Title of article
Effect of lairage duration on rabbit welfare and meat quality
Author/Authors
Liste، نويسنده , , G. and Villarroel، نويسنده , , Rosa M. and Chacَn، نويسنده , , G. and Saٌudo، نويسنده , , C. and Olleta، نويسنده , , J.L. and Garcيa-Belenguer، نويسنده , , S. and Alierta، نويسنده , , S. and Marيa، نويسنده , , G.A.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
6
From page
71
To page
76
Abstract
This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A lairage duration of 6–8 h is recommended.
Keywords
animal welfare , meat quality , lairage , rabbit
Journal title
Meat Science
Serial Year
2009
Journal title
Meat Science
Record number
1488901
Link To Document