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Abstract
This study investigated the effect of chestnut tannins on meat quality in broiler rabbits. 72 commercial hybrid rabbits (mean body weight 740 g, 32 days old) were fed for 49 days with three diets containing 0%, 0.5% and 1.0% of a commercial chestnut wood extract (ENC®, Silvachimica srl), respectively. Eight rabbits per group were slaughtered at 12 weeks of age and at 24h post-mortem pH and colour were measured on the carcass. Moreover, both sides of m. longissimus thoracis (LT) were dissected. Left side was used for cooking losses whereas the other side was used for the determination of fatty acid profile and lipid oxidation. Data were statistically analyzed by one-way ANOVA. No differences were found in pH, colour and cooking losses, as well as the fatty acid profile of LT muscle and its relative health indexes. Concerning the antioxidant effect, the ENC shows a positive and significant effect at the inclusion level of 0.5%. In conclusion, the ENC has not undesirable side effects on the meat quality of rabbits, although further studies will be necessary to find the optimal diet inclusion level of ENC to elicit a stronger antioxidant effect in the rabbit meat.