Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast
Background: The use of natural feed supplements in rabbit farming can enhance the nutritional value of meat and improve its properties as a functional food. Aim: This study aimed to analyze the effects of supplementing rabbit feed with linseed meal, fodder yeast, and a combination of linseed meal an...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/10/5427 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Background: The use of natural feed supplements in rabbit farming can enhance the nutritional value of meat and improve its properties as a functional food. Aim: This study aimed to analyze the effects of supplementing rabbit feed with linseed meal, fodder yeast, and a combination of linseed meal and selenium yeast on meat quality. The study included 45 rabbits kept in household farms, distributed into three groups, namely, the control group (CG—fed a basic diet consisting of alfalfa pellets); group 1 (G1—supplemented with linseed meal and fodder yeast), and group 2 (G2—supplemented with linseed meal and selenium yeast). Following the three-month study period, rabbit meat samples were analyzed for nutritional composition. Results: The results revealed reduced rabbit meat caloricity in G1 and G2 (ME = 111.74 and 112.58 kcal/100 g, respectively), when compared to CG datasets. Peak polyunsaturated fatty acid content was observed in G2, with omega-3 and omega-6 fatty acids content at 12.326% and 18.382%, respectively. Total mineral content of rabbit meat peaked in G2 (720.99 mg/g), whereas CG (603.71 mg/g) had the lowest content. Conclusions: These results demonstrate that feed supplements such as linseed meal, fodder yeast, and selenium yeast can significantly enhance the nutritional and functional properties of rabbit meat, offering a sustainable approach to producing nutrient-rich animal-derived foods. |
|---|---|
| ISSN: | 2076-3417 |