Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

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• 作者：Sihem Dabbou^a ; ^b ; ^{sihem.dabbou@yahoo.fr} ; Francesco Gai^c ; ^{francesco.gai@ispa.cnr.it} ; Manuela Renna^a ; ^{manuela.renna@unito.it} ; Luca Rotolo^a ; ^{luca.rotolo@unito.it} ; Samia Dabbou^b ; ^{samia_1509@yahoo.fr} ; Carola Lussiana^a ; ^{carola.lussiana@unito.it} ; Attawit Kovitvadhi^a ; ^d ; ^{attawitthai@hotmail.com} ; Alberto Brugiapaglia^a ; ^{alberto.brugiapaglia@unito.it} ; Michele De Marco^e ; ^{michele.demarco@unito.it} ; Ahmed Noureddine Helal^b ; ^{ahelal584@gmail.com} ; Ivo Zoccarato^a ; ^{ivo.zoccarato@unito.it} ; Laura Gasco^a ; ^c ; ^{laura.gasco@unito.it}
• 关键词：Rabbit ; Vaccinium myrtillus ; By-product ; Fatty acids ; TBARS ; Sensory analysis
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：77-83
• 全文大小：364 K
• 卷排序：124

文摘

A trial was performed to evaluate bilberry pomace (BP) as alternative source of nutrients for rabbits. One hundred and forty-four Grimaud weaned rabbits were divided into 4 groups of 36 animals each and fed ad libitum with a basal diet (BP0) tested against three assay diets developed by substituting 50, 100 and 150 g/kg of the BP0 diet with BP (BP5, BP10 and BP15 diets, respectively). Carcass characteristics of rabbits were not affected by treatment, with the exception of liver weight. Dietary inclusion of BP did not affect proximate composition and oxidative status of longissimus thoracis et lumborum muscle. Dietary BP significantly ameliorated, in the same muscle, the nutritional quality and health properties of fat. Consumer acceptance of cooked rabbit meat was not significantly affected by treatment. In conclusion, BP can be included in rabbit diets to improve the lipid composition of meat, without adverse effects on carcass characteristics, other physico-chemical properties, oxidative status and meat sensorial traits.