Relationship between body condition and energy mobilization in rabbit does


  • E.W. Calle Universitat Politècnica de València
  • M.L. García Universidad Miguel Hernández de Elche
  • A. Blasco Universitat Politècnica de València
  • M.J. Argente Universidad Miguel Hernández de Elche



body condition, NEFA, perirenal fat thickness, rabbit


The present work was performed to examine the relationships between measures of body condition and energy mobilization in rabbit does. The variables studied were body weight (BW), perirenal fat thickness (PFT), basal non-esterified fatty acid concentration (NEFAb) and non-esterified fatty acids after lipolysis stimulation by isoproterenol (NEFAr). The effect of time of measuring (at mating, delivery and 10 d after delivery) was estimated in 157 primiparous does. Correlations between body condition components were estimated and a principal component analysis performed. The does decreased BW (6%) and PFT (3%), and increased NEFAb (25%) and NEFAr (16%) from mating to delivery. Later, NEFAb and NEFAr decreased around 20% from delivery to 10 d after delivery without changing perirenal fat thickness. All BW and PFT lay in the first principal component, and all NEFA traits lay in the second component, showing low correlations with body condition measurements. Both NEFA traits showed high positive correlations when measured at the same time (0.65, 0.72 and 0.69), but low correlations when measured at different times (0.09, to 0.20). We conclude that although body weight and perirenal fat thickness are good predictors of body condition, NEFA should be used when an accurate measurement of energetic mobilization is needed, due to their low correlation.


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Author Biographies

E.W. Calle, Universitat Politècnica de València

Instituto de Ciencia y Tecnología Animal

M.L. García, Universidad Miguel Hernández de Elche

Dpto. Tecnología Agroalimentaria

A. Blasco, Universitat Politècnica de València

Instituto de Ciencia y Tecnología Animal

M.J. Argente, Universidad Miguel Hernández de Elche

Dpto. Tecnologia Agroalimentaria


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