Effects of chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits

Italian Journal of Animal Science

Volumn 9, Issue 1, 2009, Pages 45-49

  Meineri, Giorgia ^a   Cornale, Paolo ^a   Tassone, Sonia ^a   Peiretti, Pier Giorgio ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ORYCTOLAGUS CUNICULUS; SALVIA; SALVIA HISPANICA;

EID: 79952814217     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2010.e10     Document Type: Article

References (39)

1. Almeida, M.D.V., Pinho, S., Stewart-Knox, B., Parr, H.J., Gibney, M.J., 2006. An overview of findings from a six-country European survey on consumer attitudes to the metabolic syndrome, genetics in nutrition, and potential agro-food technologies. Nutr. Bull. 31:239-246.
2. AMSA, 1978. Guidelines for Cookery and Sensory Evalutation of Meat. American Meat Science Association National Live Stock and Meat Board, Chicago, IL, USA.
3. AOAC, 2000. Official Methods of Analysis of the AOAC. AOAC, Arlington, VA, USA.
4. Ayerza, R., Coates, W., 2002. Dietary levels of Chia: influence on hen weight, egg production and sensory quality, for two strains of hens. Brit. Poultry Sci. 43:283-290.
5. Ayerza, R., Coates, W., Lauria, M., 2002. Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics. Poultry Sci. 81:826-837.
6. Blasco, A., Ouhayoun, J., Masoero, G., 1993. Harmonization of criteria and terminology in rabbit meat research. World Rabbit Sci. 1:3-10.
7. Castellini, C., Dal Bosco, A., Bernardini, M., 2001. Improvement of lipid stability of rabbit meat by vitamins E and C administration. J. Sci. Food Agric. 81:46-53.
8. Christ, B., Lange, K., Jeroch, H., 1996. Effect of rapeseed oil on fattening performance, carcass yield, nutrient and sensoric parameters of meat of growing rabbits. Pp 153-156 in Proc. 6th World Congr. Rabbit, Toulouse, France.
9. Coni, E., Benedetto, R., Pasquale, M., Masella, R., Modesti, D., Mattei, R., Carlini, E.A., 2000. Protective effect of oleuropein, an olive oil biophenol, on low lipoprotein oxidizability in rabbits. Lipids 35:45-54.
10. Cross, H.R., Durland, P.R., Seideman, S.C., 1986. Sensory qualities of meat. In: P.J. Bechtel (ed.) Muscle as food. Harcourt Brace Jovanovich, Orlando, USA, page 279.
11. Dal Bosco, A., Castellini, C., Bernardini, M., 2001. Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E. J. Food Sci. 66:1047-1051.
12. Dal Bosco, A., Castellini, C., Bianchi, L., Mugnai, C., 2004. Effect of dietary α- linolenic acid and vitamin E on the fatty acid composition, storage stability ad sensory traits of rabbit meat. Meat Sci. 66:407-413.
13. Dalle Zotte, A., 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci. 75:11-32.
14. Dalle Zotte, A., Chiericato, G.M., Rizzi, C., 2001. Effect de la restriction alimentaire de la lapine nullipare sur le profile en acides gras des lipides des muscles des lapins issus de la première mise bas. Pp 28-29 in Proc. 9èmes Journées de la Recherche Cunicole, Paris, France.
15. th Int. Congr.CoMST, Buenos Aires, Argentina, 4(II):8 (abstr.).
16. Fernández-Carmona, J., Blas, E., Pascual, J.J., Maertens, L., Gidenne, T., Xiccato, G., García, J., 2005. Recommendations and guidelines for applied nutrition experiments in rabbits. World Rabbit Sci. 13:209-228.
17. Fernández-Esplá, M.D., O'Neill, E., 1993. Lipid oxidation in rabbit meat under different storage conditions. J. Food. Sci. 58:1262-1264.
18. Gondret, F., Juin, H., Mourot, J., Bonneau, M., 1998. Effect of get slaughter on chemical traits and sensory quality of longissimus lumborum muscle in the rabbit. Meat Sci. 48:181-187.
19. Hernández, P., 2008. Enhancement of nutritional quality and safety in rabbit meat. Pp 1287-1299 in Proc. 9th World Congr. Rabbit, Verona, Italy.
20. Hernández, P., Cesari, V., Pla, M., 2007. Effect of the dietary fat on fatty acid composition and oxidative stability of rabbit meat. Pp 367-370 in Proc. 53rd Int. Congr. Meat Science and Technology, Beijing, China.
21. Hernández, P., Gondret, F., 2006. Rabbit meat quality. In: L. Maertens and P. Coudert (eds.) Recent advances in rabbit sciences. ILVO, Merelbeke, Belgium, pp 269-290.
22. Hernández, P., Pla, M., Oliver, M.A., Blasco, A., 2000. Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content. Meat Sci. 55:379-384.
23. López-Bote, C.J., Sanz, M., Rey, A., Castaño, A, Thos, J., 1998. Lower oxidation in the muscle of rabbits fed diets containing oats. Anim. Feed Sci. Tech. 70:1-9.
24. Lundström, K., Malmfors, G., 1985. Variation in the light scattering and water holding capacity along the porcine longissimus dorsi muscle. Meat Sci. 15:203-214.
25. Lunn, J., Theobald, H.E., 2006. The health effects of dietary unsaturated fatty acids. Nutr. Bull. 31:178-224.
26. Maertens, L., Cavani, C., Luzi, F., Capozzi, F., 1998. Influence du rapport proteins/ énergie et de la source energétique de l'liment sur les performances, l'excrétion azotée et les caractéristiques de la viande des lapins en finition. pp163-166 in Proc. 7èmes Journées de la Recherche Cunicole, Lyon, France.
27. Obuz, E., Dikeman, M.E., Loughin, T.M., 2003. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Sci. 65:841-851.
28. O'Keefe, S.F., Proudfoot, F.G., Ackman, R.G., 1995. Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens. Food Res. Int. 28:417-424.
29. Oliver, M.A., Guerriero, L., Diaz, I., Gispert, M., Pla, M., Blasco, A., 1997. The effect of fatenriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits. Meat Sci. 47:95-103.
30. Pascual, M., Pla, M., 2007. Changes in carcass composition and meat quality when selecting rabbits for growth rate. Meat Sci. 77:474-481.
31. Peiretti, P.G., Gai, F., 2009. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Anim. Feed Sci. Tech. 148:267-275.
32. Peiretti, P.G., Meineri, G., 2008. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with Chia (Salvia hispanica L.) seed supplements. Meat Sci. 80:1161-1121.
33. Pla, M., 2008. A comparison of the carcass traits and meat quality of conventionally and organically produced rabbits. Livest. Sci. 115:1-12.
34. Pla, M., Cervera, C., 1997. Carcass and meat quality of rabbits given diets having a high level of vegetable or animal fat. Anim. Sci. 65:299-303.
35. Raimondi, R., De Maria, C., Auxilia, M.T., Masoero, G., 1975. Effetto della grassatura dei mangimi sulla produzione della carne di coniglio. 3 - Contenuto in acidi grassi delle carni e del grasso perirenale. Ann. Ist. Sper. Zoot. 8:89-99.
36. Ramírez, J.A., Diaz, I., Pla, M., Gil, M., Blasco, A., Oliver, M.A., 2005. Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate. Food Chem. 90:251-256.
37. Reyes-Caudillo, E., Tecante, A., Valdivia-López, M.A., 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 107:656-663.
38. Simopoulos, A.P., 2000. Human requirement for n-3 polyunsaturated fatty acid. Poultry Sci. 79:961-970.
39. Witte, V.C., Krause, G.F., Bailey, M.E., 1970. A new extraction method for determining 2- thiobarbituric acid values for pork and beef during storage. J. Food Sci. 35:585-592.