Gender related differences in rabbit meat quality
The interest in rabbit meat for human consumption is increasing in Sweden due to its good nutritional value and environmental sustainability. To meet the new interest and to optimize the production of rabbit meat it is important to know the fundamental of rabbit meat quality and what factors affecti...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
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| Acceso en línea: | https://stud.epsilon.slu.se/17156/ |
| _version_ | 1855572855632166912 |
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| author | Skoglund, Jonna Linnéa |
| author_browse | Skoglund, Jonna Linnéa |
| author_facet | Skoglund, Jonna Linnéa |
| author_sort | Skoglund, Jonna Linnéa |
| collection | Epsilon Archive for Student Projects |
| description | The interest in rabbit meat for human consumption is increasing in Sweden due to its good nutritional value and environmental sustainability. To meet the new interest and to optimize the production of rabbit meat it is important to know the fundamental of rabbit meat quality and what factors affecting it. Therefore, this study aimed to investigate the rabbit meat quality including colour, ultimate pH, cooking loss, tenderness, total fat content, water-holding capacity and some slaugh-ter traits. Additionally, the possible effect of genders was evaluated.
The rabbits were fed Kalvstart from Edel and had free access to water and hay. On occasion the animals were given fresh branches, grass, fruit and vegetables. At an age of 17–18 weeks 24 crossbreed rabbits (New Zealand red and Champagne d’Argent, 12 males and 12 females) were slaughtered.
There was no effect of gender on slaughter traits, colour, total fat content, water-holding capacity and tenderness. The ultimate pH measured 24 hours post mortem was significantly lower in the male (5.78±0.05) compared to female rabbit meat (5.97±0.05). The cooking loss was significantly higher in males (14.59±0.47%) compared to females (10.10±0.45%). This study contributes to rise the knowledge about the fundamental properties of rabbit meat quality linked with gender; and can benefit the development of the future of rabbit production. |
| format | Second cycle, A2E |
| id | RepoSLU17156 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU171562021-09-15T01:01:44Z https://stud.epsilon.slu.se/17156/ Gender related differences in rabbit meat quality Skoglund, Jonna Linnéa Food science and technology The interest in rabbit meat for human consumption is increasing in Sweden due to its good nutritional value and environmental sustainability. To meet the new interest and to optimize the production of rabbit meat it is important to know the fundamental of rabbit meat quality and what factors affecting it. Therefore, this study aimed to investigate the rabbit meat quality including colour, ultimate pH, cooking loss, tenderness, total fat content, water-holding capacity and some slaugh-ter traits. Additionally, the possible effect of genders was evaluated. The rabbits were fed Kalvstart from Edel and had free access to water and hay. On occasion the animals were given fresh branches, grass, fruit and vegetables. At an age of 17–18 weeks 24 crossbreed rabbits (New Zealand red and Champagne d’Argent, 12 males and 12 females) were slaughtered. There was no effect of gender on slaughter traits, colour, total fat content, water-holding capacity and tenderness. The ultimate pH measured 24 hours post mortem was significantly lower in the male (5.78±0.05) compared to female rabbit meat (5.97±0.05). The cooking loss was significantly higher in males (14.59±0.47%) compared to females (10.10±0.45%). This study contributes to rise the knowledge about the fundamental properties of rabbit meat quality linked with gender; and can benefit the development of the future of rabbit production. De senaste åren har intresset att äta kaninkött ökat på grund av dess goda nä-ringsvärde och miljövänliga framtoning. För att möta detta nya intresse och opti-mera produktionen av kaninkött är det viktigt att ha kunskap om de grundläggande faktorerna som påverkar kaninköttets kvalitet. Syftet med detta arbete var därför att undersöka kaninköttets kvalitet med fokus på färg, pH 1 timme efter slakt och 24 timmar efter slakt, koksvinn, mörhet, fettinnehåll och köttets vattenhållandeför-måga, samt några slaktegenskaper. Effekten av kön på kaninköttets kvalitet utvärde-rade också. Kaninerna som var en korsning mellan Stora silver och Nya Zeeland röd fick fod-ret Kalvstart från Edel och hade fri tillgång till vatten och hö. Sporadiskt fick djuren färska grenar, gräs, frukt och grönsaker. Vid en ålder av 17–18 veckor slaktades 24 kaniner, 12 handjur och 12 hondjur. Kön påverkade inte slaktegenskaper, fetthalt, den vattenhållandeförmågan eller mörhet. Rådande studie visade ett signifikant lägre pH värde på kött från handjur (5,78±0,05) i jämförelse med kött från hondjur. (5,97±0,05). Koksvinnet var signi-fikant högre i kött från handjur (14,59±0,47%) i jämförelse med kött från hondjur (10,10±0,45%). Denna studie kan bidra till att öka kunskaperna kring de grundläg-gande egenskaperna av kaninkött och dess eventuella korrelation med kön, samt gynna utvecklingen av framtidens kaninproduktion. 2021-08-19 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17156/1/skoglund-j-210819.pdf Skoglund, Jonna Linnéa, 2021. Gender related differences in rabbit meat quality. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17156 eng |
| spellingShingle | Food science and technology Skoglund, Jonna Linnéa Gender related differences in rabbit meat quality |
| title | Gender related differences in rabbit meat quality |
| title_full | Gender related differences in rabbit meat quality |
| title_fullStr | Gender related differences in rabbit meat quality |
| title_full_unstemmed | Gender related differences in rabbit meat quality |
| title_short | Gender related differences in rabbit meat quality |
| title_sort | gender related differences in rabbit meat quality |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/17156/ https://stud.epsilon.slu.se/17156/ |