Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F25%3A10006039" target="_blank" >RIV/00027014:_____/25:10006039 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/25:98456 RIV/60460709:41340/25:98456

Result on the web

<a href="https://doi.org/10.1016/j.meatsci.2024.109679" target="_blank" >https://doi.org/10.1016/j.meatsci.2024.109679</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2024.109679" target="_blank" >10.1016/j.meatsci.2024.109679</a>

Result language

angličtina

Original language name

Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits

Original language description

This study investigated the effects of dietary Camelina sativa oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), longissimus lumborum (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and biceps femoris; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (P &lt; 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (P &lt; 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (P &lt; 0.001) and monounsaturated FA (P &lt; 0.001) and increased polyunsaturated FA (P &lt; 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (P &lt; 0.001) and, consequently, the n-6/n-3 ratio decreased (halved ratio in CS10 compared to Control; P &lt; 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

—

Volume of the periodical

219

Issue of the periodical within the volume

January

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

109679

UT code for WoS article

001369268700001

EID of the result in the Scopus database

2-s2.0-85205293835