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The effect of ante-mortem fasting on the quality of rabbit meat has been little studied. One hundred and eighty male rabbits of New Zealand White breed of 2.0 ± 0.04 kg of body weight (BW) were used and distributed in four treatments (0, 4, 8 and 12 h of fasting). A completely randomized design was used, with live weight at slaughter as a covariate. Body weight losses, carcass yield, the initial and final pH (24 h) of meat were evaluated. Color, water holding capacity (WHC), cooking losses and the shear force were evaluated in Longissimus dorsi muscle. The BW decreased 0, 31, 54 and 76 g with respect to the initial body weight, in the order of the treatments. Carcass yield increased with 12 h of fasting, compared to the control group. The initial pH was greater at 8 h regarding other treatments; however, the final pH was lower at 12 h of fasting compared with the control. Color was not modified by the effect of treatments. WHC decreased at 4 and 8 h of fasting and shear force decreased at 8 h of fasting, both with respect to the control. When the fasting time increased, the weight of digestive and urinary viscera decreased and carcass yield increased.

Efecto del ayuno ante mortem en el rendimiento de la canal y calidad de la carne de conejo