Abstract
An experiment was conducted to determine the effects of different amounts of dietary linoleic acid (LA) on growth performance, serum biochemical traits, meat quality, fatty acids composition of muscle and liver, acetyl-CoA carboxylase (ACC) and carnitine palmitoyl transferase 1 (CPT 1) mRNA expression in the liver of 9 wks old to 13 wks old growing meat rabbits. One hundred and fifty 9 wks old meat rabbits were allocated to individual cages and randomly divided into five groups. Animals in each group were fed with a diet with the following LA addition concentrations: 0, 3, 6, 9 and 12 g/kg diet (as-fed basis) and LA concentrations were 0.84, 1.21, 1.34, 1.61 and 1.80% in the diet, respectively. The results showed as follows: the dietary LA levels significantly affected muscle color of LL included a* and b* of experimental rabbits (p<0.05). The linear effect of LA on serum high density lipoprotein cholesterol was obtained (p = 0.0119). The saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) contents of LL decreased and the polyunsaturated fatty acids (PUFAs) content of LL increased with dietary LA increase (p<0.0001). The PUFA n-6 content and PUFA n-3 content in the LL was significantly affected by the dietary LA levels (p<0.01, p<0.05). The MUFAs content in the liver decreased and the PUFAs contents in the liver increased with dietary LA increase (p<0.0001). The PUFA n-6 content and the PUFA n-6/n-3 ratio in the liver increased and PUFA n-3 content in the liver decreased with dietary LA increase (p<0.01). The linear effect of LA on CPT 1 mRNA expression in the liver was obtained (p = 0.0081). In summary, dietary LA addition had significant effects on liver and muscle fatty acid composition (increased PUFAs) of 9 wks old to 13 wks old growing meat rabbits, but had little effects on growth performance, meat physical traits and mRNA expression of liver relative enzyme of experimental rabbits.
Highlights
The relationship between dietary fatty acid (FA) (FAO/WHO), it is essential to increase the n-3 and decrease composition and meat FA profile had been widely and well the n-6 fatty acid intake in order to have a balanced n-6 and assessed in the last 40 years
Rabbit meat can be there are many scientific papers dealing with the use of effectively used to produce functional meat and meat polyunsaturated fatty acid (PUFA) n-6 rich diet in rabbits products, since manipulation of the rabbit diet is very and its effect on live performances and meat quality traits effective in increasing the levels of n-3 PUFA or CLA
Dressing out percentage and meat quality Meat quality consists of nutritional properties, sensory characteristics, health and technological factors and is significantly influenced by dietary factors including fatty acids
Summary
The relationship between dietary fatty acid (FA) (FAO/WHO), it is essential to increase the n-3 and decrease composition and meat FA profile had been widely and well the n-6 fatty acid intake in order to have a balanced n-6 and assessed in the last 40 years. Rabbit meat can be there are many scientific papers dealing with the use of effectively used to produce functional meat and meat polyunsaturated fatty acid (PUFA) n-6 rich diet in rabbits products, since manipulation of the rabbit diet is very and its effect on live performances and meat quality traits effective in increasing the levels of n-3 PUFA or CLA (Cobos et al, 1995; Lopez-Bote et al, 1997; Oliver et al, (Corino et al, 2002, 2003; Kouba et al, 2008; Tres et al., 1997). The objectives of the present study were to investigate and discuss the effects of LA on growth performance, meat quality, serum biochemical traits, muscle and liver fatty acids composition in growing meat rabbits. The effects of dietary LA concentration on acetyl-CoA carboxylase (ACC) and carnitine palmitoyl transferase 1 (CPT 1) mRNA expression in the liver were determined
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