Department of Animal Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
Department of Animal Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
Meat Sci. 2022 Nov;193:108953. doi: 10.1016/j.meatsci.2022.108953. Epub 2022 Aug 27.
The present study analysed the effect of housing system (caged versus penned) on the growth performance, carcass traits, and meat quality of rabbits. The physiochemical quality of five muscles was evaluated, together with the chemical composition and fatty acid profile of the meat from the hind leg. Sensory properties of the longissimus lumborum (LL) was also assessed. The LL yields were higher in caged rabbits. According to the results, meat from rabbits raised in cages had higher b* values for the LL (i.e., meat was yellower) than rabbits raised in pens. In addition, the quadriceps femoris from penned rabbits had higher a* and b* values (i.e., were redder and yellower) than caged rabbits. The MUFAs (18:1 n-9 and 20:1 n-9) and ash contents of the hind leg meat were higher in caged rabbits. In conclusion, while housing system influenced the physiochemical traits of rabbit meat, the sensory properties were not influenced.
本研究分析了饲养系统（笼养与圈养）对兔子生长性能、胴体特性和肉质的影响。评估了五块肌肉的理化特性，以及后腿肉的化学成分和脂肪酸组成。还评估了腰最长肌（LL）的感官特性。笼养兔子的 LL 产量更高。结果表明，笼养兔子的 LL 肉的 b值更高（即肉更黄），而圈养兔子的 LL 肉的 b值更低。此外，圈养兔子的股四头肌的 a和 b值（即更红和更黄）高于笼养兔子。笼养兔子的后腿肉中的 MUFA（18:1n-9 和 20:1n-9）和灰分含量更高。总之，饲养系统虽然影响了兔肉的理化特性，但对感官特性没有影响。
