The Experts below are selected from a list of 4935 Experts worldwide ranked by ideXlab platform
Antonella Dalle Zotte - One of the best experts on this subject based on the ideXlab platform.
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the antioxidant effectiveness of liquorice glycyrrhiza glabra l extract administered as dietary supplementation and or as a burger additive in Rabbit Meat
Meat Science, 2019Co-Authors: Alessandro Dal Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Simona Mattioli, Zsolt Matics, Alice Cartoni Mancinelli, C Castellini, Antonella Dalle ZotteAbstract:Abstract The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of Rabbit Meat. Before weaning, 28 individually caged Rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened Rabbits/treatment (one Rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg Meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.
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the effects of dietary quercetin supplementation on the Meat quality and volatile profile of Rabbit Meat during chilled storage
Meat Science, 2019Co-Authors: M K North, Antonella Dalle Zotte, L C HoffmanAbstract:Thirty-four New Zealand White Rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that Rabbit Meat may have relatively active reducing mechanisms.
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Rabbit Meat production and consumption state of knowledge and future perspectives
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle ZotteAbstract:Since the 1970s, in some European countries Rabbit Meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest Rabbit Meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the Rabbit Meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the Rabbit Meat industry, market and value chain, we depict consumer's attitude towards Rabbit Meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of Rabbits for commercial Meat purposes.
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effect of diet and packaging system on the microbial status ph color and sensory traits of Rabbit Meat evaluated during chilled storage
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle Zotte, Zsolt Szendrő, Valerio Giaccone, Alessandro Dal Bosco, Zs Gerencser, Giulia Tasoniero, Melinda Szin, Meinrad Odermatt, Zsolt MaticsAbstract:The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20% + 80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of Rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of Rabbit Meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the Meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving Rabbit Meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC Rabbit Meat samples.
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dietary spirulina arthrospira platensis and thyme thymus vulgaris supplementation to growing Rabbits effects on raw and cooked Meat quality nutrient true retention and oxidative stability
Meat Science, 2014Co-Authors: Antonella Dalle Zotte, Marco Cullere, Alberto Sartori, Zsolt Szendrő, Melinda Kovacs, Valerio Giaccone, Alessandro Dal BoscoAbstract:Abstract The study evaluated the effect of Spirulina and Thyme dietary supplementation on Rabbit Meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C–C) received a non-supplemented pellet throughout the experiment (5–11 weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S–S, T–T, ST–ST) or only the final part of the growing period (8–11 weeks: groups C–S, C–T, C–ST). Spirulina supplementation increased the γ-linolenic acid content of Rabbit Meat, whereas Thyme improved the oxidative stability of raw and freeze-dried Meat.
Marco Cullere - One of the best experts on this subject based on the ideXlab platform.
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the antioxidant effectiveness of liquorice glycyrrhiza glabra l extract administered as dietary supplementation and or as a burger additive in Rabbit Meat
Meat Science, 2019Co-Authors: Alessandro Dal Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Simona Mattioli, Zsolt Matics, Alice Cartoni Mancinelli, C Castellini, Antonella Dalle ZotteAbstract:Abstract The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of Rabbit Meat. Before weaning, 28 individually caged Rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened Rabbits/treatment (one Rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg Meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.
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Rabbit Meat production and consumption state of knowledge and future perspectives
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle ZotteAbstract:Since the 1970s, in some European countries Rabbit Meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest Rabbit Meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the Rabbit Meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the Rabbit Meat industry, market and value chain, we depict consumer's attitude towards Rabbit Meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of Rabbits for commercial Meat purposes.
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effect of diet and packaging system on the microbial status ph color and sensory traits of Rabbit Meat evaluated during chilled storage
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle Zotte, Zsolt Szendrő, Valerio Giaccone, Alessandro Dal Bosco, Zs Gerencser, Giulia Tasoniero, Melinda Szin, Meinrad Odermatt, Zsolt MaticsAbstract:The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20% + 80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of Rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of Rabbit Meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the Meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving Rabbit Meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC Rabbit Meat samples.
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Meat physical quality and muscle fibre properties of Rabbit Meat as affected by the sire breed season parity order and gender in an organic production system
World Rabbit Science, 2016Co-Authors: Dalle A Zotte, Marco Cullere, H Remignon, L Alberghini, Gisella PaciAbstract:The aim of the study was to evaluate some Meat physical quality and muscle fibre properties of Rabbit Meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at –20°C) of Longissimus lumborum (LL) Meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) Meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL Meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in Rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL Meat (P<0.01). Cooking loss of LL Meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL Meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than Rabbits reared under intensive conditions. Physical quality of Meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.
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dietary spirulina arthrospira platensis and thyme thymus vulgaris supplementation to growing Rabbits effects on raw and cooked Meat quality nutrient true retention and oxidative stability
Meat Science, 2014Co-Authors: Antonella Dalle Zotte, Marco Cullere, Alberto Sartori, Zsolt Szendrő, Melinda Kovacs, Valerio Giaccone, Alessandro Dal BoscoAbstract:Abstract The study evaluated the effect of Spirulina and Thyme dietary supplementation on Rabbit Meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C–C) received a non-supplemented pellet throughout the experiment (5–11 weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S–S, T–T, ST–ST) or only the final part of the growing period (8–11 weeks: groups C–S, C–T, C–ST). Spirulina supplementation increased the γ-linolenic acid content of Rabbit Meat, whereas Thyme improved the oxidative stability of raw and freeze-dried Meat.
Alessandro Dal Bosco - One of the best experts on this subject based on the ideXlab platform.
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the antioxidant effectiveness of liquorice glycyrrhiza glabra l extract administered as dietary supplementation and or as a burger additive in Rabbit Meat
Meat Science, 2019Co-Authors: Alessandro Dal Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Simona Mattioli, Zsolt Matics, Alice Cartoni Mancinelli, C Castellini, Antonella Dalle ZotteAbstract:Abstract The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of Rabbit Meat. Before weaning, 28 individually caged Rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened Rabbits/treatment (one Rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg Meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.
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effect of diet and packaging system on the microbial status ph color and sensory traits of Rabbit Meat evaluated during chilled storage
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle Zotte, Zsolt Szendrő, Valerio Giaccone, Alessandro Dal Bosco, Zs Gerencser, Giulia Tasoniero, Melinda Szin, Meinrad Odermatt, Zsolt MaticsAbstract:The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20% + 80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of Rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of Rabbit Meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the Meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving Rabbit Meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC Rabbit Meat samples.
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influence of dietary supplementation with prebiotic oregano extract and vitamin e on fatty acid profile and oxidative status of Rabbit Meat
Journal of Food Quality, 2017Co-Authors: Simona Mattioli, Alessandro Dal Bosco, Cesare Castellini, R Cardinali, Michele Balzano, Deborah Pacetti, Natale G FregaAbstract:The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of Rabbit Meat (loin and hind leg) was evaluated. New Zealand white Rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet including ω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of Meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in Meat samples; however, the six nutritional strategies led to highly nutritional Rabbit Meat with an interesting value of the ω6/ω3 ratio.
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dietary spirulina arthrospira platensis and thyme thymus vulgaris supplementation to growing Rabbits effects on raw and cooked Meat quality nutrient true retention and oxidative stability
Meat Science, 2014Co-Authors: Antonella Dalle Zotte, Marco Cullere, Alberto Sartori, Zsolt Szendrő, Melinda Kovacs, Valerio Giaccone, Alessandro Dal BoscoAbstract:Abstract The study evaluated the effect of Spirulina and Thyme dietary supplementation on Rabbit Meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C–C) received a non-supplemented pellet throughout the experiment (5–11 weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S–S, T–T, ST–ST) or only the final part of the growing period (8–11 weeks: groups C–S, C–T, C–ST). Spirulina supplementation increased the γ-linolenic acid content of Rabbit Meat, whereas Thyme improved the oxidative stability of raw and freeze-dried Meat.
Zsolt Szendrő - One of the best experts on this subject based on the ideXlab platform.
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the antioxidant effectiveness of liquorice glycyrrhiza glabra l extract administered as dietary supplementation and or as a burger additive in Rabbit Meat
Meat Science, 2019Co-Authors: Alessandro Dal Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Simona Mattioli, Zsolt Matics, Alice Cartoni Mancinelli, C Castellini, Antonella Dalle ZotteAbstract:Abstract The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of Rabbit Meat. Before weaning, 28 individually caged Rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened Rabbits/treatment (one Rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg Meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.
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effect of diet and packaging system on the microbial status ph color and sensory traits of Rabbit Meat evaluated during chilled storage
Meat Science, 2018Co-Authors: Marco Cullere, Antonella Dalle Zotte, Zsolt Szendrő, Valerio Giaccone, Alessandro Dal Bosco, Zs Gerencser, Giulia Tasoniero, Melinda Szin, Meinrad Odermatt, Zsolt MaticsAbstract:The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20% + 80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of Rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of Rabbit Meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the Meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving Rabbit Meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC Rabbit Meat samples.
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dietary spirulina arthrospira platensis and thyme thymus vulgaris supplementation to growing Rabbits effects on raw and cooked Meat quality nutrient true retention and oxidative stability
Meat Science, 2014Co-Authors: Antonella Dalle Zotte, Marco Cullere, Alberto Sartori, Zsolt Szendrő, Melinda Kovacs, Valerio Giaccone, Alessandro Dal BoscoAbstract:Abstract The study evaluated the effect of Spirulina and Thyme dietary supplementation on Rabbit Meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C–C) received a non-supplemented pellet throughout the experiment (5–11 weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S–S, T–T, ST–ST) or only the final part of the growing period (8–11 weeks: groups C–S, C–T, C–ST). Spirulina supplementation increased the γ-linolenic acid content of Rabbit Meat, whereas Thyme improved the oxidative stability of raw and freeze-dried Meat.
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effect of dietary supplementation of spirulina arthrospira platensis and thyme thymus vulgaris on Rabbit Meat appearance oxidative stability and fatty acid profile during retail display
Meat Science, 2014Co-Authors: Dal A Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Cecilia Mugnai, S Ruggeri, Simona Mattioli, Cesare Castellini, Dalle A ZotteAbstract:Abstract The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on Rabbit Meat during retail display. At weaning 294 Rabbits were allocated to 7 different treatments (42 Rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5–11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5–11 weeks; treatments S, T and ST), or for a part of the growing period (8–11 weeks; treatments C–S, C–T and C–ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 Rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C–T and T groups that also showed the highest content of α-tocopherol and n − 3 fatty acids content and the lower lipid oxidation.
Cesare Castellini - One of the best experts on this subject based on the ideXlab platform.
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influence of dietary supplementation with prebiotic oregano extract and vitamin e on fatty acid profile and oxidative status of Rabbit Meat
Journal of Food Quality, 2017Co-Authors: Simona Mattioli, Alessandro Dal Bosco, Cesare Castellini, R Cardinali, Michele Balzano, Deborah Pacetti, Natale G FregaAbstract:The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of Rabbit Meat (loin and hind leg) was evaluated. New Zealand white Rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet including ω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of Meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in Meat samples; however, the six nutritional strategies led to highly nutritional Rabbit Meat with an interesting value of the ω6/ω3 ratio.
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effect of dietary supplementation of spirulina arthrospira platensis and thyme thymus vulgaris on Rabbit Meat appearance oxidative stability and fatty acid profile during retail display
Meat Science, 2014Co-Authors: Dal A Bosco, Marco Cullere, Zsolt Szendrő, Melinda Kovacs, Zs Gerencser, Cecilia Mugnai, S Ruggeri, Simona Mattioli, Cesare Castellini, Dalle A ZotteAbstract:Abstract The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on Rabbit Meat during retail display. At weaning 294 Rabbits were allocated to 7 different treatments (42 Rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5–11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5–11 weeks; treatments S, T and ST), or for a part of the growing period (8–11 weeks; treatments C–S, C–T and C–ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 Rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C–T and T groups that also showed the highest content of α-tocopherol and n − 3 fatty acids content and the lower lipid oxidation.
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effect of dietary α linolenic acid and vitamin e on the fatty acid composition storage stability and sensory traits of Rabbit Meat
Meat Science, 2004Co-Authors: Dal A Bosco, Cesare Castellini, L Bianchi, Cecilia MugnaiAbstract:The synergistic effect of dietary linolenic acid and vitamin E on the oxidative stability and nutritional and eating characteristics of fresh and stored Rabbit Meat was studied. One-hundred hybrid male Rabbits were divided into two homogenous groups and fed ad libitum two diets differing in the amount of sunflower and flaxseed and in the level of α-tocopherol, as follows: control diet: 0.08 kg kg(-1) sunflower, 50 mg kg(-1) α-tocopheryl-acetate and LNA-VE diet: 0.08 kg kg(-1) flaxseed, 200 mg kg(-1) α-tocopheryl-acetate. At 85 days, 20 Rabbits per group were slaughtered and the thiobarbituric-acid reactive substances (TBA-RS), chemical composition, fatty acid profile and sensory quality were assessed on the longissimus dorsi muscles (fresh and stored for 8 days at 4 °C). The proximate composition of the fresh muscle was not significantly affected by the dietary treatment. Rabbits fed the LNA-VE diet showed a good capability to elongate and desaturate linolenic acid and this diet enriched the n-3 PUFA content of the Meat without affecting its peroxidative stability. The sensory quality of the fresh and stored muscle was slightly affected by the dietary treatment, even though final tenderness (fresh Meat) and overall acceptability (stored Meat) of the LNA-VE Rabbits showed significantly higher scores.
