REVIEW PAPER
Dietary supplements used in rabbit nutrition and their effect on the fatty acid profile of rabbit meat - a review
1
National Research Institute of Animal Production, Department of Small Livestock Breeding, 32-083 Balice near Kraków, Poland
Publication date: 2023-10-12
Corresponding author
Z. Siudak
National Research Institute of Animal Production, Department of Small Livestock Breeding, 32-083 Balice near Kraków, Poland
National Research Institute of Animal Production, Department of Small Livestock Breeding, 32-083 Balice near Kraków, Poland
J. Anim. Feed Sci. 2024;33(2):159-169
KEYWORDS
TOPICS
bio-active compoundsfatty acids profilefeed additivesherbsmeat qualitynutritionplant origin by-productsrabbits
ABSTRACT
Meat and its processing products, despite the presence of many
valuable nutrients, are rarely considered as particularly healthy or dietetic.
However, consumers tend to view so-called ‘white meats’, including rabbit
meat, as a somewhat healthier option. Rabbit meat is lean, easily digestible
and rich in biologically valuable proteins and contains high levels of essential
amino acids and long-chain unsaturated fatty acids, with linoleic acid being the
predominant component. While the fatty acid profile of rabbit meat depends on
several factors, such as breed, sex or age, the most critical factor affecting its
fat structure is the composition of the feed given to the animals. It is through
appropriate feeding that the fatty acid profile of meat can be improved relatively
quickly and effectively. The aim of the study was to collect the results of the
research conducted thus far and determine the effect of nutritional additives
(oregano, thyme, commercial herbal blend Digestarom® 1315, moringa, grape
pomace, olive leaves, avocado waste, palm seed cake, white lupin, linseed,
chia seeds, perilla seeds, alfalfa, soybean oil, rapeseed oil, fish oil, linseed oil,
sunflower oil, rocket seed oil, wheat germ oil, maize oil, curcuma, black soldier
fly larvae fat, mulberry silkworm oil, Albizia lebbeck seed oil and synthetic
conjugated linoleic acid) used in rabbit feed mixtures on the fatty acid profile of
the resulting meat. The literature review indicates that adding even low doses
of certain substances, such as oils or synthetic acids, can have a positive effect
on meat. However, the use of nutritional additives modifying the fat composition
of meat should be prudent and well-considered so as not to adversely affect its
technological suitability and shelf-life.
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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