Growth performances, carcass characteristics and meat quality parameters from growing rabbit fed with two levels of dietary brown seaweed (Laminaria spp) and plant polyphenols were investigated. One hundred and forty-four New Zealand White rabbits were allotted into three dietary treatments containing 0 (C), 0.3% (T1), and 0.6% (T2) of brown seaweed and plant polyphenols mixture for 42 days. Growth performances and carcass weight were improved in T1 group. Vitamin A and E content in Longissimus thoracis and lumborum (LTL) and Semimembranosus (SM) muscle were enhanced in the treated groups. In the SM muscle, the oxidative stability was improved in rabbit fed with both dosages of dietary supplement, and the cholesterol content tended to be lower in T1 than in T2 and C groups. The LTL and SM muscle sensory characteristics were improved. In conclusion, dietary integration with a low dosage of brown seaweed and plant polyphenols is a valid strategy for enhance growth performance and produce healthier rabbit meat.
Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbit / R. Rossi, F. Vizzarri, S. Chiapparini, S. Ratti, D. Casamassima, M. Palazzo, C. Corino. - In: MEAT SCIENCE. - ISSN 0309-1740. - 161(2020 Mar), pp. 107987.1-107987.9.
|Titolo:||Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbit|
ROSSI, RAFFAELLA (Primo)
CORINO, CARLO (Ultimo)
|Parole Chiave:||brown seaweed; growth performances; meat quality; plant polyphenols; rabbit|
|Settore Scientifico Disciplinare:||Settore AGR/18 - Nutrizione e Alimentazione Animale|
Settore AGR/19 - Zootecnica Speciale
|Data di pubblicazione:||mar-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.meatsci.2019.107987|
|Appare nelle tipologie:||01 - Articolo su periodico|