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The effects of dietary organic selenium (Se) addition at 0.1, 0.5 and 2.5 mg/kg vs. an unsupplemented basal diet (BD) on the accumulation of some toxic and essential trace elements were studied in the liver and muscle tissues of growing rabbits. Dietary Se addition increased liver and muscle Se concentration linearly (P < .001), and decreased linearly Cd, As, Ni and Cr (P < .001) in liver, as well as As (P < .01) and Cd (P < .001) in muscle. Muscle Cu and Zn contents were significantly lower (P < .05) in rabbits fed 2.5 mg Se/kg diet compared to the other 3 groups. Selenium was negatively correlated with Cr, Ni, Cd and As (P < .01) in liver, and with Cu (P < .05) and Cd (P < .01) in muscle. In conclusion, dietary Se supplementation decreased the accumulation of toxic (Cd and As) and potentially toxic (Cr and Ni) trace elements in rabbits. However, at excessive quantities may negatively affect essential trace elements., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The effects of dietary organic selenium (Se) addition at 0.1, 0.5 and 2.5mg/kg vs. an unsupplemented basal diet (BD) on performance, fatty acid (FA) composition and oxidative stability were studied in muscle tissue of growing rabbits. Muscle Se content increased (P<0.001) in a dose dependent manner with dietary Se inclusion. Saturated FA (SFA) were affected linearly (P<0.05) and quadratically (P<0.05) by dietary Se addition. Polyunsaturated FA (PUFA) increased linearly (P<0.01) resulting in a linear increase in the PUFA:SFA ratio (P<0.01) with dietary Se increment. Feeding 0.5mgSe/kg diet reduced malondialdehyde (MDA) and oxygen radical absorbance capacity (ORAC) values in the muscle, whilst 2.5mgSe/kg diet increased MDA concentrations and tended to increase ORAC values, likely indicating oxidative stress. In conclusion, dietary Se supplementation at 0.5mg/kg improves meat FA composition and oxidative stability, whereas at 2.5mg/kg may induce pro-oxidant effects., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The effect of dietary soybean oil (SO) inclusion (20g/kg) on the odd-numbered (ONFA) and branched-chain (BCFA) fatty acids (FA) of two muscles, differing in fatness (Longissimus lumborum and Biceps femoris), was studied in 24 New ZealandxCalifornian rabbits. The increased muscle fatness in Biceps femoris (P<0.001) was related to higher saturated (P<0.01) and monounsaturated (P<0.01) fatty acids. Intramuscular ONFA and BCFA contents were not affected, but their proportions were reduced (P<0.01 and P<0.001) by SO addition, suggesting a dilution effect of the dietary polyunsaturates accumulated in both muscles, except for 17:0i which decreased only in Longissimus lumborum due to significant (P<0.05) soybean oilxmuscle interaction. The higher (P<0.05) BCFA contents and the FA profile in Biceps femoris were not affected by fatness, indicating an association with other muscle properties. The present study supplies new information on ONFA and BCFA in rabbit meat., (Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)

The effect of dietary oregano essential oil supplementation on lamb meat characteristics was investigated. Eight male and eight female Chios lambs were divided into two equal groups. The first group was fed with the control diet consisting of concentrated feed and alfalfa hay, whereas the second group consumed the same diet, the only difference being that the concentrated feed was uniformly sprayed with oregano essential oil (1ml/kg). Duration of the experimental period was two months. No differences were observed after oregano essential oil supplementation in final body weight (kg), body weight gain (g) and carcass yield (%). Tenderness of longissimus thoracis muscle, expressed as sarcomere length and shear force value, was not influenced by the treatment, whereas pH and colour parameters (yellowness-redness) appeared to increase (P<0.05). Moreover, results showed that dietary incorporation of oregano essential oil exerted strong antioxidant effects retarding lipid oxidation (MDA formation) in meat during refrigerated and long-term frozen storage (P<0.001).