Meat quality of female rabbits following administration of epicatechin

The aim of this study was to determinate the effect of epicatechin on selected parameters of meat quality in rabbits. Adult female rabbits (n = 20), maternal albinotic line (crossbreed New Zealand White, Buskat Rabbit, French Silver) and paternal acromalictic line (crossbreed Nitra’s Rabbit, Californian Rabbit, Big Light Silver), were used in the experiment. The animals were divided into four groups: a control group (C) and experimental groups E1, E2 and E3. The experimental groups received epicatechin in injectable form intramuscularly (Musculus biceps femoris) at 10 μg·kg-1 in E1, 100 μg·kg-1 in E2 and 1 000 μg·kg-1 in E3 three times a week for 30 days. The animals were slaughtered after 30 days. Meat quality was analysed from a sample of Musculus biceps femoris (50 g) for parameters characterising the content of nutrients (content of water, proteins, fat, amino acids and fatty acids) and processing technology parameters (electrical conductivity, pH, colour). Following application of epicatechin, the content of fat and total water increased insignificantly (P > 0.05) in the E3 group in comparison with the control group. Statistically insignificant changes (P > 0.05) were observed in the amino acid and fatty acid content investigated in this study. The intramuscular administration of epicatechin led to some significant changes (P < 0.05) in the electrical conductivity between the E2 (higher) and C group, and in pH between E2 vs. E1 and E2 vs. C. However, further investigation is needed to obtain a final answer concerning the health-promoting effects of epicatechin.