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Aspects génétiques de la croissance et de la qualité de la viande chez le lapin

Abstract : Until now, the genetic improvement of meat rabbits has been devoted to reproduction traits (i.e. litter size) in doe lines, and more recently related to production criteria in buck lines, ie. growth rate. For the last 15 years, this selection has induced a decrease of 2 weeks in slaughter age, whereas weight at slaughter has not changed. Based on comparisons between different breeds or strains, a correlated improvement in feed efficiency, a decrease in carcass fatness, but also the degradation of dressing out percentage, were expected. The genetic studies on carcass and meat quality or muscle characteristics are far from numerous. Recently, some within-breed selection experiments have been performed to investigate correlated responses. Whereas feed consumption ratio was negatively correlated with growth rate, these experiments did not confirm all the expectations for carcass composition, mainly fat content. As a whole, they suggested weak genetic relationships between muscle or meat characteristics and growth rate. The selection currently practised for growth rate has few consequences on meat quality in rabbits.
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Catherine Larzul, Florence Gondret. Aspects génétiques de la croissance et de la qualité de la viande chez le lapin. Productions animales, Institut National de la Recherche Agronomique, 2005, 18 (2), pp.119-129. ⟨hal-02680327⟩

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