Institute of Science of Food Production, National Research Council, Grugliasco (TO), Italy.
Meat Sci. 2013 Oct;95(2):345-51. doi: 10.1016/j.meatsci.2013.04.011. Epub 2013 Apr 17.
The aim of this study was to determine how a feeding plan characterized by different levels of tomato pomace (TP) supplementation influences the carcass characteristics, the chemical, physical and sensorial characteristics of rabbit meat. 144 weaned crossbred rabbits were divided into three groups of 48 each. The first group was fed a basal diet without TP, while the other two groups were fed the basal diet after replacing part of the diet with TP at 3% and 6%, respectively. There was a significant difference between the experimental groups in terms of live and carcass weights. The meat of rabbits fed on a 6% TP diet exhibited higher yellowness (b*) and Chroma values when compared to others. The saturated fatty acid content in the longissimus dorsi muscle and perirenal fat decreased significantly with increasing TP inclusion, while polyunsaturated fatty acids increased. Furthermore, our results indicate that a diet integrated with 6% TP could influence positively the overall preference of cooked meat.
本研究旨在确定以不同水平番茄渣（TP）补充为特征的饲养计划如何影响兔肉的胴体特征、化学、物理和感官特性。144 只断奶杂交兔被分为三组，每组 48 只。第一组饲喂不含 TP 的基础日粮，而另外两组分别用 3%和 6%的 TP 替代部分日粮后饲喂基础日粮。实验组之间在活重和胴体重方面存在显著差异。饲喂 6%TP 日粮的兔肉的黄度（b*）和色度值较高。随着 TP 含量的增加，背最长肌和肾周脂肪中的饱和脂肪酸含量显著降低，而多不饱和脂肪酸增加。此外，我们的结果表明，含有 6%TP 的饮食可以积极影响熟肉的整体偏好。
