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Składanowska-Baryza J, Kmiecik D, Rudzińska M, Vissio A, Grygier A, Ludwiczak A, Stanisz M. Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9486285. [PMID: 38380345 PMCID: PMC10878750 DOI: 10.1155/2024/9486285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/09/2024] [Accepted: 01/23/2024] [Indexed: 02/22/2024]
Abstract
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P < 0.001) and C16:0 (P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P = 0.001) and C20:1 (P = 0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P > 0.05). The H/H level differed significantly with the storage time (P < 0.001), with no effect of the gas mixture (P = 0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
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Affiliation(s)
- Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Magdalena Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Annalisa Vissio
- Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
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Fatty acid and conjugated linoleic acid content of Anatolian buffaloes at different muscle types and slaughter weight. Trop Anim Health Prod 2022; 54:398. [DOI: 10.1007/s11250-022-03391-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 11/09/2022] [Indexed: 11/25/2022]
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Erasmus SW, Hoffman LC. Putting the Spring back into the Hare ( Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source. Foods 2020; 9:foods9081096. [PMID: 32796674 PMCID: PMC7466257 DOI: 10.3390/foods9081096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 11/16/2022] Open
Abstract
Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid (<1.3 g/100 g meat) content. The meat's fatty acids mainly comprised C18:2n6c (γ-linoleic acid; 24%), C18:0 (stearic acid; 20%), C16:0 (palmitic acid; 19%), C20:4n6 (arachidonic acid; 15%) and C18:1n9c (oleic acid; 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p < 0.05) on the fatty acid profile. The meat harvested in summer had higher (p < 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p < 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source.
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Affiliation(s)
- Sara Wilhelmina Erasmus
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands;
- Department of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa
| | - Louwrens Christiaan Hoffman
- Department of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Agricultural Mechanisation Building A. 8115. Office 110, Gatton 4343, Australia
- Correspondence: ; Tel.: +61-73-443-2602
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North MK, Dalle Zotte A, Hoffman LC. The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes. Meat Sci 2019; 157:107888. [DOI: 10.1016/j.meatsci.2019.107888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/31/2019] [Accepted: 07/10/2019] [Indexed: 12/13/2022]
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Rodríguez M, G Rebollar P, Mattioli S, Castellini C. n-3 PUFA Sources (Precursor/Products): A Review of Current Knowledge on Rabbit. Animals (Basel) 2019; 9:ani9100806. [PMID: 31618904 PMCID: PMC6827073 DOI: 10.3390/ani9100806] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 09/27/2019] [Accepted: 10/09/2019] [Indexed: 01/01/2023] Open
Abstract
This review compares the effects of different n-3 polyunsaturated fatty acid (PUFA) sources on biological activity, physiological/reproductive endpoints, and health implications with a special emphasis on a rabbit case study. Linoleic acid (LA) and α-linolenic acid (ALA) are members of two classes of PUFAs, namely the n-6 and n-3 series, which are required for normal human health. Both are considered precursors of a cascade of molecules (eicosanoids), which take part in many biological processes (inflammation, vasoconstriction/vasodilation, thromboregulation, etc.). However, their biological functions are opposite and are mainly related to the form (precursor or long-chain products) in which they were administered and to the enzyme-substrate preference. ALA is widely present in common vegetable oils and foods, marine algae, and natural herbs, whereas its long-chain PUFA derivatives are available mainly in fish and animal product origins. Recent studies have shown that the accumulation of n-3 PUFAs seems mostly to be tissue-dependent and acts in a tissue-selective manner. Furthermore, dietary n-3 PUFAs widely affect the lipid oxidation susceptibility of all tissues. In conclusion, sustainable sources of n-3 PUFAs are limited and exert a different effect about (1) the form in which they are administered, precursor or derivatives; (2) their antioxidant protections; and (3) the purpose to be achieved (health improvement, physiological and reproductive traits, metabolic pathways, etc.).
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Affiliation(s)
- María Rodríguez
- Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain.
| | - Pilar G Rebollar
- Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain.
| | - Simona Mattioli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Cesare Castellini
- Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
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North MK, Dalle Zotte A, Hoffman LC. The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage. Meat Sci 2019; 158:107905. [PMID: 31386984 DOI: 10.1016/j.meatsci.2019.107905] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 07/19/2019] [Accepted: 07/30/2019] [Indexed: 12/26/2022]
Abstract
Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.
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Affiliation(s)
- Megan K North
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Road, Coopers Plains 4108, Australia.
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Supplementation with Fish Oil Improves Meat Fatty Acid Profile although Impairs Growth Performance of Early Weaned Rabbits. Animals (Basel) 2019; 9:ani9070437. [PMID: 31336750 PMCID: PMC6680648 DOI: 10.3390/ani9070437] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 07/05/2019] [Accepted: 07/08/2019] [Indexed: 01/18/2023] Open
Abstract
Our objective was to analyze the influence of replacing lard (control) with fish oil (FO) rich in long-chain n-3 polyunsaturated fatty acids in the diet of rabbits weaned at 25 days of age on their growth performance, meat quality, cecal fermentation, and ileal morphology. Twenty-four litters (12 control and 12 FO) of nine kits each were fed the experimental diets from weaning (25 days) until slaughter at 60 days of age. Half of the litters (six per diet) were used to monitor productive performance, carcass characteristics, and ileal morphology, and cecal fermentation was assessed in the rest of litters. Diet had no influence on feed intake, meat color, and pH or cecal fermentation, but FO-fed rabbits had lower (p ≤ 0.049) average daily gain, chilled carcass weight, and perirenal fat than control rabbits. Fish oil inclusion in the diet resulted in lower morbidity (5.56% vs. 20.4%; p = 0.019) and a healthier fatty acid profile with lower (p < 0.001) n-6/n-3 ratios in both muscle and perirenal fat. In summary, the inclusion of FO in the diet of early weaned rabbits improved the fatty acid profile of rabbit meat and fat and decreased the morbidity, but growth performance was slightly reduced.
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Wang X, Lin H, Qu X, Zheng H, Sui J, Cao L. The effect of fish matrix on colloidal gold immunochromatographic assay of antibiotics: the source of interference and removal method. FOOD AGR IMMUNOL 2018. [DOI: 10.1080/09540105.2018.1483900] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Affiliation(s)
- Xiaoxiao Wang
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Hong Lin
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Xueli Qu
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Hongwei Zheng
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Jianxin Sui
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Limin Cao
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
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Króliczewska B, Miśta D, Korzeniowska M, Pecka-Kiełb E, Zachwieja A. Comparative evaluation of the quality and fatty acid profile of meat from brown hares and domestic rabbits offered the same diet. Meat Sci 2018; 145:292-299. [PMID: 30007175 DOI: 10.1016/j.meatsci.2018.07.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/27/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
Since animal diets have a strong influence on meat quality, a comparative study on farmed brown hares and domestic rabbits offered the same diet was undertaken to assess the physical and chemical properties of their meat. Ten brown hares and ten domestic rabbits were used to characterize the traits of meat from the foreleg, hind leg, and Longissimus lumborum muscles. The study indicated higher protein content in hare meat than in rabbit meat. The meat of hares had a concentration of heme iron that was more than twice as high as that of rabbits. Lower SFA and MUFA content and higher PUFA content contributed to the superior PUFA/SFA ratio in hares. An unfavorable n-6/n-3 ratio but superior atherogenic and thrombogenic indices was observed for hare meat. The higher TBARS of hares indicated a higher susceptibility of hare meat to lipid oxidation. Hare meat was also characterized by a higher water holding capacity and higher color indices (redness and chroma).
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Affiliation(s)
- Bożena Króliczewska
- Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland.
| | - Dorota Miśta
- Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, J. Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Ewa Pecka-Kiełb
- Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland
| | - Andrzej Zachwieja
- Institute of Animal Breeding, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Science, J. Chełmońskiego 38 C, 51-630 Wrocław, Poland
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Dabbou S, Gai F, Renna M, Rotolo L, Dabbou S, Lussiana C, Kovitvadhi A, Brugiapaglia A, De Marco M, Helal AN, Zoccarato I, Gasco L. Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality. Meat Sci 2017; 124:77-83. [DOI: 10.1016/j.meatsci.2016.10.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 10/20/2022]
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Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat. J FOOD QUALITY 2017. [DOI: 10.1155/2017/3015120] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet includingω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of theω6/ω3 ratio.
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Martino M, Mattioli S, Farkas P, Szendrő Z, Dal Bosco A, Ruggeri S, Matics Z, Castellini C, Gerencsér Z. Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms. WORLD RABBIT SCIENCE 2016. [DOI: 10.4995/wrs.2016.3922] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen): pens without platforms (NoP) with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP) or plastic-mesh platforms (PP) that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL) physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P<0.001) thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively) but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively). It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.
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Cifuni GF, Contò M, Failla S. Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Volek Z, Chodova D, Tumova E, Volkova L, Marounek E, Marounek M. The effect of housing conditions on Biceps femoris muscle fibre properties, fatty acid composition, performance and carcass traits of slow-growing rabbits. WORLD RABBIT SCIENCE 2014. [DOI: 10.4995/wrs.2014.1176] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Santos AS, Jerónimo E, Ferreira LM, Rodrigues MAM, Bessa RJB. Technical note: Fatty acids and purine profile of cecum and colon bacteria as indicators of equine microbial metabolism1. J Anim Sci 2013; 91:1753-7. [DOI: 10.2527/jas.2011-4892] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- A. S. Santos
- Animal Production Group, Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- University School Vasco da Gama, Department of Veterinary Medicine, Castelo Viegas, Portugal
| | - E. Jerónimo
- Animal Production Research Unit, INRB, Fonte Boa, Vale de Santarém, Portugal
| | - L. M. Ferreira
- Animal Production Group, Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - M. A. M. Rodrigues
- Animal Production Group, Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - R. J. B. Bessa
- Interdisciplinary Centre of Research in Animal Health (CIISA), Faculdade de Medicina Veterinária, Technical University of Lisbon, Lisboa, Portugal
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Capra G, Martínez R, Fradiletti F, Cozzano S, Repiso L, Márquez R, Ibáñez F. Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum. WORLD RABBIT SCIENCE 2013. [DOI: 10.4995/wrs.2013.1197] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Głogowski R, Czauderna M, Rozbicka‐Wieczorek A, Krajewska KA. Effect of dietary organic selenium on fatty acid composition in nutria (
Myocastor coypus
Mol.) livers. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Robert Głogowski
- Department of Animal Breeding, Warsaw University of Life Sciences, Warsaw, Poland
| | - Marian Czauderna
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | | | - Katarzyna A. Krajewska
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
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Lans C, Turner N. Organic parasite control for poultry and rabbits in British Columbia, Canada. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2011; 7:21. [PMID: 21756341 PMCID: PMC3143080 DOI: 10.1186/1746-4269-7-21] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2011] [Accepted: 07/14/2011] [Indexed: 05/25/2023]
Abstract
Plants used for treating endo- and ectoparasites of rabbits and poultry in British Columbia included Arctium lappa (burdock), Artemisia sp. (wormwood), Chenopodium album (lambsquarters) and C. ambrosioides (epazote), Cirsium arvense (Canada thistle), Juniperus spp. (juniper), Mentha piperita (peppermint), Nicotiana sp. (tobacco), Papaver somniferum (opium poppy), Rubus spp. (blackberry and raspberry relatives), Symphytum officinale (comfrey), Taraxacum officinale (common dandelion), Thuja plicata (western redcedar) and Urtica dioica (stinging nettle).
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Affiliation(s)
- Cheryl Lans
- PO Box 72045 Sasamat, Vancouver, British Columbia, V6R4P2, Canada
| | - Nancy Turner
- University of Victoria, School of Environmental Studies, British Columbia, V8W 2Y2, Canada
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19
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Szendrő Z, Dalle Zotte A. Effect of housing conditions on production and behaviour of growing meat rabbits: A review. Livest Sci 2011. [DOI: 10.1016/j.livsci.2010.11.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Dalle Zotte A, Szendro Z. The role of rabbit meat as functional food. Meat Sci 2011; 88:319-31. [PMID: 21392894 DOI: 10.1016/j.meatsci.2011.02.017] [Citation(s) in RCA: 259] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2010] [Revised: 02/14/2011] [Accepted: 02/16/2011] [Indexed: 01/12/2023]
Abstract
Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients.
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Affiliation(s)
- Antonella Dalle Zotte
- Department of Animal Science, University of Padova, Agripolis, 35020, Legnaro (PD), Italy.
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