Research Article

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Table 1

Chemical composition (g/kg) of the experimental diets.

Diet
SEOTTETO

Dry matter884.2862.3900.2910.0888.2895.0
Crude protein165.2156.5155.9157.6154.0159.1
Ether extract40.341.941.540.642.041.8
Starch120.5110.8119.8127.5120.1126.2
NDF410.5395.2430.9425.0420.2419.2
ADF214.3218.0241.2224.5229.3224.8
Lignin47.544.155.056.049.848.7
Ash85.383.982.084.683.784.9
Ca12.314.29.09.910.211.5
Na1.61.71.81.61.81.6
P5.25.55.45.75.35.5
DE (Mj/kg DM)10.510.610.510.410.710.6

Values are the mean of four different determinations. S = standard diet (0.5% CLA. 3%  ω3 source and 0.5% Vitcon); E = standard diet + 150 ppm vit E; O = standard diet + 2% oregano extract; T = standard diet + 1.5 g/kg prebiotic THEPAX; TE = standard diet + 150 ppm vit E + 1.5 g/kg prebiotic THEPAX; TO = standard diet + 2% oregano extracts + 1.5 g/kg prebiotic THEPAX; DE = digestible energy, calculated according to Villamide et al. [28].