Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits.

Autor: Kokošková T; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic., Pontalti E; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy., Aremu TS; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy., Tůmová E; Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic., Chodová D; Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic., Bureš D; Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic., Lebedová N; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic., Volek Z; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic., Singh Y; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy., Cullere M; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy., Palumbo B; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy., Galasso I; Institute of Agricultural Biology and Biotechnology - IBBA, National Research Council-CNR, 20133 Milano, Italy., Dalle Zotte A; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy. Electronic address: antonella.dallezotte@unipd.it.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109679. Date of Electronic Publication: 2024 Sep 28.
DOI: 10.1016/j.meatsci.2024.109679
Abstrakt: This study investigated the effects of dietary Camelina sativa oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), longissimus lumborum (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and biceps femoris; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (P < 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (P < 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (P < 0.001) and monounsaturated FA (P < 0.001) and increased polyunsaturated FA (P < 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (P < 0.001) and, consequently, the n-6/n-3 ratio decreased (halved ratio in CS10 compared to Control; P < 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.
Competing Interests: Declaration of competing interest No potential conflict of interest was reported by the authors.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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