Abstract: The purpose of this study is to investigate the effects of different dietary olive leaf levels on meat quality and oxidation resistance of the liver and longissimus dorsi of Rex rabbits during fattening period. Two-month-old Rex rabbits without significant difference in initial body weights were randomly divided into A0 (control, supplemented with black wheat grass), A1, A2 and A3 groups fed on basal diet supplemented with 5%, 10% and 15% olive leaves, respectively. Dietary olive leaf supplementation did not significantly influence the pH of the longissimus dorsi of Rex rabbits, whereas a significant influence on the pH of the biceps brachii was observed at levels varying from 10% to 15% (P＜0.05). Delayed pH decline in the muscles of Rex rabbits during storage at 4 ℃was observed due to dietary olive leaf supplementation. Increased water-holding capacity after 24 h and 48 h of storage was found in A2 and A3 groups (P＝0.0413), while both groups showed a  reduction in cook loss (P ＜ 0.05). The tenderness of Rex rabbit meat was improved by dietary addition of olive leaf at a level of 15%. Dietary addition at 10% resulted in increases in the brightness and redness of Rex rabbit meat (P＜0.05), and a decrease in the yellowness. Moreover, the color change of Rex rabbit meat was negatively correlated with storage time (P＜0.05), resulting in an improvement on lipid stability. Dietary supplementation of olive leaves, especially at 10% and 15%, also could significantly increase antioxidant enzyme activities in the liver and muscles of Rex rabbits (P＜0.05).

Key words: olive leaf, meat quality, Rex rabbits, antioxidant enzymes