Agriculture, Vol. 21 No. 1 SUPPLEMENT, 2015.
Original scientific paper
https://doi.org/10.18047/poljo.21.1.sup.16
A HIGHER PROPORTION OF PUFA IN DIET INCREASES THE PUFA CONTENT IN RABBIT MEAT, BUT REDUCES THE OXIDATIVE STABILITY OF MEAT
Tina Trebušak
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Alenka Levart
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Janez Salobir
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia - University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Tatjana Pirman
orcid.org/0000-0001-7549-4488
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Abstract
The aim of our study was to determine the changes in the fatty acid composition of rabbit meat, if palm fat (99% of saturated fatty acids (SFA)), as a source of fat in rabbit diet, was replaced with linseed oil (71% of polyunsaturated fatty acids (PUFA), containing 52% of α-linolenic acid (n-3 PUFA)). The Ganoderma lucidum or olive leaves were added in the diet as potential antioxidant in order to protect the PUFA against oxidation. 48 SIKA rabbits were randomly divided by mass and gender in four groups: CONT- 6% palm fat, CONT+ 6% linseed oil, REISHI 6% linseed oil and 1% Ganoderma lucidum, OLIVE 6% linseed oil and 1% olive leaves. After 22 days of the experimental procedure, the samples of back muscle were taken and divided in 7 portions. One was for fatty acid determination, other six for malondialdehyde (MDA) determination after different storage condition; fresh, 6 days at 4°C or 3 months at -20°C, raw or cooked (60 minutes, 85°C). Addition of linseed oil resulted in a significant higher proportion of PUFA (n-3 PUFA) and monounsaturated fatty acid (MUFA) and lower proportion of SFA in the back muscle, but the oxidative stability of meat was reduced, since the level of MDA was significantly higher. After cooking, the level of MDA increased in all the groups, but more in the groups with linseed oil in the diet, the addition of Ganoderma lucidum or olive leaves slightly decreased the level of MDA, but the difference was not significant.
Keywords
nutrition; rabbit meat; oxidative stability; PUFA; MDA
Hrčak ID:
150626
URI
Publication date:
2.9.2015.
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