Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids

Nutrients

Volumn 1, Issue 2, 2009, Pages 111-118

  Petracci, Massimiliano ^a   Bianchi, Maurizio ^a   Cavani, Claudio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Feeding; Linseed; Meat; N 3 PUFA; Rabbit; linolenic acid

Indexed keywords

OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; DIET; DOSE RESPONSE; FLAX; FOOD HANDLING; MEAT; RABBIT;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; DIET; DOSE-RESPONSE RELATIONSHIP, DRUG; FATTY ACIDS, OMEGA-3; FLAX; FOOD HANDLING; MEAT; RABBITS;

EID: 79960669458     PISSN: 20726643     EISSN: None     Source Type: Journal    
DOI: 10.3390/nu1020111     Document Type: Article

References (27)

1. Food and Agriculture Organization of the United Nations. FAOSTAT. Available online: http://faostat.fao.org/default.aspx (accessed September 2009).
2. Hernàndez, P.; Gondret, F. Rabbit meat quality. In Recent Advances in Rabbit Sciences; Maertens, L., Coudert, P., Eds.; Plot-it-bvbaPublisher: Marelbeke, Belgium, 2006; pp. 269-290.
3. Cavani, C.; Petracci, M.; Trocino, A.; Xiccato, G. Advances in research on poultry and rabbit meat quality. Ital. J. Anim. Sci. 2009, 8, 741-750.
4. Givens, D.I. Animal nutrition and lipids in animal products and their contribution to human intake and health. Nutrients 2009, 1, 71-82.
5. Plourde, M.; Cunnane, S.C. Extremely limited synthesis of long chain polyunsaturates in adults: implications for their dietary essentiality and use as supplements. Appl. Physiol. Nutr. Metab. 2008, 33, 228-229.
6. Burdge, G.C.; Calder, P.C. Dietary α-linolenic acid and health related outcomes: a metabolic perspective. Nutr. Res. Rev. 2006, 19, 26-52.
7. Wood, J.D.; Enser, M.; Fisher, A.V.; Nute, G.R.; Sheard, P.R.; Richardson, R.I.; Hughes, S.I.; Whittington, F.M. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 2008, 78, 343-358.
8. Ajuyah, A.O.; Fenton, T.W.; Hardin, R.T.; Sim, J.S. Effect of dietary full flaxseed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats. Poult. Sci. 1993, 72, 125-136.
9. Rymer, C.; Givens, D.I. N-3 fatty acid enrichment of edible tissue of poultry: a review. Lipids 2005, 40, 121-130.
10. Rymer, C.; Givens, D.I. Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acids. Lipids 2006, 41, 445-451.
11. Zuidhof, M.J.; Betti, M.; Korver, D.R.; Hernandez, F.I.L.; Schneider, B.L.; Carney, V.L.; Renema, R.A. Omega-3-enriched broiler meat: 1. Optimization of a production system. Poult. Sci. 2009, 88, 1108-1120.
12. Matthews, K.R.; Homer, D.B.; Thies, F.; Calder, P.C. Effect of whole linseed Linum usitatissimum in the diet of finishing pigs on growth performance and on the quality and fatty acid composition of various tissues. Br. J. Nutr. 2000, 83, 637-643.
13. Rey, A.I.; Kerry, J.P.; Lynch, P.B.; Lopez-Bote, C.J.; Buckley, D.J.; Morrissey, P.A. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid TBARS and cholesterol oxidation in cooked pork. J. Anim. Sci. 2001, 79, 1201-1208.
14. Wood, J.D.; Richardson, R.I.; Nute, G.R.; Fisher, A.V.; Campo, M.M.; Kasapidou, E.; Sheard, P.R.; Enser, M. Effects of fatty acids on meat quality: a review. Meat Sci. 2004, 66, 21-32.
15. Bernardini, M.; Dal Bosco, A.; Castellini, C. Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits. Anim. Sci. 1999, 68, 647-654.
16. Dal Bosco, A.; Castellini, C.; Bianchi, L.; Mugnai, C. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci. 2004, 66, 407-413.
17. Combes, S.; Cauquil, L. Une alimentation riche en luzerne permet d'enrichir la viande des lapin en oméga 3. Viandes Prod. Carnés 2006, 25, 31-35.
18. Kouba, M.; Benatmane, F.; Blochet, J.E.; Mourot, J. Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat. Meat Sci. 2008, 80, 829-834.
19. Maertens, L.; Huyghebaert, G.; Delezie, E. 2008. Fatty acid composition of rabbit meat when fed a linseed based diet during different periods after weaning. In Proceedings of the 9th World Rabbit Congress, Verona, Italy, June 2008; pp. 1381-1386.
20. Simopoulos, A.P. Human requirement for n-3 polyunsaturated fatty acids. Poult. Sci. 2000, 79, 961-970.
21. Lee, S.; Faustman, C.; Djordjevic, D.; Faraji, H.; Decker, E.A. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Sci. 2006, 72, 18-24.
22. Campo, M.M.; Nute, G.R.; Wood, J.D.; Elmore, S.J.; Mottram, D.S.; Enser, M. Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception. Meat Sci. 2003, 3, 367-375.
23. Bianchi, M.; Petracci, M.; Cavani, C. Effects of dehydrated lucerne and whole linseed on rabbit meat quality. World Rabbit Sci. 2006, 14, 247-258.
24. Bianchi, M.; Petracci, M.; Cavani, C. The influence of linseed on rabbit meat quality. World Rabbit Sci. 2009, 17, 97-107.
25. Stanley, J.C.; Elsom, R.L.; Calder, P.C.; Griffin, B.A.; Harris, W.S.; Jebb, S.A.; Lovegrove, J.A.; Moore, C.S.; Riemersma, R.A.; Sanders, T.A.B. UK Food Standards Agency Workshop Report: the effects of the dietary n-6:n-3 fatty acid ratio on cardiovascular health. Brit. J. Nutr. 2007, 98, 1305-1310.
26. Riley, P.A.; Enser, M.; Nute, G.R.; Wood, J.D. Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue. Anim. Sci. 2000, 71, 483-500.
27. EFSA. Labelling reference intake values for n-3 and n-6 polyunsaturated fatty acids. The EFSA J. 2009, 1176, 1-11.