Marine macroalgae in rabbit feed – Effects on meat quality

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...

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Authors: Al-Soufi, Sabela, Garcia, Javier, Nicodemus, Nuria, Lorenzo, Jose M., Cegarra, Eugenio, Muiños, Antonio, Losada García, Ana Paula, Miranda Castañón, Marta Inés, López Alonso, María Marta
Format: article
Publication Date:2024
Country:España
Institution:Universidad de Santiago de Compostela (USC)
Repository:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Language:English
OAI Identifier:oai:minerva.usc.gal:10347/38007
Online Access:https://hdl.handle.net/10347/38007
Access Level:Open access
Keyword:Marine macroalgae
Meat quality
Rabbit
Fatty acids
Extracts
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spelling Marine macroalgae in rabbit feed – Effects on meat qualityAl-Soufi, SabelaGarcia, JavierNicodemus, NuriaLorenzo, Jose M.Cegarra, EugenioMuiños, AntonioLosada García, Ana PaulaMiranda Castañón, Marta InésLópez Alonso, María MartaMarine macroalgaeMeat qualityRabbitFatty acidsExtractsThe 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.ElsevierUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas VeterinariasUniversidade de Santiago de Compostela. Departamento de Patoloxía Animal20242024-07-0520242024-07-05journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/38007reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC licensehttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/380072026-06-15T12:47:27Z
dc.title.none.fl_str_mv Marine macroalgae in rabbit feed – Effects on meat quality
title Marine macroalgae in rabbit feed – Effects on meat quality
spellingShingle Marine macroalgae in rabbit feed – Effects on meat quality
Al-Soufi, Sabela
Marine macroalgae
Meat quality
Rabbit
Fatty acids
Extracts
title_short Marine macroalgae in rabbit feed – Effects on meat quality
title_full Marine macroalgae in rabbit feed – Effects on meat quality
title_fullStr Marine macroalgae in rabbit feed – Effects on meat quality
title_full_unstemmed Marine macroalgae in rabbit feed – Effects on meat quality
title_sort Marine macroalgae in rabbit feed – Effects on meat quality
dc.creator.none.fl_str_mv Al-Soufi, Sabela
Garcia, Javier
Nicodemus, Nuria
Lorenzo, Jose M.
Cegarra, Eugenio
Muiños, Antonio
Losada García, Ana Paula
Miranda Castañón, Marta Inés
López Alonso, María Marta
author Al-Soufi, Sabela
author_facet Al-Soufi, Sabela
Garcia, Javier
Nicodemus, Nuria
Lorenzo, Jose M.
Cegarra, Eugenio
Muiños, Antonio
Losada García, Ana Paula
Miranda Castañón, Marta Inés
López Alonso, María Marta
author_role author
author2 Garcia, Javier
Nicodemus, Nuria
Lorenzo, Jose M.
Cegarra, Eugenio
Muiños, Antonio
Losada García, Ana Paula
Miranda Castañón, Marta Inés
López Alonso, María Marta
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
Universidade de Santiago de Compostela. Departamento de Patoloxía Animal
dc.subject.none.fl_str_mv Marine macroalgae
Meat quality
Rabbit
Fatty acids
Extracts
topic Marine macroalgae
Meat quality
Rabbit
Fatty acids
Extracts
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-07-05
2024
2024-07-05
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10347/38007
url https://hdl.handle.net/10347/38007
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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