Rabbit nutrition: study on the effects on meat physicochemical traits, sensory profile and shelf-life, carried out in collaboration with CREA of Padua.
The “Journal of Insects as Food and Feed” is an online journal published by Wageningen Academic Publishers. It covers edible insects from harvesting in the wild through to industrial scale production.
Silkworm (Bombyx mori L.) oil in growing rabbit nutrition: effects on meat physicochemical traits, sensory profile and shelf-life
To determine the effect of the replacement of a dietary vegetable oil with the silkworm oil on the rabbit meat quality, two experimental diets were prepared: the control diet (commercial diet with 13 g/kg sunflower oil), and the control diet with total replacement of sunflower oil by silkworm oil (SWO). Rabbits received the control diet from 5 to 7 weeks of age, followed by the two experimental diets until slaughter at 10 weeks of age. Physical traits, proximate composition and sensory evaluation of the hind leg meat were considered. A seven-day shelf-life at retail display of the loin meat evaluated water holding capacity, pH, L*a*b* colour, Warner-Bratzler shear force, and thiobarbituric acid-reactive substances (TBARs) attributed to time and to dietary treatment within time.
Experimental diets did not modify any of the considered traits measured on the hind leg meat, with exception of the hind leg weight, heavier in the SWO group (P<0.05). Shelf-life trial showed significant differences for L* and b* colour values of loin meat at day 0 of retail display, with higher values for SWO than control group (P<0.05). However, at day 3 and at day 7 no statistical difference was observed between the dietary groups. These colour differences were not attributable to the meat oxidation as TBARs did not vary neither between treatments, nor among retail display time.
In conclusion, this study demonstrated that the total dietary replacement of sunflower oil with silkworm oil in fattening rabbits did not modify the physicochemical and sensory traits of the meat, as well as its shelf-life.
The research was supported by the University of Padova and by funds of the project “Silk Plus: Rivalutazione dei sottoprodotti della filiera serica in campo cosmetico e alimentare” – POR Regione Veneto 2014-2020.
A. Dalle Zotte (a), Y. Singh (a), Zs. Gerencsér (b), Zs. Matics (b), Zs. Szendrő (b), S. Cappellozza (c), M. Cullere (a)
(a) Department of Animal Medicine, Production and Health – University of Padova, Agripolis – Padua, Italy
(b) Hungarian University of Agriculture and Life Sciences, Kaposvár Campus – Hungary
(c) Council for Agricultural Research and Economics, Research Centre Agriculture and Environment (CREA-AA) – Sericulture Laboratory – Padua, Italy