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Proximate chemical composition, amino acids profile and minerals content of meat depending on carcass part, sire genotype and sex of meat rabbits

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dc.title Proximate chemical composition, amino acids profile and minerals content of meat depending on carcass part, sire genotype and sex of meat rabbits en
dc.contributor.author Gál, Robert
dc.contributor.author Zapletal, David
dc.contributor.author Jakešová, Petra
dc.contributor.author Straková, Eva
dc.relation.ispartof Animals
dc.identifier.issn 2076-2615 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2022-06-14
utb.relation.volume 12
utb.relation.issue 12
dc.citation.spage 1537
dc.type article
dc.language.iso en
dc.publisher MDPI
dc.identifier.doi 10.3390/ani12121537
dc.relation.uri https://www.mdpi.com/2076-2615/12/12/1537
dc.subject meat-type rabbit en
dc.subject sire genotype en
dc.subject gender en
dc.subject meat quality en
dc.subject amino acid en
dc.subject mineral content en
dc.description.abstract Simple Summary Rabbit meat is popular with consumers mainly for its high-quality protein. Among the main factors influencing the characteristics of rabbit meat proteins to appertain the breed, genotype, carcass part and age. Conventional production of rabbit meat in many European countries is mainly ensured by intensive production systems, when commercial meat-type albinotic rabbit crossbreds are used. However, spotted and solidly coloured lines of meat rabbit breeds have begun to be used in rabbit breeding schemes as some consumers have begun to negatively perceive meat from albinotic coloured rabbits. The aim of the present study was to assess the effects of the sire genotype, sex and carcass part on the composition of meats of rabbits fattened under conditions where no synthetic drugs were used. Crossbreeding of Mecklenburger Schecke sires with a commercial dam line of HYLA rabbits resulted in a worse nutritional quality of meat proteins in progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. The aim of the study was to assess the effects of the sire genotype, sex and carcass part on the composition of the meat of rabbits, which were fattened under conditions where no synthetic drugs were used. As for carcass parts, the higher content of both total amino acids (AA) and all essential AA (EAA) monitored was found in the Longissimus thoracis et lumborum (LTL) muscle as compared to hind leg meat (p < 0.001). Significant effects of the rabbit sire genotype and the genotype x sex interaction on proportions of some AA in meat were found (p < 0.001). Crossbreeding of the Mecklenburger Schecke (MS) sires with a commercial dam line of HYLA rabbits resulted in a lower proportion of the total AA and all EAA monitored in meats of MS sired males as compared to MS sired females and HYLA rabbits (p < 0.05). The sex-related effect on AA profile was not so noticeable in final commercial crossbreds of HYLA rabbits when compared to MS sired progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. However, on the contrary, higher contents of magnesium (p < 0.05), manganese (p < 0.001) and zinc (p < 0.05) were found in meats of MS sired progeny as compared to HYLA rabbits. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1011027
utb.identifier.obdid 43883938
utb.identifier.scopus 2-s2.0-85132180023
utb.identifier.wok 000818253900001
utb.identifier.pubmed 35739873
utb.source J-wok
dc.date.accessioned 2022-07-13T14:42:41Z
dc.date.available 2022-07-13T14:42:41Z
dc.description.sponsorship Internal Grant Agency of the University of Veterinary Sciences Brno [202/2019/FVHE]
dc.description.sponsorship 202/2019/FVHE
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.contributor.internalauthor Gál, Robert
utb.fulltext.affiliation Robert Gál 1 https://orcid.org/0000-0001-6110-7918 , David Zapletal 2,* https://orcid.org/0000-0001-5206-2754 , Petra Jakešová 2 and Eva Straková 2 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic; [email protected] 2 Department of Animal Breeding, Animal Nutrition and Biochemistry, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech Republic; [email protected] (P.J.); [email protected] (E.S.) * Correspondence: [email protected]; Tel.: +420-541-56-2676
utb.fulltext.dates Received: 28 April 2022 Revised: 7 June 2022 Accepted: 11 June 2022 Published: 14 June 2022
utb.fulltext.sponsorship Project financially supported by the Internal Grant Agency of the University of Veterinary Sciences Brno, Project No. 202/2019/FVHE.
utb.wos.affiliation [Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin 76001, Czech Republic; [Zapletal, David; Jakesova, Petra; Strakova, Eva] Univ Vet Sci Brno, Fac Vet Hyg & Ecol, Dept Anim Breeding Anim Nutr & Biochem, Brno 61242, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, 760 01, Czech Republic; Department of Animal Breeding, Animal Nutrition and Biochemistry, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno, 612 42, Czech Republic
utb.fulltext.projects 202/2019/FVHE
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
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