A Study on the Modifying Effect of Raspberry Seed Oil on Rabbit Meat Quality and Chemical Composition.

Simple Summary: We hypothesised a positive effect of adding raspberry seed oil into the feed of purebred Termond White rabbits on slaughter performance traits, plasma lipid concentration and meat quality. In each group, the experimental animals were fed a complete pelleted feed. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. The addition of this oil did not significantly affect the slaughter performance traits of the rabbits. It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits' longissimus lumborum muscle. However, the addition of raspberry seed oil significantly reduced the levels of tetradecenoic acid and trans-palmitoleic acid. An increase in the linoleic acid content of rabbit meat was also observed. This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits' plasma lipid levels. The addition of raspberry seed oil might lead to an effective reduction in cholesterol and triglyceride levels in rabbits' blood. The purpose of the study was to determine the effects of raspberry seed oil on the slaughter performance traits, plasma lipid concentration and meat quality of purebred Termond White rabbits (n = 42; 18♂, 24♀). In each group (3 × n = 14; 6♂, 8♀), the experimental animals were fed a complete pelleted feed with constant access to drinking water. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. These animals were slaughtered on day 84. The addition of raspberry seed oil did not significantly affect the slaughter performance traits of the rabbits (p > 0.05). It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits' longissimus lumborum muscle. However, the experiment showed that the addition of raspberry seed oil had a significant effect on the fatty acid profile of rabbit meat (p ≤ 0.05). Even a small share of this oil in the feed ration significantly increased the level of linoleic acid (p ≤ 0.05). This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits' plasma lipid levels. [ABSTRACT FROM AUTHOR]