Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat
Table 2
Lipid content and fatty acid composition of pellet feeds belonging to different dietary groups.
Diet
S
E
O
T
TE
TO
Lipid content (g/100 g of wet feed)
4.5 ± 0.2
4.7 ± 0.3
4.6 ± 0.2
4.2 ± 0.1
4.3 ± 0.2
4.3 ± 0.3
Fatty acid (% of total fatty acids)
C16:0
13.9 ± 0.6
13.1 ± 0.4
12.1 ± 0.8
13.3 ± 0.5
13.6 ± 0.4
14.4 ± 0.2
C18:0
6.7 ± 0.3
6.7 ± 0.5
6.5 ± 0.3
6.5 ± 0.2
6.7 ± 0.3
5.9 ± 0.8
C20:0
0.9 ± 0.3
0.5 ± 0.1
0.4 ± 0.2
0.6 ± 0.1
0.5 ± 0.2
0.6 ± 0.1
C21:0
0.8 ± 0.2
0.6 ± 0.1
0.7 ± 0.2
0.8 ± 0.2
0.7 ± 0.1
0.8 ± 0.2
C24:0
0.2 ± 0.1
0.2 ± 0.1
0.3 ± 0.1
tr
tr
tr
SFA
21.7 ± 0.6
20.5 ± 0.4
19.3 ± 0.6
20.4 ± 0.3
20.7 ± 0.3
20.9 ± 0.6
C18: + C18:
25.2 ± 0.5
24.1 ± 0.4
24.5 ± 0.5
23.9 ± 0.6
23.3 ± 0.8
25.2 ± 0.4
C20:
0.7 ± 0.1
0.6 ± 0.1
0.5 ± 0.1
0.3 ± 0.0
0.4 ± 0.1
0.5 ± 0.1
MUFA
26.0 ± 0.9
24.5 ± 0.5
25.1 ± 0.5
24.2 ± 0.5
23.8 ± 0.3
25.6 ± 0.6
C18: [ω6]
25.4 ± 0.5
26.7 ± 0.5
26.0 ± 0.5
27.8 ± 0.8
27.6 ± 0.6
28.9 ± 0.9
C18: [ω3]
11.8 ± 0.2
12.7 ± 0.7
13.1 ± 1.3
13.6 ± 1.5
14.1 ± 1.5
12.2 ± 0.2
C18: [CLA]
4.9 ± 0.3
4.4 ± 0.2
5.1 ± 0.6
4.4 ± 0.3
4.6 ± 0.2
4.6 ± 0.4
C18: [CLA]
4.5 ± 0.4
4.2 ± 0.3
5.0 ± 0.5
4.2 ± 0.2
4.3 ± 0.4
4.4 ± 0.3
C18: [CLA]
0.7 ± 0.2
0.5 ± 0.1
0.6 ± 0.1
0.3 ± 0.1
0.6 ± 0.2
0.6 ± 0.2
C18: [CLA]
1.9 ± 0.4
1.4 ± 0.2
2.0 ± 0.4
1.6 ± 0.3
1.7 ± 0.2
1.6 ± 0.4
CLA
11.9 ± 0.9
10.5 ± 0.7
12.8 ± 1.1
10.5 ± 0.4
11.1 ± 0.8
11.2 ± 0.4
PUFA
49.6 ± 0.8
51.3 ± 0.9
52.7 ± 1.4
52.0 ± 0.8
52.8 ± 0.9
52.3 ± 0.6
PUFA ω6/PUFA ω3
2.1 ± 0.2
2.2 ± 0.3
2.0 ± 0.1
2.0 ± 0.2
2.0 ± 0.1
2.4 ± 0.3
Values are given as means ± standard deviation (n = 4); trace (tr), lower than 0.1%; 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.
