Soybean oil and selenium yeast levels in the diet of rabbits on performance, fatty acid profile, enzyme activity and oxidative stability of meat

Santos, Jairo Janailton Alves dos; Pascoal, Leonardo Augusto Fonseca; Grisi, Cristiani Viegas Brandão; Santos, Vanessa da Costa; Neto, Deocleciano Cassiano de Santana; Filho, José Jordão; Herminio, Maria Pricila Ferreira; Dantas, Amanda Fabricio

doi:10.1016/j.livsci.2022.105021

Cited by 11 publications

(9 citation statements)

References 14 publications

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“…The high content of PUFA provided in the diet may have promoted an increase in the PUFA concentration in muscle tissue and a consequent increase in the oxidative rate, promoting water losses, and reducing the moisture of meat. [ 22 ] According to Surai and Kochish, [ 31 ] oxidative processes increased with a high intake of pro‐oxidative nutrients such as PUFA, or a low intake of nutrients involved in the antioxidant defense system. Oxidative processes damage the cell membrane integrity, which facilitates water entry and exit inside the cell.…”

Section: Resultsmentioning

confidence: 99%

“… a) SO composition: Energy value: 8307.69 Kcal kg −1 , total fat: 22%, saturated fat: 10%, Vitamin E: 28%; [ 22 ] …”

Section: Methodsmentioning

confidence: 99%

“…Se concentration was analyzed by Hydride Generation Atomic Absorption Spectrometry (HGAAS ICE 3000 Series Thermo Scientific device, Cambridge, UK) coupled to a UP 100 hydride regenerator. [ 22 ] The Solar software prog, an air‐acetylene flame and a hollow Se cathode lamp from Photron‐Lamps‐Pty‐Ltd. (Victoria, Australia) were used.…”

Section: Methodsmentioning

confidence: 99%

“…Se concentration was analyzed by Hydride Generation Atomic Absorption Spectrometry (HGAAS ICE 3000 Series Thermo Scientific device, Cambridge, UK) coupled to a UP 100 hydride regenerator. [22] The Solar software prog, an air-acetylene flame of feed; g) Dietary cation-anion balance; h) Calculated Se composition in mg kg −1 of feed. Nutritional recommendations by Silva and Costa.…”

Section: Chemical Composition Of the Meatmentioning

confidence: 99%

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Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Brito

Pascoal

Filho

et al. 2023

Euro J Lipid Sci & Tech

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The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one-day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg −1 ) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg −1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids.

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Section: Resultsmentioning

confidence: 99%

“… a) SO composition: Energy value: 8307.69 Kcal kg −1 , total fat: 22%, saturated fat: 10%, Vitamin E: 28%; [ 22 ] …”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Se concentration was analyzed by Hydride Generation Atomic Absorption Spectrometry (HGAAS ICE 3000 Series Thermo Scientific device, Cambridge, UK) coupled to a UP 100 hydride regenerator. [22] The Solar software prog, an air-acetylene flame of feed; g) Dietary cation-anion balance; h) Calculated Se composition in mg kg −1 of feed. Nutritional recommendations by Silva and Costa.…”

Section: Chemical Composition Of the Meatmentioning

confidence: 99%

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Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Brito

Pascoal

Filho

et al. 2023

Euro J Lipid Sci & Tech

Self Cite

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“…It necessitates improving livestock productivity and searching for alternate animal protein sources. The rabbits are considered a good source of low allergenic valuable proteins with good amino acid profiles and have high nutritional value (Gabriela et al, 2023) rabbit meat is also low in fat and cholesterol due to its high content of unsaturated fatty acids (UFA), especially ω-3 and ω-6, and a good ratio of polyunsaturated fatty acids (PUFA, n-6/n-3, PUFA) (Pedro et al, 2021;Alves dos Santos et al, 2022). Rabbit meat is also a very good source of minerals (P, K, Ca, Se, and Co) and vitamins (B3, B6, B12, and E) (USDA, 2020).…”

Section: Introductionmentioning

confidence: 99%

EVALUATION OF CHEMICAL COMPOSITION AND FEEDING VALUE OF FERMENTED JACKFRUIT (Artocapus heterophyllous) SEED MEAL USING RABBITS

Effiong,

Ebegbulum,

Jimmy

et al. 2024

THE JAPS

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The majority of Nigerian population, particularly those living in rural communities can no longer afford animal protein in their daily meals due to the high cost of these products especially from conventional sources (cattle, sheep, and poultry) caused by high cost of feeds and feedingstuffs. This calls for dependence on alternative meat sources like rabbits which can survive mainly on forages with concentrates supplementation. Because of the high cost of maize, which is a source of energy in diets of rabbits, this study was therefore designed to evaluate the chemical composition of processed jackfruit seed meal and its feeding value as an alternative energy source. Bunches of jackfruits were harvested, the seed separated from the pulp and divided into four groups of 10kg each for fermentation. The maize cob solution prepared by mixing 100 gm of ash obtained after burning maize cob into 1 litre of distilled water in a plastic bowl was added to the first capped plastic bowl containing 10kg of cracked jackfruit seeds. The rumen digesta filtrate was poured into the second capped plastic bowl containing 10kg of jackfruit seed, and plain water was added to the jackfruit seed in the third bowl. Each sample was fermented at room temperature for 48 hours and thereafter rinsed, sun-dried, and milled using a 2 mm mesh hammer mill. Five diets were formulated with fermented jackfruit seed meals replacing maize in the control diet. Thirty-five weaned (ages between 4-5 weeks old), crossbred rabbits were used for the experiment. The experimental design employed was completely randomized. Data collected were subjected to analysis of variance using the General Linear Model (GLM) procedures of GenStat 14th edition. The results showed that rumen digesta filtrate fermentation media increased the crude protein from 5.34% in the raw jackfruit seed meal to 7.10%. The rumen digesta filtrate media reduced (P≤ 0.01) the concentration of phytates (3.17±0.56mg/100g), oxalates (34.10±0.58 mg/100g), tannins (1.64 mg/100g), relative to other media. Rabbits fed control diet recorded a significant (P≤0.01) higher average daily weight gain (11.36g), which was similar to 10.75g for rabbits on rumen digesta filtrate fermented jackfruit seed meal (RDFFJM) diet. The feed conversion ratio of 3.80 recorded for rabbits on (RDFFJM) diet was superior (P=0.001) compared to those recorded for other treatment diets. Rabbits fed plain water fermented jackfruit seed meal recorded the highest percentage of protein (34.4+2.08), ash (32.0+1.15), and fibre (56.3+1.15) digestibility. Most of the haematological and serum biochemical parameters were within the normal ranges. It was concluded that the rumen digesta filtrate fermented jackfruit seed meal diet enhanced the performance of the growing rabbits relative to the maize-based diet and other treatment diets.

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Research progress in processing technology of rabbit meat

Deng,

Nie,

Zhou

et al. 2024

Food Bioengineering

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Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.

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Soybean oil and selenium yeast levels in the diet of rabbits on performance, fatty acid profile, enzyme activity and oxidative stability of meat

Cited by 11 publications

References 14 publications

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

EVALUATION OF CHEMICAL COMPOSITION AND FEEDING VALUE OF FERMENTED JACKFRUIT (Artocapus heterophyllous) SEED MEAL USING RABBITS

Research progress in processing technology of rabbit meat

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