The effect of dietary supplementation of oregano, rosemary and oregano+rosemary on rabbit growth performance and on meat quality was analysed. Five groups of twenty NZW weaned rabbits were submitted to the following dietary treatment: Standard diet (S); Standard diet +150ppm Vit (E); Standard diet +0.2% oregano extract (O); Standard diet +0.2% rosemary extract (R); Standard diet +0.1% oregano extract + 0.1% rosemary extract (OR). Every diet contains a integration of 50ppm Vit E, CLA 0.5% (from soy oil) + 3% Omega Lin ® (Mignini & Petrini) + 0.5% mixed vitamins. The rabbit were slaughtered at 80 d of age and slaughter yield and the carcass traits were determined. The pHu was measured, the cooking loss and WHC were estimated, the colour parameters and TBARs were measured. Final body weights, carcass weights and the pH values measured were the same in all the groups. The cooking loss decreased in O, R and O+R groups (P<0.01), and the WHC value increased, mainly for O group, that showed the highest value (P<0.05). The colour of L. dorsi showed a strong reduction (P<0.05) of a* parameter for all the antioxidant supplementations; even the b* value of R and O+R groups (P<0.05) lowered. In B. femoris O integration (P<0.01) reduced the L* value. MDA concentration was the same in all the groups. In conclusion, the natural extracts studied show beneficial effects on some traits of meat quality; the colour parameters highlight the importance of spice integrations on muscular metabolism of rabbit.

EFFECT OF DIFFERENT DIETARY AROMATIC ESSENCES ON MEAT QUALITY OF RABBIT

CULLERE, MARCO;DALLE ZOTTE, ANTONELLA;SARTORI, ALBERTO;
2012

Abstract

The effect of dietary supplementation of oregano, rosemary and oregano+rosemary on rabbit growth performance and on meat quality was analysed. Five groups of twenty NZW weaned rabbits were submitted to the following dietary treatment: Standard diet (S); Standard diet +150ppm Vit (E); Standard diet +0.2% oregano extract (O); Standard diet +0.2% rosemary extract (R); Standard diet +0.1% oregano extract + 0.1% rosemary extract (OR). Every diet contains a integration of 50ppm Vit E, CLA 0.5% (from soy oil) + 3% Omega Lin ® (Mignini & Petrini) + 0.5% mixed vitamins. The rabbit were slaughtered at 80 d of age and slaughter yield and the carcass traits were determined. The pHu was measured, the cooking loss and WHC were estimated, the colour parameters and TBARs were measured. Final body weights, carcass weights and the pH values measured were the same in all the groups. The cooking loss decreased in O, R and O+R groups (P<0.01), and the WHC value increased, mainly for O group, that showed the highest value (P<0.05). The colour of L. dorsi showed a strong reduction (P<0.05) of a* parameter for all the antioxidant supplementations; even the b* value of R and O+R groups (P<0.05) lowered. In B. femoris O integration (P<0.01) reduced the L* value. MDA concentration was the same in all the groups. In conclusion, the natural extracts studied show beneficial effects on some traits of meat quality; the colour parameters highlight the importance of spice integrations on muscular metabolism of rabbit.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2491365
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