Effet de l'apport d'acides gras n-3 et d'antioxydants végétaux dans l'aliment sur les qualités nutritionnelles et sensorielles de la viande de lapin

Feeding rabbits with a diet rich in n-3 fatty acids rich diet may increase susceptibility of meat lipids to oxidation, potentially affecting product sensory qualities. Rabbits were fed with a control diet (1.92 g/kg C18: 3 n-3) or 2 experimental diets enriched in C18: 3 n-3 (7.1 g/ kg) and with different mixtures of plant antioxidants. The fatty acid compositions of retail cuts show that deposited C18: 3 are related to ingested quantities. A trained panel of 12 persons tasted these pieces. 6 to 8 criteria were noted. No significant difference was observed between the 3 treatments. Thus plant antioxidants provided in feed can protect n-3 fatty acids and preserve the sensory qualities of the products.