Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500351 |
Resumo: | Abstract To evaluate the use of different lipid sources in diets of growing rabbits, 60 New Zealand White rabbits were evaluated on performance, carcass traits, meat composition, fatty acid profile and oxidative stability of refrigerated and frozen meat. The experiment was distributed in a randomized block design, in five treatments, with six replicates and two animals per experimental unit (one male and one female). The treatments consisted of five isonutritive diets, with 2.5% soybean oil (SO), sunflower oil (SFO), cottonseed oil (CO), beef tallow (BT) and poultry fat (PF). There was no effect (P > 0.05) of dietary lipid sources on animal performance, carcass traits and meat composition (P > 0.05). Dietary inclusion of beef tallow resulted in a lower proportion of polyunsaturated fatty acids in meat compared to vegetable oils. The values of thiobarbituric acid-reactive substances (TBARS) indicated higher oxidation in the frozen meat of the animals fed with sunflower oil, cottonseed oil and bovine tallow in their diets. In conclusion, vegetable oils and animal fats can be included in growing rabbit diets without impair performance and meat quality parameters. Dietary inclusion of soybean oil is more advantageous because it promotes the incorporation of polyunsaturated fatty acids and greater lipid stability of refrigerated and frozen rabbit meat. |
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Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sourcesfatoilperformanceperoxidationrabbit meatPUFAAbstract To evaluate the use of different lipid sources in diets of growing rabbits, 60 New Zealand White rabbits were evaluated on performance, carcass traits, meat composition, fatty acid profile and oxidative stability of refrigerated and frozen meat. The experiment was distributed in a randomized block design, in five treatments, with six replicates and two animals per experimental unit (one male and one female). The treatments consisted of five isonutritive diets, with 2.5% soybean oil (SO), sunflower oil (SFO), cottonseed oil (CO), beef tallow (BT) and poultry fat (PF). There was no effect (P > 0.05) of dietary lipid sources on animal performance, carcass traits and meat composition (P > 0.05). Dietary inclusion of beef tallow resulted in a lower proportion of polyunsaturated fatty acids in meat compared to vegetable oils. The values of thiobarbituric acid-reactive substances (TBARS) indicated higher oxidation in the frozen meat of the animals fed with sunflower oil, cottonseed oil and bovine tallow in their diets. In conclusion, vegetable oils and animal fats can be included in growing rabbit diets without impair performance and meat quality parameters. Dietary inclusion of soybean oil is more advantageous because it promotes the incorporation of polyunsaturated fatty acids and greater lipid stability of refrigerated and frozen rabbit meat.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500351Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.20017info:eu-repo/semantics/openAccessANDRADE,Túlio Henrique Leite dePASCOAL,Leonardo Augusto FonsecaMARTINS,Terezinha Domiciano DantasSILVA,José Humberto VilarSILVA,Jordanio Fernandes daWATANABE,Pedro HenriqueFERREIRA,Valquíria Cardoso da Silvaeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500351Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
title |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
spellingShingle |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources ANDRADE,Túlio Henrique Leite de fat oil performance peroxidation rabbit meat PUFA |
title_short |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
title_full |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
title_fullStr |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
title_full_unstemmed |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
title_sort |
Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources |
author |
ANDRADE,Túlio Henrique Leite de |
author_facet |
ANDRADE,Túlio Henrique Leite de PASCOAL,Leonardo Augusto Fonseca MARTINS,Terezinha Domiciano Dantas SILVA,José Humberto Vilar SILVA,Jordanio Fernandes da WATANABE,Pedro Henrique FERREIRA,Valquíria Cardoso da Silva |
author_role |
author |
author2 |
PASCOAL,Leonardo Augusto Fonseca MARTINS,Terezinha Domiciano Dantas SILVA,José Humberto Vilar SILVA,Jordanio Fernandes da WATANABE,Pedro Henrique FERREIRA,Valquíria Cardoso da Silva |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ANDRADE,Túlio Henrique Leite de PASCOAL,Leonardo Augusto Fonseca MARTINS,Terezinha Domiciano Dantas SILVA,José Humberto Vilar SILVA,Jordanio Fernandes da WATANABE,Pedro Henrique FERREIRA,Valquíria Cardoso da Silva |
dc.subject.por.fl_str_mv |
fat oil performance peroxidation rabbit meat PUFA |
topic |
fat oil performance peroxidation rabbit meat PUFA |
description |
Abstract To evaluate the use of different lipid sources in diets of growing rabbits, 60 New Zealand White rabbits were evaluated on performance, carcass traits, meat composition, fatty acid profile and oxidative stability of refrigerated and frozen meat. The experiment was distributed in a randomized block design, in five treatments, with six replicates and two animals per experimental unit (one male and one female). The treatments consisted of five isonutritive diets, with 2.5% soybean oil (SO), sunflower oil (SFO), cottonseed oil (CO), beef tallow (BT) and poultry fat (PF). There was no effect (P > 0.05) of dietary lipid sources on animal performance, carcass traits and meat composition (P > 0.05). Dietary inclusion of beef tallow resulted in a lower proportion of polyunsaturated fatty acids in meat compared to vegetable oils. The values of thiobarbituric acid-reactive substances (TBARS) indicated higher oxidation in the frozen meat of the animals fed with sunflower oil, cottonseed oil and bovine tallow in their diets. In conclusion, vegetable oils and animal fats can be included in growing rabbit diets without impair performance and meat quality parameters. Dietary inclusion of soybean oil is more advantageous because it promotes the incorporation of polyunsaturated fatty acids and greater lipid stability of refrigerated and frozen rabbit meat. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500351 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500351 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.20017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 suppl.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323337199616 |