Comparative analysis of meat quality of Laiwu black, Minxinan black and Hyla rabbits

Abstract

The meat rabbit industry in China relies on foreign breeds and synthetic lines; the development of superior domestic breeds has not yet been fully realised. We compared the meat quality of two Chinese local breeds of black rabbits (Laiwu black and Minxinan black) and Hyla commercial rabbits, to provide a reference for the utilisation of meat rabbit breeds. In the present study, 35 d old Laiwu black rabbits, Minxinan black rabbits, and Hyla rabbits (20 rabbits each) were selected and reared under identical feeding and management conditions for 7 weeks, after which 10 randomly selected rabbits from each group were slaughtered for the analysis of meat quality. The a∗ (redness) value of the two local breeds was significantly higher than that of Hyla rabbits (p<0.01). The shearing force and drip loss of Laiwu black rabbits were significantly lower than those of the other groups (p<0.05). The two local breeds exhibited significantly higher myoglobin levels than Hyla rabbits (p<0.01), while melanin was highest in the meat of Minxinan black rabbits. The essential amino acids (valine, isoleucine, leucine and lysine) were significantly lower in Minxinan black rabbits than in the other groups (p<0.05). Aldehyde (heptanal, octanal) contents in Minxinan black meat were significantly higher than those of the other groups (p<0.01); however, nucleotide (guanine, adenine) contents were significantly lower (p<0.01). Unsaturated fatty acids (oleic, linoleic, α-linolenic) were significantly higher in the meat of Laiwu black rabbits than in those of the other groups (p<0.05). Both Laiwu black and Minxinan black rabbits have certain advantages in terms of nutritional indicators while also having good meat colour and flavour. The results of this study provide a theoretical reference for the research and development of meat rabbit breeds.