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

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

219

Číslo periodika v rámci svazku

January

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

109679

Kód UT WoS článku

001369268700001

EID výsledku v databázi Scopus

2-s2.0-85205293835