Influence of Dietary Alpha-Tocopheryl Acetate (Vitamin E) and Animal Fat on the Chemical Composition, Fatty Acid Profile, Lipid Stability and Sensory Traits of Fresh and Stored Hamburgers from Rabbit Meat

TL;DR

Adding vitamin E and animal fat to rabbit feed improves meat quality by reducing fat spoilage and enhancing flavor and texture.

Contribution

The study demonstrates that combining dietary fat with vitamin E in rabbit feed can enhance meat quality and lipid stability.

Findings

Vitamin E supplementation significantly reduced lipid oxidation and improved meat appearance and texture.

Fat-enriched diets increased beneficial fatty acids like n-3 and unsaturated fatty acids, enhancing meat flavor.

Storage over time increased lipid oxidation and unsaturated fatty acid degradation in hamburgers.

Abstract

Improving the healthiness of meat is an important goal for both consumers and producers. One way to do this is by increasing the amount of healthy fats. However, these fats can spoil easily, especially during storage. This study looked at whether adding vitamin E, a natural antioxidant, to rabbit feed could help protect these fats and improve meat quality. Rabbits were fed different diets—some with added fat, some with vitamin E, and some with both. The meat was processed into hamburgers and tested immediately and after one week in the fridge. The results showed that vitamin E helped reduce fat spoilage and improved the look and texture of the meat. Diets enriched with fat increased the levels of beneficial fats and enhanced the flavor of the meat. However, storage over time led to a decline in quality. This research demonstrates that combining healthy fats with antioxidants in animal diets can lead to higher-quality, more nutritious meat products. These results offer valuable insights for farmers and food producers aiming to improve meat quality while reducing waste caused by fat degradation.

Improving the proportion of polyunsaturated fatty acids (PUFAs) in meat enhances its nutritional value; however, because PUFAs are prone to oxidation, incorporating antioxidants into animal diets may be an effective way to limit lipid degradation. This study investigated the effects of dietary fat content, vitamin E supplementation, and storage time on the oxidative stability, physico-chemical, sensory, and technological traits of rabbit hamburgers. Seventy-two rabbits (aged 40–78 days) were assigned to four groups: F0-E0 (0% pork fat, 0 mg/kg vitamin E), F0-E200 (0% fat, 200 mg/kg vitamin E), F2-E0 (2% fat, 0 mg/kg vitamin E), and F2-E200 (2% fat, 200 mg/kg vitamin E). After slaughter and carcass deboning, fat-free meat was processed into hamburgers. Three hamburgers per rabbit were analyzed immediately (T0) and three after 7 days of storage at 4 °C (T7). Vitamin E supplementation significantly reduced TBARS values (p < 0.001) and improved meat appearance and texture. Fat-enriched diets modified the fatty acid profile, increasing unsaturated and n-3 fatty acids, and enhanced meat flavor. Vitamin E supplementation improved the nutritional quality of the lipids by increasing PUFAs and n-3 FA levels. Storage time significantly affected quality traits, with T7 hamburgers showing higher TBARS values (p < 0.001) and a greater UFA percentage.

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