Health-conscious consumers now demand foods with higher health quality. It has been demonstrated that meat health quality can be improved through healthier animal feeding. Animal feed fortification and enrichment in rabbit meat production appear promising in improving physiological functions and lowering the risk of specific pathologies in humans, and could offer an easily used tool in reducing social health costs. Rabbit feed manipulation has been shown to be quite effective in increasing the levels of essential fatty acids (FA), EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Feed fortification with vitamin E or natural products like oregano essential oil, chia seed oil, and Spirulina platensis microalga appear promising in improving the oxidative stability of rabbit meat and increasing its healthiness. This review will attempt to outline several feeding strategies adopted to obtain rabbit meat with improved nutritional and dietetic properties and to offer an overview of the studies performed on the topic to date.

HEALTHY RABBIT FEEDING FOR HEALTHIER RABBIT MEAT A REVIEW

DALLE ZOTTE, ANTONELLA;
2011

Abstract

Health-conscious consumers now demand foods with higher health quality. It has been demonstrated that meat health quality can be improved through healthier animal feeding. Animal feed fortification and enrichment in rabbit meat production appear promising in improving physiological functions and lowering the risk of specific pathologies in humans, and could offer an easily used tool in reducing social health costs. Rabbit feed manipulation has been shown to be quite effective in increasing the levels of essential fatty acids (FA), EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Feed fortification with vitamin E or natural products like oregano essential oil, chia seed oil, and Spirulina platensis microalga appear promising in improving the oxidative stability of rabbit meat and increasing its healthiness. This review will attempt to outline several feeding strategies adopted to obtain rabbit meat with improved nutritional and dietetic properties and to offer an overview of the studies performed on the topic to date.
2011
Proc. 23. HUNGARIAN CONFERENCE ON RABBIT PRODUCTION
9789639821309
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/174314
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