Rabbit Animal welfare Meat quality

a b s t r a c t 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 corticosterone), 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 indica-tors, but only a slight effect on meat quality traits. A lairage duration of 6–8 h is recommended. 2008 Elsevier Ltd. All rights reserved. 1