Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbit

Rossi, Raffaella; Vizzarri, Francesco; Chiapparini, Sara; Ratti, S.; Casamassima, D.; Palazzo, M.; Corino, C.

doi:10.1016/j.meatsci.2019.107987

Cited by 19 publications

(15 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…on pH, water capacity holding, and drip loss in pork meat. Rossi et al [19] found that sensory traits like aroma, flavor, and aroma of rabbit meat were affected by the use of 0.3 and 0.6% of dietary brown seaweed in the diet (Laminaria sp.). In this study, a better taste preference was observed from pork samples of animals that were fed with the highest % of SWA, without being different from those from the control groups (Figure S1).…”

Section: Discussionmentioning

confidence: 99%

“…Supplementation of laying hens with 1-2% of dried Enteromorpha porifera seaweed resulted in a reduction in cholesterol in the yolk [18]. Rossi et al [19] reported that the inclusion of dietary levels of brown seaweed (Laminaria spp.) did not affect the content of cholesterol in rabbit meat.…”

Section: Discussionmentioning

confidence: 99%

“…The inclusion of seaweed additives in the diet of lambs [15], beef cattle [16], fish [17], laying hens [18], and rabbits [19] has been studied. Additionally, the use of seaweed extracts in growing and fattening pigs has shown an improved growth performance and feed efficiency [9,[20][21][22].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Jerez-Timaure

Sánchez-Hidalgo

Pulido

et al. 2021

Foods

View full text Add to dashboard Cite

The objective of this study was to evaluate the effects of dietary brown seaweed (Macrocystis pyrifera) additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and longissimus lumborum (LL) samples were taken for meat quality and chemical composition analysis. Meat quality traits (except redness intensity) were not affected (p > 0.05) by treatments. Samples from the 4%-SWA treatment showed the lowest a value than those from the 2%-SWA and CON treatments (p = 0.05). Meat samples from the 4%-SWA group contained 3.37 and 3.81 mg/100 g more of muscle cholesterol than CON and 2% SWA groups, respectively (p < 0.05). The SWA treatments affected (p ≤ 0.05) the content of ash, Mn, Fe, and Cu. The LL samples from 4%-SWA had the highest content of ash; however, they showed 0.13, 0.45, and 0.23 less mg/100 g of Mn, Fe, and Zn, respectively, compared to samples from CON (p ≤ 0.05). Fatty acids composition and macro minerals content (Na, Mg, and K) did not show variation due to the SWA treatments. Further studies are needed to understand the biological effects of these components on adipogenesis, cholesterol metabolism, and mineral deposition in muscle.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Jerez-Timaure

Sánchez-Hidalgo

Pulido

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Although increasing PUFA levels in meat is nutritionally beneficial, it cannot compete with sensory quality for the consumer . However, a low dosage might be of interest because recent studies reported no adverse impact of an algal diet (Spirulina, Laminaria spp., and Crypthecodinium cohnii) on chicken, rabbit, and duck meat flavor. − …”

Section: Algal Aromas In Food Productsmentioning

confidence: 99%

Algae as a Source of Natural Flavors in Innovative Foods

Francezon

Tremblay

Mouget

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, “fresh seashore”, “seafood-like”, “cucumber green”, and “earthy” are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity–floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.

show abstract

“…Kara (2016) also stated that lentil bran, due to its high fiber content and low fermentation ability, may be recommended for the growing rabbit. In addition, Rossi et al, (2020) reported that lentil by-producrs may be satisfactorily used as a dietary feedstuff for rabbits due to improved growth performance. In the sight of these results, up to 15% of LSB could be included in the rabbit's diets without any adverse effects on growth performance.…”

Section: Growth Performancementioning

confidence: 99%

Effect of Substituting Lentil Screening by-Product for Soybean Meal on Growth Performance, Nutrients Digestibility and Carcass Parameters of Growing Rabbits

Hassan

2020

EPSJ

View full text Add to dashboard Cite

The objective of this study was to evaluate the nutritional impacts of the inclusion of different levels of lentil screening by-product (LSB) as unconventional ingredient of protein source as a replacement of soybean meal (SBM) on the growth performance, nutrients digestibility, carcass parameters and plasma constituents and of growing rabbits as well economic efficiency of the diets. Sixty New Zealand White (NZW) growing rabbits, 6 weeks age with an average live body weight 617.9 ±62.4 g were randomly assigned to four dietary treatments as follows: the first used as control diet while the other three diets were formulated to replace LSB for SBM at levels of 25, 50 and 75% (which is equal to 5, 10 and 15% LSB). The results showed that LSB contained 26.6% CP and 12.4% CF on DM basis. LSB was superior in gross energy content than SBM. Lentil screening by-product contains higher concentrations of phytochemicals such as saponnin (26.3 mg/100gDM), phytic acid (610 mg/100g DM), phenolic content (21.01 mg GAE/g DM) and tannins (840 mg catechin equivalent/100 g DM). The rabbits group fed 5% LSB achieved significantly (P<0.05) higher digestibility of CP and value of DCP compared to the control group. Moreover, the same group was higher (P<0.05) in TDN and DE values than the rabbits group fed 15% LSB. They also recorded the highest (P<0.05) final live weight. Daily gain significantly (P<0.05) increased in the groups fed 5, 10 and 15%LSB. The group fed the diet contained 15% LSB achieved the highest (P<0.05) hot carcass weight (g), dressing% and total edible parts%. The group fed 5%LSB recorded the highest (P<0.05) level of globulin. The total cholesterol content, ALT and AST levels tended to be lower (P<0.05) for both groups fed 10 and 15% LSB. Since the use of up to 15% of LSB didn't have a detrimental effect on productive performance, carcass characteristics and plasma constituents as well as economic efficiency in growing rabbit diets; therefore, lentil screening by-product can be recommended as replacement up to 75% of SBM in growing rabbits diets.

show abstract

Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbit

Cited by 19 publications

References 52 publications

Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Algae as a Source of Natural Flavors in Innovative Foods

Effect of Substituting Lentil Screening by-Product for Soybean Meal on Growth Performance, Nutrients Digestibility and Carcass Parameters of Growing Rabbits

Contact Info

Product

Resources

About