Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance,oxidative stability and fatty acid profile during retail display |
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Authors: | A Dal Bosco Zs Gerencsér Zs Szendr? C Mugnai M Cullere M Kovàcs S Ruggeri S Mattioli C Castellini A Dalle Zotte |
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Affiliation: | 1. Department of Applied Biology, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy;2. Kaposvár University, Faculty of Animal Science, Guba S. str. 40, H-7400, Kaposvár, Hungary;3. Department of Food Science, University of Teramo, Via C. Lerici 1, 64023 Mosciano S.A., Italy;4. Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell''Università 16, 35020 Legnaro, Padova, Italy |
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Abstract: | The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5–11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5–11 weeks; treatments S, T and ST), or for a part of the growing period (8–11 weeks; treatments C–S, C–T and C–ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C–T and T groups that also showed the highest content of α-tocopherol and n − 3 fatty acids content and the lower lipid oxidation. |
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Keywords: | Spirulina Thyme Rabbit meat Physical traits Lipid oxidation |
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