Dietary effect of dried bay leaves (Laurus nobilis) meal on selected productive performances and on quality meat traits in growing rabbits

Abstract

Laurus nobilis, the leaves of which are used as a seasoning in cooking, is rich in active compounds such as phenols, flavonols and flavones, and has antioxidant and antimicrobial effects. This study evaluates the effects of the dietary supplementation with fat and dried bay leaves on growth performance and meat quality parameters of weaned rabbits. The trial lasted 56 days. At weaning (35 ± 2 days of age), 120 rabbits were divided into four groups (n=30) and fed four experimental diets: a control diet (CON); the same diet with 2.5% lard supplementation (CF); a control diet supplemented with 1 g/kg feed of dried bay leaf meal (BL); and a fat-enriched diet with 1 g/kg of dried bay leaf meal (BLF). Dietary fat negatively affected growth performance and final weight (P<0.01) and no effects of dried bay leaves were observed (P>0.05). The chemical composition, retinol and alpha-tocopherol content and lipid oxidative stability of Longissimus lumborum (LL) muscle were not affected (P>0.05) by lard or dried bay leaf supplementation. Dietary treatment with dried bay leaves reduced (P<0.01) the cholesterol content in the LL muscle compared with CF groups. An improvement in the sensory characteristics (juiciness and fibrous texture) was also observed in LL muscle from rabbits fed dried bay leaves. Further studies are required to determine the optimal dosage of dietary bay leaves and the length of dietary supplementation in order to clarify the mechanism of action of the active principles and to improve rabbit growth performance and meat quality.