Improvement of Rabbit Burger Quality by Dietary Supplementations with Orange Peel, Corn Silk Extracts, and Vitamin E in Growing Rabbits Diet

Abstract

The quality of rabbit meat burgers was evaluated after dietary supplementation with orange peel (OPE), corn silk (CSE) extracts, and Vitamin E (VE) in the growing rabbit diet compared with the control(CON).VE burger achieved the highest value of lightness (L*) and redness (a*) at 52.71 and 1.10 respectively. OPE burgers achieved a higher value of yellowness at 10.73. The total color difference (ΔE) was significantly high in CSE showing the highest dissimilar in color (2.41). CSE burger recorded significantly higher (P<0.05) cooking properties than the CON and OPE samples. The results of texture analysis reveal that burgers from rabbit meat supplemented with VE exhibited excellent texture parameters followed by CSE compared with OPE and CON. The highest chewiness and hardness were recorded by OPE. VE had the lowest value of TBA 0.41mg Malondialdehyde (MDA/kg sample). The highest value was reported in OPE at 0.45 MDA/kg. The highest score in overall acceptability was achieved by VE and CSE with no significant difference followed by CON and the lowest score was recorded by OPE.