Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat.
genotype
meat
rabbit
stunning
Journal
Animals : an open access journal from MDPI
ISSN: 2076-2615
Titre abrégé: Animals (Basel)
Pays: Switzerland
ID NLM: 101635614
Informations de publication
Date de publication:
17 Apr 2020
17 Apr 2020
Historique:
received:
02
03
2020
revised:
08
04
2020
accepted:
13
04
2020
entrez:
23
4
2020
pubmed:
23
4
2020
medline:
23
4
2020
Statut:
epublish
Résumé
The aim of the study was to assess the effect of two different stunning methods on the level of blood stress indicators (cortisol, insulin, glucose) and rabbit meat quality. The experiment was conducted on crossbreds of Hycole, Hyla, and Jordan rabbit strains: from mating Hyplus PS19 females with Hycole males (genotype I, n = 20) and Jordan × Hycole females with Hyla males (genotype II, n = 20). Prior to slaughter, the animals were weighed and divided into two groups according to the stunning method: 10 rabbits from each genetic group were stunned with an electric stunner, and the remaining 10 were stunned mechanically using a club. Genotype II was characterised by higher body weight at slaughter (
Identifiants
pubmed: 32316410
pii: ani10040700
doi: 10.3390/ani10040700
pmc: PMC7222826
pii:
doi:
Types de publication
Journal Article
Langues
eng
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