The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The … [Read more…]
The aim of this study was to compare the meat yield and meat quality of Standard nutria with that of the purebred Czech White rabbit breed. Twenty nutrias were fattened to 8 months of age, and 36 rabbits to 90 days of age, under defined conditions. They were fed complete feed mixtures specific for each … [Read more…]
The aim of the experiment was to determine the influence of stocking densities on the quality of meat of the Czech White Rabbit breed. In the first group, rabbits were kept in pairs in cages measuring 40 x 50 x 43 cm, which constituted a concentration of 10 rabbits per m2. In the second group, … [Read more…]
The main product of rabbit breeding has always been and remains rabbit meat, which is one of the most valuable types of meat in terms of its composition. The objective of this study was to evaluate the effect of two different genotypes of broiler rabbit used in intensive production on the basic parameters of fattening … [Read more…]