Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E

Corino, C.; Pastorelli, G.; Pantaleo, L.; Oriani, G.; Salvatori, Giancarlo

doi:10.1016/s0309-1740(99)00004-2

Cited by 41 publications

(21 citation statements)

References 28 publications

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“…The effects of the AB supplementation on the oxidative stability of the LD muscle are shown in Table 5. Dietary treatment did not affect TBARS values significantly, even if our results were lower than those reported by Corino et al (1999) in the meat of rabbit treated with a vitamin E supplementation. According to these authors, the relatively high TBARS values observed in rabbit meat can be probably attributed to the naturally high levels of unsaturated FA residues in the glycolytic muscle of this species.…”

Section: Tbars Assaycontrasting

confidence: 94%

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dabbou

Gasco

Gai

et al. 2014

Animal

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In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22 ± 2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at + 4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freezedried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P < 0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P < 0.01). Furthermore, no significant difference was found in preference among meat samples from each group. The enrichment of the rabbit's diet with AB allows the production of rabbit meat with a good degree of unsaturation and low saturation, even if the n-6/n-3 ratio was slightly worse.

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Section: Tbars Assaycontrasting

confidence: 94%

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dabbou

Gasco

Gai

et al. 2014

Animal

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“…(Abdel-Khalek, 2010;Dalle Zotte and Szendrő, 2011) in order to prevent or al least reduce meat oxidation processes. It is widely known that tocopherols are also most effective antioxidants in rabbit meat and their content can easily be increased both by dietary fortification (López-Bote et al, 1997;Castellini et al, 1999) and its use as an ingredient with beneficial effects on lipid oxidation during frozen storage (Castellini et al, 1999;Lo Fiego et al, 2004) and cooking (Dal Bosco et al, 2001), colour stability (Corino et al, 1999;Dalle Zotte et al, 2000) and some technological properties (Castellini et al, 1998). In recent years, interest in the use of natural antioxidants has increased both in animal nutrition and the food industry.…”

Section: Decreased Oxidation By the Use Of Novel Antioxidantsmentioning

confidence: 99%

Rabbit meat processing: historical perspective to future directions

Petracci

Cavani

2013

World Rabbit Sci.

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In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at one sitting, little effort was devoted to developing preserved rabbit products (such as salted or dried meat, sausages, etc.). For this reason, although there is a rich history of recipes using rabbit meat in the Mediterranean area, there are few traditional further-processed products. Nowadays, even though the processing industry is pushing more and more towards the introduction of more attractive products (i.e. ready meals, ready-to-cook, etc.) for consumers with little time for meal preparation, most rabbit meat worldwide is still sold as whole carcass or cut-up parts. This review analyses the main strength and weakness factors regarding the use of rabbit meat to manufacture further processed products. Bearing in mind these considerations, it then describes the more promising processing technologies for raw meat materials to obtain added-value products (marinated, formed, emulsified, coated, etc.) by exploiting rabbit meat's intrinsic characteristics, such as high protein/low fat content coupled with a balanced n-6 to n-3 PUFA ratio, low cholesterol and heme-iron content. Major trends in meat product formulation (modulation of lipid content and composition, use of novel antioxidants and salt reduction) are also discussed by highlighting strategies to provide healthier meat products meeting current nutritional needs. Finally, major packaging solutions for rabbit meat and meat products (ordinary and modified atmosphere, vacuum) are considered.

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“…In fact, dietary fatty acids are incorporated unchanged into adipose tissue of monogastrics, whereas in ruminants feed they are hydrogenated in the rumen [14]. Despite several studies reporting the influence of feeding with plant extract, vitamin E, and prebiotic compounds on quality parameters of rabbit meat [15][16][17][18][19][20][21][22][23][24][25], little information 2 Journal of Food Quality Values are the mean of four different determinations. S = standard diet (0.5% CLA.…”

Section: Introductionmentioning

confidence: 99%

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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Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E

Cited by 41 publications

References 28 publications

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Rabbit meat processing: historical perspective to future directions

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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