Effect of conjugated linoleic acid on quality of rabbit meat
Keywords:
rabbits, cecotrophs, colorAbstract
The use of fatty acids in food animal supplements is to improve animal health and decrease the use of medications. CLA is a bioactive compound and can be incorporated into the diet of non-ruminant animals. The objective of this experiment was to evaluate the effect of incorporating CLA into the diet of New Zealand rabbits on meat quality. The variables evaluated were the microbiological quality of cecotrophs: microbial load of LAB, enterobacteria and clostridium spp., zootechnical parameters and physicochemical quality of meat from rabbits at slaughter. The results obtained showed the presence of LAB and Clostridium and the absence of Enterobacteriaceae during the study period. Proximal analysis of rabbit meat showed no difference (p > 0.05) in live weight (BW), weight gain (WG), feed efficiency (FE) and feed conversion ratio (FCR) in the treatments and the control. But CRA and color showed difference (p≤0.05) between LD and BF muscles. The GA profile showed the presence of CLA in the thigh of rabbits.
http://dx.doi.org/10.37114/abaagrof/2021.6
e2021-22
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