Valorisation of Rabbit Biodiversity for Meat Production: Live Performance, Carcass Traits, Meat Quality and Muscle Fibre Characteristics of Different Rabbit Genotypes
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Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
2
Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Torino, Italy
*
Author to whom correspondence should be addressed.
Animals 2026, 16(6), 937; https://doi.org/10.3390/ani16060937
Submission received: 29 January 2026
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Revised: 26 February 2026
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Accepted: 12 March 2026
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Published: 17 March 2026
(This article belongs to the Special Issue Advancing Meat Quality Through Genetic and Nutritional Insights)
Simple Summary
Rabbit meat production increasingly depends on a few high-performance rabbit genotypes, which can reduce genetic diversity and limit the adaptability of production systems, especially in rural regions where most of the demographic growth is occurring and where food security is a challenge. To address this concern and support sustainable farming practices, the present research studied the growth, carcass traits, meat quality, and muscle characteristics of three different rabbit genotypes raised under the same conditions and slaughtered at the same weight. Commercial rabbits grew fastest, but the alternative genotypes, Burgundy Fawn and Vienna Blue, showed comparable carcass yields and largely similar meat quality traits. Some differences were found in fat content, bone strength, and fatty acid composition, which can influence both nutrition and consumer preferences. These results show that local or less selected rabbit types can produce good-quality meat and may represent promising alternatives in diversified production systems. By highlighting the potential of different rabbit types, this study supports the conservation and practical use of genetic diversity in rabbit farming, especially in rural areas.
Abstract
Valorisation of rabbit biodiversity plays a significant role in enhancing production by preserving genetic diversity, which is crucial for maintaining adaptability and resilience in rabbit populations, thereby supporting sustainable development and conservation efforts. With this in mind, the present research aimed at comparing live performance, carcass traits, meat quality and muscle fibre characteristics of different rabbit genotypes. Forty-five weaned rabbits (15 commercial hybrids—C; 15 Burgundy Fawn crosses—BF; 15 Vienna Blue crosses—VB) were farmed until slaughter (n = 15 replicated cages/rabbit genotype). The slaughter age was scheduled when all genotypes reached the same live weight (approx. 2800 g). After slaughtering and carcass dissection, the hind legs and longissimus lumborum muscles were excised and subjected to different evaluations. Hind legs were exploited for physicochemical analyses, while longissimus lumborum muscles were used for physical evaluations and for fibre typing, morphometric traits and enzymatic activity. As a direct response to the experimental design, results highlighted that the three genotypes exhibited different slaughter ages. Commercial hybrids displayed the fastest growth cycle, but they showed an efficiency comparable to that of VB crosses (p > 0.05). Genotypes displayed some differences in carcass characteristics, namely perirenal fat (p < 0.01) and hind leg weight (p < 0.05). The physical characteristics of meat were overall similar in the three genotypes, except for biceps femoris L*, which showed the highest value in the BF group. Meat chemical composition differed depending on the genotype, with BF rabbits having the highest ether extract (p < 0.05) content. The three genotypes displayed an overall similar fatty acid profile with some minor differences: VB rabbits had the highest C18:2 n-6 proportion (p < 0.01) and thus n-6/n-3 (p < 0.05). Cholesterol content was the highest in C rabbits (p < 0.05). Overall, the present research highlighted that BF and VB genotypes provided interesting potentialities which would be further valorised in rural farming conditions, given their higher resilience and adaptability than commercial hybrids.
