A. Dal Bosco , C. Castellini , S. Mancini , E. Angelucci , F. Di Federico , L. Bosa , S. Mattioli
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引用次数: 0
Abstract
Current rabbit production faces sustainability challenges due to its dependence on conventional feed ingredients (i.e., corn, wheat, soy), which are responsible for price volatility, feed and food competition and environmental impacts. In this context, the interest in forage use (i.e., alfalfa), has increased. The aim of this trial was to evaluate the effect of an alfalfa-based diet on performance, Longissimus thoracis and Lumborum muscles (LTL) fatty acid profiles, oxidative status, nutritional and sensory characteristics (hind legs) of rabbit meat. Four hundred eighty Martini hybrid rabbits, 35 days old, of both sexes, were divided into two groups and fed commercial pelleted feed (Control group) or alfalfa-based feed (Alfalfa group), both for the postweaning (40.4 % alfalfa hay, 35.0 % dehydrated alfalfa) and fattening periods (35.2 % alfalfa hay, 30.0 % dehydrated alfalfa). All rabbits were slaughtered at 80 days, and 20 carcasses per group were collected. The Alfalfa group showed lower productive performance than the Control group did; however, the mortality rate was almost cut in half. No physical changes were detected in rabbit meat due to the dietary treatment, but the meat from the Alfalfa group was leaner and the lipid content was lower than those of Control group. Furthermore, the meat from the Alfalfa group of rabbits showed significantly higher PUFA n-3 and lower PUFA n-6 contents, maintaining a good oxidative status. Finally, the sensory analysis confirmed the absence of differences in the perception of the two types of meat by the consumer.
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.