Results of studies on meat quality of rabbits from different genetic groups.

摘要

New Zealand White (NZW), Termonde White (TW), Giant Chinchilla (GC) and Black Alaska (BA) males were mated with TW X NZW, TW X BA, TW X GC, NZW X BA, NZW X GC and NZW X BA females, to produce 3-breed crossbreds. Meat quality was studied in progeny of 12 crossbred groups and purebred progeny of the 4 breeds. In general, the meat had a high protein percentage and a low fat percentage. The dry matter and fat contents of meat were similar in the crossbred groups. There was very little heterosis for thepH, water holding capacity and colour of meat. The water holding capacity of most groups of crossbreds was higher than that of purebreds.