Evaluation of Lipid and Protein Oxidative Stability of Meat from Growing Rabbits Fed Avocado Waste

The objective was to evaluate the effect of the inclusion of avocado waste (AW) in the diet of rabbits on lipid composition, color, and lipid and protein oxidative stability in the meat of growing rabbits. For this purpose, 80 male rabbits (New Zealand × California) with an average initial weight of 945 ± 47 g were fed for 28 days, being randomly distributed to one of the four experimental treatments (T) (T1: 0%, T2: 4.32%, T3: 8.39%, and T4: 12.25% of waste avocado inclusion, respectively). A decrease (p < 0.05) in the amount of saturated fatty acids was observed in the meat of rabbits fed 8.39% and 12.25% AW, a lower (p < 0.05) concentration of malondialdehyde (mg MDA/kg) in the meat of rabbits fed the AW, and a lower (p < 0.05) concentration of dinitrophenylhydrazine (DNPH) in the treatments with 4.32 and 8.39% AW. The results suggest that the addition of AW in rabbit diets increases the content of n-3 polyunsaturated fatty acids and protects the meat from the products of lipid and protein oxidation, decreasing discoloration and delaying oxidation, generating a final product with a longer shelf life.