Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Effect of lairage duration on rabbit welfare and meat quality
Year:2009
Research Areas
  • Animal production
Information
Abstract
This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and orticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators,but only a slight effect on meat quality traits. A lairage duration of 6¿8 h is recommended.
International
Si
JCR
Si
Title
MEAT SCIENCE
ISBN
0309-1740
Impact factor JCR
2,183
Impact info
Volume
82
Journal number
0
From page
71
To page
76
Month
ENERO
Ranking
Participants
  • Autor: Morris Ricardo Villarroel Robinson (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Producción Animal
  • Departamento: Producción Animal
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