Dabbou S, Gasco L, Gai F, Zoccarato I, Rotolo L, Dabbou Fekih S, Brugiapaglia A, Helal A N, Peiretti P G
1Department of Agricultural,Forest and Food Sciences,University of Turin,Largo Paolo Braccini,2,Grugliasco,TO 10095,Italy.
3Institute of Science of Food Production,National Research Council,Largo Paolo Braccini,2,Grugliasco,TO 10095,Italy.
Animal. 2014 Sep;8(9):1547-53. doi: 10.1017/S1751731114001372. Epub 2014 Jun 13.
In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22±2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at +4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freeze-dried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P<0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P<0.01). Furthermore, no significant difference was found in preference among meat samples from each group. The enrichment of the rabbit's diet with AB allows the production of rabbit meat with a good degree of unsaturation and low saturation, even if the n-6/n-3 ratio was slightly worse.
在本研究中，研究了兔日粮中添加朝鲜蓟苞片（AB）对胴体特性和兔肉品质的影响。总共使用了120只38日龄的兔子，将其分为三组，分别饲喂不同的等氮等热量日粮，添加0%、5%和10%的AB。动物单笼饲养在温度为22±2°C的铁丝笼中，可自由饮用清洁饮水。在96日龄时，每组12只兔子在实验屠宰场屠宰，不进行禁食。称取胴体重，记录皮肤和整个胃肠道的重量。胴体在+4°C的冷藏室中冷藏24小时。测定冷胴体重（CCW）、屠宰率（CCW占屠宰体重的百分比）以及头和肝脏的比例（占CCW的百分比）。还计算了参考胴体重。将胴体对半切开，切除两块背最长肌（LD）。将左侧LD肌肉分成两部分。前部用于测量pH值、颜色和烹饪损失。左侧LD的后部进行真空包装，在-20°C下冷冻，然后冻干。对冻干样品测定其近似成分、脂肪酸谱和硫代巴比妥酸反应性物质值。结果表明，除了肉中乙醚提取物含量随AB添加量的增加从鲜物质基础上的0.68%增加到0..94%（P<0.01）外，AB添加对胴体特性、LD肌肉性状及其氧化状态没有影响。随着AB添加量的增加，LD肌肉中α-亚麻酸比例从3.58%降至2.59%，肾周脂肪中从4.74%降至3.62%，而n-6/n-3比值随着AB添加量的增加在LD肌肉中从7.15显著增加到10.20，在肾周脂肪中从6.68增加到9.35（P<0.01）。此外，各组肉样之间的偏好没有显著差异。用AB丰富兔日粮可以生产出具有良好不饱和度和低饱和度的兔肉，即使n-6/n-3比值略差。
