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The influence of linseed on rabbit meat quality

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The influence of linseed on rabbit meat quality

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dc.contributor.author Bianchi, M.
dc.contributor.author Petracci, M.
dc.contributor.author Cavani, C.
dc.date.accessioned 2009-07-27T11:44:38Z
dc.date.available 2009-07-27T11:44:38Z
dc.date.issued 2009
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/6045
dc.description.abstract [EN] A research project was conducted to study the influence of the dietary use of whole linseed on rabbit meat quality. A total of 288 growing rabbits were fed ad libitum (from 55 to 81 d old) with a commercial diet (C) or experimental diets containing 3, 6, or 9% whole linseed (L3, L6 and L9, respectively). After slaughtering, L. lumborum muscles and rabbit meat hamburgers were used to determine pH, colour, cooking loss, total lipid content, fatty acid composition and induced TBARS. Hind leg muscles were analyzed for total lipid content, fatty acid composition and induced TBARS. Finally, a sensory test was carried out to establish the level of acceptability of rabbit meat hamburgers prepared with the meat batters stored for 3 or 6 months at -20°C. The use of linseed determined a lower content of total saturated fatty acid and a higher content of PUFA (P<0.01) in all types of meat. The PUFA n-3 content of the meat increased significantly (P<0.01) with the increasing level of whole linseed in the diet, mainly due to the higher content of alpha-linolenic acid, which also determined a reduction of the n-6/n-3 PUFA ratio. The hamburgers prepared from L6 and L9 groups exhibited higher TBARS values in comparison with L3 and C. Furthermore, the cooking loss of hamburgers was lower in meat from rabbits fed the control diet (C), intermediate in L3 and higher in L6 and L9 (P<0.01). With regard to sensory analysis, the diet did not determine significant differences in the acceptability of the hamburgers produced with frozen meat batters stored for 3 or 6 months. In general, the use of 3% linseed in diets for growing rabbits could be considered suitable for achieving both the enrichment of the meat with alpha-linolenic acid and maintaining good product quality characteristics. en_EN
dc.description.sponsorship The authors are grateful to “F.lli Martini & C. S.p.A.” for technical assistance. Research funded by MIUR - PRIN ex 40%.
dc.language Inglés en_EN
dc.publisher World Rabbit Science. ICTA. UPV en_EN
dc.relation.ispartof World Rabbit Science
dc.rights Reconocimiento - No comercial (by-nc) en_EN
dc.subject Quality traits en_EN
dc.subject Processed meat en_EN
dc.subject Raw meat en_EN
dc.subject Whole linseed en_EN
dc.subject Diet en_EN
dc.subject Rabbit en_EN
dc.title The influence of linseed on rabbit meat quality en_EN
dc.type Artículo en_EN
dc.identifier.doi 10.4995/wrs.2009.663
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Bianchi, M.; Petracci, M.; Cavani, C. (2009). The influence of linseed on rabbit meat quality. World Rabbit Science. 17(2):97-107. doi:10.4995/wrs.2009.663 es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2009.663
dc.description.upvformatpinicio 97
dc.description.upvformatpfin 107
dc.description.volume 17
dc.description.issue 2
dc.identifier.eissn 1989-8886 es_ES


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