Effect of the dietary enrichment with animal fat and vitamin E on rabbit meat shelf-life and sensory properties

Fat supplementation improved the appearance of the raw stored hamburgers. On stored and cooked hamburgers also texture was improved. Supranutritional Vitamin E intake significantly improved the appearance of raw hamburgers, either at T1 or at T7. On cooked hamburgers only the texture was improved, but the significant effect was limited to the T1 treatment. Animals which fed the E200 diets showed significantly lower TBA values. Data suggest the opportunity of adding vitamin E to prevent oxidative mechanism and to increase the shelf-life of stored meat.