摘要
To evaluate the use of different lipid sources in diets of growing rabbits, 60 New Zealand White rabbits were evaluated on performance, carcass traits, meat composition, fatty acid profile and oxidative stability of refrigerated and frozen meat. The experiment was distributed in a randomized block design, in five treatments, with six replicates and two animals per experimental unit (one male and one female). The treatments consisted of five isonutritive diets, with 2.5% soybean oil (SO), sunflower oil (SFO), cottonseed oil (CO), beef tallow (BT) and poultry fat (PF). There was no effect (P > 0.05) of dietary lipid sources on animal performance, carcass traits and meat composition (P > 0.05). Dietary inclusion of beef tallow resulted in a lower proportion of polyunsaturated fatty acids in meat compared to vegetable oils. The values of thiobarbituric acid-reactive substances (TBARS) indicated higher oxidation in the frozen meat of the animals fed with sunflower oil, cottonseed oil and bovine tallow in their diets. In conclusion, vegetable oils and animal fats can be included in growing rabbit diets without impair performance and meat quality parameters. Dietary inclusion of soybean oil is more advantageous because it promotes the incorporation of polyunsaturated fatty acids and greater lipid stability of refrigerated and frozen rabbit meat.
摘要译文
为了评估在生长的兔子的饮食中使用不同的脂质来源，评估了60只新西兰白兔的冷藏和冷冻肉的性能，胴体性状，肉组成，脂肪酸谱和氧化稳定性。该实验以随机区组设计分布，在五个处理中，每个实验单元（一个雄性和一个雌性）具有六个重复和两个动物。治疗包括五种等营养饮食，含2.5％豆油（SO），葵花籽油（SFO），棉籽油（CO），牛脂（BT）和家禽脂肪（PF）。膳食脂质来源对动物性能，胴体性状和肉质成分没有影响（P> 0.05）（P> 0.05）。与植物油相比，含有牛脂的膳食导致肉中多不饱和脂肪酸的比例较低。硫代巴比妥酸反应性物质（TBARS）的值表明在饲喂向日葵油，棉籽油和牛脂的动物的冷冻肉中的氧化程度较高。总之，植物油和动物脂肪可以包含在生长的兔子日粮中，而不会影响性能和肉质参数。膳食中包含大豆油更有利，因为它促进了多不饱和脂肪酸的掺入和冷藏和冷冻兔肉的更高的脂质稳定性。
;RADE, Túlio Henrique Leite de et al.. Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources.[J]. Ciência e Tecnologia de Alimentos, 2018,38(Sup1): 351-356