title: Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: effects on raw and cooked meat quality, nutrient true retention and oxidative stability.
abstract: The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy. Electronic address: antonella.dallezotte@unipd.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Dalle Zotte
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Cullere
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
authors.forename: Alberto
authors.initials: A
authors.lastname: Sartori
authors.affiliation: Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary.
authors.forename: Zsolt
authors.initials: Z
authors.lastname: Szendrő
authors.affiliation: Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary.
authors.forename: Melinda
authors.initials: M
authors.lastname: Kovàcs
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
authors.forename: Valerio
authors.initials: V
authors.lastname: Giaccone
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Dal Bosco
mesh_terms: D000821:Animal Feed; D000818:Animals; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005612:Freeze Drying; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D010084:Oxidation-Reduction / Q000187:drug effects; D018384:Oxidative Stress / Q000187:drug effects; D011817:Rabbits; D053545:Spirulina / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D046930:Thymus Plant / Q000737:chemistry*; D017965:gamma-Linolenic Acid / Q000032:analysis
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D017392:Thiobarbituric Acid Reactive Substances; D017965:gamma-Linolenic Acid
keywords: GLA; Rabbit meat; Spirulina; TBARS; Thyme; True retention