000110583 001__ 110583
000110583 005__ 20240424134302.0
000110583 0247_ $$2doi$$a10.3390/antiox10050795
000110583 0248_ $$2sideral$$a127287
000110583 037__ $$aART-2021-127287
000110583 041__ $$aeng
000110583 100__ $$aBouzaida M.D.
000110583 245__ $$aEffect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat
000110583 260__ $$c2021
000110583 5060_ $$aAccess copy available to the general public$$fUnrestricted
000110583 5203_ $$aThe use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p = 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000110583 536__ $$9info:eu-repo/grantAgreement/ES/MINECO AGL-2016-75229-R
000110583 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000110583 590__ $$a7.675$$b2021
000110583 592__ $$a1.008$$b2021
000110583 594__ $$a6.5$$b2021
000110583 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b50 / 297 = 0.168$$c2021$$dQ1$$eT1
000110583 593__ $$aBiochemistry$$c2021$$dQ1
000110583 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 144 = 0.083$$c2021$$dQ1$$eT1
000110583 593__ $$aPhysiology$$c2021$$dQ1
000110583 591__ $$aCHEMISTRY, MEDICINAL$$b4 / 63 = 0.063$$c2021$$dQ1$$eT1
000110583 593__ $$aMolecular Biology$$c2021$$dQ1
000110583 593__ $$aClinical Biochemistry$$c2021$$dQ1
000110583 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000110583 700__ $$0(orcid)0000-0002-2713-5939$$aResconi V.C.$$uUniversidad de Zaragoza
000110583 700__ $$0(orcid)0000-0002-9395-5783$$aGimeno D.
000110583 700__ $$0(orcid)0000-0003-0038-4641$$aVieira Romero, J.$$uUniversidad de Zaragoza
000110583 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche Morales, J.B.$$uUniversidad de Zaragoza
000110583 700__ $$0(orcid)0000-0002-7922-1601$$aBarahona Marco, M.
000110583 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta Castañer, J.L.$$uUniversidad de Zaragoza
000110583 700__ $$0(orcid)0000-0002-6106-2577$$aMaría Levrino, G.A.$$uUniversidad de Zaragoza
000110583 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000110583 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000110583 773__ $$g10, 5 (2021), 795 [15 pp]$$pAntioxidants$$tAntioxidants$$x2076-3921
000110583 8564_ $$s297455$$uhttps://zaguan.unizar.es/record/110583/files/texto_completo.pdf$$yVersión publicada
000110583 8564_ $$s2902219$$uhttps://zaguan.unizar.es/record/110583/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000110583 909CO $$ooai:zaguan.unizar.es:110583$$particulos$$pdriver
000110583 951__ $$a2024-04-24-13:40:39
000110583 980__ $$aARTICLE