Author/Authors :
Liste، نويسنده , , G. and Villarroel، نويسنده , , Rosa M. and Chacَn، نويسنده , , G. and Saٌudo، نويسنده , , C. and Olleta، نويسنده , , J.L. and Garcيa-Belenguer، نويسنده , , S. and Alierta، نويسنده , , S. and Marيa، نويسنده , , G.A.، نويسنده ,
Abstract :
This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A lairage duration of 6–8 h is recommended.
Keywords :
animal welfare , meat quality , lairage , rabbit
