DIETARY PHYTOCHEMICAL ANTIOXIDANTS AS A STRATEGY FOR PROMOTION OF OXIDATIVE STABILITY IN RABBIT MEAT (Oryctolagus cuniculus L.)

Abstract

One of the non-microbiological factors of greatest importance that influence the quality of meat is the oxidative process that can be generated during the manipulation of the meat or during antemortem events, such as diseases, malnutrition or transport conditions. In order to decrease these reactions and
prolong the shelf life of the meat, strategies have been generated such as the addition of antioxidant phytochemicals in the diet of meat-producing animals. Rabbit meat (Oryctolagus cuniculus L.) is considered to be a functional food due to its high content of omega –3 and –6 acids, as well as
for the benefits that it has for health. This study addresses the analysis of pertinent information for the inclusion of antioxidant phytochemicals in the diet of meat-producing rabbits, and the review of research studies performed in this theme.