Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2015, 3(4), 220-234
DOI: 10.12691/jfnr-3-4-1
Open AccessReview Article

Evaluation Canola Meal on Growing Rabbits; Nutritionally and on Their Nutritional Meat Quality

El-Medany Sh. A.1 and W.H.M. El-Reffaei1,

1Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt

Pub. Date: April 06, 2015

Cite this paper:
El-Medany Sh. A. and W.H.M. El-Reffaei. Evaluation Canola Meal on Growing Rabbits; Nutritionally and on Their Nutritional Meat Quality. Journal of Food and Nutrition Research. 2015; 3(4):220-234. doi: 10.12691/jfnr-3-4-1


An experiment was conducted with 45 males growing New Zealand White (NZW) rabbits, four weeks old with an average initial body weight 480g were used in the study to assess their growth performance; meat quality and nutritional meat quality when fed a graded level of canola meal in the ration. The experimental diets had inclusion levels of 0%, 5% (5CM) and 10% (10CM) canola meal in treatments 1 (control), II and III respectively, with fifteen rabbits per every treatment diet and for an eight week feeding trial. During the experiment, growth body weight gain (BWG) was assessed daily and serum lipid profile was withdrawnby the end of 8 weeks. The canola meal at the level of 10 % and 5% of diet reduced both plasma triglycerides and cholesterol value as compared with the control group. The differences between groups were significant in high-density-lipoprotein cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C). While, there is no significant effect on Atherogenic lipoproteins (AL) in blood rabbit samples. At 12 weeks of age fifteen animals from each group were slaughtered for carcass evaluation, meat quality and frozen storage of meat. Results showed that the effect of treatments on body weight gain was insignificant. Average daily gains during the study were 27.42,28 and 28.78 gm, for the control group, fed 5% canola meal and fed 10% canola meal respectively. The produced group of rabbits meat contains of vitamins E was enhanced by feeding with canola meal. Thiobarbituric acid (TBA) levels of meat was significantly (P<0.05) lowered by supplemented with canola meal in a rabbit diet. Chemical composition of produced rabbit meat that is introduced, there were no difference (P>0. 05) in moisture and crude protein ratio, the lipid and ash in all rabbit meat fed on 0, 5 or 10%. Physicochemical characteristics of fresh rabbit meat fed on canola meat and frozen storage, pH, water holding capacity (WHC) and cooking loss were investigated in this study. The effect of 5CM and 10CM supplemented in rabbit meal were occurred a significant (P<0.05) increase in PUFAs not only but also increase in total unsaturated fatty acids of produced rabbit meat. A significantly (P<0.05) higher monounsaturated being in 10CM meat after freeze storage period. C18:2 ω 6 is one of the most abundant PUFAs fatty acid in rabbit meat 10CM and follows by 5CM and control basal diet meat, these fatty acids include a conjugated linoleic fatty acid CLA. In terms of a nutritional treatment, which can be beneficial in improving meat and eating quality, special attention in recent years has been paid to conjugated linoleic acid (CLA). At 10CM meat of rabbit meat was significantly decreased atherogenicity index (AI) and Thrombogenicity index (TI) in nutritional quality. Amino acid profile and nutritional quality, the produced rabbit meat control dietary fed contains a low ratio of sulfur containing amino acids (1.89± 0.15). While, after supplemented the dietary of rabbit by 5 and 10%, the meat containing an appreciable amount of essential amino acid of sulfur contain amino acid and lysine. Essential amino acid index (EAAI) of four investigated samples were ranged 1.508 to 2.041. Corresponding to EAAI was recording a high value in 10CM meat (2.041) followed by 5CM (1.995) and zero canola rabbit meat group (1.534).Compared to the control diet better lipid stability (DPPH activity scavenging) was only found for 5CM and 10CM level in the meat produced. Its presence in the canola meal have probably contributed largely to its high antioxidant activity (phenolic compounds) and DPPH scavenging activity. Sinapic acid is the most abundant phenolic compound in canola meal, it appears in the meat of 10% group canola meal (6.01%) and (3.7%) in the meat of 5CM. Generally in the profile GC-MS showed that, 10CM meat extract containing appreciable amounts of phenolic and antioxidant material than identified in 5CM meat extract and control diet meat.

rabbits canola meal growth performance thrombogenicity index fatty acid nutritional meat meat quality serumbiochemistry dpph phenolic compound CLA

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