CARCASS CHARACTERISTICS AND MEAT QUALITY OF RABBITS SUPPLEMENTED WITH ZINC METHIONINE OR MARIGOLD PIGMENT AT TWO AGES AT SLAUGHTER

Background: The consumption per capita of rabbit meat in Mexico is limited (120g) due to the lack of information among consumers about the nutritional quality of rabbit meat, and at the same time, to the appearance of color, since they prefer a redder meat with more intramuscular fat. Objective: To evaluate the effect of the addition of Zinc-Methionine (Zn-Met), marigold flower pigment (FC) and two slaughter ages (MS) on carcass characteristics and meat quality in rabbits. Methodology: A total of two hundred 40-day-old rabbits (New Zealand X California, 1124±48 g initial live weight) were randomly assigned to one of 4 experimental diets and two fattening periods (68 and 82 days of age), using a completely randomized experimental design with a 2 x 2 x 2 factorial design. The control diet contained no additives, the second diet contained 200mg/kg-1 Zinc Methionine (Zn-Met), the third diet contained 80 mg/kg-1 marigold flower pigment (FC) and the fourth diet (Zn-Met*FC) contained both additives (200mg/kg-1 Zn-Met and 80 mg/kg-1 FC). The color, pH, meat-bone-to-dissectible fat ratio, water loss by cooking, shear strength and nutritional quality of rabbit meat were measured in the Longissimus thoracis et lumborum (LTL) muscle. Results: In meat color, L* values showed interactions (P < 0.05) between Zn-Met*EM and FC*EM; interaction was observed for carcass bone weight (g) (P < 0.05) between Zn-Met*FC, finding higher values (P < 0.05) in rabbits slaughtered at 82 d of age (g and %). With respect to the amount of dissectible adipose content of the carcass (g and %), there was interaction between Zn-Met*EM (P<0.05), with the highest values found in rabbits killed at 82 d (P<0.05). On the other hand, there was interaction in crude protein content (g/100g-1) (P<0.05) between Zn-Met,*FC*EM; while in moisture content and ethereal extract (g/100g-1) there was a difference (P<0.05) between animals slaughtered at different ages. MS increased the saturated fatty acid (SFA) content, while in the monounsaturated fatty acid (MUFA) content there was an interaction between Zn-Met*MS (P<0.05), with rabbits killed at 82 d of age presenting the highest values (P<0.05). Implications: The addition of Zn-Met modifies the fatty acid profile of meat in cattle and sheep, while the FC pigment modifies the color of poultry meat; however, the addition of these additives has not been studied in rabbits. Conclusion: The inclusion of Zn-Met, FC at two ages at slaughter modifies meat color and nutritional composition of rabbit meat.