Comparaison lapin « Bio » / lapin standard : Caractéristiques des carcasses et composition chimique de 6 muscles de la cuisse

Comparison between organic and standard rabbit breeding system: carcass traits and chemical composition of 6 muscles from the leg. Conventional rabbits (n=15) and organic rabbits (15 males: Bio_M and 15 females: Bio_F) were compared. Carcass traits, water, lipids and collagen contents of 6 muscles from the leg were analysed. Conventional and organic rabbits were simultaneously slaughtered at 71 (2.3 kg) and 105 days of age (2.4 kg), respectively. Carcass yield and back proportion were higher while adiposity was lower in organic than in conventional rabbits. Leg cooking losses were the lowest in organic female rabbits and the highest in conventional rabbits. Bone to meat ratio of the leg and water content and collagen solubility of 6 muscles of the leg were not influenced by breeding system. Intramuscular lipids content was lower in organic than in conventional rabbit in abductor cruralis cranialis, biceps femoris (BF) and semimembranosus (SM) muscle. Fore part water content and ToBEC value, collagen content of BF and vastus lateralis muscles were higher while BF and semitendinosus lipids content were lower in organic male rabbit than in female.