Effect of divergent selection for intramuscular fat on sensory traits and instrumental texture in rabbit meat.

Abstract

Intramuscular fat (IMF) is one of the main parameters affecting meat quality. This work analyzes the effect of selection for IMF on sensory attributes and instrumental texture parameters in rabbit meat. A total of 115 rabbits after 6 generations of divergent selection for IMF were slaughtered at 9 or 13 wk (57 and 58 animals, respectively). For each animal, the left longissimus dorsi muscle (LD) was analyzed by near-infrared spectroscopy to measure IMF whereas the right LD was used for the sensory or instrumental texture analysis. Sensory attributes measured were rabbit odor, liver odor, rabbit flavor, liver flavor, aniseed flavor, hardness, juiciness, and fibrousness. The instrumental texture parameters maximum shear force, shear firmness, and total work to cut the sample were measured by a Warner-Bratzler shear test. The line selected for high IMF showed 58% greater IMF than the line selected for low IMF. This divergence affected firmness that was 9.9% greater in the low-IMF line, although no effect was found for the other instrumental texture traits. No effect of selection was observed in any odor or flavor, except for aniseed flavor, which was greater in the high-IMF line than in the low-IMF line. Age had an effect on IMF, instrumental texture parameters, and sensory attributes. Rabbits at 13 wk showed greater IMF and instrumental and sensory hardness and more intense odor and flavor and lower juiciness than rabbits at 9 wk.