Effects on Growth Performance Parameters, Carcass Traits, Meat Nutrimental Quality and Intramuscular Fatty Acid Profile of Rabbits Fed with Diets with Avocado Waste (<i>Persea americana</i> Mill)
Johana Paola Galeano-Díaz,
Juan Edrei Sánchez-Torres,
Ignacio Arturo Domínguez-Vara,
Ernesto Morales-Almaraz,
Javier German Rodríguez-Carpena,
Fernando Grageola-Nuñez,
Gema Nieto-Martinez
Affiliations
Johana Paola Galeano-Díaz
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, Toluca 50090, Estado de Mexico, Mexico
Juan Edrei Sánchez-Torres
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, Toluca 50090, Estado de Mexico, Mexico
Ignacio Arturo Domínguez-Vara
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, Toluca 50090, Estado de Mexico, Mexico
Ernesto Morales-Almaraz
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, Toluca 50090, Estado de Mexico, Mexico
Javier German Rodríguez-Carpena
Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Ciudad de la Cultura “Amado Nervo”, Tepic 63155, Nayarit, Mexico
Fernando Grageola-Nuñez
Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Ciudad de la Cultura “Amado Nervo”, Tepic 63155, Nayarit, Mexico
Gema Nieto-Martinez
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Espinardo, Spain
The objective of this paper was to evaluate the effect of four levels (0%, 4.32%, 8.39% or 12.25%) of avocado waste (AW) included in the diets on productive performance, carcass characteristics and meat nutritional quality of fattening rabbits. For that, one hundred and twenty male rabbits (New Zealand × California; 945 ± 47 g initial body weight) were fed over 28 days, randomly distributed to one of the four treatments (T) (T1 = 0, T2 = 4.32, T3 = 8.39 and T4 = 12.25% AW as fed). The chemical and fatty acids profiles were evaluated in the Longissimus thoracis et lumborum (LTL) muscle. The rabbits fed with 8.39% of AW reported the best productive parameters (p p p < 0.05) than control meat. It is concluded that the inclusion of AW in the growing–finishing rabbit’s diet can modify the nutritional quality of the meat, reducing the n-6/n-3 ratio and the thrombogenic index.
