Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1230 Domžale, Slovenia.
Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1230 Domžale, Slovenia.
Meat Sci. 2014 Mar;96(3):1275-80. doi: 10.1016/j.meatsci.2013.11.018. Epub 2013 Nov 23.
The objective of the present study was to evaluate the effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive tree) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Forty-eight slovenska kunka (SIKA) rabbits were divided into four homogeneous groups. The control group (CONT-) received diet with 6% palm fat; other groups received diet with 6% linseed oil and were either unsupplemented (CONT+) or supplemented with 1% of G. lucidum (REISHI) or O. europaea leaves (OLIVE). Rabbits were slaughtered and fatty acid composition, concentration of vitamin E and malondialdehyde (MDA) in back muscle were analyzed. The results showed that linseed oil addition improved fatty acid composition by increasing polyunsaturated fatty acid (PUFA) proportion, decreasing proportion of saturated fatty acid (SFA) and reducing n-6/n-3 ratio in rabbit meat. Groups that were supplemented with linseed oil had lower content of α-tocopherol and higher content of γ-tocopherol, compared to the CONT- group. The addition of potential antioxidants did not effectively prevent oxidation of rabbit meat.
本研究旨在评估灵芝（Reishi 蘑菇）或油橄榄（olive tree）叶对富含 n-3 脂肪酸的兔肉氧化稳定性的影响。将 48 只斯洛伐克卡努卡（SIKA）兔分为四组。对照组（CONT-）饲喂 6%棕榈油日粮；其他组饲喂 6%亚麻籽油日粮，分别为未补充（CONT+）或补充 1%灵芝（REISHI）或油橄榄叶（OLIVE）。对兔子进行屠宰，分析背肌中的脂肪酸组成、维生素 E 浓度和丙二醛（MDA）。结果表明，亚麻籽油的添加通过增加多不饱和脂肪酸（PUFA）的比例、降低饱和脂肪酸（SFA）的比例以及降低兔肉中 n-6/n-3 比例，改善了脂肪酸组成。与 CONT-组相比，添加亚麻籽油的组 α-生育酚的含量较低，γ-生育酚的含量较高。潜在抗氧化剂的添加并不能有效防止兔肉的氧化。
