The purpose of the study was to determine the phenotypic correlations between meat
quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno
White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals
were housed in a battery system and fed ad libitum with a complete feed containing 10,2 MJ of
metabolic energy, 16,5% total protein and 14% crude fibre. The rabbits were slaughtered at
84 days of age with a body weight of about 2,6 kg. The research material was the meat of
longissimus lumborum muscle. Meat quality characteristics, i.e. meat acidity, meat colour,
shear force, meat texture and cooking loss, were examined. The results were analysed using the
SAS package (2014). Many statistically significant relationships were found between the meat
quality characteristics of Popielno White rabbits. The results indicate that potential selection
towards a change in pH value may adversely affect the meat texture of Popielno White rabbits.
Selection to improve the colour of the meat of this breed may have a negative effect on its shear
force, hardness and cooking loss. Selection to improve shear force will improve the other
texture profile parameters. An improvement in the meat texture parameters of Popielno White
rabbits will lead to an improvement in the cooking loss value. Dependencies among meat
quality traits in Popielno White rabbits are high enough to be useful in selecting an appropriate
breeding method.
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