EN
The aim of this study was to determine the effect of inbreeding and sex on meat quality traits such as: acidity, color, chemical composition and texture in New Zealand White and Belgian Giant Grey crossbred rabbits (n = 84; 50♂:34♀). Two variants of crossing were used. Variant I – crossbred (F1 ) unrelated rabbits (RAB = 0) – received non-inbred rabbits(Fx = 0); variantII – crossbred (F1 ) related rabbits(fullsiblings RAB = 0.5) – received inbred rabbits (Fx = 0.25). After weaning at 35 days of age, animals were fed pellets ad libitum. Slaughter and dissection were performed at 12 weeks of age. 45 min after slaughter pH in loin (m. longissimus lumborum) and leg (m. biceps femoris) and the color (L * – lightness, a * – redness, b * – yellowness) were measured. The results indicated that inbreeding had a significant effect on increase of meat acidity at 45 min and after 24 h. Furthermore, the meat of inbred rabbits possessed a lightness and had smaller values of redness and yellowness after 45 minutes and 24 hours. Meat of inbred animals contained less protein and ash, and more fat compared to meat of non-inbred animals. Inbreeding did not significantly affect dry matter and water content in the meat. The texture parameters of inbred and non-inbred rabbits were similar. The level of inbreeding equaling 25% negatively affected meat quality traits such as acidity, color and chemical composition. Sex does not differentiate the quality parameters of meat, with the exception of yellowness at 45 minutes after slaughter.