The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content. (November 2016)

• Record Type: Journal Article
• Authors: Mattioli, S.; Dal Bosco, A.; Szendrő, Zs.; Cullere, M.; Gerencsér, Zs.; Matics, Zs.; Castellini, C.; Dalle Zotte, A.
• Is Part Of: Meat science. Volume 121(2016:Nov.)
• Page Start: 238
• Page End: 242
• Publication Date: 2016-11
• Subjects: Rabbit -- Meat -- Digestarom® -- Fatty acid -- Lipid oxidation; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.06.024
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The experiment tested the effect of Digestarom® herbal supplementation on the antioxidant content, lipid oxidation and fatty acid profile of rabbit meat. At kindling, rabbit does and litters were divided into two dietary groups (N = 162 kits/dietary group) and fed either a control diet (C) or the C diet supplemented with Digestarom® (D: 300 mg/kg). At weaning (35 days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12 weeks of age), Longissimus thoracis et lumborum muscles were dissected from 20 rabbits/group and analyzed. Rabbit meat of DD group was enriched in essential C18:3 n -3 fatty acid and in other long-chain PUFA of n -3 series. Despite meat of DD group displayed the highest peroxidability index, TBARs value was the lowest. Meat antioxidant content followed the rank order: DD > CD > DC > CC. Digestarom® improved fatty acid composition and oxidative status of rabbit meat, particularly when administered from weaning throughout the growing period.