The aim of this study was to evaluate the effect of dietary Zingiber officinale Roscoe (ginger) powder on rabbit productive performances, meat quality and shelf-life of raw and cooked meat. Ninety hybrid rabbits of 60 days old were fed three different diets: basal diet (control, C), basal diet supplemented by 4 g of ginger powder on 100 g of feed (G4) and basal diet supplemented by 8 g of ginger powder on 100 g of feed (G8) (3.6 and 7.2 g/100 g of dry matter for G4 and G8, respectively). Live weight, average daily gain and feed intake were recorded. Ten rabbits of each group were slaughtered at 90 days of age and meat quality was assessed during seven days of storage at 4 °C. Live performance and slaughter traits did not show any significant differences. Dietary ginger powder induced modification in pH of raw samples and in colour indexes of both raw and cooked meat. Lipid oxidation of raw samples was delayed in time by ginger feed addition even if no modification was highlighted in antioxidant capacity. Ginger powder could be a potential supplementation in diet of rabbits for increasing meat shelf-life.

Ginger (Zingiber officinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality

Mancini, Simone
Primo
;
Preziuso, Giovanna;Paci, Gisella
Ultimo
2018-01-01

Abstract

The aim of this study was to evaluate the effect of dietary Zingiber officinale Roscoe (ginger) powder on rabbit productive performances, meat quality and shelf-life of raw and cooked meat. Ninety hybrid rabbits of 60 days old were fed three different diets: basal diet (control, C), basal diet supplemented by 4 g of ginger powder on 100 g of feed (G4) and basal diet supplemented by 8 g of ginger powder on 100 g of feed (G8) (3.6 and 7.2 g/100 g of dry matter for G4 and G8, respectively). Live weight, average daily gain and feed intake were recorded. Ten rabbits of each group were slaughtered at 90 days of age and meat quality was assessed during seven days of storage at 4 °C. Live performance and slaughter traits did not show any significant differences. Dietary ginger powder induced modification in pH of raw samples and in colour indexes of both raw and cooked meat. Lipid oxidation of raw samples was delayed in time by ginger feed addition even if no modification was highlighted in antioxidant capacity. Ginger powder could be a potential supplementation in diet of rabbits for increasing meat shelf-life.
2018
Mancini, Simone; Secci, Giulia; Preziuso, Giovanna; Parisi, Giuliana; Paci, Gisella
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/911890
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