Villegas-Cayllahua Erick Alonso, Dutra Daniel Rodrigues, Dias Ana Veronica Lino, Cavalcanti Érika Nayara Freire, Carneiro Nívea Maria Gomes Misson, Castilha Leandro Dalcin, Borba Hirasilva
Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil.
Department of Animal Science, State University of Maringá, Maringá 87020-900, Brazil.
Animals (Basel). 2025 Aug 12;15(16):2368. doi: 10.3390/ani15162368.
This study aimed to assess how sex and age influence the physicochemical and technological properties of the longissimus thoracis et lumborum muscle in Botucatu rabbits. Ten samples were used from each experimental group (females and males 3 and 12 months old). Color (, , and ), pH, water-holding capacity, cooking weight loss, shear force, percentage of collagen (soluble, insoluble, and total), myofibrillar fragmentation index, sarcomere length, cholesterol concentrations, lipid oxidation, and chemical composition were evaluated. Sex influenced ( < 0.05) the chemical composition of the meat; young females presented meat with a higher concentration of lipids and cholesterol than males of the same age; however, the opposite results were obtained with the meat of 12-month-old rabbits. Age also influenced the meat's characteristics: older rabbits had meat with more intense red and yellow colors and longer sarcomere length. In terms of chemical composition, 12-month-old rabbits had higher protein and lower soluble collagen and mineral matter compared to younger rabbits. Overall, age impacted the physicochemical properties, with older rabbits exhibiting more opaque, reddish meat, higher insoluble collagen, and lower moisture content. In addition, the influence of sex, especially on the chemical composition of meat in rabbits, must be emphasized.
本研究旨在评估性别和年龄如何影响博图卡图兔胸腰最长肌的理化和技术特性。每个实验组（3个月和12个月大的雌性和雄性）使用10个样本。评估了颜色（L*、a和b）、pH值、持水能力、烹饪失重、剪切力、胶原蛋白百分比（可溶性、不溶性和总量）、肌原纤维破碎指数、肌节长度、胆固醇浓度、脂质氧化和化学成分。性别影响（P<0.05）肉的化学成分；年轻雌性的肉比同龄雄性含有更高浓度的脂质和胆固醇；然而，12个月大兔子的肉得到了相反的结果。年龄也影响肉的特性：年长兔子的肉具有更浓郁的红色和黄色以及更长的肌节长度。在化学成分方面，与年轻兔子相比，12个月大的兔子具有更高的蛋白质、更低的可溶性胶原蛋白和矿物质。总体而言，年龄影响理化性质，年长兔子的肉更不透明、呈红色，不溶性胶原蛋白含量更高，水分含量更低。此外，必须强调性别，尤其是对兔子肉化学成分的影响。
