Biotechnology in Animal Husbandry 2010 Volume 26, Issue 3-4, Pages: 245-257
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Effect of transgenesis on quality and yield of rabbit meat

Dragin S., Chrenek P., Stančić B., Božić A., Petrović M.M.

In this paper results of the effect of transgenesis on quality and yield of rabbit meat are presented. During the trial body mass of transgenic progeny of F1 generation was monitored and compared to control group (nontransgenic animals of same age). Subsequent to slaughtering, meat yield, ratio between certain musculature parts and meat quality (proteins, lipids, water) were analyzed. Obtained data was compared to control group of animals of same age but standard genotype. Meat colour was evaluated on apparatus Specol 11 and expressed as percentage of remission on wave length of 540 μm. Content of elements in thigh muscle was established subsequent to dry mineralization in spectro-photometer UNICAM 939 Cambridge UK. Phosphorus content was measured spectro-photometrically on apparatus SPECOL 11. Subsequent to measuring and systematization, data was statistically analyzed and processed. Arithmetic mean values for certain groups of data were calculated, and their values compared using t-test (Hadživuković, 1991). Changes established in regard to content of water, lipids, energy and water binding capacity, were relative to changes in histological structure and level of metabolic processes. It is possible that these changes are result of pleiotropic effect of integrated gene. However, in order to confirm and interpret these changes, it is necessary to carry out further researches of the microscopic structure and metabolic processes of muscle tissues in transgenic rabbits.

Keywords: transgenesis, rabbit, meat, transgenic animals

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