Logo do repositório
 
Publicação

The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction

2026-02Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorQuaresma, Mário A. G.
dc.contributor.authorPereira, Gonçalo
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorGonçalves, Helena
dc.contributor.authorBessa, Rui J. B.
dc.contributor.authorRoseiro, Cristina
dc.contributor.authorAlves, Susana P.
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblElsevier
dc.date.accessioned2026-03-09T14:17:01Z
dc.date.available2026-03-09T14:17:01Z
dc.date.issued2026-02
dc.descriptionPublisher Copyright: © 2025 The Authors
dc.description.abstractReducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction. Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively. The longissimus thoracis et lumborum (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (P = 0.024) and reduced the contents of total cholesterol by 26.5 % (P = 0.003) and total vitamin E by 56.3 % (P < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent8
dc.format.extent709340
dc.identifier.doi10.1016/j.meatsci.2025.109996
dc.identifier.issn0309-1740
dc.identifier.otherPURE: 156163396
dc.identifier.otherPURE UUID: 578b70b2-1fcb-4589-889d-13cb64535609
dc.identifier.otherScopus: 105022128794
dc.identifier.otherPubMed: 41270354
dc.identifier.otherWOS: 001628397600001
dc.identifier.urihttp://hdl.handle.net/10362/201131
dc.identifier.urlhttps://www.scopus.com/pages/publications/105022128794
dc.identifier.urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:001628397600001
dc.language.isoeng
dc.peerreviewedyes
dc.subjectFatty acid profile
dc.subjectOat hay
dc.subjectRabbit meat
dc.subjectTotal cholesterol content
dc.subjectVitamin E
dc.subjectWhole carrot
dc.subjectFood Science
dc.titleThe influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fractionen
dc.typejournal article
degois.publication.firstPage1
degois.publication.lastPage8
degois.publication.titleMeat Science
degois.publication.volume232
dspace.entity.typePublication
rcaap.rightsopenAccess

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
Quaresma_et_al._2026_..pdf
Tamanho:
692.71 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

Home collection (FCT)