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Vliv pohlaví králíků plemene velký světlý stříbřitý na jatečnou hodnotu
Sysel, Zdeněk
In the literary part, thesis deal with the evolution of domestic rabbit, it´s expansion around the world and taxonomical classification of Lagomorpha order. It is also mentioned actual situation about inland production of rabbit meat and characteristic of broiler rabbit, which is the main product of rabbit breading. In the thesis is description of performance characteristics of rabbits, carcass value and effects affecting carcass value. The thesis describing rabbit meat, benefits of consumption and chemical composition of meat. The end of the literary part mentions the muscular system, skeletal muscles and the basic structure of the muscle fibre. The experimental part evaluates carcass value and deals with the chemical analysis of domestic rabbit muscle and the amounts of fatty acids contained in rabbit meat. The results are compared between the male and female groups. The results are a higher slaughter value, more than 5 %, in the group of females (58 %) and higher slaughter weight in this group. Research has also found a lower amount of intramuscular fat and protein in the meat of male rabbits. Higher amounts of palmitoleic, linoleic and α-linolenic acids are contained in the muscles of females. Other acids - myristic, palmitic and stearic are more contained in the male meat.
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