnight lairaging, pH 45 value and the incidence of DFD meat became higher. After short lairaging, the pH 45 value was lower, while the incidence of PSE meat increased. Pigs slaughtered in winter had the highest slaughter weight, backfat thickness, pH 45 value and incidence of DFD, and the lowest meatiness. Pigs slaughtered in summer had the lowest slaughter and carcass weights and pH 45 value, and the highest incidence of PSE meat. In conclusion, gender influenced carcass quality, slaughter weight and lairage time, and season affected carcass and meat quality, while stocking density had an impact on meat quality.

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Section: Resultsmentioning

confidence: 99%

“…As stated by Dalla Costa et al (2016), fasting time of 24 h prior to slaughter resulted in a reduction of slaughter weight and dressing percentage, in terms of 100 g weight loss per hour. It seems that the combined effect of feed and water deprivation and prolonged lairaging increased slaughter and carcass weight loss (Lambertini et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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“…In our study, a low ash content was measured in comparison with the statements by other authors (Dalle Zotte et al 1996;Gondret et al 1998;Chrastinová et al 2002). There is also a positive correlation between WHC and intramuscular fat content (Hernández et al 2000) as well as the ultimate pH (Lambertini et al 2006). Regarding oregano and sage extracts, there are no other comparable studies concerning rabbits and/or their carcass composition, but several other investigations have been carried out on other animals.…”

Section: Resultsmentioning

confidence: 99%

Quality of rabbit meat and phyto-additives

Simonová¹,

Chrastinová²,

Mojto³

et al. 2010

Czech J. Food Sci.

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Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J. (2010): Quality of rabbit meat and phyto-additives. Czech J. Food Sci., 28: 161-167.The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 -sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 -serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. Nowadays, consumers are increasingly interested in a healthy lifestyle, e.g. energy and nutritional values of foods, which are rich in protein and low in cholesterol and lipid contents. From the nutritional point of view, rabbit meat is flavourful and easily digested, with high nutritional and dietetic properties: this meat contains 20-21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat, cholesterol, and sodium (Bielanski et al. 2000;Dalle Zotte 2002;Hermida et al. 2006). That is why the rabbit meat is better digested as compared to other kinds of meat (beef, lamb, or pork;Enser et al. 1996) and is recommended for consumption, e.g. for persons with cardiovascular illnesses (Hu & Willett 2002). Moreover, the energy value of rabbit meat (427-849 kJ/100 g of fresh meat) is comparable to various commonly consumed sorts of red meat (Dalle Zotte 2002). KeywordsThe studies concerned with the quality of rabbit meat have focused mainly on biochemical or biophysical traits such as pH, water holding capacity, or colour (Pla et al. 1998; Hernández et al. 2000). The results on the sensory properties, e.g. appearance, texture, flavour, and others, are also 162 Vol. 28, 2010, No. 3: 161-167 Czech J. Food Sci. (Lewis et al. 2003;Lauková et al. 2006;Marcin et al. 2006;Simonová et al. 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) c...

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“…Differences in carcass and meat quality traits exist among genetic groups or strains (Lukefahr et al, 1983;Dalle Zotte and Ouhayoun, 1998;Gomé z et al, 1998) and have arisen as a consequence of intensive selection for growth rate (Piles et al, 2000;Ramírez et al, 2004;Pascual and Pla, 2007). Rearing systems (Dalle Zotte et al, 2009) and stress factors, such as duration of transport and stocking density during transport, (Lambertini et al, 2006;María et al, 2006) have also been related to changes in meat quality traits in rabbits. However, differences in carcass and meat quality traits among genetic groups during heat stress have not yet been identified (Chiericato et al, 1993(Chiericato et al, , 1996a(Chiericato et al, and 1996b.…”

Section: Introductionmentioning

confidence: 99%

Carcass and meat quality traits of rabbits under heat stress

Zeferino

Komiyama

Fernandes

et al. 2013

Animal

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Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 3 3 factorial arrangement (two genetic groups and three ambient temperatures: 188C, 258C and 308C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.48C and 63.9%, 24.48C and 80.2% and 29.68C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 308C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group 3 ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and yellowness diminished as ambient temperature increased, whereas cooking loss was linearly elevated with ambient temperature. Meat color traits revealed paler meat in the purebreds, but no differences in instrumental texture properties and water-holding capacity between genetic groups. Purebred rabbits were less susceptible to heat stress than the crossbreds. Heat stress resulted in lower slaughter and carcass weights and proportional reductions of organ weights, which contributed to a higher carcass yield. Moreover, it exerted a small, but negative, effect on meat quality traits.

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The effect of journey time and stocking density during transport on carcass and meat quality in rabbits

Cited by 40 publications

References 9 publications

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Quality of rabbit meat and phyto-additives

Carcass and meat quality traits of rabbits under heat stress

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