Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.).
2013
Kouakou, N'Goran David Vincent | Grongnet, Jean-François | Assidjo, Nogbou Emmanuel | Thys, Eric | Marnet, Pierre-Guy | Catheline, Daniel, D. | Legrand, Philippe, P. | Kouba, Maryline | Département de Formation et de Recherche Agriculture et Ressources animales ; Institut National Polytechnique Félix Houphouët-Boigny [Yamoussoukro] (INP-HB) | Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Département de Formation et de Recherche Génie chimique Agro-alimentaire ; Institut National Polytechnique Félix Houphouët-Boigny [Yamoussoukro] (INP-HB) | Department of Animal Health ; Institut de Médecine Tropicale Prince Léopold (IMT) | Laboratoire de Biochimie-Nutrition Humaine ; AGROCAMPUS OUEST
The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46 days a Panicum maximum diet (Panicum diet) or a mixed diet (75% Panicum maximum +25% Euphorbia heterophylla) (Paneuphorbia diet) to compare their effects on performances and on the composition of guinea pig tissues and carcass. Daily weight gain, liver weight, carcass yield, and the lipid content of both the carcass and the perirenal fat were significantly increased by the Paneuphorbia diet. Feeding Paneuphorbia diet increased (P<0.05) the n-3 PUFA content in perirenal fat, muscle, liver and in the carcass and decreased (P<0.05) the n-6/n-3 ratios in all these tissues and the carcass. In conclusion, this study shows that Euphorbia heterophylla is a source of n-3 fatty acids which can improve significantly the n-3 PUFA content of Guinea pig meat and carcass.
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