کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791081 | 1554073 | 2016 | 5 صفحه PDF | دانلود رایگان |
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 (NÂ =Â 162 kits/dietary group) and fed either a control diet (C) or the C diet supplemented with Digestarom® (D: 300Â mg/kg). At weaning (35Â days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12Â weeks 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: DDÂ >Â CDÂ >Â DCÂ >Â CC. Digestarom® improved fatty acid composition and oxidative status of rabbit meat, particularly when administered from weaning throughout the growing period.
Journal: Meat Science - Volume 121, November 2016, Pages 238-242