Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat
Joint Authors
Pacetti, Deborah
Mattioli, Simona
Cardinali, Raffaella
Balzano, Michele
Castellini, Cesare
Dal Bosco, Alessandro
Frega, Natale Giuseppe
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-23
Country of Publication
Egypt
No. of Pages
9
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175814