The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes

North, Megan K.; Zotte, Antonella Dalle; Hoffman, Louwrens C.

doi:10.1016/j.meatsci.2019.107888

Cited by 9 publications

(6 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Apart from two fatty acids (i.e., C17:1 and C22:6 n 3), no other significant differences were found for the fatty acid composition of the male and female meat samples. Fatty acid C17:1 indicated a difference ( p < 0.05) due to muscle type, being lowest in the LTL meat and similar to the results by North et al [ 27 ]. Fatty acids can vary between muscles of the same sex as each muscle has a distinct anatomical location and function.…”

Section: Resultssupporting

confidence: 89%

“…The following fatty acids were the most abundant (constituting 91%): C18:2 n 6c (24%); C18:0 (20%); C16:0 (19%); C20:4 n 6 (15%); C18:1 n 9c (13%). The results are similar to that from rabbits and hare [ 26 , 27 ] and rodents [ 28 ], except for the C18:0 and C18:1 n 9c which tended to be roughly 10% higher and lower, respectively. Overall, the springhare meat contained a high concentration (46%) of total polyunsaturated fatty acids (ΣPUFA), of which the total n -6 PUFA (Σ n -6) and n -3 PUFA (Σ n -3) were 40% and 6%, respectively.…”

Section: Resultssupporting

confidence: 81%

See 1 more Smart Citation

Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source

Erasmus

Hoffman

2020

Foods

View full text Add to dashboard Cite

Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid (<1.3 g/100 g meat) content. The meat’s fatty acids mainly comprised C18:2n6c (γ-linoleic acid; 24%), C18:0 (stearic acid; 20%), C16:0 (palmitic acid; 19%), C20:4n6 (arachidonic acid; 15%) and C18:1n9c (oleic acid; 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p < 0.05) on the fatty acid profile. The meat harvested in summer had higher (p < 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p < 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 81%

Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source

Erasmus

Hoffman

2020

Foods

View full text Add to dashboard Cite

show abstract

“…Dalle Zotte et al [ 23 ] observed an effect of gender on three FA of the HL muscle, with C16:0 and C20: 3n − 6 higher ( p < 0.05) in males and C18:3n-3 higher ( p < 0.05) in females. The FA categories (SFA, MUFA, and PUFA) were not affected by sex, which agrees with the results obtained by Gasperlin et al [ 21 ] and Polak et al [ 22 ] on rabbit meat (LD + abdominal wall + HL) and those of North et al [ 53 ] and Daszkiewicz and Gugołek [ 52 ] on LD muscle. Our data also showed no effect of gender on the calculated nutritional indexes related to human health, which is in agreement with the studies of other authors [ 21 , 22 , 52 , 53 ].…”

Section: Discussionsupporting

confidence: 91%

“…The effect of gender in the FA profile of rabbit meat varies greatly among studies. The effect of gender on the FA content of meat (LD muscle) was noted only for capric acid (C10:0, p = 0.02 [ 52 ]) or oleic acid (C18: 1n − 9, p = 0.01 [ 53 ]), which were higher in males. Dalle Zotte et al [ 23 ] observed an effect of gender on three FA of the HL muscle, with C16:0 and C20: 3n − 6 higher ( p < 0.05) in males and C18:3n-3 higher ( p < 0.05) in females.…”

Section: Discussionmentioning

confidence: 99%

Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits

Guedes

Almeida

Closson

et al. 2022

Foods

View full text Add to dashboard Cite

In Europe, the most appropriate strategy to replace soybean meal (SBM) in animal feed has been the development of diets containing locally produced protein sources. One of these sources is lupine (Lupinus spp.). The effect of the total substitution of SBM by white lupine (WL) and yellow lupine (YL) seeds in the diets of growing rabbits and of gender on meat quality and the fatty acids (FA) profile were evaluated. Sixty hybrid weaned rabbits (New Zealand × Californian) (20 rabbits per diet), were fed diets that contained 150 g/kg of SBM (SBMD) and WL (WLD) or YL (YLD) for 35 to 69 days. At the end of this period, 30 rabbits (10 rabbits per diet) were slaughtered to evaluate the carcass and meat characteristics and the FA profile of the longissimus dorsi (LD) muscle. In general, the carcass and meat characteristics (pH and colour) were not affected (p > 0.05) by diet or gender. Further, there was no observed effect (p > 0.05) of gender on meat FA and on the calculated indexes related to human health. However, diet had an effect (p < 0.05) on the FA profile, FA categories, and calculated indexes related to human health. The meat from rabbits fed SBMD presented higher (p < 0.05) saturated FA (SFA; 44 vs. 39 g/100 g average on lupine diets) and lower (p < 0.05) polyunsaturated FA (PUFA; 24 vs. 28 g/100 g average on lupine diets). Our results showed that SBM may be completely replaced by WL or YL, improving the quality of LD muscle FA in terms of nutritional quality for humans.

show abstract

“…The effect of gender on the fatty acid profile was investigated by North et al (2019) [23]. Their study showed that gender significantly affected the level of stearic acid in rabbit meat, with the meat obtained from males having a higher content of this saturated acid.…”

Section: Discussionmentioning

confidence: 99%

A Study on the Modifying Effect of Raspberry Seed Oil on Rabbit Meat Quality and Chemical Composition

Pałka,

Siudak,

Kmiecik

et al. 2024

Animals

View full text Add to dashboard Cite

The purpose of the study was to determine the effects of raspberry seed oil on the slaughter performance traits, plasma lipid concentration and meat quality of purebred Termond White rabbits (n = 42; 18♂, 24♀). In each group (3 × n = 14; 6♂, 8♀), the experimental animals were fed a complete pelleted feed with constant access to drinking water. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. These animals were slaughtered on day 84. The addition of raspberry seed oil did not significantly affect the slaughter performance traits of the rabbits (p > 0.05). It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits’ longissimus lumborum muscle. However, the experiment showed that the addition of raspberry seed oil had a significant effect on the fatty acid profile of rabbit meat (p ≤ 0.05). Even a small share of this oil in the feed ration significantly increased the level of linoleic acid (p ≤ 0.05). This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits’ plasma lipid levels.

show abstract

The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes

Cited by 9 publications

References 32 publications

Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source

Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source

Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits

A Study on the Modifying Effect of Raspberry Seed Oil on Rabbit Meat Quality and Chemical Composition

Contact Info

Product

Resources

About