Effect of Dietary Goji Berry (Lycium barbarum) Supplementation on Quality and Storage Stability of Rabbit Meat
Mariaelena Di Biase·S. Failla·Michela Contò·Francesca Valerio·Valentina Cifarelli·Mara Pulpito·Simona Rinaldi·Sabrina Di Giovanni·Elena De Felice·Alda Quattrone·Egon Andoni·Olimpia Barbato·Laura Menchetti·Gabriele Brecchia·Marta Castrica
This study evaluated the effects of dietary supplementation with goji berries (Lycium barbarum) on the nutritional profile, oxidative stability, and shelf life of rabbit meat. Thirty-two rabbits were assigned to two dietary treatments: a control diet (CN) and the same diet supplemented with 3% dried goji berries (GJ). Proximate composition and fatty acid profile of the Longissimus thoracis et lumborum muscle were determined at dissection, whereas physical, microbiological, and biochemical parame