Search

Simple Summary: The purpose of the investigation was to determine the effect of the selection for the total fat content of the rabbit body on the fat content and fatty acid composition of different meat cuts. The higher the fat content of the given meat, the more effective the selection was. Authors found that the meat of fatter rabbits is healthier, which can be used in the production of baby food. The present research studied the potential of a four-generation divergent selection (Pannon maternal rabbit lines) based on the total body fat content to create two rabbit lines with different meat attributes: a Fat line to deliver greater amounts of healthy fatty acids for newborns and infants, and a Lean line intended to provide lean meat for everyday consumption. Selection was based on the fat index calculated in 10-week-old live rabbits by means of computed tomography (CT). For each generation, 60 rabbits/line were fed ad libitum with commercial pellet from weaning (5 weeks) to slaughter (11 weeks). A total of 15 rabbits/line were randomly selected for meat quality evaluations: the longissimus thoracis et lumborum muscles (LTLs), hind legs (HLs), forelegs (FLs) and abdominal wall (AW) were analyzed for their proximate composition and fatty acid (FA) profile. FA contents were also calculated. Results highlighted that it was possible to obtain leaner meat for everyday consumption in most meat portions starting from generation 4 (7.93 vs. 11.9, 5.10 vs. 5.98 and 7.26 vs. 10.9 g of lipids/100 g of meat in Lean and Fat groups for the FLs, HLs and AW, respectively). The sole exception was the LTLs, which were not affected by the divergent selection. The total PUFA amount increased in FL and AW (p < 0.05) portions of the Fat line only, attributable to a greater n-3 amount (151 vs. 216 and 73 vs. 143 mg/100 g of meat in Lean and Fat groups for the FLs and AW, respectively). [ABSTRACT FROM AUTHOR]

A 65-day study was undertaken to test the effects of two doses (10 and 20 mg/kg) of dietary fumonisin Bs (FB) on the rabbit male reproduction system. Body and testicular weight was not affected by the intoxication, neither the fatty acid composition of the testicular total phospholipids; the testis histological analysis failed to reveal any toxic effect. The FBs increased the testicular concentration and activity of reduced glutathione and glutathione peroxidase and decreased initial phase lipid peroxidation (conjugated dienes and trienes) in a dose dependent manner. Sperm morphology and chromatin condensation were monitored on Feulgen-stained smears. No significant differences were observed between the treatment groups and between sampling time points. The live cell ratio in the sperm (as assessed with flow cytometry) was not different among groups at any of the five sampling timepoints and was also identical within groups. Similarly, the spermatozoa membrane lipid profile was also identical in all three groups after the total intoxication period. In summary, it was demonstrated that FBs in an unrealistic and unjustified high dose still do not exert any drastic harmful effect on the leporine, male reproduction system, meanwhile slightly augmenting testicular antioxidant response. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the combined effect of two dietary lipid sources (sunflower vs. linseed oil) and three packaging methods (PVC film – BAG vs. modified atmosphere CO 2 20% + 80% O 2 – MAP vs. and vacuum - VAC) on the oxidative status and polyunsaturated fatty acid content of rabbit loins ( Longissimus thoracis et lumborum muscle), at days 1, 4 and 10 of simulated retail display. The diet, storage time and packaging method affected the oxidative status of rabbit meat under retail display. As expected, storage time, independently on the other factors, significantly reduced the antioxidant content of loin meat. Accordingly, TBARs values significantly increased during storage, as well as the dietary supplementation of linseed. The fatty acid profile of the fresh loin closely respected that of the diets. At day 10, oxidative status and fatty acid profile of MAP samples could be yet considered optimal. [ABSTRACT FROM AUTHOR]

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. • Effect of in vivo or post-mortem liquorice extract administration on the shelf-life of rabbit burger was tested. • α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. • Unsaturated fatty acids (C20:5n-3 and C22:6n-3) were higher in the Liquorice groups. • Storage time reduced the amount of PUFA in the burger, depending on the liquorice supply. • Dietary liquorice, improved antioxidant activity and protected rabbit meat against lipid oxidation. [ABSTRACT FROM AUTHOR]