Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

Dabbou, Sihem; Gai, Francesco; Renna, Manuela; Rotolo, Luca; Dabbou, Samia; Lussiana, Carola; Kovitvadhi, Attawit; Brugiapaglia, Alberto; Marco, Michele De; Helal, Ahmed Noureddine; Zoccarato, Ivo; Gasco, Laura

doi:10.1016/j.meatsci.2016.10.013

Cited by 34 publications

(29 citation statements)

References 45 publications

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“…This may arise problems, particularly in processed products (such as sausages or balls) that are nowadays gaining consideration by the producers with the purpose of reviving rabbit meat market. However, as shown by Dabbou et al (2017), BP is a nutrient-rich agro-industrial by-product characterised by high-antioxidant activity due to its noticeable content of total phenols and tannins. Dabbou et al (2017) demonstrated that in the longissimus thoracis et lumborum muscle of rabbits, such antioxidant activity of BP effectively prevented the oxidation of unsaturated lipids, contributing to the preservation of the dietetic-nutritional value and the shelf-life of the meat.…”

Section: Fatty Acid Composition and Nutritional Indexes Of Hind Leg Meatmentioning

confidence: 99%

“…Large amounts of pomace by-product are generated from juice processing of bilberries and they still contain an assortment of beneficial phytochemicals including proanthocyanidins, anthocyanins and other flavonoids, being therefore suitable for the development of novel functional food ingredients (Vulic et al 2011). The antioxidant activity of bilberry pomace (BP) was also recently confirmed by a high percentage of inhibition (about 65%) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (Dabbou et al 2017). In addition, BP has already been used as ingredient in extruded products which have been associated with in vivo health benefits in animal models, such as reduced plasma cholesterol and abdominal fat (Khanal et al 2009(Khanal et al , 2012.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Fatty Acid Composition and Nutritional Indexes Of Hind Leg Meatmentioning

confidence: 99%

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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“…In this regard, bilberry (Vaccinium myrtillus L.) has been reported to be a nutrient source that is high in bioactive components, including dietary fibre and polyphenols. Bilberry pomace (BP) contains different beneficial phytochemicals, including phenols, anthocyanins and flavonoids (Dabbou et al, 2017b). BP has a high antioxidant activity with about 65% of inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (Dabbou et al, 2017b).…”

Section: Introductionmentioning

confidence: 99%

“…Bilberry pomace (BP) contains different beneficial phytochemicals, including phenols, anthocyanins and flavonoids (Dabbou et al, 2017b). BP has a high antioxidant activity with about 65% of inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (Dabbou et al, 2017b). In addition, BP has health benefits by reducing plasma cholesterol and abdominal fat in rat (Khanal et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status

Dabbou

Ferrocino

Kovitvadhi

et al. 2019

Animal

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Agricultural by-products could be used as alternative raw materials in rabbit nutrition as they have been found to be highly nutritious and low cost feeding sources. The aim of this study was to estimate the nutritive value and potential use of bilberry pomace (BP) for growing rabbits. A total of 144 Grimaud rabbits (35 days old) were allotted to four groups and fed with a diet containing increasing level of BP: BP0 (basal diet), BP5, BP10 and BP15 containing 0, 50, 100 and 150 g/kg respectively. Growth trial lasted 48 days; apparent digestibility was evaluated, starting at 46 days of age, over 4 consecutive days. The nutritive value of BP was measured using the mean digestibility of the experimental diets. At 83 days of age, rabbits were slaughtered: blood, and liver and kidney samples were collected in order to determine the blood parameters and the antioxidant enzyme activities of the tissues. Moreover, caecal content was sampled and gut microbiota assessed by means of amplicon-based high-throughput 16S rRNA sequencing and PCR-denaturing gradient gel electrophoresis. The digestible protein was estimated to 104 g/kg of DM while digestible energy to 9.44 MJ/kg DM for incorporation rate up to 150 g/kg. During the finishing period, average daily feed intake and feed conversion ratio showed linear response to BP increase (P=0.008 and <0.001, respectively). During all the period, both parameters decreased linearly and quadratically with increasing BP inclusion levels (P<0.001) up to 100 g/kg of BP. A significant effect of the antioxidant status was found in the kidneys and liver (P<0.05) where the glutathione peroxidase activity increased as the BP increased. As far as gut microbiota is concerned, BP increased the relative abundance of the Clostridium, Oscillospira, Ruminococcus and Ruminococcaceae species which were clearly associated with the BP inclusion level. In conclusion, BP showed a potential use as an alternative protein and fibre sources for growing rabbits.

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“…Other studies were conducted to describe and evaluate the inclusion of olive oil manufacturing by-products Dal Bosco et al, 2012). Additional research focused on the effect of including bilberry (Dabbou et al, 2017) and tomato (Peiretti et al, 2013) pomace in rabbit diets on meat quality, and both studies showed that meat quality was improved, particularly in terms of lipid composition.…”

Section: Introductionmentioning

confidence: 99%

White lupin bran and its effects on the growth performance, carcass characteristics and digestibility of nutrients in fattening rabbits

2018

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The purpose of the present study was to evaluate the effects of including white lupin bran (WLB) in a fattening rabbit diet on growth, carcass traits and nutrient digestibility. The C diet (control) based on alfalfa meal, whereas the WLB 5 and WLB 15 diets were based on white lupin bran (crude protein 152 g/kg, neutral detergent fibre 524 g/kg as-fed basis). The WLB 5 diet contained 50 g of white lupin bran/kg instead of 50 g of alfalfa meal/kg, whereas the WLB 15 diet contained 150 g of white lupin bran/kg, 5 g of soybean meal/kg and 10 g of sugar beet pulp/kg instead of 165 g of alfalfa meal/kg. The diets had similar digestible protein/digestible energy ratios. A total of 150 Hyplus rabbits between the ages of 30 to 73 d were randomly allocated into one of 3 groups and fed one of the 3 experimental diets. Additionally, another 30 Hyplus rabbits (10 per dietary treatment) at the age of 30 d were selected to determine coefficients of total tract apparent digestibility (CTTAD) of diets between 63 and 67 d of age. The dietary treatments did not affect the final live weight of rabbits (mean=2969 g). There was a higher feed intake (+30 g/d; P<0.001) in both groups of rabbits fed the WLB 5 and WLB 15 diets compared to rabbits fed the C diet, which led to impaired feed conversion ratios (P<0.001). Sanitary risk index was not affected by dietary treatment. The rabbits fed the WLB 15 diet exhibited a higher drip loss percentage (+0.65%; P<0.001) than the rabbits fed the other diets, as well as a lower dressing-out percentage (by 1.6%; P=0.024). The CTTAD of the lignocellulose fraction (acid detergent fibre) was significantly higher in rabbits fed the WLB 5 and WLB 15 diets than in those fed the C diet. White lupin bran may be used as a dietary fibrous by-product without significant impairment of the nutritive value of the diet. This lupin by-product can be included in diets for fattening rabbits up to 15% as a partial replacement of alfalfa meal.

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Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

Cited by 34 publications

References 45 publications

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

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

Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status

White lupin bran and its effects on the growth performance, carcass characteristics and digestibility of nutrients in fattening rabbits

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