THE EFFECT OF FAT-ENRICHED DIETS ON THE PERIRENAL FAT QUALITY AND SENSORY CHARACTERISTICS OF MEAT FROM RABBITS

Two hundred and eighty four medium sized young rabbits were fed ad lib itum with two fat-enriched experimental diets (V: vegetable fat, A: an imal fat) and a control diet (C). Diet had a significant effect on the ultimate pH (pHu) of the Longissimus dorsi muscle and on the colour, weight and fatty acid composition of the perirenal fat. The carcasses from diet C had significantly less perirenal fat (14.2g) compared to t he carcasses from group A and V (24.4 and 23.0g) using carcass weight and age of the animals as covariables. Supplementing the diet with ani mal fat produced perirenal fat which was richer in oleic acid (41%) th an in groups V (20.9%) and C (27.9%). The P:S ratio was higher in grou p V (2.45) compared with groups A and C (0.53 and 0.42). Diet also aff ected the organoleptic quality of the loin meal. The meal from groups V and C was considered to have a more aniseed flavour than that from g roup A. In contrast the lain meat from group A had more liver flavour. Both groups V and A were considered juicier than group C. No differen ces were found in hardness, chewiness and fibrousness. These results s uggest than from a human health point of view, the use of a diet suppl emented with animal fat is useful on the basis of the nutritional inde x, P:S of the perirenal fat. However the amount of fat added in the di ets V and A should be less than used in this study if the carcass is s old whole in order to avoid excessive perirenal fat. From an organolep tic paint of view, the greater aniseed and grass flavour of group V co mpared to group A may give meat of better sensory quality. (C) 1997 El sevier Science Ltd.