title: Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display.
abstract: The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5-11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5-11 weeks; treatments S, T and ST), or for a part of the growing period (8-11 weeks; treatments C-S, C-T and C-ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C-T and T groups that also showed the highest content of α-tocopherol and n-3 fatty acids content and the lower lipid oxidation.
authors.affiliation: Department of Applied Biology, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy. Electronic address: dalbosco@unipg.it.
authors.forename: A
authors.initials: A
authors.lastname: Dal Bosco
authors.forename: Zs
authors.initials: Z
authors.lastname: Gerencsér
authors.forename: Zs
authors.initials: Z
authors.lastname: Szendrő
authors.forename: C
authors.initials: C
authors.lastname: Mugnai
authors.forename: M
authors.initials: M
authors.lastname: Cullere
authors.forename: M
authors.initials: M
authors.lastname: Kovàcs
authors.forename: S
authors.initials: S
authors.lastname: Ruggeri
authors.forename: S
authors.initials: S
authors.lastname: Mattioli
authors.forename: C
authors.initials: C
authors.lastname: Castellini
authors.forename: A
authors.initials: A
authors.lastname: Dalle Zotte
mesh_terms: D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D003116:Color; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D050356:Lipid Metabolism / Q000502:physiology; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D018384:Oxidative Stress / Q000187:drug effects*; D011817:Rabbits; D053545:Spirulina; D046930:Thymus Plant; D014886:Weaning; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D024502:alpha-Tocopherol
keywords: Lipid oxidation; Physical traits; Rabbit meat; Spirulina; Thyme