A Preliminary Study on the Modifying Effect of Strawberry Seed Oil and Sex on Rabbit Meat Quality

• Published in: Animals (Basel) 2024-11, Vol.14 (22), p.3234
• Main Authors: Pałka, Sylwia Ewa, Siudak, Zuzanna, Kmiecik, Michał, Otwinowska-Mindur, Agnieszka, Grzesiak, Małgorzata
• Format: Article
• Language: English
• Subjects: Animals; Cholesterol; Costs (Law); Diet; fatty acid profile; Fatty acids; Feeds; Fish oils; Kinases; Meat; Meat quality; Nutrition research; Oils & fats; Plasma; plasma lipid concentration; Rabbits; Seeds; slaughter and meat quality traits; Soybeans; Strawberries; strawberry seed oil; Termond white rabbits; Triglycerides; Unsaturated fatty acids; Vegetable oils; Vitamin E; Weaning
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani14223234

The aim of this research was to determine the effect of strawberry seed oil addition to rabbit feed on slaughter performance traits, meat quality traits and plasma cholesterol and triglycerides of purebred Termond White rabbits ( = 24). The experiment used young rabbits born to 6 does. From each litter, two rabbits were randomly assigned into one of the two groups. In each group (2 × = 12; 6♂, 6♀), the animals were fed a complete pelleted feed. Rabbits from the experimental group received feed enriched with a 1% addition of strawberry seed oil. Animals were slaughtered on day 84. Rabbits fed with pellets with the addition of strawberry oil were characterized by a higher hind part and head and liver weight compared to the rabbits from the control group ( ≤ 0.05). The addition of strawberry seed oil significantly increased the pH of matured meat and affected the colour coordinates of the meat by increasing their values ( ≤ 0.05). The tested oil reduced the values of meat texture parameters such as springiness, cohesiveness and chewiness ( ≤ 0.05). The tested oil impacted the level of HDL, which was higher in the experimental group, as well as lowered the triglyceride level. The addition of strawberry seed oil was proven to significantly increase the linoleic acid content in rabbit meat ( ≤ 0.05).