Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

Journal metrics

  • IF value: 0.991 IF 0.991
  • IF 5-year value: 1.217 IF 5-year
    1.217
  • CiteScore value: 2.0 CiteScore
    2.0
  • SNIP value: 1.055 SNIP 1.055
  • IPP value: 1.27 IPP 1.27
  • SJR value: 0.425 SJR 0.425
  • Scimago H <br class='hide-on-tablet hide-on-mobile'>index value: 28 Scimago H
    index 28
  • h5-index value: 13 h5-index 13
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
Volume 55, issue 4
Arch. Anim. Breed., 55, 385–390, 2012
https://doi.org/10.5194/aab-55-385-2012
© Author(s) 2012. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 55, 385–390, 2012
https://doi.org/10.5194/aab-55-385-2012
© Author(s) 2012. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2012

10 Oct 2012

Effect of genotype and sex on meat colour changes in rabbit

D. Maj1, J. Bieniek1, I. Sternstein2, A. Węglarz3, and P. Zapletal3 D. Maj et al.
  • 1Department of Genetic and Animal Breeding, University of Agriculture in Krakow, Krakow, Poland
  • 2Department of Breeding Biology and Molecular Genetics, Humboldt-University of Berlin, Berlin, Germany
  • 3Department of Cattle Breeding, University of Agriculture in Krakow, Krakow, Poland

Abstract. A study based on 150 carcasses of rabbit crosses of three breeds: Flemish Giant (FG), New Zealand White (NZW) and Californian (CAL) was conducted to determine the changes that occur within the first 24 h post mortem in the meat color parameters, i.e. lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (H*), in the rabbits of different genetic groups and sexes. Four groups were formed: FN (FG bucks×NZW does); FC (FG bucks×CAL does); FN×C (FN bucks×CAL does); FN×FN (FN bucks×FN does). Meat colour was measured on the surface of Longissimus dorsi (LD) and biceps femoris (BF), 45 min and 24 h post mortem. The genetic groups differed significantly in the meat colour parameters of the LD and BF muscles at both times after slaughter. After 24 h, a* and b* values of the LD muscle were highest in FC group (18.05 and 6.65, respectively) and the lowest in FN×FN group (16.46 and 4.75, respectively). The greatest color difference (ΔE) of the LD muscle was in FN×FN rabbits (9.85) and the smallest in FC group (5.07). The differences between genetic group in color parameters of the BF muscle were smaller but significant, which indicates that crossbreeding may be used in practice to change meat color. Sex did not influence significantly the color parameters of the muscles at either time, although the a* and C* values of the BF muscle were higher in males than females.

Download
Citation