Effect of body weight on the carcass composition of French Lop rabbits
The experiment was performed on 60 male French Lop rabbits reared under extensive conditions and sacrificed at body weights of approximately 3 kg at the age of 150 d (30 animals) and approximately 4.5 kg at the age of 210 d (30 animals). Chilled carcasses without heads were divided into the front, middle and hind sections, which were then dissected to separate lean meat (including intramuscular fat), fat and bones. An increase in the body weight of rabbits at slaughter was accompanied by a decrease, of about 0.60%, in the proportion of the head and giblets (kidneys, liver, heart and lungs) in the carcass, and by an increase in the perirenal fat content from 0.66 to 1.69%. The average carcass dressing percentage of rabbits sacrificed at an average body weight of 3054 g reached 49.13%, and it was 2.49% higher than in rabbits slaughtered at a body weight of 4427 g. The percentage content of the front, middle and hind sections of the carcasses of the lighter rabbits was 38.50, 21.76 and 39.74%, respectively. In the carcasses of the heavier rabbits, the proportion of the front section was 2.29% higher, the proportion the hind section was 2.45% lower, while the proportion of the middle section remained at a similar level as in the lighter rabbits. The carcasses of the lighter rabbits, compared with the carcasses of the heavier rabbits, had a higher percentage content of meat (82.60 vs. 81.15%; P ≤ 0.01) and a lower percentage content of fat (1.78 vs. 4.38%). In addition, rabbits sacrificed at a body weight of approximately 3.0 kg were marked by a higher content of lean meat in the middle and front sections of the carcass (by 1.89 and 3.07%, respectively), and by a slightly lower content of lean meat in the hind section (by 0.85%). Key words: Rabbit, body weight, slaughter quality