This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.

这项研究评估了不同饮食浓度的枸杞（GB）对兔肉品质的影响。在断奶时，将60只新西兰雄性兔分为三组，并饲喂商业标准饮食（C），补充1％（LG）或3％Goji浆果（HG）的C，直至宰杀。补充剂不会影响颜色，保水性和嫩度，但回归分析显示pH（P  <.05），硫代巴比妥酸反应性物质（TBARS; P  <.001），氧自由基吸收能力（ORAC; P  <。 001），氧化还原指数（RI; P  <.001）和Longissimus thoracis et lumborum的酚含量（P  <.001）肌肉和饲料中GB的比率。但是，通过成对比较发现 ， 仅在HG中，肌肉酸化（pH：P <.05），抗氧化剂/氧化剂状态（TBARS，ORAC，RI; P  <.001）和酚含量（P <.01）显着改善与C组相比。然后，发现了剂量依赖性关系，但是只有更高剂量的GB才能保证增加对肉类氧化现象的保护作用。