Veterinarija ir Zootechnika

The aim of this study was to evaluate the effect of dietary supplementation with maca (Lepidium meyenii) root powder on selected chemical, nutritional, and technological parameters of rabbit meat, focusing on musculus vastus lateralis (MVL) and musculus longissimus dorsi (MLD). Fifty-four adult male rabbits of the Nitra breed were divided into three groups: a control group without supplementation and two experimental groups receiving 0.3% (E1) and 0.6% (E2) maca root powder in the feed ration for 13 weeks. In the MLD muscle, protein content was significantly higher in group E2 compared with both the control and E1 groups. The content of omega-6 fatty acids was also significantly increased in group E2, while no differences were observed in saturated, monounsaturated, and omega-3 fatty acids. In both muscles, the pH values of meat during storage were significantly lower in E2 compared with the control. Meat colour was also affected, with higher yellowness (b*) values observed in experimental groups after storage. No significant differences were detected in lipid oxidation parameters among groups. Overall, maca supplementation, particularly at 0.6%, enhanced the nutritional quality of rabbit meat by increasing protein and omega-6 fatty acid content, without compromising oxidative stability.

The purpose of this study was to compare the fatty acid profile of intramuscular fat (IMF) in semimembranosus, longissimus dorsi, ventral serratus, rectus abdominis, costal part of the diaphragm, and trapezius muscles in Large White and Landrace pigs. Samples were taken from pair carcasses of pigs at the Taurian Bacon slaughterhouse of ZAO “Freedom Farm Bacon”, Kherson. The fatty acid composition of the muscles of the Large White and Landrace pig breeds is similar to each other, especially in m. longisimus dorsi. The greatest differences in