Effect of pre-slaughter environment on some physiological parameters and meat quality in New Zealand rabbits (Oryctolagus cuniculus) |
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| Authors: | Sabuncuoglu Nilufer Coban Omer Lacin Ekrem Ceylan Ziya Gokalp Ozdemir Dervis Ozkan Asuman |
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| Affiliation: | (1) Department of Animal Science, College of Veterinary, Ataturk University, 25700, Aziziye, Erzurum, Turkey;(2) Department of Food Hygiene and Technology, College of Veterinary, Ataturk University, 25700, Aziziye, Erzurum, Turkey;(3) Department of Anatomy, College of Veterinary, Ataturk University, 25700, Aziziye, Erzurum, Turkey;(4) Department of Biochemistry, Erzurum Education and Research Hospital, 250300 Erzurum, Turkey |
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| Abstract: | ![]()
The objective of this study was to examine the effect of pre-slaughter environment on physiology and meat quality in New Zealand rabbits. Pre-slaughter environment consisted of combined effects of social and non-social factors. For the experiment, 18 male New Zealand rabbits (Oryctolagus cuniculus), 3 months of age, were used. Some biochemical and meat quality parameters of the animals were measured, and the results were compared with the control group. The pre-slaughter environment significantly influenced some biochemical and meat quality parameters (P < 0.01 and P < 0.05, respectively). It is concluded that pre-slaughter environment negatively affected the welfare status and decreased the meat quality in New Zealand rabbits. |
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