Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Gustavo Capra, Rosana Martínez, Florenca Fradiletti, Sonia Cozzano, Luis Repiso, Rosa Márquez, Facundo Ibáñez

Abstract

The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer’s perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.


Keywords

rabbit meat; fat composition; purines; minerals; vitamin E

Full Text:

PDF

References

Amoza C., Lusardo R., Oliver L. 2008. La explotación de la cunicultura y su fomento en el Uruguay. Facultad de Ciencias Económicas y Administración. Universidad de la República. 170 pp.

Béliveau R., Gingras D. 2007. Los alimentos contra el cáncer. La prevención del cáncer a través de la alimentación. El Ateneo, Buenos Aires, Argentina.

Bixquert Jiménez M., Gil-Borrás R. 2005. Propiedades nutricionales y digestibilidad de la carne de conejo. Revista Científica de Nutrición, 1. Available at: http://www.intercun.org. Accesed January 2012.

Blasco A., Ouhayoun J. 1996. Harmonization of criteria and terminology in rabbit meat research. Revised proposal. World Rabbit Sci., 4: 93-99. doi:10.4995/wrs.1996.278

Blumetto O., Capra G. 1998a. Utilización estratégica de forrajes en la alimentación de conejos. Serie Hojas de Divulgación, INIA, Montevideo, Uruguay, 68.

Blumetto O., Capra G. 1998b. Suplementación con alfalfa fresca a conejas en lactación. Serie Hojas de Divulgación, INIA, Montevideo, Uruguay, 69.

Brulé D., Sarwar G., Savoiet L. 1988. Purine content of selected Canadian food products. J. Food Compos. Anal., 1: 130-138. doi:10.1016/0889-1575(88)90016-6

Capra G., Grompone M.A., Urruzola N., Pardo M.J., Martínez R., Fradiletti F., Cozzano S., Repiso L., Márquez R. 2010. Effect of fresh alfalfa in the diet of growing rabbits on growth performance, carcass characteristics and fat composition. In Proc.: IV Congreso Cunicultura de las Américas, 22-24 September, 2010. Córdoba, Argentina.

Carrero J.J., Martín-Bautista E., Baró L., Fonollá J., Jiménez J. Boza J.J., López-Huertas E. 2005. Efectos cardiovasculares de los ácidos grasos omega-3 y alternativas para incrementar su ingesta. Nutr. Hosp., 20: 63-69.

Combes S., Cauquil L. 2006. Une alimentation riche en luzerne permet d’enrichir la viande des lapins en oméga 3. Viandes et Produits Carnés., 25: 31-35.

Combes S., Dalle Zotte A. 2005. Le viande de lapin: valeur nutritionnelle et particularités technologiques. In Proc.: 11émes. Journées de la Recherche Cunicole, 29-30 November, 2005. Paris, France, 167-180.

Dalle Zotte A. 2000. Main factors influencing the rabbit carcass and meat quality. In Proc.: 7th World Rabbit Congress,4-7 July, 2000. Valencia, Spain. World Rabbit Sci., 8, Suppl.1: 507-537.

Dalle Zotte A. 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest.Prod. Sci., 75: 11-32. doi:10.1016/S0301-6226(01)00308-6

Dalle Zotte A., Szendrő Zs. 2010. The role of rabbit meat as functional food. In Proc.: IV Congreso de Cunicultura de las Américas, 22-24 September, 2010. Córdoba, Argentina, 30 pp.

Fan H., Yang F.Q., Li S.P. 2007. Determination of purine and pyrimidine bases in natural and cultured Cordyceps using optimum acid hydrolysis followed by high performance liquid chromatography. J. Pharmaceut. Biomed., 45: 141-144. doi:10.1016/j.jpba.2007.02.032

Gigaud V., Le Cren D. 2006. Valeur nutritionnelle de la viande de lapin et influence du régime alimentaire sure la composition en acides gras. Journée nationale ITAVI Élevage du Lapin de Chair, Pacé, Nov. 2006, 45-57.

Hermida M., González M., Miranda M., Rodríguez-Otero J.L. 2006. Mineral analysis in rabbit meat from Galicia (NW Spain). Meat Sci., 73: 635-639. doi:10.1016/j.meatsci.2006.03.004

Herranz B., Ordóñez J.A., De La Hoz L., Hierro E., Soto E., Cambero M.I. 2008. Fatty acid composition of salami from different countries and their nutritional implications. Int. J. Food Sci. Nutr., 59: 607-618. doi:10.1080/09513590701550270

Hernández P. 2008. Enhancement of nutritional quality and safety in rabbit meat. In Proc.: 9th World Rabbit Congress. 10-13 June, 2008. Verona, Italy, 1287-1299.

Hernández P. 2012. Carne de conejo como alimento funcional. Cunicultura, 37: 21-24.

Hernández P., Dalle Zotte A. 2010. Influence of the Diet on Rabbit Meat Quality. In: Nutrition of the Rabbit, 2nd edition. C. de Blas, J. Wiseman (ed.). CABI. UK, 163-178.

Kowalska D., Bielanski P. 2009. Meat quality of rabbits fed a diet supplemented with fish oil and antioxidant. Anim. Sci. Pap. Rep., 27: 139-148.

Lazzaroni C., Biagini D., Lussiana C. 2009. Fatty acid composition of meat and perirenal fat in rabbits from two different rearing systems. Meat Sci., 83: 135-139 doi:10.1016/j.meatsci.2009.04.011

López-Farré A., Macaya C. 2006. Efectos antitrombóticos y antiinflamatorios de los ácidos grasos omega-3. Rev. Esp. Cardiol. Supl., 6: 31D-37D. doi:10.1157/13091597

Maertens L., Huyghebaert G., Delezie E. 2008. Fatty acid composition of rabbit meat when fed a linseed based diet during different periods after weaning. In Proc.: 9th World Rabbit Congress, 10-13 June, 2008. Verona, Italy, 1381-1384.

Ministerio de Salud Pública, Dirección General de la Salud, Uruguay. 2005. Manual para la promoción de prácticas saludables de alimentación en la población uruguaya. Montevideo, Uruguay: MSP. 115 pp. Available at: http://www.msp.gub.uy/uc_123_1.html Accessed January 2012

Oliver M.A., Guerrero L., Diaz I., Gispert M., Pla M., Blasco A. 1997. The effect of fat-enriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits. Meat Sci., 47: 95-103. doi:10.1016/S0309-1740(97)00041-7

Ortiz Hernández J.A., Rubio Lozano M.S. 2001. Effect of breed an sex on rabbit carcass yield and meat quality. World Rabbit Sci., 9: 51-56 doi:10.4995/wrs.2001.445

Ouhayoun J., Dalle Zotte A. 1996. Harmonization of Muscle and Meat Criteria in Rabbit Meat Research. World Rabbit Sci., 4:211-218. doi:10.4995/wrs.1996.297

Pérez M., Velázquez D. 1998. Evaluación de la mortalidad perinatal de los gazapos y sus posibles causas. Diagnóstico a nivel nacional. Facultad de Agronomía, Universidad de la República, 30 pp.

Petracci M., Bianchi M., Cavani C. 2009. Development of rabbit meat products fortified with n-3 Polyunsaturated Fatty Acids. Nutrients, 1: 111-118. doi:10.3390/nu1020111

Pla M. 2004. Effects of nutrition and selection on meat quality. In Proc.: 8th World Rabbit Congress. 7-10 September, 2004. Puebla, México, 1337-1348.

Pla M., Dalle Zotte A. 2000. Harmonisation of criteria and methods used in rabbit meat research. In Proc.: 7th World Rabbit Congress, 4-7 July, 2000. Valencia, Spain. World Rabbit Sci., 8, Suppl.1: 539-545.

Pla M., Guerrero L., Guardia D., Oliver M.A., Blasco A. 1998. Carcass characteristics and meat quality of rabbits lines selected for different objectives: I. Between lines comparison. Livest. Prod. Sci., 54: 115-123. doi:10.1016/S0301-6226(97)00179-6

Ramírez J.A. 2004. Características bioquímicas del músculo, calidad de la carne y de la grasa de conejos seleccionados por velocidad de crecimiento. Tesis Doctoral. Universidad Autónoma de Barcelona, España. 180 pp.

Reynal S.M., Broderick G.A. 2009. A new high-performance liquid chromatography purine assay for quantifying microbial flow. J. Dairy Sci., 92: 1177-1181. doi:10.3168/jds.2008-1479

SAS. 2003. SAS version 9.1.3. SAS Inst., Cary N.C., USA.

Souci-Fachmann-Kraut’s. Food Composition Nutritional Tables, 6th ed. Available at http://www.sfk-online.net. Accesed January 2012.

Tres A., Bou R., Codony R., Guardiola F. 2008. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and α-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. J. Agr. Food Chem., 56: 7243-7253. doi:10.1021/jf800736w

Ulbricht T.L.V., Southgate D.A.T. 1991. Coronary heart disease: seven dietary factors. Lancet, 338: 985-992. doi:10.1016/0140-6736(91)91846-M

Vani N.D., Modi V.K., Kavitha S., Sachindra N.M., Mahendrakar N.S. 2006. Degradation of inosine-5'-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT-Food Sci. Technol., 39: 627-632. doi:10.1016/j.lwt.2005.05.003

Webb E.C., O’Neill H.A. 2008. The animal fat paradox and meat quality. Meat Sci., 80: 28-36. doi:10.1016/j.meatsci.2008.05.029

Yalçin S., Onbaşılar E.E., Onbaşılar İ. 2006. Effect of sex on carcass and meat characteristics of New Zealand White rabbits aged 11 weeks. Asian Austral. J. Anim., 19: 1212-1216.

Zhang W., Xiao S., Samaraweera H., Joo Lee E., Ahn D.U. 2010. Improving functional value of meat products. Meat Sci., 86: 15-31. doi:10.1016/j.meatsci.2010.04.018

Abstract Views

4970
Metrics Loading ...

Metrics powered by PLOS ALM


 

Cited-By (articles included in Crossref)

This journal is a Crossref Cited-by Linking member. This list shows the references that citing the article automatically, if there are. For more information about the system please visit Crossref site

1. Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits
A. Dalle Zotte, K. Szendrő, Zs Gerencsér, Zs Szendrő, M. Cullere, M. Odermatt, I. Radnai, Zs Matics
Meat Science  vol: 110  first page: 126  year: 2015  
doi: 10.1016/j.meatsci.2015.07.012



 

 Universitat Politècnica de València

 

Official journal of the World Rabbit Science Association (WRSA)

 

e-ISSN: 1989-8886     ISSN: 1257-5011   https://doi.org/10.4995/wrs