Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition

Cardinali, R.; Cullere, Marco; Bosco, Alessandro Dal; Mugnai, Cecilia; Ruggeri, S.; Mattioli, Simona; Castellini, Cesare; Trabalza‐Marinucci, Massimo; Zotte, Antonella Dalle

doi:10.1016/j.livsci.2015.02.010

Cited by 71 publications

(68 citation statements)

References 43 publications

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“…The pH values obtained by Kone et al (2016) for LL and BF meat from rabbits supplemented with plant extracts and essential oils were similar to those observed for the T2 group in the present study, but L* and a* values were lower. Finally, meat composition results in the current study were similar to those obtained by Rotolo et al (2013), Dalle Zotte et al (2015, Cardinali et al (2015), and Méndez-Zamora et al (2016) evaluating natural additives. These findings suggest that hydrolysed sorghum treatment does not affect carcass traits and meat composition.…”

Section: Discussionsupporting

confidence: 90%

The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

et al. 2018

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The effect of sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by Trametes maxima CU1 and Pycnoporus sanguineus CS2). Rabbits of group T2 did not have significantly different (P>0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (P>0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (P>0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; P<0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (P<0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 contributed to a better rabbit meat texture.

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Section: Discussionsupporting

confidence: 90%

The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

et al. 2018

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“…However, both BWG and FCR were affected significantly by treatments during the finisher period (7-14 Wk). These results are in agreement with those reported by Erdelyi et al (2008) and Cardinali et al (2015) who found that dietary supplementation with 0.015g/kg REO had no effect on performance of growing rabbits. Furthermore, feed conversion ratio was improved by adding rosemary essential oil for the growing pigs (Yan et al, 2010).…”

Section: Growth Performance and Carcass Yieldsupporting

confidence: 94%

“…Furthermore, lipid oxidation adversely impacts the meat quality as it causes the formation of some toxic compounds and malondialdehyde (MDA). The latter has been exhibited to contrarily influence human's health (Koné et al, 2016;Cardinali et al, 2015). Natural feed addition derived from plants, for example, the essential oils have been suggested as alternative feed supplements in animal production for improving growth performance and the meat quality characteristics (Bento et al, 2013;Simitzis & Deligeorgis, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physiological and Immunological Effects of Rosemary Essential Oil in Growing Rabbit Diets

El-Gogary¹,

El-Said²,

Mansour³

2018

JAS

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The efficacy of rosemary essential oil (REO), as feed additive, on growth and blood constituents of growing New Zealand White (NZW) rabbits was evaluated. Thirty six NZW were distributed into four groups: 1 control and 3 treated groups. The control was fed the basal diet, while feeds of other treatments were fortified with 0.25, 0.50 and 0.75 g/kg REO for groups 2, 3 and 4, respectively. The criteria of response were growth performance, carcass traits, blood glucose, plasma lipids, immunoglobulins, total antioxidant capacity (TAC), malondialdehyde (MDA) and testosterone concentrations. Results revealed that REO supplementation had no critical impacts on growth performance, carcass yeild or blood glucose. Rabbits recieving dietary REO exhibited lower lipid profile and higher immunoglobulins A than those of the control. The treated rabbits displayed significantly higher TAC than the basal group with the best reaction for those fed G3 diet. In a similar way, MDA was reduced essentially by including REO. There was a significant increase in testosterone levels due to added REO. The present results indicate that supplemental REO at 0.5 g/kg of diet has a beneficial impact on lipid profile, immunity and antioxidant status of rabbits.

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“…In this study the proximate composition of meat did not change according to different dietary treatments; in a previous study we observed a reduction of the protein content of longissimus dorsi muscle in rabbits treated with oregano (2%) with respect to control group [25]. The lipid amount was slightly higher in TE, but not statistically different with respect to the other experimental groups.…”

Section: Resultssupporting

confidence: 40%

“…In fact, dietary fatty acids are incorporated unchanged into adipose tissue of monogastrics, whereas in ruminants feed they are hydrogenated in the rumen [14]. Despite several studies reporting the influence of feeding with plant extract, vitamin E, and prebiotic compounds on quality parameters of rabbit meat [15][16][17][18][19][20][21][22][23][24][25], little information 2 Journal of Food Quality Values are the mean of four different determinations. S = standard diet (0.5% CLA.…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Mattioli

Cardinali²,

Balzano

et al. 2017

Journal of Food Quality

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The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet including 3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX5 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of the 6/ 3 ratio.

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Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition

Cited by 71 publications

References 43 publications

The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

Physiological and Immunological Effects of Rosemary Essential Oil in Growing Rabbit Diets

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

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