The effect of fat-enriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits

Two hundred and eighty four medium sized young rabbits were fed ad libitum with two fat-enriched experimental diets (V: vegetable fat, A: animal fat) and a control diet (C). Diet had a significant effect on the ultimate pH (pHu) of the Longissimus dorsi muscle and on the colour, weight and fatty acid composition of the perirenal fat. The carcasses from diet C had significantly less perirenal fat (14.2 g) compared to the carcasses from group A and V (24.4 and 23.0 g) using carcass weight and age of the animals as covariables. Supplementing the diet with animal fat produced perirenal fat which was richer in oleic acid (41%) than in groups V (20.9%) and C (27.9%). The P:S ratio was higher in group V (2.45) compared with groups A and C (0.53 and 0.42). Diet also affected the organoleptic quality of the loin meat. The meat from groups V and C was considered to have a more aniseed flavour than that from group A. In contrast the loin meat from group A had more liver flavour. Both groups V and A were considered juicier than group C. No differences were found in hardness, chewiness and fibrousness. These results suggest than from a human health point of view, the use of a diet supplemented with animal fat is useful on the basis of the nutritional index, P:S of the perirenal fat. However the amount of fat added in the diets V and A should be less than used in this study if the carcass is sold whole in order to avoid excessive perirenal fat. From an organoleptic point of view, the greater aniseed and grass flavour of group V compared to group A may give meat of better sensory quality.