The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of rabbit meat. Before weaning, 28 individually caged rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened rabbits/treatment (one rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.

本研究研究了甘草提取物（在饲料中和/或直接在汉堡中）对兔肉货架期的影响。断奶前，将28只带笼子的单独笼养的兔子分成两个饮食组：对照组（接受商业饮食）和甘草精（接受补充6 g甘草提取物/ kg的对照饮食）。在12周龄时，屠宰15只增肥的兔子/处理（一只兔子/笼），并解剖其后腿。将后腿肉切成小块，切成小块，分成两部分：其中之一与0.25％（w / w）L混合。存储时间显着减少了汉堡中多不饱和脂肪酸的量，具体取决于不饱和度水平，实验组和储存时间。储存在来自甘草精集团的汉堡中，α-生育酚含量较高。TBARs值也显示了膳食甘草的显着正效应，并且在储存的第3天和第6天逐渐增加。