Enhancement of Rabbit Meat Functionality by Replacing Traditional Feed Raw Materials with Alternative and More Sustainable Freshwater Cladophora glomerata Macroalgal Biomass in Their Diets

Abstract

Today’s challenges in the animal husbandry sector, with customers’ demand for more beneficial products, encourage the development of strategies that not only provide more sustainable production from the field to the table but also ensure final product functionality. Thus, the current research was aimed at replacing some traditional feed raw materials in rabbit diets with C. glomerata biomass to improve the functionality of meat. For this purpose, thirty weaned (52-d-old) Californian rabbits were assigned to 3 dietary treatments: standard compound diet (SCD), SCD + 4% C. glomerata (CG4), and SCD + 8% C. glomerata (CG8). At the end of the feeding trial, 122-d-old rabbits were slaughtered, longissimus dorsi (LD) and hind leg (HL) muscles were dissected post-mortem, and moisture, protein, and lipid profiles were determined. Results revealed that CG4 treatment can increase protein (22.17 g/kg), total (192.16 g/kg) and essential (threonine, valine, methionine, lysine, and isoleucine) amino acid levels in rabbit muscles. Both inclusions gradually reduced fat accumulation in muscles (CG8 < CG4 < SCD) but improved the lipid profile’s nutritional value by decreasing saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) and increasing polyunsaturated fatty acids (PUFA). As the dose of C. glomerata increased, the level of lipid oxidation decreased. Biomass supplementation enhanced PUFA/SFA and h/H levels while decreasing thrombogenicity index (TI) and atherogenic index (AI) levels in rabbit muscles, potentially contributing to the prevention of heart disease. Overall, dietary supplementation with C. glomerata biomass may be a more beneficial and sustainable nutritional approach to functionally enhancing rabbit meat.