AI Article Synopsis
- The study examined how Digestarom® herbal supplementation affects the quality of rabbit meat by analyzing antioxidant levels, lipid oxidation, and fatty acid composition.
- At kindling, rabbits were divided into dietary groups, and after 12 weeks, different growth protocols were evaluated to see how they impacted meat quality.
- The results showed that the group fed with Digestarom® had improved fatty acid profiles and antioxidant content, indicating it positively influences rabbit meat quality.
Article Abstract
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 (N=162 kits/dietary group) and fed either a control diet (C) or the C diet supplemented with Digestarom® (D: 300mg/kg). At weaning (35days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12weeks 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: DD>CD>DC>CC. Digestarom® improved fatty acid composition and oxidative status of rabbit meat, particularly when administered from weaning throughout the growing period.
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| http://dx.doi.org/10.1016/j.meatsci.2016.06.024 | DOI Listing |
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