Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits

Figures & data

Table 1 Ingredients and composition of the experimental diets.

	Chia seed	Chia seed (% of diet)
		0	10	15
Ingredients, %
Corn		15	18	21
Barley		19	24	20
Dehydrated alfalfa meal		46	33	30
Soybean seed meal		12	11	10
Palm oil		4	0	0
Chia seed		0	10	15
Vitamin-mineral premix^*		2	2	2
Lignosulphite		2	2	2
Chemical composition
Dry matter, %	94.9	92.3	91.1	91.3
Organic matter, %	95.2	93.4	94.4	94.7
Crude protein, %	23.5	15.9	15.6	15.7
Ether extract, %	31.1	4.9	6.1	5.0
Crude fibre, %	32.9	13.6	11.5	11.9
Crude ash, %	4.8	6.6	5.6	5.3
Nitrogen free extract, %	7.8	59.0	61.2	62.1
Acid detergent fibre, %	34.5	16.1	14.2	14.1
Acid detergent lignin, %	12.6	5.5	4.6	5.2
Gross energy, MJ/kg DM	26.1	15.9	15.6	15.9
Linoleic acid, % of FA	18.8	21.9	28.6	27.7
Linolenic acid, % of FA	64.1	10.5	36.9	39.3

* per kg of diet: Vit. A 200 U; α-tocopheryl acetate 16 mg; Niacine 72 mg; Vit. B6 16 mg; Choline 0.48 mg; DL-methionine 600 mg; Ca 500 mg; P 920 mg; K 500 mg; Na 1 g; Mg 60 mg; Mn 1.7 mg; Cu 0.6 mg.

Table 2 The pH of the longissimus dorsi and biceps femoris muscles (means±SE).

		Chia seed (% of diet)
	0	10	15
Longissimus dorsi muscle
pHi (60 minutes)	6.26±0.11^a	6.72±0.06^b	6.72±0.07^b
pHu (24 hours)	5.63±0.02	5.70±0.02	5.65±0.02
Biceps femoris muscle
pHi (60 minutes)	6.53±0.08	6.55±0.09	6.55±0.08
pHu (24 hours)	5.98±0.05	5.98±0.05	5.99±0.04

a,b Means in the same row with different superscripts differ (P<0.05).

Table 3 Physico-chemical characteristics (means±SE) of the longissimus dorsi muscle.

		Chia seed (% of diet)
	0	10	15
Chemical composition (g kg^-1 fresh basis)
Water	747.6±2.9	742.6±3.5	742.0±2.1
Protein	220.9±2.9	224.9±3.2	224.3±1.5
Lipid	9.3±1.3	9.7±0.7	10.4±1.0
Ash	14.1±0.5	14.0±0.2	1 4.2±0.3
Physical characteristics
Drip losses, %	2.30±0.30	2.35±0.50	2.99±0.58
Cooking losses, %	13.34±1.50^a	17.66±0.80^b	16.63±0.95^b

a,b Means in the same row with different superscripts differ (P<0.05).

Table 4 Oxidative status (TBARS, mM MDA kg^-1 DM) of the ground hind leg muscle (means ± SE) after 1, 8, and 14 days of storage at 4°C and after 2 months of refrigeration at -20°C.

		Chia seed (% of diet)
	0	10	15
TBARS at 1 d	6.06±0.41^a	6.79±0.62^ab	8.02±0.51^b
TBARS at 8 d	9.86±0.77^a	12.69±1.10^ab	16.41±2.31^b
TBARS at 14 d	12.27±1.02^a	17.32±2.44^ab	19.03±1.91^b
TBARS at 2 m	11.59±2.22^a	30.90±5.97^b	48.23±8.70^b

a,b Means in the same row with different superscripts differ (P<0.05).

Figure 1 Fatty acid percentage in the longissimus dorsi muscle of rabbit fed experimental diets (Peiretti and Meineri, 2008).

Table 5 Sensory traits measured on the roasted longissimus dorsi muscle.

		Chia seed (% of diet)
	0	10	15
Off odours	3.40	3.47	3.28
Tenderness	3.72	3.33	3.60
Juiciness	3.15	2.59	2.66
Fibrousnesses	3.33	3.43	3.33
Acceptability	2.50	2.57	2.38

The evaluation is based on a five-point scale where 5 represents the highest score and 1 the lowest.

PeirettiP.G. MeineriG. 2008 Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with Chia (Salvia hispanica L.) seed supplements Meat Sci 80 1161–1121

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