Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

Bosco, Alessandro Dal; Gerencsér, Zsolt; Szendrő, Zsolt; Mugnai, Cecilia; Cullere, Marco; Kovács, Melinda; Ruggeri, S.; Mattioli, Simona; Castellini, Cesare; Zotte, Antonella Dalle

doi:10.1016/j.meatsci.2013.06.021

Cited by 75 publications

(52 citation statements)

References 37 publications

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“…The differences in L* may be explained by the increase in pH, as pH and lightness are linked by a negative correlation. Similar results were also reported by Mancini et al (2015) and Dal Bosco et al (2014); these authors, who studied the effect of natural antioxidants and storage time on meat quality, observed a decrease in L* and an increase in pH during short storage times.…”

Section: Physical-chemical Characteristicssupporting

confidence: 89%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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Section: Physical-chemical Characteristicssupporting

confidence: 89%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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“…: standard error of means Several studies have been conducted in vivo in order to test natural compounds able to improve lipid stability in rabbit meat. It has been demonstrated that dietary supplementation with both synthetic and natural antioxidants such as vitamin E (Corino et al, 1999(Corino et al, , 2007Ebeid et al, 2013) and natural extracts (Dal Bosco et al, 2014b) may improve meat shelf life.…”

Section: Chemical Composition and Oxidative Stability Of Meatmentioning

confidence: 99%

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

et al. 2015

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Abstract. Due to consumer demand, in recent years considerable attention has been focused on the use of natural compounds in animal feed. The aim of this study was to evaluate the effect of dietary natural extract from Lippia citriodora (commonly named "limoncina"), titrated in verbascoside, on quality, measured as oxidative stability, fatty acid composition, alpha-tocopherol and retinol content and sensory traits of rabbit meat. Forty-five New Zealand white rabbits were randomly assigned to three age-and body-weight-balanced feeding groups of 15 animals each in which a conventional pelleted diet (CON) was supplemented with 1 or 2 kg t −1 (low naturalextract (LNE) and high natural-extract (HNE) groups, respectively) of Lippia citriodora extract for 55 days. No influence on carcass characteristics and the chemical composition of meat was observed. A trend for a positive effect on alpha-tocopherol tissue content (P = 0.07) and on thiobarbituric reactive substance (TBARS) values was observed (P = 0.063) in Longissimus Lumborum muscle from the HNE group.The fatty acid profile of the meat was affected by dietary treatment with a significant decrease (P = 0.001) in saturated fatty acids and an increase (P = 0.01) in polyunsaturated fatty acids in both treated groups compared to the CON group. The supplementation with natural extract at the highest dosage improved the tenderness and juiciness of meat, highlighting a better consistency than CON and LNE groups. In conclusion, this study shows that the natural extract used has the potential to improve rabbit meat in order to produce functional food, without altering the chemical and physical characteristics of meat.

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“…concerning the effect of supplementation diet with these additives on rabbit meat fatty acids composition is available [26,27]. Previous studies confirmed the possibility of modifying the fatty acid profile of rabbit meat by dietary means.…”

Section: Introductionmentioning

confidence: 98%

“…In fact, no statistically significant differences were stated among the fatty acid percentage composition in the samples belonging to different feed groups, both for loin and hind leg. Conversely Dal Bosco et al [27] found significant changes in fatty acids profile (mainly PUFA) of longissimus lumborum meat when rabbits fed diets supplemented with Spirulina (Arthrospira platensis) and/or Thyme (Thymus vulgaris). Such differences became more significant after 9 days of storage at 4 ∘ C, in correspondence to an increase of oxidation.…”

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confidence: 94%

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Mattioli

Cardinali²,

Balzano

et al. 2017

Journal of Food Quality

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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 including 3 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 (THEPAX5 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 the 6/ 3 ratio.

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Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

Cited by 75 publications

References 37 publications

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

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Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

Cited by 75 publications

References 37 publications

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Dietary &lt;i&gt;Lippia citriodora&lt;/i&gt; extract in rabbit feeding: effects on quality of carcass and meat

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

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Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat