Sanah Ibtissem, Kahina Hafid, Fairouz Djeghim, Romeila Bader, Ghania Zitouni, Zakaria Khalfaoui, Abdelghani Boudjellal, Miguel Angel Sentandreu, Samira Becila
Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Food Sci Technol Int. 2024 Mar 22:10820132241238790. doi: 10.1177/10820132241238790.
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses ( < 0.001), Percentage of Released Water ( < 0.001), Myofibril Fragmentation Index ( < 0.001) and a* value ( < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (SG) as in the case of Cooking Losses ( < 0.001) and b value ( < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted ( > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied ( > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
本研究的目的是比较属于两种基因型（当地种群和新品系（ITELV 2006））的雌雄兔的肉的理化特性和感官特征，新品系因其遗传潜力而表现出更好的特性。实验共使用了60只90日龄的兔子。屠宰时，对肌肉的肉的理化和感官特性进行了测量。在所研究的大多数理化特性中发现了与基因型有关的差异，如烹饪损失（<0.001）、释水百分比（<0.001）、肌原纤维断裂指数（<0.001）和a值（<0.001）。然而，在某些特性中，差异与性别和基因型的相互作用（SG）有关，如烹饪损失（<0.001）和b*值（<0.01）。关于SDS-PAGE分析结果，两个品种之间在肌原纤维和肌浆蛋白谱的条带数量和强度方面没有显示出任何特别的区别。肉的感官特性没有显著差异（>0.05）。有趣的是，在所有研究变量中，雌雄兔的肉之间没有发现相关差异（>0.05）。得出的结论是，肉质主要受基因型影响。因此，与当地品种相比，新品系表现出良好的理化特性。本研究首次分析和比较了阿尔及利亚兔肉的理化和感官特性。
