Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate

The consequences of selection for growth rate and the associated decrease of maturity at slaughter in rabbits on collagen content, collagen solubility, meat texture (Warner–Bratzler shear device) and the sensory properties of the m. Longissimus were studied. Sixty rabbits from the 7th generation of a line selected for growth rate (group C) were compared to 60 rabbits from the 23rd generation of the same line (group S). Both groups were contemporarily reared and slaughtered at 2000 g. No changes on collagen content were found, but group S had a higher (5%) collagen solubility. Shear force, shear firmness and area or total work needed to cut the sample were not different between groups, and hardness evaluated in the panel test was not relevantly changed. Most of the sensory properties studied did not differ relevantly between groups. Group S had 8% less aniseed odour and 10% more juiciness.