Effect of thymol on lipid oxidation and fatty acid composition of rabbit meat

As the bioactivity of thymol, a major constituent of Thymus vulgaris L. in animal organism is still not clear, present study provides new insights for understanding the processes of absorption and deposition of thymol in the rabbit organism in connection with ist protective role against oxidative deterioration in muscle tissue. After weaning at 35 days of age, 48 rabbits were randomly divided into two experimental groups (control and with thymol addition 250 mg/kg feed). Thymol was administered for 21 days (TA) and withdrawn for seven days (TW). Significant correlation (r_s=-1.000, p<0.01) between thymol content in intestinal wall and plasma pointed on intensive absorption of thymol from intestine. During period of TA we detected decreased level of lactate dehydrogenase in muscle, which points to the sparing effect of thymol on cellular metabolism. Rabbits need adequate amounts of essential fatty acids (FA), which are primarily represented by

linoleic and α-linolenic acids in their diet. We observed increase in FA and, mainly α-linolenic acid during TA, which was probably caused by block the oxidation of the lipids because of strong antioxidative properties of thymol. During TW, linoleic acid, as well as n-6 polyunsaturated FA decreased, which could be the reason for the insufficient effect of thymol in connection with its low deposition in the muscle tissue. We confirmed sufficient absorption of thymol from the gastrointestinal tract but further studies are needed to clarify the biotransformation and bioavailability of thymol in the rabbit with respect to the specific digestive characteristic, caecotrophy.

Publication History

Article published online:
13 December 2021