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Zamaratskaia G, Havrysh O, Korzeniowska M, Getya A. Potential and limitations of rabbit meat in maintaining food security in Ukraine. Meat Sci 2023; 204:109293. [PMID: 37523932 DOI: 10.1016/j.meatsci.2023.109293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/02/2023]
Abstract
The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.
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Affiliation(s)
- Galia Zamaratskaia
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske Budejovice, Zatisi 728/II, 389 25 Vodnany, Czech Republic.
| | - Oleksandr Havrysh
- Cherkasy Experimental Station of Bioresources of National Academy of Agrarian Sciences of Ukraine, Ukraine
| | | | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
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Agradi S, Sulce M, Menchetti L, Vigo D, Castrica M, Barbato O, Andoni E, Quattrone A, Munga A, Marongiu ML, Curone G, Brecchia G. Dietary supplementation with n-3 polyunsaturated fatty acids: Effects on reproductive and productive performance and meat quality in rabbit breeding. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2023; 14:70-78. [PMID: 37252331 PMCID: PMC10220468 DOI: 10.1016/j.aninu.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 03/25/2023] [Accepted: 03/29/2023] [Indexed: 05/31/2023]
Abstract
Rabbit breeding has many critical aspects related to reproduction, production, and animal welfare, which reduce its profitability as well as consumer attractiveness. Dietary supplementation with n-3 polyunsaturated fatty acids (PUFA) seems to be a good nutritional strategy to improve several aspects of rabbit breeding, enhance animal welfare and produce a new functional food considered healthy for human consumption. For this reason, the main available scientific research regarding the physiological effects of n-3 PUFA rich products supplemented to the rabbit diet will be reviewed. In particular, consequences on the reproductive performances of both doe and buck, the productive parameters, and the meat quality will be analysed.
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Affiliation(s)
- Stella Agradi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Majlind Sulce
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | - Laura Menchetti
- School of Bioscience and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Daniele Vigo
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Marta Castrica
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Olimpia Barbato
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Egon Andoni
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | - Alda Quattrone
- School of Bioscience and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Albana Munga
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | | | - Giulio Curone
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Gabriele Brecchia
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
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Dalle Zotte A, Singh Y, Gerencsér Z, Matics Z, Szendrő Z, Cappellozza S, Cullere M. Feeding silkworm (Bombyx mori L.) oil to growing rabbits improves the fatty acid composition of meat, liver and perirenal fat. Meat Sci 2022; 193:108944. [PMID: 35969976 DOI: 10.1016/j.meatsci.2022.108944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 07/05/2022] [Accepted: 08/04/2022] [Indexed: 10/31/2022]
Abstract
Silkworm oil was used in a rabbit diet to evaluate its benefit on the fatty acid (FA) profile of different carcass portions. Two experimental diets were prepared: a control diet (commercial diet with 13 g/kg sunflower oil) and a silkworm oil diet (SWO) (commercial diet with 13 g/kg silkworm oil). Rabbits received the experimental diets the last three weeks before slaughter, which occurred at 10 weeks of age. At slaughter, hind leg meat, liver, and perirenal fat were sampled for FA profile analysis. The SWO diet significantly increased the n-3 FA of all three sampling sites and halved the n-6/n-3 ratio of hind leg meat and perirenal fat. Furthermore, the liver of SWO rabbits was also richer in C22:6 n-3 compared to that of control rabbits. In conclusion, this study demonstrated that the total dietary replacement of sunflower oil with silkworm oil in fattening rabbits positively changed the FA profile of the considered carcass tissues.
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Affiliation(s)
- A Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy.
| | - Y Singh
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy.
| | - Zs Gerencsér
- Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, H-7400 Kaposvár, Guba Sándor u. 40, Hungary.
| | - Zs Matics
- Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, H-7400 Kaposvár, Guba Sándor u. 40, Hungary.
| | - Zs Szendrő
- Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, H-7400 Kaposvár, Guba Sándor u. 40, Hungary.
| | - S Cappellozza
- Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment (CREA - AA), Sericulture Laboratory of Padova, Via Eulero 6a, 35143 Padova, Italy.
| | - M Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy.
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The Effect of the Season, the Maintenance System and the Addition of Polyunsaturated Fatty Acids on Selected Biological and Physicochemical Features of Rabbit Fur. Animals (Basel) 2022; 12:ani12080971. [PMID: 35454218 PMCID: PMC9030127 DOI: 10.3390/ani12080971] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 02/04/2023] Open
Abstract
Simple Summary Rabbit furs are a valuable material used in the fur industry. Many studies show beneficial effects of omega-3 acids supplementation on the skin and coat of animals. The aim of the study was to show the impact of environmental conditions and dietary supplementation with ethyl esters of linseed oil on the quality of the rabbit hair coat. The experiment was carried out in four stages: laboratory (summer and winter) and outdoor (summer and winter). The experimental rabbits were given an addition of ethyl linseed oil to their feed (during 2 months). To assess biological and physico-mechanical properties of the coat samples and to determine fatty acid profile and histological evaluation, the hair samples were collected three times: before the study, after two months of treatment, and after two months from the end of supplementation. The obtained results show that the environmental conditions have a major impact on the quality of the rabbit coat. The best results of hair heat protection were obtained from animals kept outdoors. Administration of linseed oil ethyl esters had a positive effect on the hair fatty acid profile. Abstract The aim of the study was to show the impact of environmental conditions and dietary supplementation with ethyl esters of linseed oil on the quality of the rabbit hair coat. The research was divided into 4 stages: laboratory (summer and winter) and outdoor (summer and winter). In each stage of the research, animals were divided into control and experimental groups. The animals were fed in accordance with the feeding standards of reproductive rabbits during the period of sexual dormancy. The rabbits from the experimental groups during the first two months were given an addition of ethyl linseed oil to the feed. In the experiment, linseed oil was cold-pressed directly in the laboratory. Three samples of hair were collected: before the study, after two months of treatment, and after two months from the end of supplementation. The hair coat biological properties, such as share of individual hair fractions (%), heat transfer index (HTI), hair diameter (μm), as well as physico-mechanical properties such as breaking force (N), breaking stress (kg/cm2) and elongation (%) were performed. Moreover, the histological structure of hair and histological hair evaluation were performed. The fatty acid profile was determined in the hair as well. The obtained results of the content of individual fatty acids were grouped into saturated fatty acids and unsaturated fatty acids. In addition, omega-3 and omega-6 were distinguished from the group of unsaturated acids. The environmental conditions have a major impact on the quality of the rabbit coat. The best results of hair thickness and their heat protection were obtained from animals kept outdoors. The studies did not show an influence of the administered preparation on the quality of the rabbit coat. The hair became thinner, but more flexible and tear-resistant. Administration of linseed oil ethyl esters had significant, beneficial changes in the fatty acid profile in hair and hair sebum were observed. There was a significant increase in omega-3 acids, and a significant decrease in the ratio of omega-6 to omega-3 acids.
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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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Dalle Zotte A, Cullere M, Martins C, Alves SP, Freire JP, Falcão-e-Cunha L, Bessa RJ. Incorporation of Black Soldier Fly (Hermetia illucens L.) larvae fat or extruded linseed in diets of growing rabbits and their effects on meat quality traits including detailed fatty acid composition. Meat Sci 2018; 146:50-58. [DOI: 10.1016/j.meatsci.2018.08.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 07/31/2018] [Accepted: 08/01/2018] [Indexed: 10/28/2022]
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Delgado R, Nicodemus N, Abad-Guamán R, Sastre J, Menoyo D, Carabaño R, García J. Effect of dietary soluble fibre and n-6/n-3 fatty acid ratio on growth performance and nitrogen and energy retention efficiency in growing rabbits. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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The impact of substituting soybean meal and sunflower meal with a mixture of white lupine seeds and rapeseed meal on rabbit doe milk yield and composition, and the growth performance and carcass traits of their litters. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2017.12.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Rizwan Tariq M, Issa Khan M, Ahmad Z, Ahmed S, Sameen A, Sameem Javed M. Development of healthier rabbit meat by supplementation of linseed in the feed and its impact on human blood lipid profile. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Rizwan Tariq
- Department of Food Science & Technology; University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur; Bahawalpur Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science & Technology; University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur; Bahawalpur Pakistan
| | - Sheraz Ahmed
- Department of Food Science & Technology; University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur; Bahawalpur Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad, Pakistan
| | - Muhammad Sameem Javed
- Department of Food Science & Technology; University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur; Bahawalpur Pakistan
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Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits. Meat Sci 2017; 131:132-138. [DOI: 10.1016/j.meatsci.2017.05.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 05/08/2017] [Accepted: 05/08/2017] [Indexed: 11/24/2022]
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Rodríguez M, Carro MD, Valiente V, Formoso-Rafferty N, Rebollar PG. Effects of dietary fish oil supplementation on performance, meat quality, and cecal fermentation of growing rabbits1. J Anim Sci 2017; 95:3620-3630. [DOI: 10.2527/jas.2017.1690] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- M. Rodríguez
- Deparptamento de Producción Agraria. ETS Ingeniería Agronómica, Alimentaria y de Biosistemas. Universidad Politécnica de Madrid, 28040, Spain
| | - M. D. Carro
- Deparptamento de Producción Agraria. ETS Ingeniería Agronómica, Alimentaria y de Biosistemas. Universidad Politécnica de Madrid, 28040, Spain
| | - V. Valiente
- Deparptamento de Producción Agraria. ETS Ingeniería Agronómica, Alimentaria y de Biosistemas. Universidad Politécnica de Madrid, 28040, Spain
| | - N. Formoso-Rafferty
- Departamento de Producción Animal. Facultad de Veterinaria. Universidad Complutense de Madrid, 28040, Spain
| | - P. G. Rebollar
- Deparptamento de Producción Agraria. ETS Ingeniería Agronómica, Alimentaria y de Biosistemas. Universidad Politécnica de Madrid, 28040, Spain
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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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Physiological response and semen quality of rabbit bucks supplemented with Moringa leaves ethanolic extract during summer season. Animal 2017; 11:1549-1557. [DOI: 10.1017/s1751731117000088] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Peiretti PG, Meineri G. Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2010.e70] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Tres A, Magrinyà N, Bou R, Guardiola F, Nuchi C, Codony R. Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Volek Z, Marounek M, Volková L, Kudrnová E. Effect of diets containing whole white lupin seeds on rabbit doe milk yield and milk fatty acid composition as well as the growth and health of their litters1. J Anim Sci 2014; 92:2041-9. [DOI: 10.2527/jas.2013-7120] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Reproductive long-term effects, endocrine response and fatty acid profile of rabbit does fed diets supplemented with n-3 fatty acids. Anim Reprod Sci 2014; 146:202-9. [DOI: 10.1016/j.anireprosci.2014.02.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2013] [Revised: 02/27/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022]
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Trebušak T, Levart A, Frankič T, Pirman T. Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits. WORLD RABBIT SCIENCE 2014. [DOI: 10.4995/wrs.2014.1183] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Trebušak T, Levart A, Salobir J, Pirman T. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Meat Sci 2014; 96:1275-80. [DOI: 10.1016/j.meatsci.2013.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 10/10/2013] [Accepted: 11/17/2013] [Indexed: 11/28/2022]
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Casado C, Moya J, Pascual JJ, Blas E, Cervera C. Dietary fatty acid profile: effects on caecal fermentation and performance of young and fattening rabbits. WORLD RABBIT SCIENCE 2013. [DOI: 10.4995/wrs.2013.1437] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Dal Bosco A, Castellini C, Bianchi L, Mugnai C. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci 2012; 66:407-13. [PMID: 22064144 DOI: 10.1016/s0309-1740(03)00127-x] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2002] [Revised: 01/21/2003] [Accepted: 05/13/2003] [Indexed: 11/26/2022]
Abstract
The synergistic effect of dietary linolenic acid and vitamin E on the oxidative stability and nutritional and eating characteristics of fresh and stored rabbit meat was studied. One-hundred hybrid male rabbits were divided into two homogenous groups and fed ad libitum two diets differing in the amount of sunflower and flaxseed and in the level of α-tocopherol, as follows: control diet: 0.08 kg kg(-1) sunflower, 50 mg kg(-1) α-tocopheryl-acetate and LNA-VE diet: 0.08 kg kg(-1) flaxseed, 200 mg kg(-1) α-tocopheryl-acetate. At 85 days, 20 rabbits per group were slaughtered and the thiobarbituric-acid reactive substances (TBA-RS), chemical composition, fatty acid profile and sensory quality were assessed on the longissimus dorsi muscles (fresh and stored for 8 days at 4 °C). The proximate composition of the fresh muscle was not significantly affected by the dietary treatment. Rabbits fed the LNA-VE diet showed a good capability to elongate and desaturate linolenic acid and this diet enriched the n-3 PUFA content of the meat without affecting its peroxidative stability. The sensory quality of the fresh and stored muscle was slightly affected by the dietary treatment, even though final tenderness (fresh meat) and overall acceptability (stored meat) of the LNA-VE rabbits showed significantly higher scores.
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Affiliation(s)
- A Dal Bosco
- Department of Animal Science, University of Perugia, Borgo XX giugno, 74 06100 Perugia, Italy
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Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits. Animal 2012; 5:795-801. [PMID: 22440002 DOI: 10.1017/s175173111000234x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from -18% to -16% in the meat and from -25% to -23% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from -20% to -17% in the meat and from -26% to -23% in the perirenal fat, respectively, and the thrombogenic index, which decreased from -19% to -24% in the meat and from -24% to -23% in the perirenal fat, respectively. CL increased the α-Linolenic acid and PUFA n-3 contents and reduced the vaccenic acid content and the n-6/n-3 ratio in the meat of the rabbits fed the PO or MO diets.
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Effects of Dietary Fatty Acids on Lipid Traits in the Muscle and Perirenal Fat of Growing Rabbits Fed Mixed Diets. Animals (Basel) 2012; 2:55-67. [PMID: 26486776 PMCID: PMC4494273 DOI: 10.3390/ani2010055] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 02/13/2012] [Accepted: 02/20/2012] [Indexed: 11/22/2022] Open
Abstract
Simple Summary Polyunsaturated fatty acids in human foods have been shown to have health benefits. We investigated the potential to incorporate them into rabbit meat by adding them to the diet. Good relationships between dietary fatty acids (FAs) and their content in longissimus dorsi muscle and perirenal fat of rabbits was established, especially the latter. The results should make it possible to enhance the polyunsaturated fatty acid content of rabbit meat, with benefits to the health of human consumers. Abstract The aim of this study was to evaluate the effects of various raw materials (spirulina, curcuma, tomato pomace, false flax, linseed, chia, perilla seeds) as suitable polyunsaturated fatty acid n-3 (n-3 PUFA) sources, on the lipid traits in the longissimus dorsi muscle and perirenal fat of growing rabbits. The fatty acid (FA) analyses of the diets, carried out by gas chromatography, differed over a wide range on the basis of the highly varied ingredients in 27 experimental formulations. Among the 29 identified FAs, three from feeds were catabolized in the rabbits, five were de novo synthesized and stored chiefly in the muscle. It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs. This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat. A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R2 = 0.94) and perirenal fat (R2 = 0.96).
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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. Livest Sci 2011. [DOI: 10.1016/j.livsci.2011.01.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Effects of perilla (Perilla frutescens L.) seeds supplementation on performance, carcass characteristics, meat quality and fatty acid composition of rabbits. Livest Sci 2011. [DOI: 10.1016/j.livsci.2010.12.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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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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Volek Z, Marounek M. Effect of feeding growing–fattening rabbits a diet supplemented with whole white lupin (Lupinus albus cv. Amiga) seeds on fatty acid composition and indexes related to human health in hind leg meat and perirenal fat. Meat Sci 2011; 87:40-5. [DOI: 10.1016/j.meatsci.2010.08.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2010] [Revised: 07/31/2010] [Accepted: 08/28/2010] [Indexed: 11/26/2022]
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Effect of a linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits. Animal 2011; 5:1993-2000. [DOI: 10.1017/s1751731111001145] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Eiben C, Végi B, Virág G, Gódor-Surmann K, Maró A, Odermatt M, Zsédely E, Tóth T, Schmidt J. Effect of different dietary ratios of sunflower and linseed oils on growth and carcass traits of rabbits. Livest Sci 2010. [DOI: 10.1016/j.livsci.2010.02.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Influence of marine algae (Schizochytrium spp.) dietary supplementation on doe performance and progeny meat quality. Livest Sci 2010. [DOI: 10.1016/j.livsci.2009.12.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Petracci M, Bianchi M, Cavani C. Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids. Nutrients 2009; 1:111-118. [PMID: 22253971 PMCID: PMC3257606 DOI: 10.3390/nu1020111] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2009] [Accepted: 10/16/2009] [Indexed: 11/16/2022] Open
Abstract
Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a “functional food” by including n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxidants in rabbit diets and assessing their effects on both raw and stored/processed meat quality properties. Our recent studies indicate that the dietary inclusion from 3 to 6% of linseed might be considered as a way to achieve the enrichment of the meat with α-linolenic acid and to guarantee satisfactory product stability during further processing and storage. Considering that 6% dietary linseed corresponds to a n-3 PUFA content of 8.5% of the total fatty acids and a lipid content of 4.7 g/100 g of leg meat, a content of 396 mg n-3 PUFA/100g meat can be estimated, which represents about 19% of the recommended daily allowance (RDA) for n-3 PUFA.
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Carrilho M, López M, Campo M. Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning. Meat Sci 2009; 83:88-95. [DOI: 10.1016/j.meatsci.2009.04.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2008] [Revised: 02/26/2009] [Accepted: 04/06/2009] [Indexed: 11/16/2022]
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Lazzaroni C, Biagini D, Lussiana C. Fatty acid composition of meat and perirenal fat in rabbits from two different rearing systems. Meat Sci 2009; 83:135-9. [DOI: 10.1016/j.meatsci.2009.04.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 04/09/2009] [Accepted: 04/14/2009] [Indexed: 11/24/2022]
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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat. Animal 2009; 3:1408-19. [DOI: 10.1017/s1751731109990334] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Peiretti P, Meineri G. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements. Meat Sci 2008; 80:1116-21. [DOI: 10.1016/j.meatsci.2008.05.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2007] [Revised: 05/05/2008] [Accepted: 05/06/2008] [Indexed: 10/22/2022]
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Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat. Meat Sci 2008; 80:829-34. [DOI: 10.1016/j.meatsci.2008.03.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2007] [Revised: 02/20/2008] [Accepted: 03/26/2008] [Indexed: 11/18/2022]
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Tres A, Bou R, Codony R, Guardiola F. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7243-7253. [PMID: 18627165 DOI: 10.1021/jf800736w] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Peiretti P, Mussa P, Prola L, Meineri G. Use of different levels of false flax (Camelina sativa L.) seed in diets for fattening rabbits. Livest Sci 2007. [DOI: 10.1016/j.livsci.2006.09.015] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pla M, Hernández P, Ariño B, Ramírez J, Díaz I. Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Forrester-Anderson IT, McNitt J, Way R, Way M. Fatty acid content of pasture-reared fryer rabbit meat. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2006.02.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ramı́rez JA, Dı́az I, Pla M, Gil M, Blasco A, Àngels Oliver M. Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.04.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dalle Zotte A. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0301-6226(01)00308-6] [Citation(s) in RCA: 187] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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