Medycyna Wet. 64 (3), 351-353, 2008
| Maj D., Bieniek J., Łapa P. |
| Meat quality of New Zealand White and Californian rabbits and their crosses |
| The aim of the study was to determine the effect of back-crossing New Zealand White (B) and Californian (K) rabbits (n = 109) on meat quality indices such as protein, fat, water and ash content in meat, free water content and meat pH. The rabbits were fed pellets ad libitum, and slaughtered at a body weight around 2.5 kg, and an age of 12-13 weeks. Significant differences between purebred New Zealand White and Californian rabbits and their back-crosses in meat quality indices were not found. Significant differences were found only between B rabbits and (BK)K crosses in the water (B – 74.20%, (BK)K – 73.25%) and fat content in meat (B – 1.6%, (BK)K – 2.17%) and between B and K rabbits in free water content in meat (B – 12.37%, K – 9.90%). The values of these parameters were still within the standards of good meat quality, which indicate that back-crossing does not have a negative effect on meat quality parameters. |
| Keywords: rabbits, meat quality |