Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits

• Main Authors: Pier Giorgio Peiretti, Giorgia Meineri
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-11-01
• Series: Italian Journal of Animal Science
• Subjects: Rabbit, Meat quality, Linum usitatissimum, Fatty acid.
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/1756
• ISSN: 1594-4077; 1828-051X

The aim of this study was to determine the effects of three levels (0, 8, or 16%) of the golden variety of flaxseed (GFS; <em>Linum usitatissimum</em> L.), included in isonitrogenous and isocaloric diets, on the carcass characteristics, meat composition and fatty acid profile of rabbit meat and perirenal fat. The trial was carried out on 30 weaned crossbred rabbits aged 9 weeks, weighing on average 2074 g. The animals were divided equally into three groups of 10 (five male and five female rabbits each) and kept separate in individual cages. At the end of the experiment, which lasted 5 weeks, there were no significant differences between the groups in the carcass yield or the proportions of various carcass parts and edible organs. Although the chemical composition of the meat was not significantly affected by the dietary treatment, the saturated fatty acid and monounsaturated fatty acid proportion in the<em> longissimus dorsi</em> muscle (-22% and -24%, respectively) and perirenal fat (-34% and &ndash;29%, respectively) decreased and the polyunsaturated fatty acid (PUFA) increased (+36% in the muscle and 43% in the fat, respectively) with increased GFS inclusion. GFS dietary supplementation has shown to be effective in improving the n-3 PUFAproportion (76% in the muscle and 77% in the fat, respectively), decreasing the n-6/n-3 ratio and reducing the saturation, atherogenic and thrombogenic indexes of the meat, with consequent benefits on the nutritional quality of rabbit meat for consumers.