Publicação
Utilização de semente de linho vs. banha em dietas para coelhos em crescimento suplementadas com alfarroba. Efeitos no perfil de ácidos gordos e estabilidade oxidativa da carne
| Resumo: | To compare the effect of nature of fat and carob on rabbit´s productive parameters, digestive performance, fatty acid profile and meat susceptibility to oxidation, four experimental diets was formulated – linseed without carob (LL), linseed with carob (LA), lard without carob (BB) and lard with carob (BA). Diets were distributed to 48 rabbits (12 per diet), housed individually, from 28 to 70 days old. The source of fat had no effect on the animals live weight, while the presence of carob affected (P=0,002) the conversion ratio (2,72 and 2,89 for diets without and with carob, respectively). The apparent digestibility of crude fat was higher (P<0,0001) in linseed diets (90,2 and 84,4% for linseed and lard diets, respectively). The inclusion of carob negatively affected (P<0,0001, in both cases) the organic matter digestibility (64,3 and 61,1% for diets without and with carob, respectively) and crude protein (78,7 and 69,8% for diets without and with carob, respectively). The fatty acid composition of meat was affected by the source of fat – lard diets increased the saturated fatty acids concentration (23 vs. 32,7% of total fatty acids), while linseed diets increased polyunsaturated fatty acids, including n-3 family (22,4 vs. 52,6% for PUFA and 2,3 vs. 33,3% for n-3 PUFA). Induced oxidation susceptibility was higher in LL diets (37,3; 29,3; 13,8 and 23,4 mg MDA kg-1 of meat to LL, LA, BB and BA diets, respectively). There was no antioxidant activity of carob. |
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| Autores principais: | Ferreira, Tânia Sofia Faria |
| Assunto: | antioxidant diet fat source fatty acid oxidation rabbit |
| Ano: | 2013 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | To compare the effect of nature of fat and carob on rabbit´s productive parameters, digestive performance, fatty acid profile and meat susceptibility to oxidation, four experimental diets was formulated – linseed without carob (LL), linseed with carob (LA), lard without carob (BB) and lard with carob (BA). Diets were distributed to 48 rabbits (12 per diet), housed individually, from 28 to 70 days old. The source of fat had no effect on the animals live weight, while the presence of carob affected (P=0,002) the conversion ratio (2,72 and 2,89 for diets without and with carob, respectively). The apparent digestibility of crude fat was higher (P<0,0001) in linseed diets (90,2 and 84,4% for linseed and lard diets, respectively). The inclusion of carob negatively affected (P<0,0001, in both cases) the organic matter digestibility (64,3 and 61,1% for diets without and with carob, respectively) and crude protein (78,7 and 69,8% for diets without and with carob, respectively). The fatty acid composition of meat was affected by the source of fat – lard diets increased the saturated fatty acids concentration (23 vs. 32,7% of total fatty acids), while linseed diets increased polyunsaturated fatty acids, including n-3 family (22,4 vs. 52,6% for PUFA and 2,3 vs. 33,3% for n-3 PUFA). Induced oxidation susceptibility was higher in LL diets (37,3; 29,3; 13,8 and 23,4 mg MDA kg-1 of meat to LL, LA, BB and BA diets, respectively). There was no antioxidant activity of carob. |
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