Hostname: page-component-8448b6f56d-cfpbc Total loading time: 0 Render date: 2024-04-16T14:44:15.868Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

Published online by Cambridge University Press:  22 November 2010

P. G. Peiretti ,
G. Masoero  and
G. Meineri
P. G. Peiretti*
Affiliation:
Institute of Sciences of Food Production, National Research Council, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy
G. Masoero
Affiliation:
Agricultural Research Council, Via Pianezza 115, 10151 Torino, Italy
G. Meineri
Affiliation:
Department of Animal Production, Epidemiology and Ecology, University of Torino, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy
*
† E-mail: piergiorgio.peiretti@ispa.cnr.it
Get access

Abstract

An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from −18% to −16% in the meat and from −25% to −23% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from −20% to −17% in the meat and from −26% to −23% in the perirenal fat, respectively, and the thrombogenic index, which decreased from −19% to −24% in the meat and from −24% to −23% in the perirenal fat, respectively. CL increased the α-Linolenic acid and PUFA n-3 contents and reduced the vaccenic acid content and the n-6/n-3 ratio in the meat of the rabbits fed the PO or MO diets.

Keywords

rabbitmeat qualityfatty acidpalm oilmaize oil
Type
Full Paper
Information
animal , Volume 5 , Issue 5 , 04 April 2011 , pp. 795 - 801
Copyright
Copyright © The Animal Consortium 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amin, D, Gustafson, SK, Weinacht, JM, Cornell, SA, Neuenschwander, K, Kosmider, B, Scotese, AC, Regan, JR, Perrone, MH 1993. RG12561 (dalvastatin): a novel synthetic inhibitor of HMG-CoA reductase and cholesterol-lowering agent. Pharmacology 46, 13–22.CrossRefGoogle Scholar
Association of Official Analytical Chemists (AOAC) 2004. Official methods of analysis, vol. 2, 18th edition. AOAC, Arlington, VA, USA.Google Scholar
Arafa, HMM 2005. Curcumin attenuates diet-induced hypercholesterolemia in rats. Medical Science Monitor 11, BR228–BR234.Google ScholarPubMed
Bassilian, S, Ahmed, S, Lim, SK, Boros, LG, Mao, CS, Lee, WNP 2002. Loss of regulation of lipogenesis in the Zucker diabetic rat. II. Changes in stearate and oleate synthesis. American Journal of Physiology and Endocrinology Metabolism 282, E507–E513.CrossRefGoogle ScholarPubMed
Bernardini, M, Dal Bosco, A, Castellini, C 1999. Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbit. Animal Science 68, 647–654.CrossRefGoogle Scholar
Blasco, A, Ouhayoun, J, Masoero, G 1993. Harmonization of criteria and terminology in rabbit meat research. World Rabbit Science 1, 3–10.Google Scholar
Botsoglou, N, Florou-Paneri, P, Christaki, E, Giannenas, I, Spais, A 2004. Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with oregano essential oil. Archives of Animal Nutrition 58, 209–218.CrossRefGoogle ScholarPubMed
Castellini, C, Dal Bosco, A, Bernardini, M 2001. Improvement of lipid stability of rabbit meat by vitamins E and C administration. Journal of Science of Food and Agriculture 81, 46–53.3.0.CO;2-4>CrossRefGoogle Scholar
Cavani, C, Petracci, M, Trocino, A, Xiccato, G 2009. Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science 8 (suppl. 2), 741–750.CrossRefGoogle Scholar
Chouinard, PY, Corneau, L, Sæbø, A, Bauman, DE 1999. Milk yield and composition during abomasal infusion of conjugated linoleic acids in dairy cows. Journal of Dairy Science 82, 2737–2745.CrossRefGoogle ScholarPubMed
Christie, WW 1982. A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters. Journal of Lipid Research 23, 1072–1075.CrossRefGoogle ScholarPubMed
Cobos, A, Cambero, MI, Ordóñez, JA, de la Hoz, L 1993. Effect of fat-enriched diets on rabbit meat fatty acid composition. Journal of the Science of Food and Agriculture 62, 83–88.CrossRefGoogle Scholar
Dal Bosco, A, Castellini, C, Bernardini, M 2001. Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E. Journal of Food Science 66, 1047–1051.CrossRefGoogle Scholar
Dal Bosco, A, Castellini, C, Bianchi, L, Mugnai, C 2004. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Science 66, 407–413.CrossRefGoogle ScholarPubMed
Dalle Zotte, A 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livestock Production Science 75, 11–32.CrossRefGoogle Scholar
Enser, M 1984. The chemistry, biochemistry and nutritional importance of animal fats. In Fats in animal nutrition (ed. J Wiseman), pp. 23–51. Butterworths, London, UK.CrossRefGoogle Scholar
Fernández, C, Fraga, MJ 1996. The effect of dietary fat inclusion on growth, carcass characteristics and chemical composition of rabbits. Journal of Animal Science 74, 2088–2094.CrossRefGoogle ScholarPubMed
Fernández-Carmona, J, Cervera, C, Blas, E 1996. Prediction of the energy value of rabbit feeds varying widely in fibre content. Animal Feed Science and Technology 64, 61–75.CrossRefGoogle Scholar
Fernández-Carmona, J, Blas, E, Pascual, JJ, Maertens, L, Gidenne, T, Xiccato, G, García, J 2005. Recommendations and guidelines for applied nutrition experiments in rabbits. World Rabbit Science 13, 209–228.Google Scholar
Gondret, F, Mourot, J, Lebas, F, Bonneau, M 1998. Effects of dietary fatty acids on lipogenesis and lipid traits in muscle, adipose tissue and liver of growing rabbits. Animal Science 66, 483–489.CrossRefGoogle Scholar
Hara, A, Radin, NS 1978. Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry 90, 420–426.CrossRefGoogle ScholarPubMed
Hernández, P, Cesari, V, Pla, M 2007. Effect of the dietary fat on fatty acid composition and oxidative stability of rabbit meat. In Proceedings of the 53rd International Congress of Meat Science and Technology, pp. 367–370. Station de recherche Agroscope ALP, Berne, Switzerland.Google Scholar
Hernández, P 2008. Enhancement of nutritional quality and safety in rabbit meat. In Proceedings of the 9th World Rabbit Congress (ed. G Xiccato, A Trocino and SD Lukefahr), pp. 1287–1299. Fondazione Iniziative Zooprofilattiche e Zootecniche, Brescia, Italy.Google Scholar
Jain, S, Shrivastava, S, Nayak, S, Sumbhate, S 2007. PHCOG MAG: plant review recent trends in Curcuma Longa Linn. Pharmacognosy Reviews 1, 119–128.Google Scholar
Lo Fiego, DP, Santoro, P, Macchioni, P, Mazzoni, D, Piattoni, F, Tassone, F, De Leonibus, E 2004. The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits. Meat Science 67, 319–327.CrossRefGoogle Scholar
López-Bote, C, Rey, A, Ruiz, J, Isabel, B, Sanz Arias, R 1997. Effect of feeding diets high in monounsaturated fatty acids and α-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation. Animal Science 64, 177–186.CrossRefGoogle Scholar
Ouhayoun, J, Kopp, J, Bonnet, M, Demarne, Y, Delmas, D 1987. Influence of dietary fat composition on rabbit perirenal lipids properties and meat quality. Science des Aliments 7, 521–534.Google Scholar
Peiretti, PG, Mussa, PP, Prola, L, Meineri, G 2007. Use of different levels of false flax (Camelina sativa L.) seed in diets for fattening rabbits. Livestock Science 107, 192–198.CrossRefGoogle Scholar
Peiretti, PG, Meineri, G 2008. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements. Meat Science 80, 1116–1121.CrossRefGoogle ScholarPubMed
Quiles, JL, Mesa, MD, Ramírez-Tortosa, CL, Aguilera, CM, Battino, M, Gil, Á, Ramírez-Tortosa, MC 2002. Curcuma longa extract supplementation reduces oxidative stress and attenuates aortic fatty streak development in rabbits. Arteriosclerosis, Thrombosis, and Vascular Biology 22, 1225–1231.CrossRefGoogle ScholarPubMed
Rise, P, Ghezzi, S, Levati, MG, Mirtini, R, Colombo, C, Galli, C 2003. Pharmacological modulation of fatty acid desaturation and of cholesterol biosynthesis in THP-1 cells. Lipids 38, 841–846.CrossRefGoogle ScholarPubMed
Robertson, JB, Van Soest, PJ 1981. The detergent system of analysis. In The analysis of dietary fibre in food (ed. WPT James and O Theander), pp. 123–158. chapter 9. Marcel Dekker, NY, USA.Google Scholar
Selim, NA, Abdel-Khalek, AM, Nada, SA, El-Medany, ShA 2008. Response of growing rabbits to dietary antioxidant vitamins E and C. 1. Effect on performance. In Proceedings of the 9th World Rabbit Congress (ed. G Xiccato, A Trocino and SD Lukefahr), pp. 1437–1442. Fondazione Iniziative Zooprofilattiche e Zootecniche, Brescia, Italy.Google Scholar
Ulbricht, TL, Southgate, DAT 1991. Coronary heart disease: seven dietary factors. The Lancet 338, 985–992.CrossRefGoogle ScholarPubMed
Van Soest, PJ, Robertson, JB, Lewis, BA 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74, 3583–3591.CrossRefGoogle ScholarPubMed
Wientarsih, I, Chakeredza, S, ter Meulen, U 2002. Influence of curcuma (Curcuma xanthorrhiza Roxb) on lipid metabolism in rabbits. Journal of the Science of Food and Agriculture 82, 1875–1880.CrossRefGoogle Scholar
Witte, VC, Kraus, GF, Bailey, ME 1970. A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. Journal of Food Science 35, 582–585.CrossRefGoogle Scholar
Zhang, W, Liu, D, Wo, X, Zhang, Y, Jin, M, Ding, Z 1999. Effects of Curcuma longa on proliferation of cultured bovine smooth muscle cells and on expression of low density lipoprotein receptor in cells. Chinese Medical Journal 112, 308–311.Google ScholarPubMed
Zunino, V, Meineri, G, Peiretti, PG 2010. Curcuma longa and dietary plant oils for growing rabbits. Effect on apparent digestibility. Journal of Food, Agriculture and Environment 8, 435–438.Google Scholar