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.
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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). |