Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat.
Cholesterol
Fatty acids
Linseed
Oxidative status
Rabbit meat
Trub
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
May 2020
May 2020
Historique:
received:
26
07
2019
revised:
25
11
2019
accepted:
16
01
2020
pubmed:
15
2
2020
medline:
2
12
2020
entrez:
15
2
2020
Statut:
ppublish
Résumé
The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content.
Identifiants
pubmed: 32058890
pii: S0309-1740(19)30705-3
doi: 10.1016/j.meatsci.2020.108061
pii:
doi:
Substances chimiques
Fatty Acids
0
Cholesterol
97C5T2UQ7J
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108061Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest We declare none conflict of interest.