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

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 218% to 216% in the meat and from 225% to 223% 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 220% to 217% in the meat and from 226% to 223% in the perirenal fat, respectively, and the thrombogenic index, which decreased from 219% to 224% in the meat and from 224% to 223% in the perirenal fat, respectively. CL increased the a-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.

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

“…In fact, Dalle Zotte (2002) reported an n-6/n-3 ratio of 11.6 for the rabbit hind leg, and Liu et al (2009) reported even higher values (around 14.6) for this ratio. Peiretti et al (2011b) found an n-6/n-3 ratio of 13.1 for the LD muscle of rabbits fed maize oil supplement diet, although values ranging from 1.1 to 1.9 for this ratio were found in the LD muscle of rabbits fed golden flaxseedsupplemented diets (Peiretti and Meineri, 2010). Moreover, in a trial using tomato by-products, Peiretti et al (2013) found similar values to those of the present study.…”

NIRS of body and tissues in growing rabbits fed diets with different fat sources and supplemented with Curcuma longa

“…The differences in the oil groups pertaining the muscle FA (Peiretti et al, 2011) are summarized in Table 2 on the basis of the univariate model. The maize oil decreased the palmitic (-12%) and oleic acids (-19%) and increased linoleic acid (+50%), while C increased the linolenic acid contents by 19%.…”

“…The animals were housed individually under standard conditions at a temperature of 22±2°C in wire cages at a height of 90 cm from the concrete floor. Four diets, which were reported in Peiretti et al (2011) were administered: iso-nitrogenous (187 g crude protein/kg dry matter (DM)), iso-ethereal (59 g ether extract/kg DM), iso-energetic (12 MJ digestible energy/kg DM), and aniso-unsaturated formulated with 4% maize oil (M, more unsaturated) and 4% palm oil (P, more saturated), without (No C) or with 3 g/kg C. longa supplementation (C). The experimental period lasted 30 d, with a previous 14 d adaptation period.…”

“…FA were determined by gas chromatography of the lipids extracted from the LD muscle and from perirenal fat (for details see Peiretti et al, 2011).…”

“…For this purpose, the method was applied in a bi-factorial dietary experiment described in a companion paper by Peiretti et al (2011). This trial described how the use of diets containing 4% maize oil vs. palm oil increased the polyunsaturated FA (PUFA) content of rabbit meat, and the addition of Curcuma longa (C. longa ) enhanced the PUFA n-3 content improving the nutritional value of the rabbit meat.…”