Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

被引：90

作者：

Dal Bosco, A. ^{[1
]}

Mourvaki, E. ^{[1
]}

Cardinali, R. ^{[1
]}

Servili, M. ^{[2
]}

Sebastiani, B. ^{[3
]}

Ruggeri, S. ^{[1
]}

Mattioli, S. ^{[1
]}

Taticchi, A. ^{[2
]}

Esposto, S. ^{[2
]}

Castellini, C. ^{[1
]}

机构：

[1] Univ Perugia, Dept Appl Biol, Sect Anim Sci, I-06126 Perugia, Italy

[2] Univ Perugia, Sect Food Technol & Biotechnol, Dept Food Sci & Econ, I-06126 Perugia, Italy

[3] Univ Perugia, Dept Publ Hlth, Sect Mol Epidemiol & Environm Hyg, I-06126 Perugia, Italy

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

关键词：

Meat quality; Olive pomace; Ortho-diphenols; Polyphenols; Productive performance; Rabbit; PHENOLIC-COMPOUNDS; OIL; CAKE; FIBER;

D O I：

10.1016/j.meatsci.2012.07.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive performance and meat quality of growing rabbits. The inclusion of OPs (5%) negatively affected the performance of rabbits as it reduced the feed intake, growth rate, carcass weight and dressing out percentage (P<0.05). Compared with the control, the meat of OP rabbits had a greater amount of monounsaturated and a lower amount of polyunsaturated fatty acids (P<0.05), independent of the type of OP used. Oxidative processes in the meat of OPA and OPB were higher (P<0.05), whereas OPC showed the same levels as the control group. This was due to the higher total polyphenol concentration and to the concomitant lower peroxide value of OPC. These results recommend the use of OP in rabbit diet with caution, taking into account the quality of the by-product in terms of oxidative status. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：783 / 788

页数：6

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