Meat quality differences between purebred and crossbred New Zealand rabbits

Abstract

Two experimental groups of rabbits were formed: group 1 - purebred New Zealand (NZ), group 2 - Hyplus hybrid and French Lop and New Zealand crossbreds((HHxFL)xNZ). The rabbits were raised under the same feeding and housing condition. The rabbits have been fattened for on average 64 days. The purpose of the study was to analyze the meat quality of purebred and commercial crossbred rabbits. The physicochemical indicators of meat and content of fatty acids were determined at the Analytical Laboratory of the Institute of Animal Science of LVA. The analysis was carried out on samples of the M. longissimus dorsi. Lean meat analysis indicated that the content of myristoleic (C14:1) and heptadecenoic (C17:1) acids were significantly lower and those of linoleic (C18:3) higher in the meat of (HHxFL)xNZ crossbred rabbits in comparison with purebred rabbits. The ratio of n-6/n-3 fatty acids in the crossbred group was 3.1% lower. Meat quality of crossbred rabbits was of higher value with lower fat content and higher quality of protein and intramuscular fat.