School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
Meat Sci. 2019 Mar;149:134-140. doi: 10.1016/j.meatsci.2018.11.013. Epub 2018 Nov 19.
The aim of this study was to investigate the effect of a cauliflower leaf powder (CLP)-enriched diet on the performance, quality and antioxidative potential of rabbit meat. No significant differences were found for live performance parameters between rabbits fed with standard (SD) and CLP diet. Dietary supplementation influenced the meat traits of rabbits: CLP meat showed significantly lower drip loss after 48 h, cooking loss, and a significantly higher lightness (L*) and redness (a*) values, vitamin A and vitamin E content, and oxidative stability, compared to SD meat. Moreover, the CLP supplementation caused a significant decrease in SFA and increase in PUFA percentage of rabbit intramuscular fat. The statistical analysis also showed a significant effect of dietary fortification on phenolic content and antioxidant activity of rabbit meat which resulted higher in meat of CLP group. This study highlighted that dietary fortification with CLP is a valid strategy to produce rabbit meat with better technological and functional quality.
本研究旨在探讨富含花椰菜叶粉（CLP）的饮食对兔肉性能、品质和抗氧化潜力的影响。饲喂标准（SD）和 CLP 饮食的兔子之间的活体性能参数无显著差异。膳食补充影响了兔子的肉质特征：与 SD 肉相比，CLP 肉的滴液损失在 48 小时后显著降低，烹饪损失降低，亮度（L*）和红色（a*）值显著升高，维生素 A 和维生素 E 含量以及氧化稳定性更高。此外，CLP 补充剂使兔子肌肉内脂肪的 SFA 百分比显著降低，PUFA 百分比增加。统计分析还表明，膳食强化对兔子肉酚类含量和抗氧化活性有显著影响，CLP 组的肉中酚类含量和抗氧化活性更高。本研究强调，用 CLP 进行膳食强化是生产具有更好技术和功能品质的兔肉的有效策略。
