MEAT QUALITY OF RABBITS KEPT UNDER VARIOUS HOUSING SYSTEMS

The aim of this study was to determine the effect of the housing and feeding system on the quality of rabbit meat. The study material was Termond White rabbits. Rabbits were weaned at 56 days of age and randomly assigned to a control group (n = 23) and a research group (n = 24). The control group was maintained in battery cages and the research group was maintained in portable cages on pasture. The animals were fed ad libitum a commercial complete feed with 16.5% total protein, 14% digestible fibre and 10.2 MJ metabolisable energy. The research group had unlimited access to forage. Rabbits were slaughtered at 90 days of age and muscle pH and colour were measured 45 min and 24 h post mortem and loin samples were taken for testing. Shear force measurements and texture profile analysis were performed. Statistical analysis was performed with the SAS statistical package, using PROC GLM. The significance of differences between means was tested using the Tukey–Kramer test. The pH values measured 45 min after slaughter were statistically higher in the meat of rabbits from the study group. L*45 values measured on the loin showed highly significant differences between the groups (61.99 and 57.40). After 24 h, the values of the L* parameter measured on the hind leg showed highly significant differences (56.17 and 52.50). Significant differences were found for springiness and chewiness parameters. The housing system influenced meat quality.