Effects of divergent selection for hind leg muscle volume on its lipid peroxide and glutathione redox status, and fatty acid composition in growing rabbits.

M. Mézes; K. Balogh; H. Fébel; Zs. Matics; M. Fricska; A. Szabó; Zs. Szendrö

doi:10.4995/wrs.2009.665

Authors

M. Mézes Szent István University
K. Balogh Szent István University
H. Fébel Research Institute for Animal Breeding and Nutrition
Zs. Matics University of Kaposvár
M. Fricska Szent István University
A. Szabó Kaposvár University
Zs. Szendrö Kaposvár University

DOI:

https://doi.org/10.4995/wrs.2009.665

Keywords:

malondialdehyde, glutathione, glutathione peroxidase, fatty acids, rabbit meat

Abstract

Pannon White bucks were selected divergently using CT method by the volume of the hind leg muscle. Animals showed the highest and lowest muscle volumes were selected as minus and plus-selected variants. The male progenies of the minus and plus-selected parents were slaughtered as first generation which was selected again by CT method and the male progenies of the parents were slaughtered. Results in the first and second generation suggest that selection, as a genetic effect did not affect the rate of lipid peroxidation, as was measured by malondialdehyde content and glutathione redox status, as was measured by the reduced glutathione content and glutathione peroxidase activity of the hind leg muscle. However, there were some differences in the fatty acid composition. Significant (P<0.05) difference was found in palmitoleic acid content which was higher in the minus as compared to the plus variants in the second generation, in eicosadienoic acid which was higher in the fi rst as compared to the second generation of minus variants, and total monounsaturated fatty acids which was higher in the minus as compared to the plus variants in the second generation. It means that selection for higher hind leg volume would not causes marked in changes in the rabbit meat quality as measured by lipid peroxide and glutathione status as well as fatty acid composition.

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Author Biographies

M. Mézes, Szent István University

Faculty of Agricultural and Environmental Sciences

K. Balogh, Szent István University

Faculty of Agricultural and Environmental Sciences

Research Group of Animal Breeding and Hygiene, Faculty of Animal Science, University of Kaposvár

Zs. Matics, University of Kaposvár

Faculty of Animal Science, Department of Swine and Small Animal Breeding

M. Fricska, Szent István University

Faculty of Agricultural and Environmental Sciences, Department of Nutrition

A. Szabó, Kaposvár University

Faculty of Animal Science, Department of Swine and Small Animal Breeding

Zs. Szendrö, Kaposvár University

Faculty of Animal Science, Department of Swine and Small Animal Breeding,

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