Effect of level and source of vitamin E addition of a diet enriched with sunflower and linseed oils on growth and slaughter traits of rabbits

A Study on the Modifying Effect of Raspberry Seed Oil on Rabbit Meat Quality and Chemical Composition

The purpose of the study was to determine the effects of raspberry seed oil on the slaughter performance traits, plasma lipid concentration and meat quality of purebred Termond White rabbits (n = 42; 18♂, 24♀). In each group (3 × n = 14; 6♂, 8♀), the experimental animals were fed a complete pelleted feed with constant access to drinking water. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. These animals were slaughtered on day 84. The addition of raspberry seed oil did not significantly affect the slaughter performance traits of the rabbits (p > 0.05). It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits' longissimus lumborum muscle. However, the experiment showed that the addition of raspberry seed oil had a significant effect on the fatty acid profile of rabbit meat (p ≤ 0.05). Even a small share of this oil in the feed ration significantly increased the level of linoleic acid (p ≤ 0.05). This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits' plasma lipid levels.

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

Growth Response in Oryctolagus cuniculus to Selenium Toxicity Exposure Ameliorated with Vitamin E

The adverse impacts of high temperature during the summer season on the rabbit industry have gained increased global attention. In this study, the comparative effects of biological (BIO) and chemical (CH) nanoselenium (nano-Se) combined with vitamin E on the growth and immune performances of rabbits were observed. A total of 200 white male rabbits of similar age (90 days) were divided into five treatment groups (T0, T1, T2, T3, and T4), 40 animals in each treatment. The rabbits in the first treatment group (T0) was fed basal diet; (T1) basal diet supplemented with 35 mg biological synthesized nanoselenium/kg diet; (T2) basal diet with 35 mg biological nanoselenium/kg diet+150 mg Vit. E/kg; (T3) basal diet+35 m chemically synthesized nanoselenium/kg diet; and (T4) basal diet+35 mg of chemical nanoselenium/kg diet+150 mg Vit. E/kg. The duration of this experiment was 63 days. The body weight of each rabbit was recorded weekly. Results revealed a significant (P < 0.05) increase in live body weight (LBW), total body gain (TBG), and feed conversion ratio (FCR) of rabbits treated with BIO-Se+Vit. E (T2) compared to the other groups. Selenium concentrations in the kidneys and liver were significantly higher (P < 0.05) in animals fed with BIO-Se+Vit. E (T2). The concentrations of serum urea, glutamyl transferase (GGT), and triglycerides (TG) were lower in untreated (T0) and treated groups (T1, T2, T3, and T4). From the results of this study, it can be concluded that biological nano-Se gave maximum improvement for the parameters under study compared to the chemically synthesized nanoselenium by playing a role in alleviating heat stress, increasing the growth performance, and enhancing the immunity of growing white male rabbits. Further addition of Vit. E is an alternative method to maximize productivity with no adverse effects during the fattening period of growing white male rabbits.

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

<p>The aim of this study was to cast light on the effects of EconomasE™ (EcoE), a patented pre-mixture of nutritional additives consisting mainly of organic selenium (0.15 or 0.30 mg/kg feed; Se) combined with vitamin C (5 and 10 mg/kg feed; VC), compared to DL-α-tocopherol acetate (100 or 200 mg/kg feed; VE) dietary supplementation on rabbit performance and meat quality. In fact, the role of Se supplementation in the rabbit diet has not yet been elucidated in the literature and, more specifically, there are no studies on the possible synergistic action between organic Se compared with VE on lipids, fatty acids (FA) and the oxidative stability of two glycolytic muscles, <em>longissimus lumborum</em> (LL) and <em>biceps femoris</em> (BF). Two hundred and seventy New Zealand White rabbits were divided into five dietary groups of 54 rabbits each: 1) control (basal diet = BD; CTRL); 2) VE100 (BD + VE100 mg/kg); 3) VE200 (BD + VE200 mg/kg); 4) EcoE100 (BD + EcoE100 mg/kg); and 5) EcoE200 (BD + EcoE200 mg/kg). Neither of the antioxidant treatments affected growth performance, carcass traits or meat characteristics. Lipid and fatty acid contents were similar in LL and BF and not influenced by the dietary treatment. Meat oxidative stability was strongly improved by both antioxidants. These findings indicate that both EcoE and VE greatly improved the oxidative stability of LL and BF muscles at the dosage rates which, from an economic point of view, would normally be included in the formulation of feeds for rabbits.</p>

Effects of Vitamin E and Selenium on Growth Performance, Antioxidant Capacity, and Metabolic Parameters in Growing Furring Blue Foxes (Alopex lagopus)

The objective of this study was to determine whether different dietary vitamin E (VE) and selenium (Se) levels affect the nutrient digestibility, production performance, and antioxidant abilities of growing furring blue foxes. A 4 × 2 factorial arrangement that included 4 levels of VE (0, 100, 200, or 400 mg/kg diet from α-tocopherol acetate) and 2 levels of Se (0 or 0.2 mg/kg diet from glycine selenium) was performed from mid-September to pelting. A metabolism study was conducted for four days starting at the 30th day of the trial. Serum samples were collected at the last day of the study. The results showed that supplementation of growing furring blue fox diets with VE and Se significantly affected the average daily gain (ADG), average daily feed intake, and feed conversion ratio (F:G) (P < 0.05). Dietary Se supplementation enhanced protein and fat digestibility of male blue foxes. There were significant effects of different VE and Se levels in diets on serum antioxidant parameters and metabolic parameters of blue foxes (P < 0.05). In conclusion, this research indicated that dietary supplementation with VE improved ADG and F:G of blue foxes. Addition of VE and Se to blue fox diets increased the antioxidant capacity of blue foxes. The diet with high VE and Se supplementation reduced glucose and triglycerides concentrations in serum. The present study found that growing furring blue foxes had increased growth performance and antioxidant abilities when fed diets with 200 mg VE/kg and nearly 0.1 mg Se/kg.