Grape seed supplementation in growing rabbits: Effect on meat quality

Area of Science:

• Animal Science
• Nutritional Science
• Food Science

Background:

• Rabbit meat is a valuable source of protein.
• Optimizing rabbit meat quality and shelf-life is crucial for the industry.
• Dietary interventions can influence animal performance and meat characteristics.

Purpose of the Study:

• To investigate the effects of grape seed supplementation on rabbit growth performance.
• To evaluate the impact of grape seed on rabbit meat's fatty acid profile and quality.
• To determine if grape seed supplementation enhances meat's oxidative stability and shelf-life.

Main Methods:

• Forty Hycole rabbits were divided into control and 10% grape seed supplemented groups.
• Diets were administered for 57 days, starting at 35 days of age.
• Meat quality parameters, including fatty acid composition and lipid oxidation (TBARS), were analyzed.

Main Results:

• Grape seed supplementation significantly increased final body weight, average daily gain, and dry matter intake.
• Intramuscular fat content and monounsaturated fatty acids increased, while polyunsaturated fatty acids (n-3) decreased, altering the n-6 to n-3 ratio.
• Grape seed reduced TBARS values, indicating improved protection against lipid oxidation and enhanced meat shelf-life.

Conclusions:

• Supplementing rabbit diets with 10% grape seed positively impacts growth performance.
• Grape seed alters meat's fatty acid profile and significantly improves its oxidative stability.
• Grape seed supplementation is a viable strategy to enhance rabbit meat quality and extend its shelf-life.