Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

A trial was performed to evaluate bilberry pomace (BP) as alternative source of nutrients for rabbits. One hundred and forty-four Grimaud weaned rabbits were divided into 4 groups of 36 animals each and fed ad libitum with a basal diet (BP0) tested against three assay diets developed by substituting...

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Bibliographic Details
Published in:Meat science 2017-02, Vol.124, p.77-83
Main Authors: Dabbou, Sihem, Gai, Francesco, Renna, Manuela, Rotolo, Luca, Dabbou, Samia, Lussiana, Carola, Kovitvadhi, Attawit, Brugiapaglia, Alberto, De Marco, Michele, Helal, Ahmed Noureddine, Zoccarato, Ivo, Gasco, Laura
Format: Article
Language:English
Subjects:
Adult
Animal Feed - analysis
Animal Nutritional Physiological Phenomena
Animals
By-product
Consumer Behavior
Cooking
Diet - veterinary
Fatty acids
Fatty Acids - analysis
Fatty Acids, Omega-3 - analysis
Female
Food Quality
Humans
Lipid Metabolism
Male
Meat
Middle Aged
Muscle, Skeletal - chemistry
Rabbit
Rabbits
Sensory analysis
TBARS
Vaccinium myrtillus
Young Adult
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Summary:A trial was performed to evaluate bilberry pomace (BP) as alternative source of nutrients for rabbits. One hundred and forty-four Grimaud weaned rabbits were divided into 4 groups of 36 animals each and fed ad libitum with a basal diet (BP0) tested against three assay diets developed by substituting 50, 100 and 150g/kg of the BP0 diet with BP (BP5, BP10 and BP15 diets, respectively). Carcass characteristics of rabbits were not affected by treatment, with the exception of liver weight. Dietary inclusion of BP did not affect proximate composition and oxidative status of longissimus thoracis et lumborum muscle. Dietary BP significantly ameliorated, in the same muscle, the nutritional quality and health properties of fat. Consumer acceptance of cooked rabbit meat was not significantly affected by treatment. In conclusion, BP can be included in rabbit diets to improve the lipid composition of meat, without adverse effects on carcass characteristics, other physico-chemical properties, oxidative status and meat sensorial traits.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.10.013