Abstract:

This study was aimed to investigate the effect of age at slaughter on the meat quality of Ira rabbits. The eating
quality and nutritional properties were evaluated in meat from male Ira rabbits slaughtered at different ages. Results showed
that: 1) There was no significant difference in L* values or pH during different ages (P > 0.05); 2) however, a significant
reduction of water content in rabbit meat was observed with slaughter age, while the contents of protein, fat and unsaturated
fatty acids became higher (P < 0.05); 3) cholesterol content increased initially followed by a decrease, which was much
lower than in chicken, beef and pork; 4) meat from 75-day-old Ira rabbits had a higher water-holding capacity, cooking loss,
total amino acid content and PUFA/SFA ratio than other ages. Accordingly, it can be concluded that meat from Ira rabbits
slaughtered at the age of 75 days has excellent processing characteristics and high nutritional value.

Key words: Ira rabbit, growth, eating quality, nutritional components