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

Abstract

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.

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

“…The role of VE as an antioxidant is well known and some authors have highlighted a parallel positive effect on total PUFA content (Castellini et al, 2001;Lopez-Bote et al, 1997). Although the VE effect on PUFA content did not emerge in this study, similarly to those of other authors (Lopez-Bote et al, 1997;Corino et al, 2007;Mattioli et al, 2017), its protective effect on oxidative stability was strongly confirmed (Castellini et al, 2001;Lo Fiego et al, 2004;Corino et al, 2007), and in the BF already evident at the lowest concentration.…”

Autochtonous Strain Enterococcus faecium EF2019(CCM7420), Its Bacteriocin and Their Beneficial Effects in Broiler Rabbits—A Review

“…Previously there have been many studies/reviews concerning rabbit meat, including its production, quality, physicochemical properties and composition [ 1 , 2 ]. A lot of them dealing with the effects of dietary supplementation with functional compounds, mainly probiotics, prebiotics, fatty and organic acids, vitamins, selenium and antioxidants and their combinations on rabbit carcass quality [ 12 , 13 , 14 , 31 , 33 , 40 , 87 , 88 , 89 ]. In general, there is a lack of studies testing the beneficial microbiota and/or their antimicrobial substances (bacteriocins) on rabbit meat quality and composition, including fatty acids, amino acids and minerals [ 31 , 41 , 42 , 43 , 44 , 45 ].…”

Effect of dietary Citrus sinensis peel extract on growth performance, digestive enzyme activity, muscle biochemical composition, and metabolic enzyme status of the freshwater fish, Catla catla

“…Similarly, the influence of dietary garlic extracts on fatty acid synthesis has been reported in Acipenser ruthenus and M. rosenbergii (Aarumugam et al, 2013;Lee et al, 2012). Previously, administration of spirulina (Arthrospira platensis) and/ or thyme (Thymus vulgaris) in the diets of Oryctolagus cuniculus (New Zealand white rabbit) showed significant changes in fatty acid contents (Mattioli et al, 2017). Similar results have also been reported in M. rosenbergii PL fed on garlic, ginger, turmeric, and fenugreek extracts in the supplemented diet (Poongodi, 2011).…”