Effect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat

Bouzaida M.D. ; Resconi V.C. (Universidad de Zaragoza) ; Gimeno D. ; Vieira Romero, J. (Universidad de Zaragoza) ; Calanche Morales, J.B. (Universidad de Zaragoza) ; Barahona Marco, M. ; Olleta Castañer, J.L. (Universidad de Zaragoza) ; María Levrino, G.A. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.3390/antiox10050795

Año: 2021

Publicado en: Antioxidants 10, 5 (2021), 795 [15 pp]
ISSN: 2076-3921

Factor impacto JCR: 7.675 (2021)

Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 50 / 297 = 0.168 (2021) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 12 / 144 = 0.083 (2021) - Q1 - T1
Categ. JCR: CHEMISTRY, MEDICINAL rank: 4 / 63 = 0.063 (2021) - Q1 - T1

Factor impacto CITESCORE: 6.5 - Biochemistry, Genetics and Molecular Biology (Q2)

Factor impacto SCIMAGO: 1.008 - Biochemistry (Q1) - Physiology (Q1) - Molecular Biology (Q1) - Clinical Biochemistry (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO AGL-2016-75229-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)