Effect of Dietary Oat Supplementation in Rabbit Feed for Development of Low Fat Functional Meat

M.I. Khan; M.R. Tariq; A. Sameen

Effect of Dietary Oat Supplementation in Rabbit Feed for Development of Low Fat Functional Meat

in 63rd International Congress of Meat Science and Technology

Autor:innen:

M.I. Khan

M.I. Khan ¹National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

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M.R. Tariq

M.R. Tariq ²Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan; drkhan@uaf.edu.pk

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, und

A. Sameen

A. Sameen ¹National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

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Art:: Kapitel

Seiten:: 83–85

DOI:: https://doi.org/10.3920/9789086868605_025

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The study was performed to examine the nutritive response of oat from 2-4%. Bearing in mind that this range of oat will reduce the fat percentage and improve fatty acid concentration of the rabbit meat. Rabbits were distributed in respective groups and raised for time span of sixty days. Rabbits on the control feed were T0 while those reared on 4% oat were T1 and on 2% oat in the feed were T2. As the time period of sixty days ended, they were slaughtered. Physico-chemical and fatty acid analysis of rabbit meat were carried out following the respective methods. Supplementation of oat in rabbit feed expressively changed the pH, fat, protein, textural attributes and fatty acid concentration of the rabbit meat. It was concluded from the results that the supplementation of 2% oat seed in the feed of rabbits not only significantly enhanced concentration of polyunsaturated fatty acids in meat of rabbit but also reduced level of fat percentage in rabbit meat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Effect of Dietary Oat Supplementation in Rabbit Feed for Development of Low Fat Functional Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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