Lower lipid oxidation in the muscle of rabbits fed diets containing oats

doi:10.1016/S0377-8401(97)00065-5

Elsevier

Animal Feed Science and Technology

Volume 70, Issues 1–2, January 1998, Pages 1-9

Animal Feed Science and Technology

https://doi.org/10.1016/S0377-8401(97)00065-5 Get rights and content

Abstract

The susceptibility to oxidation of rabbit longissimus dorsi samples from animals receiving 300 g kg⁻¹ oat in the feed was compared to samples from control animals receiving a diet based on barley. Dietary oat in rabbit diets balanced in digestible energy and protein did not affect feed efficiency, carcass weight and fatness. Also, intramuscular fat content was not affected by dietary treatment. Fat unsaturation, as assessed by the unsaturation index, was not modified by dietary treatment for neutral and polar lipids. After 8 days of storage thiobarbituric acid reactive substances (TBARS) of muscle samples from rabbits fed the control diet and rabbits fed the diet containing 300 g kg⁻¹ oats were 1.32 and 0.67 mg malonaldehyde kg⁻¹ muscle (P < 0.001), respectively. Dietary oats also reduced drip loss in longissimus dorsi muscle (P < 0.05). The presence of oat antioxidants and their possible synergistic effects suggest an interesting way of improving meat stability during storage.

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Lower lipid oxidation in the muscle of rabbits fed diets containing oats

Abstract

Anim. Feed Sci. Technol.

Anim. Feed Sci. Technol.

J. Nutr.

Meat Sci.

Trends Food Sci. Technol.

Poultry Sci.

Anim. Feed Sci. Technol.

Poultry Sci.

Influence of oxidized dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meat

Br. Poultry Sci.

Effect of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality

J. Sci. Food Agric.

Stability of abdominal fat and meat of broilers: the interrelationship between the effects of dietary fat and vitamin E supplements

Br. Poultry Sci.

Evaluation of naked oat (Avena nuda) in broiler chicken diet

Can. J. Anim. Sci.

Oat phenolics: structure, occurrence and function

Influence of antioxidants and redox substances on signs of vitamin E deficiency

Pharmacol. Rev.

Antioxidants in oats: monoesters of caffeic and ferulic acids

J. Sci. Food Agric.

Antioxidants in oats: glyceryl esters of caffeic and ferulic acids

J. Sci. Food Agric.