Mancini Simone, Minieri Sara, Buccioni Arianna, Marzoni Fecia di Cossato Margherita, Russo Claudia, Paci Gisella
Department of Veterinary Science, University of Pisa, Pisa, Italy.
Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
Anim Sci J. 2019 May;90(5):680-689. doi: 10.1111/asj.13194. Epub 2019 Mar 7.
Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical-chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat.
最近，单宁被评估用作饲料添加剂，以增加动物饲料中的抗氧化化合物，主要是为了增强肉类对脂质氧化的抵抗力。兔肉是最易氧化的动物产品之一，因此本研究的主要目的是评估单宁延长兔肉保质期的能力。将90只杂交兔分为三组，分别饲喂三种不同的日粮：基础日粮（对照组，C）和添加0.3%或0.6%单宁混合物的基础日粮。将肉样在4℃下冷藏作为生肉保存11天，并对生肉和熟肉的理化特性、脂肪酸组成、脂质氧化和抗氧化能力进行分析。结果表明，日粮单宁影响生肉样的颜色（主要是黄度）。单宁组生肉样的脂质过氧化（硫代巴比妥酸反应物，TBARS）低于C组；仅最高剂量的单宁混合物在熟肉样中也显示出对过氧化的进一步抑制作用。此外，生肉样的抗氧化能力（ABTS）随着单宁百分比的增加而提高。总之，添加0.6%的单宁混合物似乎对肉的脂质过氧化和抗氧化能力有积极影响，而不会改变兔肉的内在特性。
