Lantibiotic Nisin Applied in Broiler Rabbits and Its Effect on the Growth Performance and Carcass Quality
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Lantibiotic Nisin Applied in Broiler Rabbits and Its Effect on the Growth Performance and Carcass Quality Monika Pogány Simonová 1 & Ľubica Chrastinová 2 & Mária Chrenková 2 & Zuzana Formelová 2 & Andrea Lauková 1
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract Nisin is a bacteriocin marketed as Nisaplin. The aim of this study was to follow the effect of commercial lantibiotic nisin on the growth performance and carcass quality of broiler rabbits. The increase of average daily gain (by 9.4%) was recorded in the nisin group. The treatment did not have a negative influence on the pH, colour, water-holding capacity, protein and fat contents or energetic value of the rabbit carcass. Inferring from the higher average daily gain and the higher protein and lower fat content, we conclude that the diet supplementation with nisin may enhance the quality of rabbit meat. Keywords Rabbit meat . Animal nutrition . Lantibiotic nisin . Meat quality
Introduction The use of alternative ingredients for animal nutrition has been of great interest in many researchers over several decades; they have been already tested in rabbits as feed additives to increase productivity, health and meat quality. Rabbit meat is highly recommended because of its high nutritional and dietetic properties, low amount of fat and cholesterol, very low sodium content and high content of polyunsaturated fatty acids, potassium, phosphorus and magnesium [1, 2]. To date, there have been many reviews/studies about rabbit meat composition and properties and the influence of natural additives on the rabbit carcass quality. Our Laboratory of Animal Microbiology, Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, has been already presented a lot of studies concerning the isolation, testing and experimental application of probiotic and bacteriocin-producing enterococci of several origin, their enterocins as well as commercial lantibiotics (nisin, gallidermin) and herbal extracts to rabbits. The beneficial effect of these substances on the health, microbial status,
* Monika Pogány Simonová [email protected]
weight gain and meat quality of treated rabbits were repeatedly confirmed [3–5]. Nevertheless, further investigations are needed to develop already known facts. Nisin is a peptide composed of 34 amino acid residues with molecular mass 3.5 kDa and classified as a class-Ia bacteriocin (lantibiotic). It is produced by some strains of Lactococcus lactis subsp. lactis [6]. The inhibition activity of nisin predominantly against Gram-positive bacteria was previously demonstrated in vitro [6, 7], but also some Gram-negative bacteria has been inhibited [8]. Nisin is the only lantibiotic—in a commercial preparation Nisaplin (Aplin and Barrett Ltd., Dorset, UK)— used as a food preservative in over 50 countries including the EEC with designated food additive number E234 [9] and commonly used in the food industry, mainly in cheese production. Focusing on our previous in vivo results with nisin application in
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