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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.