Effects of stocking density, cage and floor type on the meat quality of growing rabbits

Abstract

The experiment was carried out with Pannon White growing rabbits, which were divided into four experimental groups: 1. rabbits were reared in pens, on wire net floor, at 16 rabbits/m² stocking density; 2. rabbits were reared in pens, on wire net floor, at 12 rabbits/m² stocking density; 3. rabbits were reared in pens, on straw litter, at 12 rabbits/m² stocking density; 4. rabbits were reared in conventional cages (2 rabbits/cage, 16 rabbits/m²). The experiment took place between 5 and 11 weeks of age. At the end of the trial animals were slaughtered, and the following meat quality parameters were measured: pH 24 hours after slaughter in the m. Longissimus dorsi and in the thigh muscle, dry matter content in the m. Longissimus dorsi and in the thigh muscle, meat color (L, a*, b*) in the m. Longissimus dorsi, drip, cooking and thawing loss in the m. Longissimus dorsi and the shear force also in the m. Longissimus dorsi. The effects of cage type, floor type and stocking density on the meat quality parameters were evaluated by means of multi-factor analysis of variance. For testing the significance of differences between the meat quality of rabbits reared in pens or in conventional cages (control) the Dunnett-test was used. Based on the results it was established, that the pH was not affected by the cage type, floor type and stocking density. The dry matter content of the thigh muscle was significantly higher in the conventional cages, on the wire net floor and at 12 rabbits/m² stocking density. The drip and thawing loss of the m. Longissimus dorsi was the highest in rabbits reared on the straw litter floor. The cooking loss was affected significantly only by the type of cage. The shear force was significantly affected by the cage type and stocking density. Based on our results it could be concluded that compared to the conventional cages rearing rabbits in pens on wire net or straw bedded floor had no substantial effect on the rabbits’ meat quality.