Marine macroalgae in rabbit feed - Effects on meat quality.

Autor: Al-Soufi S; Departamento de Patoloxía Animal, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain. Electronic address: sabelaalsoufi.novo@usc.es., García J; Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Agroalimentaria y de Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain. Electronic address: javier.garcia@upm.es., Nicodemus N; Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Agroalimentaria y de Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain. Electronic address: nuria.nicodemus@upm.es., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net., Cegarra E; De Heus Nutrición Animal, 15004 A Coruña, Spain. Electronic address: ecegarra@deheus.com., Muíños A; Porto Muíños S.L., 15185 Cerceda, Spain. Electronic address: antonio@portomuinos.com., Losada AP; Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain. Electronic address: anapaula.losada@usc.es., Miranda M; Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain. Electronic address: marta.miranda@usc.es., López-Alonso M; Departamento de Patoloxía Animal, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain. Electronic address: marta.lopez.alonso@usc.es.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 Oct; Vol. 216, pp. 109584. Date of Electronic Publication: 2024 Jul 03.
DOI: 10.1016/j.meatsci.2024.109584
Abstrakt: The addition of macroalgae to livestock diets has demonstrated to enhance the quality of meat by improving the muscle stability, antioxidant capacity and fatty acid profile. However, information regarding rabbit meat is scarce. This study evaluated the effect of adding 1.025% of different macroalgae, dehydrated and as extracts (Saccharina latissima, Himanthalia elongata and Ulva spp.) to the diet of growing rabbits. Dietary supplementation with the Ulva spp. extract increased the fat content (0.96% vs 0.33% in control group) and the proportion of monounsaturated fatty acids (by 22%; P ≤ 0.022), but did not affect the moisture, protein or ash contents or the physicochemical properties of the rabbit longissiumus lumborum muscle. The antioxidant status of the meat was adequate and was not affected by the dietary supplements. The sensorial properties of the meat were also not affected, and dietary supplementation with both S. latissima and H. elongata actually enhanced the flavour and juiciness of the meat (P ≤ 0.01). Altogether, the study findings indicate that the addition of these sustainable ingredients to rabbit feed did not negatively affect meat quality, and some of them may potentially improve specific characteristics, which could make this meat more attractive to consumers.
Competing Interests: Declaration of competing interest The authors declare that there is no conflict of interest regarding the publication of this article.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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