Effect of conjugated linoleic acid (CLA) on performance and quality of meat in rabbits fed CLA-containing diets
2007
Dokoupilova, A.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Marounek, M.,Akademie Ved, Prague (Czech Republic). Ustav Zivocisne Fyziologie a Genetiky
Thirty Hyplus rabbits, weaned at 35 days of age, were assigned to one of three dietary treatments. Rabbits were fed a basal (control) diet containing 0.12 mg Se/kg, the same diet supplemented with a commercial CLA preparation Luta-CLA 60 at 10 g/kg, and the diet supplemented with CLA and Se-yeast to increase the Se concentration to 0.50 mg/kg. In CLA-fed rabbits, the feed intake was significantly decreased, which resulted in a non-significant drop in weight gain. Rabbits were slaughtered at 77 days of age. Loin and hindleg meat and liver tissue of four rabbits from each group were analysed. CLA increased the proportion of saturated fatty acids at expense of monounsaturated fatty acids in muscle lipids. Concentrations of CLA in loin and hindleg meat of CLA-fed rabbits increased from 0.07 to 2.55 and 2.74 g/100 g fatty acids, respectively. Se enhanced deposition of CLA in muscle lipids, in case of the c9 t11 CLA isomer statistically significantly. CLA concentrations in loin and hindleg meat of CLA and Se-fed rabbits were 3.04 and 3.37 g/100 g fatty acids, respectively. Incorporation of CLA into hepatic lipids was less intensive. Loin and hindleg meat of rabbits fed the CLA and Se-supplemented diet contained about four-times more Se (ca 0.4 mg/kg) than meat of the other rabbits.
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