Comparisons of carcass and meat quality among rabbit breeds of different sizes, and hybrid rabbits

The aim of the present study was to evaluate the differences in carcass composition, meat quality characteristics, and muscle fibre characteristics among rabbits of different sizes and of different breeds. The present study was performed using 96 rabbits (12 rabbits per group) at the age of 90 days, including seven pure breeds and one commercial hybrid. The included rabbit breeds were as follows: the giant breed Moravian Blue (MB); the medium breeds Czech White (CW), Czech Spotted (CS), Czech Solver (CSo), and Moravian White of Brown Eye (MW); the small breeds Czech Black Guard Hair (CB) and Czech Gold (CG); and the hybrid Hyplus rabbits (PS 19×PS 39). The slaughter weights were significantly (P<0.001) affected by the breed. Comparisons of the dressing out percentage showed significant differences (P<0.001) among groups, and the lowest dressing out percentage was observed in the small breed CB (56.7%). The lowest values for the hind part percentage, hind leg percentage and hind leg meat percentage were in the medium breed CS (50.1%, 28.2% and 21.6% respectively). The results of the loin chemical composition assay revealed differences among the groups in crude protein (P<0.001), fat (P<0.001) and cholesterol (P<0.05) contents and in the hind leg meat differences in crude protein (P<0.001) and fat contents (P<0.05). The highest (P<0.05) loin cholesterol contents (53.4 mg/100 g), hind leg fat (3.59%) values were observed in the medium breed CS, which corresponded with the highest perirenal fat content (2.98%). For both types of muscle fibres (βR and αW), the smallest (P<0.001) cross-sectional areas, diameters and perimeters were found in Hyplus rabbits. Good results of CW rabbits in carcass composition show that this breed might be used for commercial production.