Medycyna Wet. 64 (4), 454-456, 2008
| Łapa P., Maj D., Bieniek J. |
| Color and texture of rabbit meat of meat breeds and their crosses |
| The aim of the study was to determine the meat color and texture parameters of New Zealand White and Californian rabbits and their back-crosses (n=109). The rabbits were fed pellets ad libitum, and slaughtered at body weight around 2.5 kg, and the age of 12-13 weeks. Significant differences between genetic groups were found in meat color parameters such as lightness, yellowness and hue and in meat texture parameters such as hardness, chewiness and shear force which indicates that using crossbreeding for altering these meat parameters is possible. |
| Keywords: rabbits, meat quality |