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.

@article{Tres2008InfluenceOD,
  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},
  year={2008},
  volume={56 16},
  pages={
          7243-53
        }
}
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.
TLDR
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.
TLDR
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.
Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat.
TLDR
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.
Dietary fatty acid profile: effects on caecal fermentation and performance of young and fattening rabbits
TLDR
Caecal traits of rabbits at 30 and 44 d of age were similar for the different dietary groups, although butyric acid concentration in caecum content at 44 d was the lowest, and feed intake and growth rate increased quickly from 17 to 44 d, but only small occasional differences were recorded in growth rate of young rabbits.
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.
TLDR
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.
TLDR
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
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