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Effect of Weaning and Slaughter Ages on Rabbit Meat Production. II. Carcass Quality and Composition¹

Alabama A&M University², Normal 35762

Abstract

Two hundred and seventy young New Zealand White rabbits were used in a 32 factorial arrangement of treatments to study the influence of weaning and slaughter ages on rabbit meat production.

The average dressed carcass ranged from 45.6% to 50.3% of live weight. Weaning age had no significant effect on the carcass yield. Carcass yields were higher (P<.05) at 12 and 16 weeks than the yields at 8 weeks of age. Percentage weights of different physical cuts were not influenced either by weaning age or slaughter age. Weaning age did not significantly influence percent organ weights. The ranges for various organs were (%): tail and feet 2.6 to 3.7, head 8.0 to 9.7, heart and lungs 1.2 to 1.8, and these values decreased significantly with increasing slaughter age. Organs showing no differences among treatments were liver (3.7 to 4.5%), blood (1.4 to 1.9%), skin (11.7 to 13.3%) and alimentary canal (14 to 18%).

Meat/bone ranged from 2.86 to 4.01 and was not significantly influenced beyond 12 weeks of slaughter age. Weaning age had no significant influence on meat/bone. The proximate composition of rabbit meat was: protein, 18.6% to 19.4%; fat, 7.9% to 10.9%; and moisture, 68.5% to 72.0%. Protein content was not influenced by either weaning or slaughter age, while fat and moisture contents were significantly influenced by slaughter age. Results obtained from this study indicate that weaning age does not influence the production of rabbit meat. Early weaning at 4-weeks of age, is therefore, recommended for preparing the doe for another litter.

¹ Research was supported by Cooperative State Research Service, CSRS 516-15-11 USDA. This report is a part of the thesis submitted by Mr. C. P. Chen to the graduate school of Albama A&M University in partial fulfillment of the requirements for the M.S. degree.

² Department of Food Science and Technology.