Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle
DOI:
https://doi.org/10.4995/wrs.2022.17160Keywords:
rabbit, meat, storage temperature, packaging, fatty acids profileAbstract
Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divided in half perpendicularly, with the posterior portion being analysed within one day (fresh), and the anterior portion vacuum packaged and stored for 1 mo at –20°C (whole-frozen); the right LTL side was ground with half of the product vacuum packaged and frozen for 1 mo at –20°C (ground-frozen), whereas the other half was freeze-dried, vacuum packaged, and stored for 1 mo at 4°C (freeze-dried refrigerated). Treatments impacted percentages of total saturated (P<0.01), monounsaturated (P<0.05), and polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting the most the fatty acids profile of the meat. Method of preparation and storage of meat samples before performing fatty acid analysis had an impact on the percentage of specific fatty acids, which could render the precision of study-to-study comparisons less reliable.
Downloads
References
Chmiel M., Roszko M., Adamczak L., Florowski T., Pietrzak D. 2019. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation. Poult. Sci., 98: 2679-2690. https://doi.org/10.3382/ps/pez029
Christie W.W. 2003. Lipid analysis. 3rd edition. London, United Kingdom.
Contini C., Álvarez R., O’Sullivan M., Dowling D.P., Gargan S.O., Monahan F.J. 2014. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci., 96: 1171-1176. https://doi.org/10.1016/j.meatsci.2013.11.007
Cullere M., Concollato A., Dalle Zotte A. 2013. Effect of different rabbit prime cuts on raw and cooked proximate composition, cholesterol and fatty acids contents and nutrients true retention. In Proc: the 59th International Congress of Meat Science and Technology, 18-23 August, 2013. Izmir, Turkey. 9-19
Cullere M., Dalle Zotte A., Tasoniero G., Giaccone V., Szendrő Zs., Szín M., Odermatt M., Gerencsér Zs., Dal Bosco A., Matics Zs. 2018. Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Sci., 141: 36-46. https://doi.org/10.1016/j.meatsci.2018.03.014
Dal Bosco A., Mugnai C., Roscini V., Mattioli S., Ruggeri S., Castellini C. 2014. Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat. Meat Sci., 96: 606-609. https://doi.org/10.1016/j.meatsci.2013.08.027
Dal Bosco A., Castellini C., Martino M., Mattioli S., Marconi O., Sileoni V., Ruggeri S., Tei F., Benincasa P. 2015. The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition. Meat Sci., 106: 31-37. https://doi.org/10.1016/j.meatsci.2015.03.021
Dal Bosco A., Mattioli S., Cullere M., Szendrő Zs., Gerencsér Zs., Matics Zs., Castellini C., Szin M., Dalle Zotte A. 2018. Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display. Meat Sci., 143: 46-51. https://doi.org/10.1016/j.meatsci.2018.04.004
Dal Bosco A., Mattioli S., Matics Zs., Szendrő Zs., Gerencsér Zs., Mancinelli A.C., Kovács M., Cullere M., Castellini C., Dalle Zotte A. 2019. The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat. Meat Sci., 158: 107921. https://doi.org/10.1016/j.meatsci.2019.107921
Dalle Zotte A. 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11-32. https://doi.org/10.1016/S0301-6226(01)00308-6
Dalle Zotte A., Szendrő Zs. 2011. The role of rabbit meat as functional food. Meat Sci., 88: 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017
Dalle Zotte A., Cullere M., Gleeson E., Cossu M.E. 2020. Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits. Czech J. Anim. Sci., 65: 380-388.
Domínguez R., Pateiro M., Gagaoua M., Barba F.J., Zhang W., Lorenzo J.M. 2019. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8: 429. https://doi.org/10.3390/antiox8100429
European Union. 2010. Directive (EC) no. 2010/63/EU of the European Parliament and of the Council of 22 September 2010 on the protection of animals used for scientific purposes. Off. J. of the Eur. Union, L276, 33-79.
Folch J., Lees M., Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem., 226: 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
Hulot, F., Ouhayoun J. 1999. Muscular pH and related traits in rabbits: a Review. World Rabbit Sci., 7: 15-36. https://doi.org/10.4995/wrs.1999.378
Lan Y., Shang Y., Song Y., Dong Q. 2016. Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Sci., 117:173-181. https://doi.org/10.1016/j.meatsci.2016.02.017
Leygonie C., Britz T.J., Hoffman L.C. 2012. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis. Meat Sci., 91(3): 364-368. https://doi.org/10.1016/j.meatsci.2012.02.020
Loponte R., Secci G., Mancini S., Bovera F., Panettieri V., Nizza A., Di Meo C., Piccolo G., Parisi G. 2018. Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits. Meat Sci., 145: 137-143.
https://doi.org/10.1016/j.meatsci.2018.06.017
Lorenzo J.M., Pateiro M. 2013. Influence of fat content on physicochemical and oxidative stability of foal liver pâté. Meat Sci., 95: 330-335. https://doi.org/10.1016/j.meatsci.2013.04.045
Martínez-Álvaro M., Hernández P., Agha S., Blasco A. 2018. Correlated responses to selection for intramuscular fat in several muscles in rabbits. Meat Sci., 139: 187-191. https://doi.org/10.1016/j.meatsci.2018.01.026
Muela E., Sañudo C., Campo M.M., Medel I., Beltrán J.A. 2010. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Sci., 84: 662-669. https://doi.org/10.1016/j.meatsci.2009.10.028
Ouhayoun J., Dalle Zotte A. 1993. Muscular energy metabolism and related traits in rabbit. A review. World Rabbit Sci., 1: 97-108. https://doi.org/10.4995/wrs.1993.201
Papadomichelakis G., Zoidis E., Pappas A.C., Mountzouris K.C., Fegeros K. 2017. Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits. Meat Sci., 131: 132-138. https://doi.org/10.1016/j.meatsci.2017.05.006
Pérez-Palacios T., Ruiz J., Martín D., Muriel E., Antequera T. 2008. Comparison of different methods for total lipid quantification in meat and meat products. Food Chem., 110(4): 1025-9. doi: 10.1016/j.foodchem.2008.03.026
Rahman M.H., Hossain M.M., Rahman S.M., Amin M.R., Oh D.H. 2015. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles. Korean J .Food Sci. Anim. Res., 35(6): 772–782. https://doi.org/10.5851/kosfa.2015.35.6.772
Rasinska E., Czarniecka-Skubina E., Rutkowska J. 2018. Fatty acid and lipid contents differentiation in cuts of rabbit meat. CyTA-Journal of Food, 16: 807-813. https://doi.org/10.1080/19476337.2018.1488000
Redondo-Solano M., Guzmán-Saborío P., Ramírez-Chavarría F., Chaves-Ulate C., Araya-Quesada Y., Araya-Morice A. 2022. Effect of the type of packaging on the shelf life of ground rabbit meat. Food Sci. Technol. Int., 28: 190-199. https://doi.org/10.1177/10820132211003705
SAS Institute Inc. 2008. Statistical Analysis Software for Windows 2008. Statistics version 9.1.3, Cary, NC, USA.
Vigneron P., Bacou F., Ashmore C.R. 1976. Distribution Heterogeneity of Muscle Fiber Types in the Rabbit Longissimus Muscle. J. Anim. Sci., 43: 985-988. https://doi.org/10.2527/jas1976.435985x
Wang Z., He Z., Gan X., Li H. 2018. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci., 146: 131-139. https://doi.org/10.1016/j.meatsci.2018.08.006
Warner R. 2014. Measurements of Water-holding Capacity and Color: Objective and Subjective. Encyclopedia of Meat Sciences, 164-171.
https://doi.org/10.1016/B978-0-12-384731-7.00210-5
Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M. 2004. Effects of fatty acids on meat quality: a review. Meat Sci., 66: 21-32. https://doi.org/10.1016/S0309-1740(03)00022-6
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. 2008. Fat deposition, fatty
acid composition and meat quality: A review. Meat Sci., 78: 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Antonella Dalle Zotte, Gianluca Pranzo, Sandro Tenti, Zsolt Szendrő, Andràs Szabó
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This journal is licensed under a "Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)".
