Effect of heat stress on meat quality of growing rabbits divergently selected for body fat content

High ambient temperature represents an increasingly frequent challenge for animal farming, especially for those animal species more susceptible to heat stress (HS), like the rabbit. The present research studied the impact of different ambient temperatures (T: 20 °C—Control vs. 28 °C—High) on the meat quality of two rabbit lines (L: Fat line, Lean line) obtained after 5 generations of divergent selection for total body fat content. After slaughter, the ground meat of 60 carcases (15 rabbits/treatment) was used for physicochemical and sensory quality evaluation. Overall, high T affected hind leg weight (p