To evaluate the effect of transport, lairage, and cage position within the truck on carcass and meat quality, 160 rabbits aged 84 d were controlled. The increase of transport time from 1 to 3 h increased dressing out percentage (60.7% vs. 61.5%; P<0.05) and l. lumborum pH (5.64 vs. 5.73; P<0.01) and decreased the lightness index (49.8 vs. 47.6; P<0.01). The increase of lairage until 3 h increased pH (5.64 vs. 5.74; P<0.10) and decreased cooking losses (30.9% vs. 29.1%) and shear force of l. lumborum (5.39 vs. 4.13 kg/g) (P<0.001). The cage position within the truck affected dressing percentage lower in top cages compared to bottom cages (60.5% vs. 61.7%; P<0.01), whereas the cage exposition to air (external and internal cages) had only minor effects on meat colour.
Efecto de las condiciones de transporte sobre la calidad de la carne en conejos
Trocino, A.;Birolo, M.;Zomeño, C.;Gratta, F.;Bertotto, D.;Xiccato, G.
2016
Abstract
To evaluate the effect of transport, lairage, and cage position within the truck on carcass and meat quality, 160 rabbits aged 84 d were controlled. The increase of transport time from 1 to 3 h increased dressing out percentage (60.7% vs. 61.5%; P<0.05) and l. lumborum pH (5.64 vs. 5.73; P<0.01) and decreased the lightness index (49.8 vs. 47.6; P<0.01). The increase of lairage until 3 h increased pH (5.64 vs. 5.74; P<0.10) and decreased cooking losses (30.9% vs. 29.1%) and shear force of l. lumborum (5.39 vs. 4.13 kg/g) (P<0.001). The cage position within the truck affected dressing percentage lower in top cages compared to bottom cages (60.5% vs. 61.7%; P<0.01), whereas the cage exposition to air (external and internal cages) had only minor effects on meat colour.
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