Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits
Articolo
Data di Pubblicazione:
2007
Citazione:
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits / C. Corino, D.P. Lo Fiego, P. Macchioni, G. Pastorelli, A. Di Giancamillo, C. Domeneghini, R. Rossi. - In: MEAT SCIENCE. - ISSN 0309-1740. - 76:1(2007), pp. 19-28.
Abstract:
Eighty New Zealand White rabbits, age 55 days, half male and half female, were randomly assigned to one of four diets in a 2 x 2 x 2 factorial arrangement. The diets contained 0% or 0.5% CLA, and 60 or 240 mg/kg alpha-Tocopheryl acetate. Forty-eight rabbits were slaughtered at age 92 days. Growth performances and carcass weight were higher (P < 0.05) in 240 mg/kg of alpha-tocopheryl acetate-fed rabbits. Fat and CLA isomers content of Longissimus Lumborum (LL) muscle was higher (P < 0.05) in CLA-fed rabbits than control. Fatty acid composition of LL muscle was modified (P < 0.05) and oxidative stability was increased (P < 0.001) by both dietary treatments. CLA increased (P < 0.05) triglyceride, total cholesterol and glucose levels in plasma. Adipocytes in interscapular and perirenal fat in the 240 mg/kg alpha-tocopheryl acetate and 0.5% CLA groups were larger in size but lesser in number than in 60 mg/kg alpha-tocopheryl acetate and no CLA rabbit (P < 0.01).
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
rabbit; nutrition; conjugated linoleic acids; vitamin E; meat quality; adipocyte histometry
Elenco autori:
C. Corino, D.P. Lo Fiego, P. Macchioni, G. Pastorelli, A. Di Giancamillo, C. Domeneghini, R. Rossi
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