Effect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat
| Autor: | José Luis Olleta, Gustavo A. María, Jakeline V Romero, David Gimeno, M. Barahona, Juan Calanche, Mohamed Dhia Bouzaida, V. C. Resconi |
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| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Physiology medicine.medical_treatment Clinical Biochemistry Food spoilage RM1-950 Shelf life Biochemistry Feed conversion ratio Article meat quality 0404 agricultural biotechnology Lipid oxidation lipid oxidation medicine Food science Molecular Biology Chemistry 0402 animal and dairy science Pomace 04 agricultural and veterinary sciences Cell Biology grape by-product 040401 food science 040201 dairy & animal science antioxidant properties animal feeding Therapeutics. Pharmacology Fatty acid composition Intramuscular fat |
| Zdroj: | Zaguán. Repositorio Digital de la Universidad de Zaragoza instname Antioxidants Volume 10 Issue 5 Antioxidants, Vol 10, Iss 795, p 795 (2021) |
| Popis: | The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples. |
| Databáze: | OpenAIRE |
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