Currently research in rabbit sector is interested to develop feeding strategies aiming to increase the nutritional value of rabbit meat as a “functional food”, including in rabbit diets n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxidants and assessing their effects on both raw and stored/processed meat quality properties. Despite the limited capacity of metabolic conversion of α-linolenic acid (ALA; C18:3 n-3) to longer chain PUFA such as eicosapentaenoic (EPA; 20:5 n-5) and docosapentaenoic (DHA; 22:6 n-3) acids, there are many potential roles in human health for ALA that could be independent from its conversion to DHA. Linseed (or flaxseed) is particularly rich in ALA (50-60% of total fatty acids) and is commonly used as a dietary supplement in humans. The dietary use of linseed in animal feeding has been proposed by many authors as a vegetable way, in alternative to fish oil or meal, to raise the content of n-3 PUFA, and mainly ALA in poultry and rabbit meat. Recent researches were conducted in order to investigate the effect of different inclusion levels of whole linseed (up to 9%) in diets for growing rabbits on fatty acid composition, susceptibility to lipid oxidation, and sensory quality of the meat. The experimental diets were supplemented with a supra-nutritional level of 200 mg/kg of feed α-tocopheryl acetate in order to limit lipid oxidation in meat products. The use of diets containing whole linseed significantly increased the content of PUFA in the meat with main regard to n-3 PUFA (mainly ALA) content which increased going from 0 to 9% of dietary linseed inclusion. It was also observed a significant (P<0.01) reduction of n-6/n-3 PUFA in both L. lumborum (from 10.8 to 2.7 going from 0 to 9% dietary linseed) and leg meat (from 9.9 to 2.1 going from 0 to 9% dietary linseed). The use of 6 and 9% dietary linseed determined a higher susceptibility to lipid oxidation (induced TBARS) in respect with 0 and 3% linseed. Moreover, in one study, a worsening of sensory properties of hamburgers were detected after long-term frozen storage (6 months) of prepared meat batters. Overall, these results indicate that the dietary inclusion of 3% linseed might be considered prone both to achieve the enrichment with α-linolenic acid of the meat and to guarantee a satisfactory product stability during further processing and storage. Considering that 3% dietary linseed determined a PUFA n-3 content of 6% of the total fatty acids and a lipid content of 4.9 g/100g of leg meat, it can be estimated a content of 296 mg PUFA n-3/100g meat which represents about 30% of recommended RDA for PUFA n-3.
PETRACCI M., BIANCHI M., CAVANI C. (2009). Developing rabbit meat products fortified with n-3 PUFA. s.l : s.n.
Developing rabbit meat products fortified with n-3 PUFA
PETRACCI, MASSIMILIANO;BIANCHI, MAURIZIO;CAVANI, CLAUDIO
2009
Abstract
Currently research in rabbit sector is interested to develop feeding strategies aiming to increase the nutritional value of rabbit meat as a “functional food”, including in rabbit diets n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxidants and assessing their effects on both raw and stored/processed meat quality properties. Despite the limited capacity of metabolic conversion of α-linolenic acid (ALA; C18:3 n-3) to longer chain PUFA such as eicosapentaenoic (EPA; 20:5 n-5) and docosapentaenoic (DHA; 22:6 n-3) acids, there are many potential roles in human health for ALA that could be independent from its conversion to DHA. Linseed (or flaxseed) is particularly rich in ALA (50-60% of total fatty acids) and is commonly used as a dietary supplement in humans. The dietary use of linseed in animal feeding has been proposed by many authors as a vegetable way, in alternative to fish oil or meal, to raise the content of n-3 PUFA, and mainly ALA in poultry and rabbit meat. Recent researches were conducted in order to investigate the effect of different inclusion levels of whole linseed (up to 9%) in diets for growing rabbits on fatty acid composition, susceptibility to lipid oxidation, and sensory quality of the meat. The experimental diets were supplemented with a supra-nutritional level of 200 mg/kg of feed α-tocopheryl acetate in order to limit lipid oxidation in meat products. The use of diets containing whole linseed significantly increased the content of PUFA in the meat with main regard to n-3 PUFA (mainly ALA) content which increased going from 0 to 9% of dietary linseed inclusion. It was also observed a significant (P<0.01) reduction of n-6/n-3 PUFA in both L. lumborum (from 10.8 to 2.7 going from 0 to 9% dietary linseed) and leg meat (from 9.9 to 2.1 going from 0 to 9% dietary linseed). The use of 6 and 9% dietary linseed determined a higher susceptibility to lipid oxidation (induced TBARS) in respect with 0 and 3% linseed. Moreover, in one study, a worsening of sensory properties of hamburgers were detected after long-term frozen storage (6 months) of prepared meat batters. Overall, these results indicate that the dietary inclusion of 3% linseed might be considered prone both to achieve the enrichment with α-linolenic acid of the meat and to guarantee a satisfactory product stability during further processing and storage. Considering that 3% dietary linseed determined a PUFA n-3 content of 6% of the total fatty acids and a lipid content of 4.9 g/100g of leg meat, it can be estimated a content of 296 mg PUFA n-3/100g meat which represents about 30% of recommended RDA for PUFA n-3.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
