Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat

[EN] A study was conducted to evaluate the fatty acid (FA) composition and sensory properties of meat from rabbits housed in the open-air in movable colony cages on pasture during the fattening period. A total of 60 rabbits were reared using conventional husbandry practises and subsequently divided...

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Detalles Bibliográficos
Autores: Cavani, C., Bianchi, M., Petracci, M., Toschi, T.G., Parpinello, G.P., Kuzminsky, G., Morera, P., FINZI, A.
Tipo de recurso: artículo
Fecha de publicación:2004
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/9773
Acceso en línea:https://riunet.upv.es/handle/10251/9773
Access Level:acceso abierto
Palabra clave:Rabbit
Open-air rearing
Meat
Fatty acid composition
Sensory properties
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spelling Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meatCavani, C.Bianchi, M.Petracci, M.Toschi, T.G.Parpinello, G.P.Kuzminsky, G.Morera, P.FINZI, A.RabbitOpen-air rearingMeatFatty acid compositionSensory properties[EN] A study was conducted to evaluate the fatty acid (FA) composition and sensory properties of meat from rabbits housed in the open-air in movable colony cages on pasture during the fattening period. A total of 60 rabbits were reared using conventional husbandry practises and subsequently divided into two groups at a live weight of about 2.0 kg and at 62 days old. The indoor group was kept in conventional bi-cellular cages (2 animals per cage, 0.07 m2 per rabbit), while the open-air group was reared in movable colony cages (6 animals per cage, 0.17 m2 per rabbit) on a polyphyta natural pasture. The grass was cut on the pasture prior to moving the cages so that the rabbits would not be able to eat the grass. Both groups were fed ad libitum a commercial diet for fattening rabbits. The rabbits were slaughtered when 13 weeks old. Fourteen carcasses from each experimental group were randomly collected and hind leg and loin meat were used to determine the intramuscular lipid content, FA composition and sensory attributes. Rabbits housed open-air in movable cages exhibited lower carcass weight (1110 vs 1243 g; P<0.01) and lipid content of the hind leg meat (3.61 vs 5.18%; P<0.01) as well as a higher content of PUFA (36.9 vs 32.5%; P<0.05) and arachidonic acid (5.9 vs 1.9%; P<0.05). However, no differences were found in the n-6/n-3 PUFA ratio. The quantitative descriptive analyses of the meat (Longissimus lumborum muscle) sensory properties did not show any differences between the experimental groups.Research supported by Italian National Research Council.World Rabbit Science. ICTA. UPVConsiglio Nazionale delle Ricerche, ItaliaRepositorio Institucional de la Universitat Politècnica de València Riunet20042004-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/9773reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/97732026-06-13T07:49:27Z
dc.title.none.fl_str_mv Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
title Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
spellingShingle Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
Cavani, C.
Rabbit
Open-air rearing
Meat
Fatty acid composition
Sensory properties
title_short Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
title_full Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
title_fullStr Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
title_full_unstemmed Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
title_sort Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat
dc.creator.none.fl_str_mv Cavani, C.
Bianchi, M.
Petracci, M.
Toschi, T.G.
Parpinello, G.P.
Kuzminsky, G.
Morera, P.
FINZI, A.
author Cavani, C.
author_facet Cavani, C.
Bianchi, M.
Petracci, M.
Toschi, T.G.
Parpinello, G.P.
Kuzminsky, G.
Morera, P.
FINZI, A.
author_role author
author2 Bianchi, M.
Petracci, M.
Toschi, T.G.
Parpinello, G.P.
Kuzminsky, G.
Morera, P.
FINZI, A.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consiglio Nazionale delle Ricerche, Italia
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Rabbit
Open-air rearing
Meat
Fatty acid composition
Sensory properties
topic Rabbit
Open-air rearing
Meat
Fatty acid composition
Sensory properties
description [EN] A study was conducted to evaluate the fatty acid (FA) composition and sensory properties of meat from rabbits housed in the open-air in movable colony cages on pasture during the fattening period. A total of 60 rabbits were reared using conventional husbandry practises and subsequently divided into two groups at a live weight of about 2.0 kg and at 62 days old. The indoor group was kept in conventional bi-cellular cages (2 animals per cage, 0.07 m2 per rabbit), while the open-air group was reared in movable colony cages (6 animals per cage, 0.17 m2 per rabbit) on a polyphyta natural pasture. The grass was cut on the pasture prior to moving the cages so that the rabbits would not be able to eat the grass. Both groups were fed ad libitum a commercial diet for fattening rabbits. The rabbits were slaughtered when 13 weeks old. Fourteen carcasses from each experimental group were randomly collected and hind leg and loin meat were used to determine the intramuscular lipid content, FA composition and sensory attributes. Rabbits housed open-air in movable cages exhibited lower carcass weight (1110 vs 1243 g; P<0.01) and lipid content of the hind leg meat (3.61 vs 5.18%; P<0.01) as well as a higher content of PUFA (36.9 vs 32.5%; P<0.05) and arachidonic acid (5.9 vs 1.9%; P<0.05). However, no differences were found in the n-6/n-3 PUFA ratio. The quantitative descriptive analyses of the meat (Longissimus lumborum muscle) sensory properties did not show any differences between the experimental groups.
publishDate 2004
dc.date.none.fl_str_mv 2004
2004-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/9773
url https://riunet.upv.es/handle/10251/9773
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv World Rabbit Science. ICTA. UPV
publisher.none.fl_str_mv World Rabbit Science. ICTA. UPV
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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