Meat quality characteristics in local population of rabbit reared with organic system

Aim of the research was to test the effect of different housing systems, organic and intensive, on meat quality of a rabbit local breed/population, characterized by low growing and choosen for organic production. 60 rabbits of the local breed/populations rabbits were housed in colony cages, at open air (Group A) with organic system, according to an official organism of certification (states the esclusive use of breeds or local strains). 60 rabbits of the local breed/populations (Group B) and 60 of hybrids (Group C) were housed in colony cages with conventional system. The rabbits were ad libitum fed with the organic diet (alfa-alfa hay and pellet). 90 animals were slaughtered at the same weight (2400 g) but at different ages (local rabbits: 102 days; hybrids: 90 days). On 75 samples of Longissimus Dorsi (LD) were measured pH, colour and WHC and on 12 samples of LD were analyzed nutritional value, fatty acids and lipid oxidation. The genotype, reared with organic system, showed different physical meat properties from the other groups, in relationship with the lower muscular acidification and higher value of WHC than Group B and C (pHu: 5.79 vs 5.59 and 5,63, WHC: 52.3 vs 47.8 and 47.9, P<0.05). The muscles of Group A showed the lower reflectance than the others (L*:54.4 vs 59.1 vs 63.4, P<0.05). The rabbit population reared with organic and conventional system showed more red meat in relationship with the higher redness than hybrids (a*: 3.9 and 3.3 vs 1.9, respectively, P<0.05). Colour surface measurement led to differences in Chroma and Hue (C:5.51 and 5.09 vs 3.4 and H:38.3 vs 48.6 vs 57.7 for Group A, B and C respectively, P