Effect of lairage duration on rabbit welfare and meat quality |
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| Authors: | G. Liste,M. Villarroel,G. Chacó n,C. Sañ udo,J.L. Olleta,S. Garcí a-Belenguer,S. Alierta,G.A. Marí a |
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| Affiliation: | 1. Department of Animal Production and Food Science, University of Zaragossa, Departamento de Produccion Animal y Ciencia de los Alimentos, Miguel Servet 177, 50013 Zaragoza, Spain;2. Department of Pathology, University of Zaragossa, Departamento de Produccion Animal y Ciencia de los Alimentos, Miguel Servet 177, 50013 Zaragoza, Spain;3. Animal Experimentation Service, University of Zaragossa, Departamento de Produccion Animal y Ciencia de los Alimentos, Miguel Servet 177, 50013 Zaragoza, Spain |
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| 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. |
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| Keywords: | Rabbit Animal welfare Meat quality Lairage |
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