Benefits of Enterocin M and Sage Combination on the Physico-chemical Traits, Fatty Acid, Amino Acid, and Mineral Content
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Benefits of Enterocin M and Sage Combination on the Physico-chemical Traits, Fatty Acid, Amino Acid, and Mineral Content of Rabbit Meat Monika Pogány Simonová 1 & Ľubica Chrastinová 2 & Mária Chrenková 2 & Zuzana Formelová 2 & Anna Kandričáková 1 & Eva Bino 1 & Andrea Lauková 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Higher rabbit meat consumption can be ensured by increasing of its quality due to its improved nutritional properties. The effect of enterocin M (EntM) and sage on growth performance, physico-chemical properties, fatty acid (FA), amino acid (AA), and mineral concentrations of rabbit meat was evaluated. Sixty-four rabbits (M91 meatline, both sexes) were divided into three experimental: E (EntM), S (sage), E + S (EntM + sage) groups and control group (C). The additives were administrated in drinking water during 21 days. Lower pH (E, S: P < 0.05; E + S: P < 0.001) and decrease in water content were noted in all experimental groups compared with controls (C). Higher values of lightness (L*), yellowness (b*), and redness (a*; except group E) were measured. The sage administration increased the fat and protein contents (P < 0.05), the meat energy value (S vs. C: P < 0.01; S vs. E and E + S: P < 0.05), the concentrations of arachidonic (P < 0.05), eicosapentaeonic (P < 0.05), and oleic acids (P < 0.01), magnesium (P < 0.05), and potassium (P < 0.01) content. The additives did not influence the rabbit meat AA composition. The sage diet inclusion could improve the quality of rabbit meat due to its higher protein, fat, and energy contents and enhance the PUFA and mineral content of rabbit meat. Moreover, the effect of EntM on meat color parameters, FA and AA composition, has not been tested in rabbits previously. Keywords Rabbit meat . Fatty acids . Amino acids . Minerals . Sage . Enterocin
Introduction The healthy lifestyle and healthy food are a hot topic of humans’ everyday life, containing the area of production and raw materials’ processing, distribution, and consumption. Because of a great availability and variability of foods on the market, there is also great competition between producers to offer products of the highest quality products to consumers. Regarding the meat market, rabbit meat is not prevalent worldwide and its consumption is presently regressing, despite of the high nutritional and dietetic properties of rabbit meat [1], except for countries where it is considered a
* Monika Pogány Simonová [email protected] 1
Institute of Animal Physiology of the Centre of Biosciences, Slovak Academy of Sciences, Šoltésovej 4-6, 04001 Kosice, Slovakia
2
National Agricultural and Food Centre, Department of Animal Nutrition, Hlohovecká 2, 95141 Nitra, Luzianky, Slovakia
traditional meat species [2]. This rabbit meat-eating habits can be changed to positive side and encouraged more people to consume rabbit meat by increasenig of its quality due to its improved nutritional properties—fatty acid (FA) and amino acid (AA) profile, minerals, and vitamin content. Durin
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