Relationships between meat quality traits of Popielno White rabbits

<b>The purpose of the study was to determine the phenotypic correlations between meat quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals were housed in a battery...

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Autores principales:	Sylwia Pałka, Łukasz Migdał, Agnieszka Otwinowska-Mindur, Michał Kmiecik
Formato:	article
Lenguaje:	EN PL
Publicado:	Polish Society of Animal Production 2021
Materias:	correlation meat quality traits rabbit Zoology QL1-991
Acceso en línea:	https://doaj.org/article/59611fa5cc8b485bb210b6fc37bbb059
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spelling	oai:doaj.org-article:59611fa5cc8b485bb210b6fc37bbb0592021-11-10T16:55:41ZRelationships between meat quality traits of Popielno White rabbits1733-73052719-393410.5604/01.3001.0014.8134https://doaj.org/article/59611fa5cc8b485bb210b6fc37bbb0592021-03-01T00:00:00Zhttp://zootechnical.com/gicid/01.3001.0014.8134http://zootechnical.com/gicid/pdf/01.3001.0014.8134https://doaj.org/toc/1733-7305https://doaj.org/toc/2719-3934<b>The purpose of the study was to determine the phenotypic correlations between meat quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals were housed in a battery system and fed ad libitum with a complete feed containing 10,2 MJ of metabolic energy, 16,5% total protein and 14% crude fibre. The rabbits were slaughtered at 84 days of age with a body weight of about 2,6 kg. The research material was the meat of longissimus lumborum muscle. Meat quality characteristics, i.e. meat acidity, meat colour, shear force, meat texture and cooking loss, were examined. The results were analysed using the SAS package (2014). Many statistically significant relationships were found between the meat quality characteristics of Popielno White rabbits. The results indicate that potential selection towards a change in pH value may adversely affect the meat texture of Popielno White rabbits. Selection to improve the colour of the meat of this breed may have a negative effect on its shear force, hardness and cooking loss. Selection to improve shear force will improve the other texture profile parameters. An improvement in the meat texture parameters of Popielno White rabbits will lead to an improvement in the cooking loss value. Dependencies among meat quality traits in Popielno White rabbits are high enough to be useful in selecting an appropriate breeding method. </b> Sylwia PałkaŁukasz MigdałAgnieszka Otwinowska-MindurMichał KmiecikPolish Society of Animal Productionarticlecorrelationmeat quality traitsrabbitZoologyQL1-991ENPLRoczniki Naukowe Polskiego Towarzystwa Zootechnicznego, Vol 17, Iss 1, Pp 35-43 (2021)
institution	DOAJ
collection	DOAJ
language	EN PL
topic	correlation meat quality traits rabbit Zoology QL1-991
spellingShingle	correlation meat quality traits rabbit Zoology QL1-991 Sylwia Pałka Łukasz Migdał Agnieszka Otwinowska-Mindur Michał Kmiecik Relationships between meat quality traits of Popielno White rabbits
description	<b>The purpose of the study was to determine the phenotypic correlations between meat quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals were housed in a battery system and fed ad libitum with a complete feed containing 10,2 MJ of metabolic energy, 16,5% total protein and 14% crude fibre. The rabbits were slaughtered at 84 days of age with a body weight of about 2,6 kg. The research material was the meat of longissimus lumborum muscle. Meat quality characteristics, i.e. meat acidity, meat colour, shear force, meat texture and cooking loss, were examined. The results were analysed using the SAS package (2014). Many statistically significant relationships were found between the meat quality characteristics of Popielno White rabbits. The results indicate that potential selection towards a change in pH value may adversely affect the meat texture of Popielno White rabbits. Selection to improve the colour of the meat of this breed may have a negative effect on its shear force, hardness and cooking loss. Selection to improve shear force will improve the other texture profile parameters. An improvement in the meat texture parameters of Popielno White rabbits will lead to an improvement in the cooking loss value. Dependencies among meat quality traits in Popielno White rabbits are high enough to be useful in selecting an appropriate breeding method. </b>
format	article
author	Sylwia Pałka Łukasz Migdał Agnieszka Otwinowska-Mindur Michał Kmiecik
author_facet	Sylwia Pałka Łukasz Migdał Agnieszka Otwinowska-Mindur Michał Kmiecik
author_sort	Sylwia Pałka
title	Relationships between meat quality traits of Popielno White rabbits
title_short	Relationships between meat quality traits of Popielno White rabbits
title_full	Relationships between meat quality traits of Popielno White rabbits
title_fullStr	Relationships between meat quality traits of Popielno White rabbits
title_full_unstemmed	Relationships between meat quality traits of Popielno White rabbits
title_sort	relationships between meat quality traits of popielno white rabbits
publisher	Polish Society of Animal Production
publishDate	2021
url	https://doaj.org/article/59611fa5cc8b485bb210b6fc37bbb059
work_keys_str_mv	AT sylwiapałka relationshipsbetweenmeatqualitytraitsofpopielnowhiterabbits AT łukaszmigdał relationshipsbetweenmeatqualitytraitsofpopielnowhiterabbits AT agnieszkaotwinowskamindur relationshipsbetweenmeatqualitytraitsofpopielnowhiterabbits AT michałkmiecik relationshipsbetweenmeatqualitytraitsofpopielnowhiterabbits
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Relationships between meat quality traits of Popielno White rabbits

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