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This study investigated the performance of Local and New Zealand White buck carcass at different weights. A factorial completely randomized design was applied, with rabbit breeds (local and New Zealand White) and weight category (<2 kg and >2 kg) as factors. 60 bucks were used divided into 15 bucks per group. Carcass weight, meat weight, bone weight, carcass percentage, meat percentage, bone percentage, meat bone ratio (MBR) were observed. Correlation between slaughter and carcass weight with carcass weight, meat weight, bone weight carcass percentage, meat percentage, bone percentage and MBR also observed in this study. Results showed that the differences in breeds and slaughtering weight gave significant differences in carcass, meat, and bone weight (P<0.05). Slaughtering weight was positively correlated with carcass weight (R2=0.955; P<0.01). Breed and slaughtering weight category differences did not significantly affect carcass percentage, where local rabbit carcass was 53.04%, while New Zealand White was 51.66%. There was no significant difference between MBR in the two groups with weight >2 kg. New Zealand White rabbits in <2 kg weight categories produced the lowest MBR by 2.17 (P<0.05). Significant interaction (P<0.01) between different breed and weight categories was reported on carcass weight, carcass percentage, and meat weight. In conclusion, there are no differences in carcass percentage and MBR ratio between two rabbit breeds with <2 kg weight categories. New Zealand White rabbits should be slaughtered at >2 kg weight categories due to the lower MBR ratio on <2 kg weight categories. The current study reported that there was an interaction between different breed and weight categories on carcass performance.

Evaluasi Performa Karkas Kelinci Lokal dan New Zealand White Jantan pada Berat Potong yang Berbeda