DIETARY SUPPLEMENTATION OF SPIRULINA (Arthrospira platensis) AND THYME (Thymus vulgaris). PART 5: EFFECT ON RABBIT MEAT APPEARANCE DURING RETAIL DISPLAY

The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation (between the ages of 5-11 or 8-11 weeks) on the production, morbidity and mortality of growing rabbits. The experiment was conducted at the experimental rabbit farm of the Kaposvár University using maternal line rabbits (n=294). At weaning the rabbits were randomly sorted to 7 groups (42 rabbits/group). Rabbits of the control group (C) received a pellet throughout the experiment (5-11 weeks of age) without any supplementation. In the other groups the pellet was completed by 5% Spirulina (S), 3% Thyme (T) or by both (ST) for the whole (5-11 wk; groups: S-S, T-T, ST-ST), or for part of the growing period (8-11 wk; groups: C-S, C-T, C-ST). Spirulina and Thyme had a significant effect only on redness and yellowness of meat. In particular, C-T and T-T groups showed the lower values at the day 1 of display in the fore part, while at the end of storage the lower values were observed in C-C, C-T and T-T groups. In the hind part C-S, C-T and T-T groups showed lower values at the beginning of the storage. Meat samples of C-T and T-T groups showed a significant reduction of drip loss of longissimus dorsi during display. Based on the results of this study, Thyme seems more effective than Spirulina on improving appearance traits of rabbit meat during retail display.