A preliminary trial was performed to test the effect of oleuropeine, contained in dry extract of olive leaves, on the oxidative stability of rabbit meat. Forty-two crossbred rabbits were fed with three diets: control diet with low level of alpa-tocopheryl-acetate (25 mg/kg); vitamine E with high level of alpha-tocopheryl-acetate (200 mg/kg); and oleuropeine with alpa-tocopheryl-acetate (25 mg(kg) + oleuropeine (200 mg/Kg). Live weight, feed consumption, carcass yield and fatty acid composition of meat were not influenced by dietary treatment. d a lower oxidative staMeat of oleuropeine group displayed a lower oxidative stability after 10 days of refrigerated storage.
INFLUENCE D'UN EXTRAIT VÉGÉTAL NATUREL (OLÉUROPÉINE) SUR LES PROCESSUS OXYDATIFS DE LA VIANDE DE LAPIN: PREMIERS RÉSULTATS
PACI, GISELLA;MARZONI FECIA DI COSSATO, MARGHERITA
2001-01-01
Abstract
A preliminary trial was performed to test the effect of oleuropeine, contained in dry extract of olive leaves, on the oxidative stability of rabbit meat. Forty-two crossbred rabbits were fed with three diets: control diet with low level of alpa-tocopheryl-acetate (25 mg/kg); vitamine E with high level of alpha-tocopheryl-acetate (200 mg/kg); and oleuropeine with alpa-tocopheryl-acetate (25 mg(kg) + oleuropeine (200 mg/Kg). Live weight, feed consumption, carcass yield and fatty acid composition of meat were not influenced by dietary treatment. d a lower oxidative staMeat of oleuropeine group displayed a lower oxidative stability after 10 days of refrigerated storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
