DIETARY SUPPLEMENTATION OF SPIRULINA (Arthrospira platensis) AND THYME (Thymus vulgaris). PART 6: EFFECT ON OXIDATIVE STATUS OF RABBIT MEAT 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 oxidative status of rabbit meat during a simulated retail display. 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 in 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). After slaughter longissimus dorsi muscles were transported refrigerated to Department of Applied Biology of Perugia to be analyzed. C-T and T-T samples showed the highest value of n-3 fatty acid at the beginning of storage, whereas S-S and ST-ST that of n-6 fatty acids. S-S group showed the highest amount of PUFA at day 1 of trial. In agreement with these results, the C-T and T-T groups showed the highest content of α-tocopherol, at the beginning and end of the storage period. C-T and T-T groups showed significantly lower lipid peroxidation and at the same time the lower losses of long chain fatty acid of n-3 series.