The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

The present study analysed the effect of housing system (caged versus penned) on the growth performance, carcass traits, and meat quality of rabbits. The physiochemical quality of five muscles was evaluated, together with the chemical composition and fatty acid profile of the meat from the hind leg. Sensory properties of the longissimus lumborum (LL) was also assessed. The LL yields were higher in caged rabbits. According to the results, meat from rabbits raised in cages had higher b* values for the LL (i.e., meat was yellower) than rabbits raised in pens. In addition, the quadriceps femoris from penned rabbits had higher a* and b* values (i.e., were redder and yellower) than caged rabbits. The MUFAs (18:1 n-9 and 20:1 n-9) and ash contents of the hind leg meat were higher in caged rabbits. In conclusion, while housing system influenced the physiochemical traits of rabbit meat, the sensory properties were not influenced.

Polymorphisms in coding and non-coding regions of rabbit (Oryctolagus cuniculus) myogenin (MyoG) gene

In animal breeding, selection based on growth is very often used, as this trait affects the profitability of animal production. Identification of  polymorphisms within the genes affecting the growth process seems to be very important. Therefore, we decided to analyse rabbit myogenin (<em>MyoG</em> gene) for potential polymorphic sites and their association with growth and carcass traits in Termond White (TER), Belgian Giant Grey (BGG) and crossbred New Zealand White×Belgian Giant Grey (NZW×BGG) rabbits. We found three single nucleotide polymorphisms (SNPs) – in 5’ upstream sequence g.68679476 C&gt;T, in exon 1 – silent mutation g.68680096 T&gt;C and g.68680097 G&gt;A resulting in change of GTG triplet (valine) into ATG triplet (methionine). Association analysis showed that GG genotype weaning weight was statistically higher compared to GA in TER population (<em>P</em>=0.005), and that the hind parts for GG genotypes were heavier compared to those of GA (<em>P</em>=0.024), but association analysis of dissectible parts showed this was caused by higher bone weight (<em>P</em>=0.015). For g.68679476 C&gt;T in NZW×BGG population, the CC genotypes for fore (678±35) and hind part (615±29) weights were heavier compared to CT (588±16 and 549±13, respectively); moreover, association analysis of dissectible parts showed that weight of dissectible meat in hind part. Unfortunately, we did not find similar associations for other analysed breeds. For g.68679476 C&gt;T in NZWxBGG musculus longissimus lumborum pH leg after 24 h chilling (pH24L) were statistically lower for CC genotypes compared to CT (<em>P</em>=0.027). For g.68680097 G&gt;A in Termond White population L* value on the hind leg after 24 h chilling (L*24H) was higher for GA genotypes compared to GG (<em>P</em>=0.03), while for g.68679476 C&gt;T for musculus longissimus lumborum L* value after 24 h (L*24L) CC genotypes had higher value compared to CT (<em>P</em>=0.016) in BGG population. Moreover, in BGG population CT genotypes had higher weaning weight compared to CC (<em>P</em>=0.018). Our results show that SNPs within the <em>MyoG </em>gene may influence growth traits in some rabbit breeds, but the evolutionary conserved sequence may not be favourable for changes within coding sequences. For a better understanding thereof, additional analysis is required.

Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat

The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content.

Rabbit meat production and consumption: State of knowledge and future perspectives

Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the rabbit meat industry, market and value chain, we depict consumer's attitude towards rabbit meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of rabbits for commercial meat purposes.