The effect of conjugated linoleic acids on the growth performance, carcase composition and meat quality of fattening rabbits. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Liu, Gongyan; Bai, Liya; Sun, Haitao; Liu, Ce; Yang, Liping; Jiang, Wenxue; Zhang, Yin; Gao, Shuxia
• Is Part Of: Italian journal of animal science. Volume 21:Issue 1(2022)
• Page Start: 1074
• Page End: 1083
• Publication Date: 2022-12-31
• Subjects: Conjugated linoleic acids -- rabbits -- carcase yield -- meat quality -- fat metabolism; Animal culture -- Periodicals; Livestock -- Italy -- Periodicals; Veterinary medicine -- Italy -- Periodicals; Animal culture; Livestock; Veterinary medicine; Italy; Periodicals; Periodicals; 636.005
• DOI: 10.1080/1828051X.2022.2094290
• Languages: English
• ISSNs: 1828-051X

Abstract

Abstract: This experiment was conducted to study the effects of dietary conjugated linoleic acids (CLAs) on the growth performance, fat metabolism, carcase composition and muscle quality of fattening rabbits. A total of 160 Minxinan black rabbits aged 75 days with body weights of 1658.9 ± 188.8 g were randomly divided into 4 groups. They were fed a basic diet supplemented with 0 (control), 0.5%, 1.0%, or 1.5% CLA for 50 days. Dietary CLA reduced the feed intake and serum triglyceride and cholesterol levels. In addition, the crude protein content in rabbit meat was increased, along with the cholesterol and the ether extract levels in the 1.5% depression group. Moreover, the fatty acid composition in rabbit meat was changed, and the content of polyunsaturated fatty acids/monounsaturated fatty acids (PUFAs/MUFAs) increased with the increasing levels of CLA addition. These findings indicate that CLA greatly improved the nutritional value of rabbit meat. From an economic point of view, CLA would normally be included at a concentration of 0.5% in the formulation of feeds for fattening rabbits. HIGHLIGHTS: Minxinan black rabbits were fed conjugated linoleic acid (CLA)- supplemented diets for 50 d. CLA decreased the feed intake of experimental rabbits. CLA has significant effects on fat deposition and serum triglyceride and cholesterol levels. CLA greatly improved the nutritional value of rabbit meat. The recommended CLA level is 0.5% for meat rabbits．