The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content.

这项研究的目的是比较单独或与亚麻籽组合的饮食啤酒beer对家兔肉品质，氧化状态和胆固醇含量的影响。将80只新西兰白兔在断奶（30天）时分为四个饮食组：对照组（C），饲喂标准日粮，t（T，冻干t的2％），亚麻籽（L，挤压亚麻籽的3％）和混合使用trub-linseed（TL，2％的冻干trub和3％的挤出亚麻子）。在屠宰（80 d）时，分析了血液的氧化参数和胸腰椎（Longissimus thoracis et lumborum）的质量。在体内 补充剂组中的脂质氧化相似，而T，L和TL肉中的脂质氧化高于C。兔日粮中添加Trub会轻微影响脂肪酸谱（MUFA），并恶化肉的氧化状态，并在肉中添加与亚麻籽合用不能抵消较高PUFA含量引起的氧化不稳定性。