Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat

Bosco, Alessandro Dal; Castellini, Cesare; Bianchi, Luca; Mugnai, Cecilia

doi:10.1016/s0309-1740(03)00127-x

Cited by 109 publications

(139 citation statements)

References 23 publications

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“…In our study in rabbits, increased amounts of EPA and DHA were found in plasma and liver due to the addition of LO to feeds (Tables 1 to 3), as it had been found in meat . This is in accordance with other studies in rabbit (Bernardini et al, 1999;Dal Bosco et al, 2004;Maertens et al, 2008) and other animals (Enser et al, 2000;Bou et al, 2006b). However, the effectiveness of the synthesis of DHA from linolenic acid in animals and humans is controversial, as it has been reported to be limited (Cherian and Sim, 1995;D'Arrigo et al, 2002;Hoz et al, 2003;Burdge and Calder, 2005b;Nuernberg et al, 2005).…”

Section: Resultssupporting

confidence: 94%

“…In meat, this effect was significant . Reductions in meat, liver and plasma oxidation and oxidability as a result of TA supplementation have been previously reported in rabbit (Castellini et al, 2001;Oriani et al, 2001;Dal Bosco et al, 2004;Zsedely et al, 2008) and other animals (Monahan et al, 1990;Grau et al, 2001;Bou et al, 2004;Russell et al, 2004).…”

mentioning

confidence: 63%

“…Fewer studies in the literature deal with rabbit feeding, although recently the number of studies conducted with rabbit has increased (Pla and Cervera, 1997;Bernardini et al, 1999;Castellini et al, 2001;Dalle Zotte, 2002;Dal Bosco et al, 2004;Lo Fiego et al, 2004;Corino et al, 2007;Gigaud and Combes, 2008;Maertens et al, 2008;Zsedely et al, 2008). Most of them are focused on rabbit meat due to its nutritional value, but there is a lack of comprehensive studies dealing, at the same time, with rabbit plasma, meat and other tissues more involved in the animal's metabolism, such as the liver.…”

Section: Introductionmentioning

confidence: 99%

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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

Tres

Bou

Codony

et al. 2009

Animal

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We supplemented diets with a-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6-or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the a-tocopherol (aT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous study in rabbit meat. As in meat, the content of saturated, monounsaturated and trans FA in plasma and liver mainly reflected feed FA profile, except stearic acid in liver, which increased as feeds contained higher doses of vegetable fat, which could be related to an inhibition of the activity of the stearoyl-CoA-desaturase. As linseed oil increased in feeds, the n-6/n-3 FA ratio was decreased in plasma and liver as a result of the incorporation of FA from diets and also, due to the different performance and selectivity of desaturase enzymes. However, an increase in the dose of vegetable fat in feeds led to a significant reduction in the aT content of plasma and liver, which was greater when the fat source was linseed oil. Increasing the dose of vegetable fat in feeds also led to an increase in the susceptibility to oxidation (lipid hydroperoxide (LHP) value) of rabbit plasma, liver and meat and on the thiobarbituric acid (TBA) values of meat. Although the dietary supplementation with a-tocopheryl acetate increased the aT content in plasma and liver, it did not modify significantly their TBA or LHP values. In meat however, both TBA and LHP values were reduced by the dietary supplementation with a-tocopheryl acetate. The plasma aT content reflected the aT content in tissues, and correlated negatively with tissue oxidability. From the studied diets, those containing 1.5% linseed oil plus 1.5% BT and 100 mg of a-tocopheryl acetate/kg most improved the FA composition and the oxidative stability of rabbit tissues.

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Section: Resultssupporting

confidence: 94%

mentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

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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

Tres

Bou

Codony

et al. 2009

Animal

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“…This is in agreement with other studies that found that productive performances of rabbits were not affected by different treatments (Dal Bosco et al, 2004;Kouba et al, 2008;Peiretti and Meineri, 2008). Our previous study also illustrated that di etary linoleic acid (LA) supplementation had not significantly affected growth performance of exper imental rabbits (Li et al, 2012).…”

Section: Growth Performancesupporting

confidence: 93%

The effects of dietary α-linolenic acid on growth performance, meat quality, fatty acid composition and liver relative enzyme mRNA expression of growing meat rabbits

Du¹,

Wang²,

Wang³

et al. 2013

J. Anim. Feed Sci.

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KEY WORDS. rabbit, α-linolenic acid, growthABSTRACT. The effects of five levels of added α-linolenic acid (ALA) (0, 1, 2, performance, meat quality, fatty acids, mRNA 3, and 4 g · kg -1 diet, as-fed basis) in diets on growth performance, meat qualexpression ity, fatty acid composition of muscle and liver, and expression of acetyl-CoA carboxylase (ACC) and carnitine palmitoyl transferase 1 (CPT1) mRNA in the liver of growing meat rabbits were studied. A quadratic effect of ALA addition on average daily intake was found (P < 0.0001). ALA addition had a significant influence on muscle colour of longissimus lumborum (LL), including L*, a*, and b* (P < 0.0001, P = 0.0007, and P = 0.0120, respectively). The monoun- tents in the LL and liver increased with dietary ALA increase (P = 0.0006, P < 0.0001, P < 0.0001, and P < 0.0001, respectively). The expression of ACC mRNA in the liver decreased (P < 0.0001), that of CPT 1, increased

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“…The positive perception of the nutritional properties of rabbit meat by consumers is related to unique characteristics compared to meat derived by other livestock: lean meat with low fat and cholesterol contents, favourable fatty acid (FA) profile and particularly a high content of unsaturated FA. Moreover, these appreciated properties can be further improved through dietary strategies (Dal Bosco et al 2004;Trebusak et al 2014). The manipulation of rabbits' diet is very effective in producing 'enriched meat'; some bioactive compounds such as n-3 polyunsaturated fatty acids (PUFA), conjugated linoleic acid and vitamin E can be easily incorporated into the meat (Dalle Zotte & Szendr} o 2011).…”

Section: Introductionmentioning

confidence: 99%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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The aim of the present study was to evaluate the effects of dietary bilberry pomace (BP) on colour, cooking losses, proximate composition and fatty acid (FA) profile of hind leg meat in growing rabbits. One hundred and forty-four Grimaud weaned rabbits (35 days old) were randomly divided into four groups of 36 animals each and fed ad libitum with a basal diet (C diet) tested against three assay diets developed by substituting 50, 100 and 150 g/kg of the C diet with BP (BP5, BP10 and BP15 diets, respectively). At 83 days of age, the rabbits were slaughtered without fasting. Inclusion of BP in the diet did not significantly affect colour, cooking losses, ash and protein contents, but determined a significant increase of ether extract in the muscle. Increasing dietary inclusion of BP also determined a proportional increase of total polyunsaturated fatty acids (PUFA) and total n-3 FA, as well as a proportional decrease of total saturated fatty acids (SFA), total branched chain fatty acids (BCFA) and total monounsaturated fatty acids (MUFA) in the muscle. Dietary BP significantly improved the PUFA/SFA ratio, the R n-6/R n-3 FA ratio and the atherogenicity, thrombogenicity and hypocholesterolemic/hypercholesterolemic FA indexes of rabbit meat but it decreased D5-desaturase plus D6-desaturase index. The obtained results suggest that BP inclusion in growing rabbit diets can improve the fatty acid profile of hind leg meat, with consequent health benefits to consumers. ARTICLE HISTORY

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Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat

Cited by 109 publications

References 23 publications

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

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

The effects of dietary α-linolenic acid on growth performance, meat quality, fatty acid composition and liver relative enzyme mRNA expression of growing meat rabbits

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

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