Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat
المؤلفون المشاركون
Pacetti, Deborah
Mattioli, Simona
Cardinali, Raffaella
Balzano, Michele
Castellini, Cesare
Dal Bosco, Alessandro
Frega, Natale Giuseppe
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-05-23
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mattioli, Simona& Cardinali, Raffaella& Balzano, Michele& Pacetti, Deborah& Castellini, Cesare& Dal Bosco, Alessandro…[et al.]. 2017. 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،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175814
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mattioli, Simona…[et al.]. 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 No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1175814
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mattioli, Simona& Cardinali, Raffaella& Balzano, Michele& Pacetti, Deborah& Castellini, Cesare& Dal Bosco, Alessandro…[et al.]. 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. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175814
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175814
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر