The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content

S. Mattioli, A. Dal Bosco, Z. Szendrő, M. Cullere, Zs Gerencsér, Zs Matics, C. Castellini, A. Dalle Zotte

Research output: Contribution to journalArticle

9 Citations (Scopus)

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: 300 mg/kg). At weaning (35 days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12 weeks 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.

Original languageEnglish
Pages (from-to)238-242
Number of pages5
JournalMeat Science
Volume121
DOIs
Publication statusPublished - Nov 1 2016

Keywords

  • Digestarom®
  • Fatty acid
  • Lipid oxidation
  • Meat
  • Rabbit

ASJC Scopus subject areas

  • Food Science

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