EVA0000Genotyping By SequencingGenomicsDepartment of Genetics, Animal Breeding and Ethology, Faculty of Animal Sciences, University of Agriculture in Krakow, PolandAB 3730xlOryctolagus Cuniculus Cuniculushttps://www.ebi.ac.uk/eva/?eva-study=PRJEB42486EVAJapanese white rabbit, NZW Rabbit, New, Meats, Industrial, rabbits, European rabbit, Rabbit, Industrial Arts, Belgian Hare, single-organism developmental process, NZW, Chinchilla Rabbits, Chinchilla, New Zealand Rabbits, Arts, postnatal development, Zealand Rabbits, New Zealand White Rabbits, postnatal growth, Oryctolagus cuniculus, Domestic Rabbits, growth and development, Domestic, rabbit, New Zealand White Rabbit, NZW Rabbits, Chinchilla Rabbit, Productivity, Rabbits, domestic rabbit, development, Domestic Rabbit, New Zealand Rabbit, Hare, Belgian, cuniculus, New Zealand, Lepus cuniculus, selection process., Oryctolagus, Zealand Rabbit, growthaspiration syndrome, Food Patterns, rabbits, BODYFAT, CT11259, Materials, taste, NZW, MTOC attachment site, selection process, Aminosaeure, postnatal development, Mbp1, metazoans, Amino acid, growth and development, rabbit, protein, l(2)ft, composed of, CG9063, AW048865, Cph1, protein aggregate, Tastes, Zealand Rabbit, myd, fat tissue, Animalia, average, me75, amino acids, adipose system, New Zealand White Rabbits, Mbp-1, composition, Domestic, Fatty acid translocase, BcDNA:GH03694, D17Mit170, T1, Beneficiaries, Food, Insurance Benefit, GP4, Lepus cuniculus, DmelCG9063, European rabbit, anatomical protrusion, l(2)gd-1, BcDNA:LD22582, gyltl1b-b, Benefits, Chinchilla, Aminokarbonsaeure, polyostotic fibrous dysplasia, Domestic Rabbits, Normalcy, CG17820, Tl3, Tl2, CD36, Taste Senses, alpha-amino carboxylic acids, Body Fat, meconium aspiration, MDDGA6, mKIAA0609, Genetic Materials, Individual, aspiration, Oryctolagus, KIAA0609, Taste, Genetic Material, l(2)k07918, fg, Amino Acid, Acid, Epistemology, gyltl1b, Amino acids, growth pattern, Situation, non-developmental growth, BcDNAGH03694, content, mdc1d, Situational, Oryctolagus cuniculus, expanded, CHDS7, l(2)gd-l, POFD, gustation, Health Benefit, Children, 3L6, taste perception, Chinchilla Rabbit, MDC1D, Health, l(2)fd, Dietary Patterns, enr, rich, enlarged, Breedings, Faf, Material, spine, Festa, meconium inhalation, Ft, Situational Awareness, cuniculus, Thrombospondin receptor, Cistron, Acids, Gustations, Situation Awareness, Fat, FAT, big, SCARB3, Awareness, Belgian Hare, FESTA-L, FESTA-S, PFD, Aminocarbonsaeure, GPIIIB, Gene, alpha-amino acid, fat, protein-containing complex, hFat1, BDPLT10, Normalcies, Dm Fat, animals, Patterns, froggy, Gyltl1a, protrusion, large, CDHF7, Health Benefits, Hare, PAS-4, Diets, Functional, Gene Products, Scarb3, CG3352, Low, sense of taste, Animal, GP3B, U19, MAS, Normalities, Japanese white rabbit, BM040, Rabbit, Genetic, Food Pattern, MDDGB6, Sense, 79/18, syndrome, LARGE, CG1945, New Zealand White Rabbit, Pattern, BPFD#36, meconium, great, Glycoprotein IIIb, bodyfat, Situation Awarenesses, Taste Sense, Insurance, Dietary Pattern, Insurance., CPH, Beneficiary, New, Individual Health, DmelCG3352, Meats, Benefit, cou, Chinchilla Rabbits, R74677, protein complex, Males, Traits, Zealand Rabbits, Proteins, BcDNA.LD22582, l(2)gd2, alpha-amino acids, compositionality, Cistrons, ME5, Rabbits, Insurance Beneficiaries, Situational Awarenesses, development, DmelCG17820, Lr, Platelet glycoprotein IV, native protein, macrophage activation syndrome, PASIV, Insurance Beneficiary, Protein, Metazoa, Belgian, New Zealand, Functional Foods, PAS IV, Gustation, Awarenesses, Foods, Cph-1, CDHR8, reactive hemophagocytic lymphohistiocytosis, NZW Rabbit, Platelet collagen receptor, Senses, Leukocyte differentiation antigen CD36, Normality, Dietary, New Zealand Rabbits, postnatal growth, Amino, NZW Rabbits, TRAITS, Protein Gene Products, multicellular animals, domestic rabbit, Gene Proteins, Domestic Rabbit, fatty depot, New Zealand Rabbit, adipose, DmelCG1945, structure, Bra, microtubule organising centre attachment site, l(2)fat, l(2)24Da, GPIV, growth, l(2)79/180falseIncreasing of meat rabbits technology efficiency by development of new way of selectionIncreasing consumers knowledge of the links between diet and health has raised the awareness and demand for functional food. Rabbit meat offers excellent nutritive and dietetic properties that's why can be counted as functional food. Its composition showed its protein rich with a large amount of essential amino acids, low fat content, high energy values and easily digestible. These properties proved that rabbit meat is recommended especially for children and the seniors, as well as for the every single consumer. Maintaining high quality of rabbit meat, which fit consumers demands requires intensive selection process. The possibility of using naturally occurring polymorphisms within candidate genes for meat quality traits allows to select animals with favourable traits. Breeding selected animals allow to obtain product characterized by better quality parameters. In this project we propose new way of selection of grandmothers and grandfathers of maternal does and selection of males for meat. In this process we want to use masrket assisted selection (MAS) where polymorphisms within genes related with growth parameters well be investigated and within genes related to fatness traits. Moreover products from rabit meat like sushi, smoked loin will be prepared and offered for consumers as a innovative products characterised by high attributes of taste and with more health benefits2021-01-15PRJEB42486568996