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Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability
- Dalle Zotte, Antonella, Cullere, Marco, Sartori, Alberto, Szendrő, Zsolt, Kovàcs, Melinda, Giaccone, Valerio, Dal Bosco, Alessandro
- Meat science 2014 v.98 no.2 pp. 94-103
- Spirulina platensis, Thymus vulgaris, cooked foods, dietary supplements, freeze drying, gamma-linolenic acid, meat quality, oxidative stability, oxidative stress, rabbit meat, rabbits, thyme
- The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C–C) received a non-supplemented pellet throughout the experiment (5–11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S–S, T–T, ST–ST) or only the final part of the growing period (8–11weeks: groups C–S, C–T, C–ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.