Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

- Spirulina and Thyme dietary supplementation on rabbit meat quality was assessed;
- Spirulina- and Thyme had a significant effect on redness and yellowness of meat;
- Thyme groups showed the highest content of α-tocopherol;
- Also the n − 3 fatty acid content of these groups was higher;
- Thyme seemed effective in improving appearance of rabbit meat during retail display.

The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5-11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5-11 weeks; treatments S, T and ST), or for a part of the growing period (8-11 weeks; treatments C-S, C-T and C-ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C-T and T groups that also showed the highest content of α-tocopherol and n − 3 fatty acids content and the lower lipid oxidation.