This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.

The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality / L. Menchetti, G. Brecchia, R. Branciari, O. Barbato, B. Fioretti, M. Codini, E. Bellezza, M. Trabalza-Marinucci, D. Miraglia. - In: MEAT SCIENCE. - ISSN 0309-1740. - 161(2020 Mar). [10.1016/j.meatsci.2019.108018]

The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality.

G. Brecchia
Secondo
;
2020

Abstract

This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.
Antioxidant activity, Goji berries, Meat quality, Phenolic content, Rabbit, Redox Index
Settore VET/02 - Fisiologia Veterinaria
mar-2020
Article (author)
File in questo prodotto:
File Dimensione Formato  
The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 1.85 MB
Formato Adobe PDF
1.85 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
manuscript_goji_meat_short_rev3.pdf

accesso aperto

Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 207.73 kB
Formato Adobe PDF
207.73 kB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/696516
Citazioni
  • ???jsp.display-item.citation.pmc??? 16
  • Scopus 41
  • ???jsp.display-item.citation.isi??? 37
social impact