Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic.
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy.
Meat Sci. 2025 Jan;219:109679. doi: 10.1016/j.meatsci.2024.109679. Epub 2024 Sep 28.
This study investigated the effects of dietary Camelina sativa oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), longissimus lumborum (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and biceps femoris; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (P < 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (P < 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (P < 0.001) and monounsaturated FA (P < 0.001) and increased polyunsaturated FA (P < 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (P < 0.001) and, consequently, the n-6/n-3 ratio decreased (halved ratio in CS10 compared to Control; P < 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.
本研究旨在探讨饲粮中添加荠蓝油籽饼（CSC）对生长兔肉质和感官特性的影响。将 168 只 32 日龄杂交兔（雌雄各半）随机分为 3 个试验组：对照组（以 10%菜籽饼作为主要粗蛋白源）、CS5 组（5%菜籽饼和 5% CSC）和 CS10 组（10% CSC）。宰后（74 日龄），取背最长肌（LL）和后腿（HL）进行剖解，对其肉质进行物理特性（LL 和股二头肌；BF）、感官特性（LL）、常规成分和脂肪酸（FA）谱（整个 HL）评估。CSC 添加并未显著影响肉质物理特性，除了 BF 和 LL 肌肉的黄色度降低（P<0.05）。随着 CSC 添加，肉水分含量呈线性下降（P<0.05）。HL 肉的 FA 谱在饲喂含 CSC 日粮的兔子中发生了改变：饱和 FA（P<0.001）和单不饱和 FA（P<0.001）降低，多不饱和 FA（P<0.001）增加。随着 CSC 添加水平的增加，ω-3 FA 含量呈线性增加（P<0.001），因此 n-6/n-3 比值降低（CS10 组与对照组相比降低一半；P<0.001）。CS10 处理组的脂肪味、酸败味、异常风味强度和总体风味强度最高。然而，总体接受度不受影响。这些发现表明，CSC 可以作为一种可行的蛋白质来源，用于可持续的兔子生产和为消费者提供健康的肉类。
