Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat

• Published in: Meat science Vol. 96; no. 1; pp. 606 - 609
• Main Authors: Dal Bosco, A., Mugnai, C., Roscini, V., Mattioli, S., Ruggeri, S., Castellini, C.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-01-2014
• Subjects: Alfalfa; alpha-Linolenic Acid - analysis; Animal Feed - analysis; Animals; Fatty acid; Fatty Acid Desaturases - metabolism; Fatty Acids, Monounsaturated - analysis; Fatty Acids, Unsaturated - analysis; Food Quality; Linoleic Acid - analysis; Lipid Metabolism; Lipid oxidation; Meat; Meat - analysis; Medicago sativa; Rabbit; Rabbits; Tocopherols - analysis; Rabbit; Alfalfa; Fatty acid; Lipid oxidation; Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.08.027

The objective of the study was to analyse and increase the quality of rabbit meat by increasing the levels of natural bioactive compounds through providing fresh alfalfa to rabbits as complementary feed. At 50days of age, forty rabbits were divided into two homogeneous groups and fed pelleted feed (control group) or pelleted feed plus fresh alfalfa (alfalfa group). The lipid content of meat was significantly higher in the control group likely due to the higher feed consumption observed in this group. The same trend was observed in the contents of myristic, palmitoleic, oleic and linoleic acid. On the contrary, the supplementation of fresh alfalfa increased the stearic, linolenic, eicosatrienoic, eicosapentaenoic, docosapentaenoic, docosahexaenoic and total polyunsaturated fatty acid contents; also the total monounsaturated fatty acids and the α- and γ-tocopherol content was significantly lower. Moreover, alfalfa ingestion decreased the n−6 content, n−6/n−3 ratio and thrombogenicity index.
•The effect of fresh alfalfa on fatty acid composition of rabbit meat was studied.•The alfalfa supplementation reduced the lipid content of meat.•The alfalfa supplementation increased total polyunsaturated fatty acid content.•Alfalfa rabbits showed a higher D5- plus D6-desaturase activity.•Inclusion of fresh alfalfa in rabbit diet can improve the nutritional meat quality.