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

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Title: Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits
Authors: Dal Bosco, A.1 dalbosco@unipg.it, 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
Source: Meat Science. Dec2012, Vol. 92 Issue 4, p783-788. 6p.
Subjects: Dietary supplements, Meat quality, Rabbits, Food consumption, Performance evaluation, Unsaturated fatty acids in human nutrition
Abstract: Abstract: 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. [Copyright &y& Elsevier]
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Database: Engineering Source
Description
Abstract:Abstract: 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. [Copyright &y& Elsevier]
ISSN:03091740
DOI:10.1016/j.meatsci.2012.07.001