Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. (Articolo in rivista)

Type
Label
  • Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. (Articolo in rivista) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.4081/ijas.2010.e10 (literal)
Alternative label
  • Meineri G.; Cornale P.; Tassone S.; Peiretti P.G.; (2010)
    Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits.
    in Italian Journal of Animal Science (Testo stamp.)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Meineri G.; Cornale P.; Tassone S.; Peiretti P.G.; (literal)
Pagina inizio
  • 45 (literal)
Pagina fine
  • 49 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 9 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 5 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Meineri G.; Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Italy. Cornale P.; Tassone S.; Dipartimento di Scienze Zootecniche, Università di Torino, Italy. Peiretti P.G.; ISPA - Unità Organizzativa di Supporto di Torino, Italy. (literal)
Titolo
  • Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. (literal)
Abstract
  • Chia (Salvia hispanica L.) seed (SHS) dietary supplementation is effective in improving the nutritional quality of rabbit meat for consumers and could contribute to the novel concept of \"functional food\" in human nutrition. A trial has been conducted in order to verify the effects of three levels (0, 10, or 15%) of SHS inclusion in a rabbit diet on the meat quality, oxidative stability and sensory traits. The dietary treatment did not induce any differences in the ultimate pH, chemical composition, drip losses of the longissimus dorsi muscle or the initial and ultimate pH of the biceps femoris muscle, but the SHS supplementation increased cooking losses of the rabbit meat. The inclusion of SHS also reduced oxidative stability during meat storage. No adverse effects were observed on the meat quality or customer acceptability. The inclusion of SHS in rabbit diets, which is effective in improving the n-3 polyunsaturated fatty acids content of meat, increased the lipid oxidation in the hind leg meat. An improvement in tissue oxidative stability could be obtained by feeding rabbits with higher levels of antioxidants. (literal)
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