ABSTRACT The aim of the study was to compare the quality of rabbit meat depending on the type of feed used. The animals were divided into 5 groups of 10 individuals and were fed ad libitum with feed for 55 days. The control group was fed with the addition of sunflower oil (4%), the feed of group FO was enriched with 4% odourless fish oil (FO), the feed of group FOLyc was enriched with 4% FO and 15 ppm lycopene (Lyc), the feed of group ROSe was enriched with 4% FO and selenized yeast (SeY) and the feed of group FOLycSe contained 4% FO, 15 ppm Lyc and SeY. The obtained results showed that the enrichment of feed with fish oil resulted in an increase in the longissimus muscle mass by 7.3%. The feed supplementation with fish oil was beneficial in terms of nutrition due to the increase in the content of polyunsaturated fatty acids. Fat oxidation level, measured in the malondialdehyde test, indicated that the highest level was observed in muscles of rabbits fed diets enriched with only FO. The use of odourless FO in feed adversely affected the sensory quality of meat by increasing the intensity of negative notes like rancid.

中文翻译：

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鱼油、番茄红素和有机硒作为饲料添加剂对兔肉品质的影响

摘要 本研究的目的是根据所用饲料的类型比较兔肉的质量。将动物分成5组，每组10只，随意喂食55天。对照组饲料中添加葵花油（4%），FO组饲料中添加4%无味鱼油（FO），FOLyc组饲料中添加4% FO和15ppm番茄红素（Lyc )，ROSe 组的饲料富含 4% FO 和硒化酵母 (SeY)，FOLycSe 组的饲料含有 4% FO、15 ppm Lyc 和 SeY。所得结果表明，添加鱼油的饲料可使最长肌质量增加 7.3%。由于多不饱和脂肪酸含量的增加，饲料中添加鱼油在营养方面是有益的。脂肪氧化水平，在丙二醛测试中测量，表明在喂食仅富含 FO 的饮食的兔子肌肉中观察到最高水平。在饲料中使用无味 FO 会增加腐臭等负面气味的强度，从而对肉的感官质量产生不利影响。