An approach to the characteristics of the carcass and meat of New Zealand breed rabbits

  • Miguel A. Cantarero Aparicio Universidad de Córdoba. Facultad de Veterinaria. España
  • Elen Angón Sánchez de Pedro Universidad de Córdoba . Facultad de Veterinaria. Es`paña
  • Francisco Peña Blanco Universidad de Córdoba. Facultad de Veterinaria. España
  • José Manue Perea Muñoz Universidad de Córdoba. Facultad de Veterinaria. España

DOI:

https://doi.org/10.19137/cienvet202224102

Keywords:

alternative livestock productions, tenderness, carcass division

Abstract

The rabbit produces healthy meat, generating low methane emissions, and without competing for grain and other food resources for humans, hence adequately responding to the principles of the bioeconomy. For these properties to have a positive impact on society, it is necessary to promote the production and consumption of rabbit meat. Therefore, we evaluate the quality of carcass and meat of New Zealand breed rabbits
was assessed in 12 males reared under commercial conditions and slaughtered at two months of age under standard conditions. The average weight of animals at slaughter was 2.6 kg, and their carcass had a yield, length and compactness index of 52.6%, 32.6 cm and 41.29 g/
cm, respectively. The carcass measurements offered average percentages of 38.2%, 27.4%, 18.7% and 14.8% for the legs, loin, thorax, and shoulders, respectively. The pH of the meat was at normal values and the pressure and cooking losses and tenderness showed mean values
of 12.8%, 26.6% and 3.1 Kg/cm2, respectively. The chromatic variables showed mean values of L * = 46.9, a * = 0.54 and b * = 8.14. These results are in line with those reported for industrial breeds.

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Author Biographies

Miguel A. Cantarero Aparicio, Universidad de Córdoba. Facultad de Veterinaria. España

Graduado en veterinaria por la Universidad de Córdoba y Máster en Salud Pública Veterinaria. Actualmente soy candidato a Doctor, en un proyecto enfocado en evaluar la calidad de carne de razas bovinas autóctonas de España.

Elen Angón Sánchez de Pedro, Universidad de Córdoba . Facultad de Veterinaria. Es`paña

Profesora Contratada Doctora en el Departamento de Producción Animal de la Universidad de Córdoba. Actualmente, estudia ciencias animales, recursos naturales y gestión de la sostenibilidad, centrando su investigación en evaluar el nivel de eficiencia y las técnicas de benchmarking aplicadas en la producción animal.

Francisco Peña Blanco, Universidad de Córdoba. Facultad de Veterinaria. España

Catedrático en el Departamento de Producción Animal de la Universidad de Córdoba. En la actualidad, centra su investigación en la calidad de la carne de animales de abasto mediante el uso de diferentes técnicas instrumentales

José Manue Perea Muñoz, Universidad de Córdoba. Facultad de Veterinaria. España

Profesor Titular en el Departamento de Producción Animal en la Universidad de Córdoba. Actualmente, centra su investigación en la búsqueda de sistemas ganaderos productivos ecoeficientes, generadores de productos de calidad.

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Published

2022-03-07

How to Cite

Cantarero Aparicio, M. A., Angón Sánchez de Pedro, E., Peña Blanco, F. ., & Perea Muñoz, J. M. (2022). An approach to the characteristics of the carcass and meat of New Zealand breed rabbits. Ciencia Veterinaria, 24(1), 19–29. https://doi.org/10.19137/cienvet202224102

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Artículos de Investigación