Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.

  title={Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.},
  author={Alba Tres and Ricard Bou and Rafael Codony and Francesc Guardiola},
  journal={Journal of agricultural and food chemistry},
  volume={56 16},
This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking… 
Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat.
Dietary supplementation with α-tocopheryl acetate increased the αT content in plasma and liver, but it did not modify significantly their TBA or LHP values, and in meat however, both TBA and LHPvalues were reduced by the dietary supplementation.
Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content.
The effects of the addition of heated oils to feeds and the dietary supplementation with α-tocopheryl acetate and Zn on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed.
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Feed supplementation with α-tocopheryl acetate increased tissueα-tocopherol content and improved the oxidative stability of liver and meat and in the latter, it was less effective when oil heated at 55 °C was added.
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Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.
The results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed, and the α-tocopherol content of tissues was reduced in response to the lower αT content in the recovered frying oil.
Relationship between lipid peroxidation and antioxidant status in the muscle of German Holstein bulls Fed n-3 and n-6 PUFA-enriched diets.
The present results suggest that the antioxidant defense in muscle of the n-3 PUFA-enriched diet group could balance reactive substances under low oxidative conditions, however, the antioxidant capacity was not sufficient under abundant accumulation of reactive substances.
Reproductive long-term effects, endocrine response and fatty acid profile of rabbit does fed diets supplemented with n-3 fatty acids
The effect of a diet enriched with polyunsaturated n-3 fatty acids (PUFA) on endocrine, reproductive, and productive responses of rabbit females and the litters has been studied. Nulliparous does (n


Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat
Results showed that increasing MUFA content of chicken meat by replacing dietary PO with HOASS did not adversely affect broiler performance and reduced the susceptibility of meat to oxidation during refrigerated storage.
Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits
The liver showed a very important role in fatty acid syntheses and was the tissue richest in long-chain (≥20 C) polyunsaturated fatty acids (LCP) of n-3 and n-6 series.
Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat.
Changes in dietary fat led to distinct fatty acid compositions of mixed raw dark and white chicken meat with skin, whereas the linseed oil diet led to meat with the highest content in total n-3 polyunsaturated acids (PUFA), especially linolenic acid.
Effect of dietary vitamin E supplementation on the characteristics of refrigerated and frozen rabbit meat
The effect of dietary α-tocopheryl acetate supplementation (50 vs 200 mg/kg diet) on some characteristics of rabbit meat, stored for 1 and 7 d at +4°C, or 60 d at - 18°C was determined. Two groups of
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Inclusion of oils rich in oleic or linoleic acid (sunflower oil) in rabbit diets reduces lipid oxidation in muscles, and a significant effect due to fat inclusion in the diet was found.
Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status.
The effects of dietary alpha-tocopheryl acetate (alpha-TA) doses (75, 150, and 225 mg/kg) and the duration of this supplementation (0, 10, 21, 32, and 43 days prior to slaughter) on fatty acid