Department of Applied Biology, Section of Animal Science, University of Perugia, Borgo XX Giugno 74, 06126 Perugia, Italy.
Meat Sci. 2012 Dec;92(4):783-8. doi: 10.1016/j.meatsci.2012.07.001. Epub 2012 Jul 10.
The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive performance and meat quality of growing rabbits. The inclusion of OPs (5%) negatively affected the performance of rabbits as it reduced the feed intake, growth rate, carcass weight and dressing out percentage (P<0.05). Compared with the control, the meat of OP rabbits had a greater amount of monounsaturated and a lower amount of polyunsaturated fatty acids (P<0.05), independent of the type of OP used. Oxidative processes in the meat of OPA and OPB were higher (P<0.05), whereas OPC showed the same levels as the control group. This was due to the higher total polyphenol concentration and to the concomitant lower peroxide value of OPC. These results recommend the use of OP in rabbit diet with caution, taking into account the quality of the by-product in terms of oxidative status.
本研究旨在探究三种不同橄榄渣（A、B 和 C 型）对生长兔生产性能和肉质的影响。橄榄渣（5%）的添加降低了生长兔的采食量、生长速度、胴体重和屠宰率（P<0.05），对其生产性能产生负面影响。与对照组相比，不论使用哪种类型的橄榄渣，其肉质中的单不饱和脂肪酸含量更高，多不饱和脂肪酸含量更低（P<0.05）。OPA 和 OPB 组的肉质氧化程度更高（P<0.05），而 OPC 组与对照组的氧化程度相同。这是由于 OPC 中的总多酚浓度更高，同时过氧化物值更低。因此，在考虑到副产物氧化状态的情况下，建议谨慎使用 OP 作为兔饲料。
