Institut for Animal Science and Technology, Universitat Politècnica de València, P.O. Box 22012, València 46071, Spain.
Department of Animal Breeding, Kaposvár University, 7400 Kaposvár, Hungary.
Meat Sci. 2018 Nov;145:178-185. doi: 10.1016/j.meatsci.2018.06.030. Epub 2018 Jun 26.
This paper reviews the current knowledge on the genetics of growth, carcass and meat traits in rabbits. There is a great variety in size of rabbit breeds, from which commercial production uses medium size breeds for does and large breeds as terminal sires. Selection experiments for growth and feed efficiency have been successful. Selection for residual feed intake did not modify growth rate, acting on reducing the appetite. Selection for growth rate increased adult weight and led to poorer carcass yield when comparing selected and unselected animals at the same commercial weight, but not at the same age, near the same maturity stage. The results on meat/bone ratio do not show a clear pattern. Negative effects on intramuscular fat and some sensorial traits have been found in lines selected for growth rate, but meat quality in general does not seem to be affected.
本文综述了目前关于兔子生长、胴体和肉质特性的遗传学研究。兔种的体型差异很大，商业生产中使用中型兔种作为母兔，大型兔种作为终端父本。生长和饲料效率的选择实验取得了成功。选择剩余饲料摄入量并没有改变生长速度，而是通过降低食欲来实现。选择生长速度增加了成年体重，并且在相同的商业体重下比较选择和未选择的动物时，导致胴体产量下降，但在相同年龄、接近相同成熟阶段时则不会。关于肉/骨比的结果没有显示出明显的模式。在选择生长速度的品系中发现了对肌肉内脂肪和一些感官特性的负面影响，但总体来说，肉质似乎没有受到影响。
