Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits

Abstract Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation; n =60) were raised in parallel with those of selection (S) group (21st generation; n =60). Carcass weights (1230.1 ± 19.8 and 1348.3 ± 20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly ( P P P P 2 ) than in the C group (1.34 kg/s cm 2 ). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group ( P