Sabela Al-Soufi , Javier García , Nuria Nicodemus , Jose M. Lorenzo , Eugenio Cegarra , Antonio Muíños , Ana Paula Losada , Marta Miranda , Marta López-Alonso
{"title":"Marine macroalgae in rabbit feed – Effects on meat quality","authors":"Sabela Al-Soufi , Javier García , Nuria Nicodemus , Jose M. Lorenzo , Eugenio Cegarra , Antonio Muíños , Ana Paula Losada , Marta Miranda , Marta López-Alonso","doi":"10.1016/j.meatsci.2024.109584","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>Saccharina latissima, Himanthalia elongata</em> and <em>Ulva</em> spp.) to the diet of growing rabbits. Dietary supplementation with the <em>Ulva</em> spp. extract increased the fat content (0.96% vs 0.33% in control group) and the proportion of monounsaturated fatty acids (by 22%; <em>P</em> ≤ 0.022), but did not affect the moisture, protein or ash contents or the physicochemical properties of the rabbit <em>longissiumus lumborum</em> 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 <em>S. latissima</em> and <em>H. elongata</em> actually enhanced the flavour and juiciness of the meat (<em>P</em> ≤ 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.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1000,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S030917402400161X/pdfft?md5=acf2aa99aa66be56c181aaacc961d179&pid=1-s2.0-S030917402400161X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030917402400161X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
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.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.