TITLE

Effects of Chia (Salvia hispancia L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits

AUTHOR(S)
Meineri, Giorgia; Cornale, Paolo; Tassone, Sonia; Peiretti, Pier Giorgio
PUB. DATE
February 2010
SOURCE
Italian Journal of Animal Science;Feb2010, Vol. 9 Issue 1, p45
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Chia (Salvia hispanica L.) seed (SHS) dietary supplementation is effective in improving the nutritional quality of rabbit meat for consumers and could contribute to the novel concept of "functional food" in human nutrition. A trial has been conducted in order to verify the effects of three levels (0, 10, or 15%) of SHS inclusion in a rabbit diet on the meat quality, oxidative stability and sensory traits. The dietary treatment did not induce any differences in the ultimate pH, chemical composition, drip losses of the longissimus dorsi muscle or the initial and ultimate pH of the biceps femoris muscle, but the SHS supplementation increased cooking losses of the rabbit meat. The inclusion of SHS also reduced oxidative stability during meat storage. No adverse effects were observed on the meat quality or customer acceptability. The inclusion of SHS in rabbit diets, which is effective in improving the n-3 polyunsaturated fatty acids content of meat, increased the lipid oxidation in the hind leg meat. An improvement in tissue oxidative stability could be obtained by feeding rabbits with higher levels of antioxidants.
ACCESSION #
51086857

 

Related Articles

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics