Resumo

VAZQUEZ PEDROSO, Ysnagmy et al. Effect of dietary inclusion of distiller’s dried grains with solubles (DDGS) on carcass and meat quality in growing rabbits. Rev. mex. de cienc. pecuarias [online]. 2019, vol.10, n.3, pp.522-535. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v10i3.4356.

Distiller’s dried grains with solubles (DDGS) are widely in livestock diets to replace costly ingredients. An evaluation was done of the effect of dietary inclusion of different levels (0, 10, 20 and 30 %) of DDGS on carcass and meat quality in rabbits. At 96 d, after the growth period, a sample of 56 rabbits (Negro Azteca x Chinchilla) were slaughtered. Carcass characteristics were measured and calculated using twenty rabbits (5 per treatment): carcass proportions of anterior limbs, posterior limbs, ribs and loins; weight of meat, bone and loin fat; and the meat:bone ratio. A sensory evaluation of rabbit meat acceptance was done with a panel of 46 untrained evaluators who expressed their perceptions of meat aroma, color, flavor and texture. Color of the Longissimus dorsi muscle was quantified with the CIELAB system, and texture measured via shear force. Carcass and meat quality results were analyzed with an ANOVA. Sensory evaluation results were assessed with non-parametric statistics. No differences (P>0.05) were present in the carcass, organoleptic and meat texture results. The b* chromatic parameter was higher (P<0.05) in the treatments containing 10, 20 and 30 % DDGS (11.77, 12.17 and 12.22, respectively) than in the control diet (9.68). Sensory evaluation showed that rabbit meat with or without DDGS was perceived as having an agreeable aroma and taste, pale color and soft texture. Dietary inclusion of DDGS at up to 30 % had no effect on carcass or meat characteristics in rabbits.

Palavras-chave : DDGS; Rabbits; Carcass quality; Meat quality.

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