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

Mattioli, S., Dal Bosco, A., Szendrő, Zs., Cullere, M., Gerencsér, Zs., Matics, Zs., Castellini, C., Dalle Zotte, A.
Meat science 2016 v.121 pp. 238-242
antioxidants, beta oxidation, diet, fatty acid composition, finishing, lipid peroxidation, longissimus muscle, omega-3 fatty acids, polyunsaturated fatty acids, rabbit meat, rabbits, slaughter, weaning
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: 300mg/kg). At weaning (35days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12weeks 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.