Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat. (May 2020)

• Record Type: Journal Article
• Authors: Mattioli, Simona; Castellini, Cesare; Mancini, Simone; Roscini, Valentina; Cartoni Mancinelli, Alice; Cotozzolo, Elisa; Pauselli, Mariano; Dal Bosco, Alessandro
• Is Part Of: Meat science. Volume 163(2020)
• Publication Date: 2020-05
• Subjects: Rabbit meat -- Trub -- Linseed -- Fatty acids -- Oxidative status -- Cholesterol; 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.2020.108061
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content. Highlights: A comparison between linseed and trub supplementation in rabbit diets was conducted. Meat lipid oxidation was higher with trub supplementation. Cholesterol content was reduced with trub and linseed feeding. Linseed feeding with or without trub increased n-3 PUFA by almost 2 fold. Integration of trub did not counteract the oxidative instability induced by linseed.