Dal Bosco A, Castellini C, Martino M, Mattioli S, Marconi O, Sileoni V, Ruggeri S, Tei F, Benincasa P
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
Meat Sci. 2015 Aug;106:31-7. doi: 10.1016/j.meatsci.2015.03.021. Epub 2015 Apr 3.
The aim of this study was to determine the effect of dietary supplementation with flax and alfalfa sprouts on fatty acid, tocopherol and phytochemical contents of rabbit meat. Ninety weaned New Zealand White rabbits were assigned to three dietary groups: standard diet (S); standard diet+20g/d of alfalfa sprouts (A); and standard diet+20g/d of flax sprouts (F). In the F rabbits the Longissimus dorsi muscle showed a higher thio-barbituric acid-reactive value and at the same time significantly higher values of alpha-linolenic acid, total polyunsaturated and n-3 fatty acids. Additionally n-3/n-6 ratio and thrombogenic indices were improved. The meat of A rabbits showed intermediate values of the previously reported examined parameters. Dietary supplementation with sprouts produced meat with a higher total phytoestrogen content. The addition of fresh alfalfa and flax sprouts to commercial feed modified the fat content, fatty acid and phytochemical profile of the meat, but the flax ones worsened the oxidative status of meat.
本研究的目的是确定日粮中添加亚麻芽和苜蓿芽对兔肉脂肪酸、生育酚和植物化学物质含量的影响。将90只断奶的新西兰白兔分为三个日粮组：标准日粮（S）；标准日粮+20克/天苜蓿芽（A）；标准日粮+20克/天亚麻芽（F）。在F组兔子中，背最长肌的硫代巴比妥酸反应值较高，同时α-亚麻酸、总多不饱和脂肪酸和n-3脂肪酸的值显著更高。此外，n-3/n-6比值和血栓形成指数得到改善。A组兔子的肉在所报道的检测参数方面呈现中间值。日粮中添加芽菜使肉中的总植物雌激素含量更高。在商业饲料中添加新鲜苜蓿芽和亚麻芽改变了肉的脂肪含量、脂肪酸和植物化学物质谱，但亚麻芽使肉的氧化状态变差。
