Gender related differences in rabbit meat quality

Abstract: The interest in rabbit meat for human consumption is increasing in Sweden due to its good nutritional value and environmental sustainability. To meet the new interest and to optimize the production of rabbit meat it is important to know the fundamental of rabbit meat quality and what factors affecting it. Therefore, this study aimed to investigate the rabbit meat quality including colour, ultimate pH, cooking loss, tenderness, total fat content, water-holding capacity and some slaugh-ter traits. Additionally, the possible effect of genders was evaluated. The rabbits were fed Kalvstart from Edel and had free access to water and hay. On occasion the animals were given fresh branches, grass, fruit and vegetables. At an age of 17–18 weeks 24 crossbreed rabbits (New Zealand red and Champagne d’Argent, 12 males and 12 females) were slaughtered. There was no effect of gender on slaughter traits, colour, total fat content, water-holding capacity and tenderness. The ultimate pH measured 24 hours post mortem was significantly lower in the male (5.78±0.05) compared to female rabbit meat (5.97±0.05). The cooking loss was significantly higher in males (14.59±0.47%) compared to females (10.10±0.45%). This study contributes to rise the knowledge about the fundamental properties of rabbit meat quality linked with gender; and can benefit the development of the future of rabbit production.