The aim of the study was to assess the effects of the sire genotype, sex and carcass part on the composition of the meat of rabbits, which were fattened under conditions where no synthetic drugs were used. As for carcass parts, the higher content of both total amino acids (AA) and all essential AA (EAA) monitored was found in the Longissimus thoracis et lumborum (LTL) muscle as compared to hind leg meat (p ˂ 0.001). Significant effects of the rabbit sire genotype and the genotype x sex interaction on proportions of some AA in meat were found (p ˂ 0.001). Crossbreeding of the Mecklenburger Schecke (MS) sires with a commercial dam line of HYLA rabbits resulted in a lower proportion of the total AA and all EAA monitored in meats of MS sired males as compared to MS sired females and HYLA rabbits (p ˂ 0.05). The sex-related effect on AA profile was not so noticeable in final commercial crossbreds of HYLA rabbits when compared to MS sired progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. However, on the contrary, higher contents of magnesium (p ˂ 0.05), manganese (p ˂ 0.001) and zinc (p ˂ 0.05) were found in meats of MS sired progeny as compared to HYLA rabbits.

Department of Animal Breeding Animal Nutrition and Biochemistry Faculty of Veterinary Hygiene and Ecology University of Veterinary Sciences Brno 612 42 Brno Czech Republic

Department of Food Technology Faculty of Technology Tomas Bata University in Zlín 760 01 Zlín Czech Republic

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