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Simple Summary: Growth traits are important parameters in husbandry. Especially for meat-type animals, understanding the genetic background and identifying naturally occurring polymorphisms can enhance production. Also, meat quality is a very important factor for food processing and consumers. In this study, we analyse IGFBP genes for possible polymorphisms that may influence growth traits and/or meat quality traits in rabbits. We found one polymorphism that influences the pH value, one of the most important indicators of meat quality, and therefore, this polymorphism may be used in the selection process. Rabbits are important livestock animals, popular for their nutritional value. Nowadays, the molecular background of traits influencing the quality of meat and meat products is in high demand. Therefore, in the current study, we analyse the sequences of IGFBP1, IGFBP2, IGFBP4, IGFBP5, and IGFBP6 for possible polymorphisms. Based on a bioinformatics analysis in an association study on 466 animals of different breeds (New Zealand White × Flemish Giant crossbreed (9NZWxFG), Termond White (TW), Popielno White (PW), and Flemish Giant (FG)), we analyse the influence of five polymorphisms within the IGFBP genes. Statistically significant differences were found among the carcass and meat quality traits but not for all of the analysed rabbit breeds. The most promising polymorphism was g.158093018A>T within the IGFBP5 gene. The values of pH24 of m.longissimus lumborum (m.l.l.) and biceps femoris muscles (m.b.f.) were higher for the AT genotypes compared to the AA genotypes for the TW and NZWxFG crossbreeds. Also, for pH24, we found differences in ing.41594308T>C for NZWxFG, where the TT genotype values were higher than the TC values. We found differences in L*24 on m.l.l. for g.41592248A>C for NZWxFG. For m.b.f., significant differences were found in b*45 for g.3431insAC in the FG population and a*45 for g.41592248A>C and g.158093018A>T in the TW population. The shear force statistically differed for g.158093018A>T in TW rabbits and g.41592248A>C for NZWxFG. We conclude that this polymorphism may be promising for better quality rabbit meat and may be implemented in selection processes. [ABSTRACT FROM AUTHOR]

The purpose of the study was to compare the growth, slaughter performance and selected meat quality traits (such as meat texture and basic chemical composition of meat) of Blanc de Termonde rabbits fed a diet supplemented with fennel (Foeniculum vulgare) or goat's rue (Galega officinalis L.). The rabbits were divided into three feeding groups after weaning. The control group (group C; n = 22; 10♂, 12♀) received a commercial complete pelleted feed. Group I (n = 18; 12♂, 6♀) was fed with the same commercial pellets but with 1% fennel seeds, and group II (n = 22; 14♂, 8♀) was fed the commercial pellets with the addition of 1% goat's rue leaves. Feed and water were available ad libitum. At day 84 the animals were slaughtered, post-slaughter traits were examined, and detailed dissection was performed. At 45 min and 24 h after slaughter, the pH and colour of the rabbit meat were measured on the m. longissimus lumborum and m. biceps femoris. During dissection, samples of the m. longissimus lumborum were collected for texture profiling analysis. The experiment showed the highest weight of carcasses and individual cuts in animals fed the control diet (group C). The dressing out percentage was also highest in this group. Fennel and goat's rue were shown to increase pH and affect meat colour. The highest shear force, hardness, chewiness, and cohesiveness values were recorded in meat from animals in the goat's rue feeding group (group II). The analysis showed no positive effect of the herbs on the post-slaughter traits and quality of rabbit meat. [ABSTRACT FROM AUTHOR]

Dynamic loudspeakers introduce distortion into reproduced auditory signal, especially in case of operation with high power or low frequency. Assessment of distortion by measuring current of voice coil should allow to compensate or prevent the product of distortion. The paper contains a comparison of displacement capture by optical triangulation displacement sensor, acoustic signal acquired using microphone, voltage and current. In case of processing low frequency signals, acoustic signal captured by microphone is dominated by harmonics of the fundamental frequency, and the laser displacement sensor provides more accurate information about the diaphragm displacement. Harmonics recorded in current have the same character as the displacement signal for low frequency, but for frequencies above the resonance, acoustic signal is a better source of displacement information. [ABSTRACT FROM AUTHOR]

Rabbits are important livestock animals, popular for their nutritional value. Nowadays, the molecular background of traits influencing the quality of meat and meat products is in high demand. Therefore, in the current study, we analyse the sequences of IGFBP1 , IGFBP2 , IGFBP4 , IGFBP5 , and IGFBP6 for possible polymorphisms. Based on a bioinformatics analysis in an association study on 466 animals of different breeds (New Zealand White × Flemish Giant crossbreed (9NZWxFG), Termond White (TW), Popielno White (PW), and Flemish Giant (FG)), we analyse the influence of five polymorphisms within the IGFBP genes. Statistically significant differences were found among the carcass and meat quality traits but not for all of the analysed rabbit breeds. The most promising polymorphism was g.158093018A>T within the IGFBP5 gene. The values of pH24 of m.longissimus lumborum (m.l.l.) and biceps femoris muscles (m.b.f.) were higher for the AT genotypes compared to the AA genotypes for the TW and NZWxFG crossbreeds. Also, for pH24, we found differences in ing.41594308T>C for NZWxFG, where the TT genotype values were higher than the TC values. We found differences in L*24 on m.l.l. for g.41592248A>C for NZWxFG. For m.b.f., significant differences were found in b*45 for g.3431insAC in the FG population and a*45 for g.41592248A>C and g.158093018A>T in the TW population. The shear force statistically differed for g.158093018A>T in TW rabbits and g.41592248A>C for NZWxFG. We conclude that this polymorphism may be promising for better quality rabbit meat and may be implemented in selection processes.