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Title: Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: effects on raw and cooked meat quality, nutrient true retention and oxidative stability. Author: Dalle Zotte A, Cullere M, Sartori A, Szendrő Z, Kovàcs M, Giaccone V, Dal Bosco A. Journal: Meat Sci; 2014 Oct; 98(2):94-103. PubMed ID: 24908377. Abstract: The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.[Abstract] [Full Text] [Related] [New Search]