VALIDATION OF THE RELATION BETWEEN IN VIVO ANTIOXIDANT STATUS AND SHELF LIFE OF RABBIT MEAT BY THE KRL METHOD

The aim of this study was to test the effect of vitamin E concentration in fattening rabbit diet on antioxidant status of animals and meat quality. A total of 120 rabbits were divided into 3 groups at weaning (36 days of age) till slaughtering (70 days of age) according to their live weight the day before weaning and their litter origin. Each group received a different diet with increasing levels of vitamin E: 5, 35 and 105 ppm. Blood samples were taken from 16 rabbits per group at the end of the fattening period to analyze blood and red blood cells antioxidant status by KRL method. Among these 16 rabbits, the two hind legs of 12 rabbits were kept after slaughtering to measure pH, color and water loss. Malondialdehyde (MDA), oxidized glutathione (GSSG) and reduced glutathione (GSH) concentrations in the meat of the 2 hind legs of 4 rabbits per group were measured after 1 and 8 days of storage at 4°C. Results showed that antioxidant protection of animals significantly increased with vitamin E level in the diet due to higher antioxidant properties of plasma. After 8 days of storage, MDA was less concentrated in the meat when rabbits were fed higher vitamin E rates showing a slowing down of lipid peroxidation. MDA evolution and GSSG concentration after 8 days of storage showed similar results. Color, water loss and pH were not modified by vitamin E level in the diet. As a conclusion, an increase of 30 ppm and 100 ppm in vitamin E in the diet linearly improves antioxidant status of fattening rabbits and rabbit meat shelf life.