| Título: | Effect of enriched diets on fat composition, sensory characteristics and nutritional value of rabbit meat |
| Autores: | CAPRA, GUSTAVO, Autor ; MARTINEZ, ROSANA, Autor ; COZZANO, SONIA , Autor ; MÁRQUEZ, ROSA, Autor |
| Tipo de documento: | documento electrónico |
| Editorial: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2014 |
| Otro editor: | Las Brujas [URUGUAY] : INIA LAS BRUJAS |
| ISBN/ISSN/DL: | 68362 |
| Dimensiones: | 4 p. |
| Nota general: | Presentado en: Congreso de Cunicultura de las Américas (5to., setiembre 8-11 de 2014, México DF - México) |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The aim of this study was to evaluate the effect of modifying the diet of rabbits on the intramuscular fat composition through the addition of different oils (high oleic sunflower, fish), oilseeds (flax, chia, canola) and synthetic CLA. The experiment involved eight treatments with a control (T1) consisting on the supply of commercial pelleted food ad libitum plus fresh alfalfa ad libitum; all the other treatments were with the same diet with the addition to the pelleted food of 8% of canola seed and 2% of fish oil (T2); 8% of canola seed (T3), 2% of fish oil (T4), 8% of canola, 2% of fish oil and synthetic CLA (T5), 6% of flax seed (T6), 2% of high oleic sunflower oil (T7) and 6% of chia seed (T8). 160 V line rabbits with an average weight of 1145g were randomly distributed to the different treatments. Each treatment included five cages containing four individuals each (2 males and 2 females). The rabbits were weekly weighted until they reach 2500g when they were slaughtered. Longissimus lumborum samples of five animals of each treatment were analyzed for intramuscular fat content and composition. Some rates were calculated to assess the fat nutritional value: PUFA/SFA, SFA/(MUFA+PUFA), n6/n3 and the atherogenicity and thrombogenicity indices. The addition of the evaluated ingredients showed modifications on the intramuscular fat composition when compared to the control (T1). The chance of improving the nutritional quality of rabbit meat through diet modifications with the goal of enriching meat contents in n-3 fatty acids, oleic acid and/or conjugated linoleic acid was confirmed. Fat composition differences between treatments also established effects on the indices used to estimate the nutritional value. The sensory evaluation showed a negative influence of the fish oil on meat smell, taste and overall liking. |
| Creative Commons : | CC BY-NC-ND |
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