Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display

Meat Sci. 2018 Sep:143:46-51. doi: 10.1016/j.meatsci.2018.04.004. Epub 2018 Apr 6.

Abstract

The aim of this study was to evaluate the combined effect of two dietary lipid sources (sunflower vs. linseed oil) and three packaging methods (PVC film - BAG vs. modified atmosphere CO2 20% + 80% O2 - MAP vs. and vacuum - VAC) on the oxidative status and polyunsaturated fatty acid content of rabbit loins (Longissimus thoracis et lumborum muscle), at days 1, 4 and 10 of simulated retail display. The diet, storage time and packaging method affected the oxidative status of rabbit meat under retail display. As expected, storage time, independently on the other factors, significantly reduced the antioxidant content of loin meat. Accordingly, TBARs values significantly increased during storage, as well as the dietary supplementation of linseed. The fatty acid profile of the fresh loin closely respected that of the diets. At day 10, oxidative status and fatty acid profile of MAP samples could be yet considered optimal.

Keywords: Fatty acids; Oxidative status; Packaging; Rabbit meat.

Publication types

  • Comparative Study

MeSH terms

  • Animal Nutritional Physiological Phenomena*
  • Animals
  • Dietary Fats, Unsaturated / administration & dosage*
  • Dietary Fats, Unsaturated / analysis
  • Fatty Acids, Unsaturated / analysis
  • Fatty Acids, Unsaturated / metabolism
  • Food Packaging*
  • Food Quality*
  • Food Storage
  • Humans
  • Italy
  • Linseed Oil / administration & dosage
  • Linseed Oil / metabolism
  • Lipid Peroxidation
  • Meat / analysis*
  • Meat / economics
  • Muscle, Skeletal / growth & development
  • Muscle, Skeletal / metabolism*
  • Nutritive Value
  • Oxidative Stress*
  • Rabbits
  • Selective Breeding
  • Sunflower Oil / administration & dosage
  • Sunflower Oil / metabolism
  • Thiobarbituric Acid Reactive Substances / analysis
  • Vacuum

Substances

  • Dietary Fats, Unsaturated
  • Fatty Acids, Unsaturated
  • Sunflower Oil
  • Thiobarbituric Acid Reactive Substances
  • Linseed Oil