Research Article

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

Table 6

PUFA ω3 content (mg/100 g meat) in rabbit loin and hind leg muscle.

Fatty acidDiet
SEOTTETO

Loin
C18:478 ± 70411 ± 67454 ± 55452 ± 102348 ± 48325 ± 74
C22:13 ± 718 ± 511 ± 315 ± 218 ± 39 ± 4
PUFA ω3491 ± 75428 ± 68464 ± 59457 ± 103366 ± 50334 ± 77

Hind leg
C18:221 ± 47151 ± 31163 ± 20165 ± 38152 ± 67149 ± 15
C20:14 ± 415 ± 213 ± 113 ± 310 ± 28 ± 6
C22:3 ± 12 ± 14 ± 12 ± 13 ± 13 ± 2
PUFA ω3238 ± 51168 ± 34181 ± 20180 ± 39163 ± 68190 ± 23

Value are given as means ± standard deviation (n = 8); S = standard diet (0.5% CLA. 3% n-3 source and 0.5% Vitcon); E = standard diet + 150 ppm vit E; O = standard diet + 0.2% 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 + 0.2% oregano extracts + 1.5 g/Kg prebiotic THEPAX. Fatty acids of loin are compared with their counterparts of hind leg. Values in the same column with different superscript letters are compared resulting significantly different (p < 0.01).