title: The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content.
abstract: The experiment tested the effect of Digestarom® herbal supplementation on the antioxidant content, lipid oxidation and fatty acid profile of rabbit meat. At kindling, rabbit does and litters were divided into two dietary groups (N=162 kits/dietary group) and fed either a control diet (C) or the C diet supplemented with Digestarom® (D: 300mg/kg). At weaning (35days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12weeks of age), Longissimus thoracis et lumborum muscles were dissected from 20 rabbits/group and analyzed. Rabbit meat of DD group was enriched in essential C18:3 n-3 fatty acid and in other long-chain PUFA of n-3 series. Despite meat of DD group displayed the highest peroxidability index, TBARs value was the lowest. Meat antioxidant content followed the rank order: DD>CD>DC>CC. Digestarom® improved fatty acid composition and oxidative status of rabbit meat, particularly when administered from weaning throughout the growing period.
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Mattioli
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Dal Bosco
authors.affiliation: Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary.
authors.forename: Zs
authors.initials: Z
authors.lastname: Szendrő
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Cullere
authors.affiliation: Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary.
authors.forename: Zs
authors.initials: Z
authors.lastname: Gerencsér
authors.affiliation: Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary.
authors.forename: Zs
authors.initials: Z
authors.lastname: Matics
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Castellini
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy. Electronic address: antonella.dallezotte@unipd.it.
authors.forename: A
authors.initials: A
authors.lastname: Dalle Zotte
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000032:analysis; D004032:Diet / Q000662:veterinary; D004041:Dietary Fats / Q000032:analysis; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011817:Rabbits; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014886:Weaning
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances
keywords: Digestarom®; Fatty acid; Lipid oxidation; Meat; Rabbit