Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle
Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divid...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitat Politècnica de València
2022-09-01
|
| Series: | World Rabbit Science |
| Subjects: | |
| Online Access: | https://polipapers.upv.es/index.php/wrs/article/view/17160 |
| _version_ | 1818030700651085824 |
|---|---|
| author | Antonella Dalle Zotte Gianluca Pranzo Sandro Tenti Zsolt Szendrő Andràs Szabó |
| author_facet | Antonella Dalle Zotte Gianluca Pranzo Sandro Tenti Zsolt Szendrő Andràs Szabó |
| author_sort | Antonella Dalle Zotte |
| collection | DOAJ |
| description | Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divided in half perpendicularly, with the posterior portion being analysed within one day (fresh), and the anterior portion vacuum packaged and stored for 1 mo at –20°C (whole-frozen); the right LTL side was ground with half of the product vacuum packaged and frozen for 1 mo at –20°C (ground-frozen), whereas the other half was freeze-dried, vacuum packaged, and stored for 1 mo at 4°C (freeze-dried refrigerated). Treatments impacted percentages of total saturated (P<0.01), monounsaturated (P<0.05), and polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting the most the fatty acids profile of the meat. Method of preparation and storage of meat samples before performing fatty acid analysis had an impact on the percentage of specific fatty acids, which could render the precision of study-to-study comparisons less reliable. |
| first_indexed | 2024-12-10T05:39:45Z |
| format | Article |
| id | doaj.art-2d5cdc1f67e5492c9c1e309fd73bbed9 |
| institution | Directory Open Access Journal |
| issn | 1257-5011 1989-8886 |
| language | English |
| last_indexed | 2024-12-10T05:39:45Z |
| publishDate | 2022-09-01 |
| publisher | Universitat Politècnica de València |
| record_format | Article |
| series | World Rabbit Science |
| spelling | doaj.art-2d5cdc1f67e5492c9c1e309fd73bbed92022-12-22T02:00:19ZengUniversitat Politècnica de ValènciaWorld Rabbit Science1257-50111989-88862022-09-0130318719310.4995/wrs.2022.1716014036Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscleAntonella Dalle Zotte0https://orcid.org/0000-0001-9214-9504Gianluca Pranzo1Sandro Tenti2https://orcid.org/0000-0002-3549-3605Zsolt Szendrő3https://orcid.org/0000-0002-0359-150XAndràs Szabó4https://orcid.org/0000-0002-5315-0024University of PadovaUniversity of PadovaUniversity of PadovaHungarian University of Agriculture and Life SciencesHungarian University of Agricultural and Life SciencesTwenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divided in half perpendicularly, with the posterior portion being analysed within one day (fresh), and the anterior portion vacuum packaged and stored for 1 mo at –20°C (whole-frozen); the right LTL side was ground with half of the product vacuum packaged and frozen for 1 mo at –20°C (ground-frozen), whereas the other half was freeze-dried, vacuum packaged, and stored for 1 mo at 4°C (freeze-dried refrigerated). Treatments impacted percentages of total saturated (P<0.01), monounsaturated (P<0.05), and polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting the most the fatty acids profile of the meat. Method of preparation and storage of meat samples before performing fatty acid analysis had an impact on the percentage of specific fatty acids, which could render the precision of study-to-study comparisons less reliable.https://polipapers.upv.es/index.php/wrs/article/view/17160rabbitmeatstorage temperaturepackagingfatty acids profile |
| spellingShingle | Antonella Dalle Zotte Gianluca Pranzo Sandro Tenti Zsolt Szendrő Andràs Szabó Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle World Rabbit Science rabbit meat storage temperature packaging fatty acids profile |
| title | Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle |
| title_full | Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle |
| title_fullStr | Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle |
| title_full_unstemmed | Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle |
| title_short | Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle |
| title_sort | sample preparation and storage effects on fatty acid profile of rabbit longissimus thoracis et lumborum muscle |
| topic | rabbit meat storage temperature packaging fatty acids profile |
| url | https://polipapers.upv.es/index.php/wrs/article/view/17160 |
| work_keys_str_mv | AT antonelladallezotte samplepreparationandstorageeffectsonfattyacidprofileofrabbitlongissimusthoracisetlumborummuscle AT gianlucapranzo samplepreparationandstorageeffectsonfattyacidprofileofrabbitlongissimusthoracisetlumborummuscle AT sandrotenti samplepreparationandstorageeffectsonfattyacidprofileofrabbitlongissimusthoracisetlumborummuscle AT zsoltszendro samplepreparationandstorageeffectsonfattyacidprofileofrabbitlongissimusthoracisetlumborummuscle AT andrasszabo samplepreparationandstorageeffectsonfattyacidprofileofrabbitlongissimusthoracisetlumborummuscle |