Influence of CLA supplementation on the lipid quality of rabbit meat

• Main Authors: G. Capizzano, F. Giannetti, A. Buccioni, F. Petacchi
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-01-01
• Series: Italian Journal of Animal Science
• Subjects: CLA, nutraceuticals, rabbit meat, fatty acids
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/864

Lately, animal science researchers are getting more and more interested in natural nutraceuticals in feeds because of their beneficial effect both to the animal and to the consumer. Conjugated Linoleic Acid (CLA) consists of a pool of geometrical and positional isomers, acknowledged as a potent anti-carcinogenic, anti-atherogenic, anti-obesity, anti-diabetes and immune stimulating factor (Parodi, 1999). Food products from ruminant animals,milk in particular, are naturally more or less rich in CLA, depending on feeding. CLA may be increased by dietary means. Aim of the present study was an attempt to upgrade the lipid quality of rabbit meat by supplementing the diet with CLA.