- -

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

Show full item record

Minardi, P.; Mordenti, A.; Badiani, A.; Pirini, M.; Trombetti, F.; Albonetti, S. (2020). Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles. World Rabbit Science. 28(3):145-159. https://doi.org/10.4995/wrs.2020.12273

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/151177

Files in this item

Item Metadata

Title: Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles
Author: Minardi, P. Mordenti, A.L. Badiani, A. Pirini, M. Trombetti, F. Albonetti, S.
Issued date:
Abstract:
[EN] The aim of this study was to cast light on the effects of EconomasE™ (EcoE), a patented pre-mixture of nutritional additives consisting mainly of organic selenium (0.15 or 0.30 mg/kg feed; Se) combined with vitamin C ...[+]
Subjects: Rabbit , EconomasETM , Selenium , Vitamin E , Oxidative stability , Meat quality
Copyrigths: Reconocimiento - No comercial - Compartir igual (by-nc-sa)
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2020.12273
Publisher:
Universitat Politècnica de València
Publisher version: https://doi.org/10.4995/wrs.2020.12273
Thanks:
This study is part of a multidisciplinary research project funded by the Department of Veterinary Medical Science (University of Bologna, Italy). The authors thank Martini Group Spa (Budrio di Longiano, FC, Italy) who ...[+]
Type: Artículo

References

Abdel-Khalek A.M. 2013. Supplemental antioxidants in rabbit nutrition: A review. Livest. Sci., 158: 95-105. https://doi.org/10.1016/j.livsci.2013.10.019

Alasnier C., Gandemer G. 1998. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fiber. Meat Sci., 48: 225-235. https://doi.org/10.1016/S0309-1740(97)00096-X

Albonetti S., Minardi P., Trombetti F., Savigni F., Mordenti A.L., Baranzoni G.M., Trivisano C., Greco F.P., Badiani A. 2017. In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota. Meat Sci., 123: 88-96. https://doi.org/10.1016/j.meatsci.2016.09.004 [+]
Abdel-Khalek A.M. 2013. Supplemental antioxidants in rabbit nutrition: A review. Livest. Sci., 158: 95-105. https://doi.org/10.1016/j.livsci.2013.10.019

Alasnier C., Gandemer G. 1998. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fiber. Meat Sci., 48: 225-235. https://doi.org/10.1016/S0309-1740(97)00096-X

Albonetti S., Minardi P., Trombetti F., Savigni F., Mordenti A.L., Baranzoni G.M., Trivisano C., Greco F.P., Badiani A. 2017. In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota. Meat Sci., 123: 88-96. https://doi.org/10.1016/j.meatsci.2016.09.004

AMSA 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago, Illinois, USA: American Meat Science Association in cooperation with National Live Stock and Meat Board.

AOAC 2000. Official methods of analysis. Official Methods of Analysis of AOAC, 17th ed. Gaithersburg, MD, USA.

AOAC 2006. Official methods of analysis. Official Methods of Analysis of AOAC, 18th ed. Gaithersburg, MD, USA.

Blasco A., Ouhayoun J. 1993. Harmonisation of criteria and terminology in rabbit meat research. Revised proposal. World Rabbit Sci., 4: 93-99. https://doi.org/10.4995/wrs.1996.278

Bligh E.G., Dyer W.J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911-917. https://doi.org/10.1139/o59-099

Castellini C., Dal Bosco A., Bernardini M. 2001. Improvement of lipid stability of rabbit meat by vitamin E and C administration. J. Sci. Food Agric., 81: 46-53. https://doi.org/10.1002/1097-0010(20010101)81:1<46::AID-JSFA777>3.0.CO;2-4

Chauhan S.S., Liu F., Leury B.J., Cottrell J.J., Celi P., Dunshea F.R. 2016. Functionality and genomics of selenium and vitamin E supplementation in ruminants. Anim. Prod. Sci., 56: 1285-1298. https://doi.org/10.1071/AN15263

CIE (Commission Internationale de l'Eclairage). 1976. Official recommendations on uniform colour spaces, colour differences equations and metric colour terms. Suppl. 2 to CIE, publications 15. Paris, France. https://doi.org/10.1002/j.1520-6378.1977.tb00102.x

Corino C., Lo Fiego D.P., Macchioni P., Pastorelli G., Di Giancamillo A., Domeneghini C., Rossi R. 2007. Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits. Meat Sci., 76: 19-28. https://doi.org/10.1016/j.meatsci.2006.10.007

Cullere M., Dalle Zotte A. 2018. Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci., 143: 137-146. https://doi.org/10.1016/j.meatsci.2018.04.029

Dalle Zotte A., Cullere M., Rémignon H., Alberghini L., Paci G. 2016. Meat physical quality and muscle fiber properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system. World Rabbit Sci., 24: 145-154. https://doi.org/10.4995/wrs.2016.4300

Dalle Zotte A., Rémignon H., Ouhayoun J. 2005. Effect of feed rationing during post-weaning growth on meat quality, muscle energy metabolism and fiber properties of Biceps femoris muscle in the rabbit. Meat Sci., 70: 301-306. https://doi.org/10.1016/j.meatsci.2005.01.016

Dalle Zotte A., Szendrő Z. 2011. The role of rabbit meat as functional food. Meat Sci., 88: 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017

Dokoupilová A., Marounek M., Skrivanova V., Brezina P. 2007. Selenium content in tissues and meat quality in rabbits fed selenium yeast. Czech. J. Anim. Sci., 52: 165-169. https://doi.org/10.17221/2319-CJAS

Ebeid T.A., Zeweil H.S., Basyony M.M., Dosoky W.M., Badry H. 2013. Fortification of rabbit diets with vitamin E or selenium affects growth performance, lipid peroxidation, oxidative status and immune response in growing rabbits. Livest. Sci., 155: 323-331. https://doi.org/10.1016/j.livsci.2013.05.011

EFSA AHAW Panel 2020. Scientific Opinion on the health and welfare of rabbits farmed in different production systems. EFSA Journal, 18: 5944. https://doi.org/10.2903/j.efsa.2020.5944

Eiben Cs., Végi B., Virág Gy., Gódor-Surmann K., Kustos K., Maró A., Odermatt M., Zsédely E., Tóth T., Schmidt J., Fébel H. 2011. Effect of level and source of vitamin E addition of a diet enriched with sunflower and linseed oils on growth and slaughter traits of rabbits. Livest. Sci., 139: 196-205. https://doi.org/10.1016/j.livsci.2011.01.010

Erdèlyi M., Virág G., Mézes M. 2000. Effect of supranutritional additive selenium supply on the tissue selenium concentration and the activity of glutathione peroxidase enzyme in rabbit. World Rabbit Sci., 8: 183-191.

Erickson M.C. 1992. Variation of lipid and tocopherol composition in three strains of channel catfish (Ictalurus punctatus). J. Sci. Food Agric., 59: 529-536. https://doi.org/10.1002/jsfa.2740590416

European Communities: Council Regulation (EC) 2011. 1169/2011 on the Provision of Food Information to Consumers. Available at: http://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32011R1169&from=EN. Accessed April 2017.

Giaretta E., Mordenti A., Palmonari A., Brogna N., Canestrari G., Belloni P., Cavallini D., Mammi L., Cabbri R., Formigoni A. 2019. NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: A comparison. J. Food Compost. Anal., 83: 103257. https://doi.org/10.1016/j.jfca.2019.103257

Gondret F., Lebas F., Bonneau M. 2000. Restricted feed intake during fattening reduces intramuscular lipid deposition without modifying muscle fiber characteristics in rabbits. J. Nutr., 130: 228-233. https://doi.org/10.1093/jn/130.2.228

Honikel K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5

Ichihara K., Shibahara A., Yamamoto K., Nakayama T. 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31: 535-539. https://doi.org/10.1007/BF02522648

ISO 1998. Animal feeding stuffs, animal products and faeces or urine. Determination of gross calorific value - Bomb calorimetric method (Reference number 9831). Available at: https://www.iso.org/standard/17702.html. Accessed July 2017.

Kouba M., Benatmane F., Blochet J.E., Mourot J. 2008. Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat. Meat Sci., 80: 829-834. https://doi.org/10.1016/j.meatsci.2008.03.029

Lee Y.H., Layman D.K., Bell R.R. 1979. Selenium-dependent and non-selenium-dependent glutathione peroxidase activity in rabbit tissue. Nutr. Rep. Int., 20: 573-578.

Lo Fiego D.P., Santoro P., Macchioni P., Mazzoni D., Piattoni F., Tassone F., De Leonibus E. 2004. The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the Longissimus dorsi of rabbits. Meat Sci., 67: 319-327. https://doi.org/10.1016/j.meatsci.2003.11.004

Lopez-Bote C.J., Rey A.I., Sanz M., Gray J.I., Buckley D.J. 1997. Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle. J. Nutr., 127: 1176-1182. https://doi.org/10.1093/jn/127.6.1176

Maraschiello C., Sárraga C., García Regueiro J.A. 1999. Glutathione peroxidase activity, TBARS, and α-Tocopherol in meat from chickens fed different diets. J. Agr. Food Chem., 47: 867-872. https://doi.org/10.1021/jf980824o

Marounek M., Dokoupilová A., Volek Z., Hoza I. 2009. Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae. World Rabbit Sci., 17: 207-212. https://doi.org/10.4995/wrs.2009.645

Martillotti F., Antongiovanni M., Rizzi L., Santi E., Bittante G. 1987. Metodi di analisi per la valutazione degli alimenti d'impiego zootecnico. Quaderni Metodologici, 8, CNR-IPRA, Roma.

Mateos G.G., Rebollar P.G., de Blas C. 2010. Minerals, vitamins and additives. In: C. DE BLAS and J. WISEMAN (Eds.) Nutrition of the rabbit. 2nd Edition. CABI Publishing, New York: USA, 119-150. https://doi.org/10.1079/9781845936693.0222

Matics Z., Cullere M., Szín M., Gerencsér Zs., Szabó A., Fébel H., Odermatt M., Radnai I., Dalle Zotte A., Szendrő Zs. 2017. Effect of a dietary supplementation with linseed oil and selenium to growing rabbits on their productive performances, carcass traits and fresh and cooked meat quality. J. Anim. Physiol. Anim. Nutr., 101: 685-693. https://doi.org/10.1111/jpn.12589

Mattioli S., Cardinali R., Balzano M., Pacetti D., Castellini C., Dal Bosco A., Frega N.G. 2017. Influence of dietary supplementation with prebiotic, oregano extract, and vitamin E on fatty acid profile and oxidative status of rabbit meat. J. Food Qual., Article ID 3015120, 1-9. https://doi.org/10.1155/2017/3015120

McLellan M.R., Lind L.R., Kime R.W. 1995. Hue angle determinations and statistical analysis for multiquadrant hunter L,a,b data. J. Food Qual., 18: 235-240. https://doi.org/10.1111/j.1745-4557.1995.tb00377.x

Mézes M., Balogh K. 2009. Mycotoxins in rabbit feed: a review. World Rabbit Sci., 17: 53-62.

Midttun Ø., Ueland P.M. 2011. Determination of vitamins A, D and E in a small volume of human plasma by a high-throughput method based on liquid chromatography/tandem mass spectrometry. Rapid Commun. Mass Sp., 25: 1942-1948. https://doi.org/10.1002/rcm.5073

Montero-Vicente L., Escribá-Pérez C., Baviera-Puig A., Buitrago-Vera J. 2018. Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat. Span. J. Agric. Res., 16: e0110. https://doi.org/10.5424/sjar/2018163-13407

Mordenti A.L., Sardi L., Bonaldo A., Pizzamiglio V., Brogna N., Cipollini I., Tassinari M., Zaghini G. 2010. Influence of marine algae (Schizochytrium spp.) dietary supplementation on doe performance and progeny meat quality. Livest. Sci., 128: 179-184. https://doi.org/10.1016/j.livsci.2009.12.003

Müller A.S., Pallauf J., Most E. 2002. Parameters of dietary selenium and vitamin E deficiency in growing rabbits. J. Trace Elem. Med. Biol., 16: 47-55. https://doi.org/10.1016/S0946-672X(02)80008-6

Nambapana N.M.N., Samarasinghe K., Vidanarachchi J.K. 2015. The effect of EconomasE® as a vitamin E replacer on performance, meat quality and organ weights of broiler birds. Trop. Agric. Res., 27: 27-38. http://doi.org/10.4038/tar.v27i1.8151

Oriani G., Corino C., Pastorelli G., Pantaleo L., Ritieni A., Salvatori G. 2001. Oxidative status of plasma and muscle in rabbits supplemented with dietary vitamin E. J. Nutr. Biochem., 12: 138-143. https://doi.org/10.1016/S0955-2863(00)00132-7

Papadomichelakis G., Zoidis E., Pappas A.C., Mountzouris K.C., Fegeros K. 2017. Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits. Meat Sci., 131: 132-138. https://doi.org/10.1016/j.meatsci.2017.05.006

Peiretti P.G., Gasco L., Brugiapaglia A., Gai F. 2011. Effects of perilla (Perilla frutescens L.) seeds supplementation on performance, carcass characteristics, meat quality and fatty acid composition of rabbits. Livest Sci., 138: 118-124. https://doi.org/10.1016/j.livsci.2010.12.007

Petrescu D.C., Petrescu-Mag R.M. 2018. Consumer behaviour related to rabbit meat as fucntional food. World Rabbit Sci., 26: 321-333. https://doi.org/10.4995/wrs.2018.10435

Pirini M., Manuzzi M.P., Pagliarani A., Trombetti F., Borgatti A.R., Ventrella V. 2007. Changes in fatty acid composition of Mytilus galloprovincialis (Lmk) fed on microalgal and wheat germ diets. Comp. Biochem. Physiol. Part B, 147: 616-626. https://doi.org/10.1016/j.cbpb.2007.04.003

Ulbricht T., Southgate D. 1991. Coronary heart disease: seven dietary factors. Lancet, 338: 985-992. https://doi.org/10.1016/0140-6736(91)91846-M

United States Environmental Protection Agency (U.S. EPA) 1986. Test methods for evaluating solid waste, 3rd Edition, Vol. 1A. SW-846. Washington, DC.

Van Soest P.J., Robertson J.B., Lewis B.A. 1991. Methods for dietary fiber, neutral detergent fiber, and non-starch polysaccharides in relation to animal nutrition. J. Dairy Sci., 74: 3583-3597. https://doi.org/10.3168/jds.S0022-0302(91)78551-2

Xiao R., Power R.F., Mallonee D., Crowdus C., Brennan K. M., Ao T., Pierce J.L., Dawson K.A. 2011. A comparative transcriptomic study of vitamin E and an algae-based antioxidant as antioxidative agents: Investigation of replacing vitamin E with the algae-based antioxidant in broiler diets. Poultry Sci., 90: 136-146. https://doi.org/10.3382/ps.2010-01018

Zhang Y., Zhu S., Wang X., Wang C., Li F. 2011. The effect of dietary selenium levels on growth performance, antioxidant capacity and glutathione peroxidase 1 (GSHPx1) mRNA expression in growing meat rabbits. Anim. Feed Sci. Tech., 169: 259-264. https://doi.org/10.1016/j.anifeedsci.2011.07.006

[-]

This item appears in the following Collection(s)

Show full item record