Department of Applied Biology, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
Meat Sci. 2014 Jan;96(1):606-9. doi: 10.1016/j.meatsci.2013.08.027. Epub 2013 Aug 27.
The objective of the study was to analyse and increase the quality of rabbit meat by increasing the levels of natural bioactive compounds through providing fresh alfalfa to rabbits as complementary feed. At 50 days of age, forty rabbits were divided into two homogeneous groups and fed pelleted feed (control group) or pelleted feed plus fresh alfalfa (alfalfa group). The lipid content of meat was significantly higher in the control group likely due to the higher feed consumption observed in this group. The same trend was observed in the contents of myristic, palmitoleic, oleic and linoleic acid. On the contrary, the supplementation of fresh alfalfa increased the stearic, linolenic, eicosatrienoic, eicosapentaenoic, docosapentaenoic, docosahexaenoic and total polyunsaturated fatty acid contents; also the total monounsaturated fatty acids and the α- and γ-tocopherol content was significantly lower. Moreover, alfalfa ingestion decreased the n-6 content, n-6/n-3 ratio and thrombogenicity index.
本研究的目的是通过向兔子提供新鲜紫花苜蓿作为补充饲料来提高天然生物活性化合物的水平，从而分析和提高兔肉的质量。在 50 日龄时，将 40 只兔子分为两组，分别饲喂颗粒饲料（对照组）或颗粒饲料加新鲜紫花苜蓿（紫花苜蓿组）。由于对照组的饲料消耗量较高，肉中的脂质含量明显高于对照组。同样的趋势也观察到在肉豆蔻酸、棕榈油酸、油酸和亚油酸的含量上。相反，补充新鲜紫花苜蓿增加了硬脂酸、亚麻酸、二十碳三烯酸、二十碳五烯酸、二十二碳五烯酸、二十二碳六烯酸和总多不饱和脂肪酸的含量；同时，总单不饱和脂肪酸和α-和γ-生育酚的含量显著降低。此外，紫花苜蓿的摄入降低了 n-6 含量、n-6/n-3 比值和血栓形成指数。
