MEAT PRODUCTIVITY AND MEAT QUALITY OF RABBITS USING PUREBRED MALES IN CROSS-BREEDING
DOI:
https://doi.org/10.37617/2708-0617.2026.12.166-174Keywords:
rabbits, crossbreeding, meat, rabbit meat, males, chemical composition, slaughter products, Poltava silverAbstract
The paper presents the results of scientific research on the meat productivity of rabbits descended from different male parental forms of crosses, as well as from
purebred males. The chemical composition of the meat of rabbits from different experimental groups was also studied. It was found that the slaughter weight, which
was determined as the weight of the carcass with kidneys but without the liver, heart, and lungs, varied from 1175.5 to 1411.8 g. According to these indicators, rabbits
obtained from PS59 males prevailed over their peers descended from Hyla Max males, Termond White breed, and Poltava Silver breed by 4.3% (p ≤0.01), 8.0%, and 16.7%, respectively. The slaughter yield of rabbits of the experimental genotypes ranged from 52.1 to 54.6% and was highest in young rabbits whose parents were PS59 males. It was found that the rabbits obtained from PS59 males had the highest flesh and bone mass, which is logical, since they were characterized by the highest live weight. However, due to the higher bone weight, the meat yield of rabbits of this genotype was the lowest (77.2%), while in young rabbits obtained from Hyla Max males and Termond White breed males, it was 2.7 (p ≤0.001) and 2.5% higher, respectively. A similar situation was observed with the meatiness coefficient – it was highest in rabbits with the 1/2HM1/2NG genotype, with young rabbits from males of the Termond White breed lagging behind by only 0.04 units, and the lowest in rabbits whose parents were PS59 males, with the difference being significant (p ≤0.01). The moisture, protein, fat, and ash content of the longest back muscle samples from rabbits of the experimental genotypes was examined. Based on the results of studies of the chemical composition of meat from rabbits descended from different males, it can be stated that meat obtained from rabbits whose parents were males of the Termond White breed is characterized by a higher content of protein, fat, and ash, which may indicate its higher biological value.
