The slaughtered rabbits were bled and the skin, genitals, urinary
bladder, full gastrointestinal tract and distal part of the legs were removed.
The full gastrointestinal tract was weighed and expressed as
percentage compared to SW (FGTP). The hot carcasses obtained were
weighed (HCW) and then chilled at +4 °C for 24 h in a ventilated