At kindling, rabbit does and litters were divided into two dietary groups (n=162 kits/group) and fed either a control diet (C) or a diet supplemented with Digestarom® (D: 300 mg/kg) feed additive. Subsequently, weaned rabbits were allocated to 3 different dietary groups (n=108 rabbits/group): CC and DD received the C and D diet from 5 to 12 weeks of age, respectively. Differently, DC group was fed with D and C diets from 5 to 8 weeks of age and from 8 to 12 weeks of age, respectively. At 12 weeks of age animals were slaughtered and carcass yields were calculated. Fore, mid and hind carcass parts were dissected and ratios to the chilled carcass were calculated. Sensory analysis of the loin meat considered spice, rancid and Digestarom® ingredients perception. Before weaning, D positively affected reference carcass weight (P<0.001), carcass yield (P<0.001) as well as the proportion of the mid part on the RC (P<0.05). Differently, the relative amount of the fore part on the RC was significantly higher in C group compared to D (P<0.05). Sensory analysis scores evidenced that D increased meat spiciness both before and after weaning which was associated with rancidity. However, overall acceptability remained unaffected.

Effect of Digestarom® feed additive on rabbit carcass traits and meat sensory attributes

CULLERE, MARCO;TASONIERO, GIULIA;DALLE ZOTTE, ANTONELLA
2015

Abstract

At kindling, rabbit does and litters were divided into two dietary groups (n=162 kits/group) and fed either a control diet (C) or a diet supplemented with Digestarom® (D: 300 mg/kg) feed additive. Subsequently, weaned rabbits were allocated to 3 different dietary groups (n=108 rabbits/group): CC and DD received the C and D diet from 5 to 12 weeks of age, respectively. Differently, DC group was fed with D and C diets from 5 to 8 weeks of age and from 8 to 12 weeks of age, respectively. At 12 weeks of age animals were slaughtered and carcass yields were calculated. Fore, mid and hind carcass parts were dissected and ratios to the chilled carcass were calculated. Sensory analysis of the loin meat considered spice, rancid and Digestarom® ingredients perception. Before weaning, D positively affected reference carcass weight (P<0.001), carcass yield (P<0.001) as well as the proportion of the mid part on the RC (P<0.05). Differently, the relative amount of the fore part on the RC was significantly higher in C group compared to D (P<0.05). Sensory analysis scores evidenced that D increased meat spiciness both before and after weaning which was associated with rancidity. However, overall acceptability remained unaffected.
2015
Proc. 61th International Congress of Meat Science and Technology
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3286745
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