Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability

Antonella Dalle Zotte, Marco Cullere, Alberto Sartori, Z. Szendrő, Melinda Kovàcs, Valerio Giaccone, Alessandro Dal Bosco

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11. weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11. weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.

Original languageEnglish
Pages (from-to)94-103
Number of pages10
JournalMeat Science
Volume98
Issue number2
DOIs
Publication statusPublished - 2014

Fingerprint

Thymus Plant
Spirulina
Thymus vulgaris
Spirulina platensis
thyme
oxidative stability
Meat
meat quality
rabbit meat
rabbits
Rabbits
Food
pellets
nutrients
dried meat
alpha-Linolenic Acid
Dietary Supplements
linolenic acid
dietary supplements
Oxidative Stress

Keywords

  • GLA
  • Rabbit meat
  • Spirulina
  • TBARS
  • Thyme
  • True retention

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits : Effects on raw and cooked meat quality, nutrient true retention and oxidative stability. / Dalle Zotte, Antonella; Cullere, Marco; Sartori, Alberto; Szendrő, Z.; Kovàcs, Melinda; Giaccone, Valerio; Dal Bosco, Alessandro.

In: Meat Science, Vol. 98, No. 2, 2014, p. 94-103.

Research output: Contribution to journalArticle

Dalle Zotte, Antonella ; Cullere, Marco ; Sartori, Alberto ; Szendrő, Z. ; Kovàcs, Melinda ; Giaccone, Valerio ; Dal Bosco, Alessandro. / Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits : Effects on raw and cooked meat quality, nutrient true retention and oxidative stability. In: Meat Science. 2014 ; Vol. 98, No. 2. pp. 94-103.
@article{cf1fc576a8e44ff6a883b7a83da553ba,
title = "Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability",
abstract = "The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11. weeks of age). In the other groups, the pellet contained 5{\%} Spirulina (S), 3{\%} Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11. weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.",
keywords = "GLA, Rabbit meat, Spirulina, TBARS, Thyme, True retention",
author = "{Dalle Zotte}, Antonella and Marco Cullere and Alberto Sartori and Z. Szendrő and Melinda Kov{\`a}cs and Valerio Giaccone and {Dal Bosco}, Alessandro",
year = "2014",
doi = "10.1016/j.meatsci.2014.05.005",
language = "English",
volume = "98",
pages = "94--103",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier BV",
number = "2",

}

TY - JOUR

T1 - Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits

T2 - Effects on raw and cooked meat quality, nutrient true retention and oxidative stability

AU - Dalle Zotte, Antonella

AU - Cullere, Marco

AU - Sartori, Alberto

AU - Szendrő, Z.

AU - Kovàcs, Melinda

AU - Giaccone, Valerio

AU - Dal Bosco, Alessandro

PY - 2014

Y1 - 2014

N2 - The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11. weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11. weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.

AB - The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11. weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11. weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.

KW - GLA

KW - Rabbit meat

KW - Spirulina

KW - TBARS

KW - Thyme

KW - True retention

UR - http://www.scopus.com/inward/record.url?scp=84901978201&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84901978201&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2014.05.005

DO - 10.1016/j.meatsci.2014.05.005

M3 - Article

C2 - 24908377

AN - SCOPUS:84901978201

VL - 98

SP - 94

EP - 103

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -