Physicochemical properties and sensory profile of some breeds of rabbits in Algeria-Reference-Cited by-同舟云学术

Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

Published:2024-03-22 Issue: Volume: Page:
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Sanah Ibtissem¹,Kahina Hafid¹,Fairouz Djeghim²,Romeila Bader¹,Ghania Zitouni³,Zakaria Khalfaoui⁴,Abdelghani Boudjellal¹,Miguel Angel Sentandreu⁵^ORCID,Samira Becila¹

Affiliation:

1. Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie

2. Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie

3. Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie

4. Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie

5. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain

Abstract

The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses ( P < 0.001), Percentage of Released Water ( P < 0.001), Myofibril Fragmentation Index ( P < 0.001) and a* value ( P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses ( P < 0.001) and b* value ( P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted ( P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied ( P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.

Funder

Ministère de l'Enseignement Supérieur et de la Recherche Scientifique

Publisher

SAGE Publications

Link

https://journals.sagepub.com/doi/pdf/10.1177/10820132241238790

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