Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

  • Received : 2021.07.19
  • Accepted : 2021.10.19
  • Published : 2022.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: Free-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, the effect of free-range (FR) and cage system (CS) was explored on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age). Methods: Forty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatment-group). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals. Results: Rearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (p<0.045) and gain (p<0.029) and better feed efficiency (p<0.025) compared to FR rabbits. Most carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (p<0.015) and meat lipids (p<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals. Conclusion: In overall, FR system could be suggested as a substitute for conventional caged system because of FR system preserved rabbit meat from oxidation.

Keywords

References

  1. LaudadioV, Dario M, Addonizio F, Tufarelli V. Effect of inclusion of hard versus soft wheat bran with different particle size on diet digestibility, growth performance and carcass traits of fattening rabbits. Asian-Australas J Anim Sci 2009;22:1377-85. https://doi.org/10.5713/ajas.2009.90218
  2. Tufarelli V, Desantis S, Zizza S, Laudadio V. Performance, gut morphology and carcass characteristics of fattening rabbits as affected by particle size of pelleted diets. Arch Anim Nutr 2010;64:373-82. https://doi.org/10.1080/1745039X.2010.496945
  3. Cullere M, Dalle Zotte A, Tasoniero G, et al. Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Sci 2018;141:36-43. https://doi.org/10.1016/j.meatsci.2018.03.014
  4. Petracci M, Soglia F, Leroy F. Rabbit meat in need of a hattrick: from tradition to innovation (and back). Meat Sci 2018;146:93-100. https://doi.org/10.1016/j.meatsci.2018.08.003
  5. Szendro K, Szabo-Szentgroti E, Szigeti O. Consumers' attitude to consumption of rabbit meat in eight countries depending on the production method and its purchase form. Foods 2020;9:654. https://doi.org/10.3390/foods9050654
  6. Attia YA, Hamed RS, Abd El-Hamid AE, Shahba HA, Bovera F. Effect of inulin and mannanoligosaccharides in comparison to zinc-bacitracin on growing performance, nutrient digestibility and hematological profiles of growing rabbits. Anim Prod Sci 2013;55:80-6. https://doi.org/10.1071/AN 13286
  7. Attia YA, Kamel KI. Semen quality, testosterone, seminal plasma biochemical and antioxidant profiles of rabbit bucks fed diets supplemented with different concentrations of soybean lecithin. Animal 2012;6:824-33. https://doi.org/10.1017/S1751731111002229
  8. Mastellone V, Bovera F, Musco N, et al. Mirrors improve rabbit natural behavior in a free-range breeding system. Animals 2019;9:533. https://doi.org/10.3390/ani9080533
  9. Trocino A, Filiou E, Tazzoli M, Bertotto D, Negrato E, Xiccato G. Behaviour and welfare of growing rabbits housed in cages and pens. Livest Sci 2014;167:305-14. https://doi.org/10.1016/j.livsci.2014.05.035
  10. Musco N, Lombardi P, Addeo NF, et al. Mirrors can affect growth rate, blood profile, carcass and meat traits and caecal microbial activity of rabbits reared in a "Small Group" free-range system. Animals 2019;9:639. https://doi.org/10.3390/ani9090639
  11. Fanatico AC, Cavitt LC, Pillai PB, Emmert JL, Owens CM. Evaluation of slower growing broiler genotypes grown with and without outdoor access: meat quality. Poult Sci 2005;84:1785-90. https://doi.org/10.1093/ps/84.11.1785
  12. Loponte R, Secci G, Mancini S, et al. Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits. Meat Sci 2018;145:137-43. https://doi.org/10.1016/j.meatsci.2018.06.017
  13. Pla M. A comparison of the carcass traits and meat quality of conventionally and organically produced rabbits. Livest Sci 2008;115:1-12. https://doi.org/10.1016/j.livsci.2007.06.001
  14. Secci G, Ferraro G, Fratini E, Bovera F, Parisi G. Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat. Food Control 2019;104:313-7. https://doi.org/10.1016/j.foodcont.2019.05.010
  15. Secci G, Bovera F, Musco N, Husein Y, Parisi G. Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability. Livest Sci 2020;239:104094. https://doi.org/10.1016/j.livsci.2020.104094
  16. Fernandez-Carmona J, Blas E, Pascual JJ, et al. Recommendations and guidelines for applied nutrition experiments in rabbits. World Rabbit Sci 2005;13:209-28. https://doi.org/10.4995/wrs.2005.516
  17. ASAE (American Society of Agricultural Engineers). Cubes, pellets, and crumbles - definitions and methods for determining density, durability, and moisture. In: ASAE Standard S2694 Agricultural Engineers Yearbook of Standards. St Joseph, MI, USA: ASAE; 1997.
  18. Blasco A, Ouhayoun J. Harmonization of criteria and terminology in rabbit meat research. Revised proposal. World Rabbit Sci 1996;4:93-9. https://doi.org/10.4995/wrs.1996.278
  19. Combes S, Gonzalez I, Dejean S, et al. Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis. Meat Sci 2008;80:835-41. https://doi.org/10.1016/j.meatsci.2008.03.033
  20. AOAC (Association of Official Analytical Chemists). Official methods of analysis. 17th ed. Gaithersburg, MD, USA: AOAC; 2000.
  21. Folch J, Lees M, Sloane-Stanley GHA. A simple methods for the isolation and purification of total lipids from animal tissues. J Biol Chem 1957;226:497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  22. Van Soest PJ, Robertson JB, Lewis BA. Methods for dietary fiber, neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 1991;74:3583-97. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  23. Sukhija PS, Palmquist DL. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J Agric Food Chem 1988;36:1202-6. https://doi.org/10.1021/jf00084a019
  24. McDonald RE, Hultin HO. Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. J Food Sci 1987;52:15-21. https://doi.org/10.1111/j.1365-2621.1987.tb13964.x
  25. Oliver CN, Ahn BW, Moerman EJ, Goldstein S, Stadtman ER. Age-related changes in oxidized proteins. J Biol Chem 1987;262:5488-91. https://doi.org/10.1016/S0021-9258(18)45598-6
  26. Tokur B, Korkmaz K. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish. Food Chem 2007;104:754-60. https://doi.org/10.1016/j.foodchem.2006.12.033
  27. Maggiolino A, Bragaglio A, Salzano A, et al. Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits. Anim Feed Sci Technol 2021;276:114925. https://doi.org/10.1016/j.anifeedsci.2021.114925
  28. SAS. SAS/STAT user's guide release 81 statistical analysis system. Cary, NC, USA: SAS Institute Inc.; 2000.
  29. Castellini C, Mugnai C, Dal Bosco A. Effect of organic production system on broiler carcass and meat quality. Meat Sci 2002;60:219-25. https://doi.org/10.1016/S0309-1740(01)00124-3
  30. Sarica M, Ocak N, Karacay N, Yamak U, Kop C, Altop A. Growth, slaughter and gastrointestinal tract traits of three turkey genotypes under barn and free-range housing systems. Br Poult Sci 2009;50:487-94. https://doi.org/10.1080/00071660903110919
  31. Attia YA, Bovera F, Abd El-Hamid AE, et al. Evaluation of the carryover effect of antibiotic, bee pollen and propolis on growth performance, carcass traits and splenic and hepatic histology of growing rabbits. J Anim Physiol Anim Nutr 2019;103:947-58. https://doi.org/10.1111/jpn.13068
  32. Dalle Zotte A, Remignon H, Ouhayoun J. Effect of feed rationing during post-weaning growth on meat quality, muscle energy metabolism and fibre properties of Biceps femoris muscle in the rabbit. Meat Sci 2005;70:301-6. https://doi.org/10.1016/j.meatsci.2005.01.016
  33. Lazzaroni C, Biagini D, Lussiana C. Different rearing systems for fattening rabbits: Performance and carcass characteristics. Meat Sci 2009;82:200-4. https://doi.org/10.1016/j.meatsci.2009.01.011
  34. Laudadio V, Tufarelli V. Pea (Pisumsativum L.) seeds as an alternative dietary protein source for broilers: influence on fatty acid composition, lipid and protein oxidation of dark and white meats. J Am Oil Chem Soc 2011;88:967-73. https://doi.org/10.1007/s11746-010-1742-3
  35. Attia YA, Al-Harthi MA, Korish MM, Shiboob MM. Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market. Lipids Health Dis 2015;14:136. https://doi.org/10.1186/s12944-015-0133-z
  36. Attia YA, Al-Harthi MA, Korish MM, Shiboob MM. Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market. Lipids Health Dis 2017;16:40. https://doi.org/10.1186/s12944-017-0423-8
  37. Mercier Y, Gatellier P, Viau M, Remignon H, Renerre M. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci 1998;48:301-18. https://doi.org/10.1016/S0309-1740(97)00113-7
  38. Stadtman ER, Levine RL. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 2003;25:207-18. https://doi.org/10.1007/s00726-003-0011-2