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

Table 3

Effect of the dietary treatment on the proximate composition (g/100 g meat) and TBARS (mg MDA/kg meat) contents of rabbit loin and hind leg.

	Diet
	S	E	O	T	TE	TO
Loin
Moisture	74.1 ± 0.9	74.4 ± 0.6	74.2 ± 0.7	74.1 ± 1.1	74.9 ± 1.0	74.1 ± 0.9
Protein	24.0 ± 0.6	24.1 ± 0.8	23.9 ± 0.5	23.4 ± 0.3	23.2 ± 0.9	23.8 ± 0.5
Lipid	0.46 ± 0.2	0.48 ± 0.3	0.44 ± 0.5	0.45 ± 0.8	0.51 ± 0.7	0.47 ± 0.5
Ash	1.35 ± 0.11	1.30 ± 0.13	1.28 ± 0.09	1.37 ± 0.16	1.33 ± 0.14	1.44 ± 0.05
TBARS	0.26 ± 0.08	0.15 ± 0.07	0.20 ± 0.03	0.22 ± 0.09	0.17 ± 0.07	0.21 ± 0.04
Hind leg
Moisture	74.3 ± 0.4	74.5 ± 0.5	74.7 ± 0.6	74.5 ± 0.7	74.7 ± 0.5	73.7 ± 0.4
Protein	22.0 ± 0.4	21.2 ± 0.3	21.1 ± 0.7	21.2 ± 0.5	21.1 ± 0.4	21.7 ± 0.7
Lipid	2.41 ± 0.21	2.74 ± 0.30	2.77 ± 0.19	2.74 ± 0.24	2.77 ± 0.15	3.18 ± 0.24
Ash	1.25 ± 0.09	1.57 ± 0.11	1.47 ± 0.10	1.57 ± 0.11	1.47 ± 0.17	1.44 ± 0.08
TBARS	0.38 ± 0.05	0.32 ± 0.03	0.30 ± 0.08	0.32 ± 0.07	0.30 ± 0.09	0.37 ± 0.11

Values are given as means ± standard deviation (n = 8); 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. Different superscripts in the same row denote significant differences (p < 0.01).