Abstract

VELAZQUEZ, R.S.R. et al. Genotype, feed type and refrigeration time on the antioxidant and oxidative STABILITY of rabbit loin meat. Arch. zootec. [online]. 2014, vol.63, n.243, pp.531-542. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922014000300013.

The objective of the present study was to evaluate the antioxidant activity (AA) of four commercial feeds on the AA and oxidative stability (EO) of raw loin meat (Longissimus dorsi) of rabbits of three genotypes (New Zealand, NZ, California, CAL, and NZ* CAL), during three refrigerated storage times (0, 3, and 6 days). The AA of all feeds decreased at 30 days of storage; however, feed 1 showed greater AA (p<0.05). In all genotypes and feeds the AA of the raw loin declined at day 6 of refrigeration, except with NZ*CAL fed feed I.The NZ*CAL genotype showed higher AA fed feed 1 (p<0.05) and lower with feed 3. In contrast, the NZ genotype showed lower AA with feed 1 and higher with feed 3. The NZ*CAL crossbreed meat had the best EO when it received feed 1 and the worst with feed 3. On the other hand, NZ showed the worst EO with feed 1 and the best with fed 3 with respect to NZ*CAL, this indicates that EO improved when AA increased. The NZ genotype showed lower EO with feed 4 during all refrigeration days (p<0.05). In addition, the EO of the raw loin decreased over time in refrigeration (p<0.05). It is suggested feeding NZ*CAL rabbits with feeds with more than 85 % of AA and do not refrigerate raw loin meat more than 6 days to avoid deterioration oxidative of the meat.

Keywords : Nutrition; Meat oxidation; Meat quality; Rabbit meat; Shelf life.

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