Quality of rabbit meat and phyto-additives
The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given cond...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0001_quality-of-rabbit-meat-and-phyto-additives.php |
| _version_ | 1797899755050762240 |
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| author | Monika Pogány Simonová Ľubica Chrastinová Jozef Mojto Andrea Lauková Renáta Szabóová Ján Rafay |
| author_facet | Monika Pogány Simonová Ľubica Chrastinová Jozef Mojto Andrea Lauková Renáta Szabóová Ján Rafay |
| author_sort | Monika Pogány Simonová |
| collection | DOAJ |
| description | The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 - serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. |
| first_indexed | 2024-04-10T08:33:54Z |
| format | Article |
| id | doaj.art-9031bea140c648b083b8ff317b05608e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:54Z |
| publishDate | 2010-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9031bea140c648b083b8ff317b05608e2023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-06-0128316116710.17221/49/2008-CJFScjf-201003-0001Quality of rabbit meat and phyto-additivesMonika Pogány Simonová0Ľubica Chrastinová1Jozef Mojto2Andrea Lauková3Renáta Szabóová4Ján Rafay5Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak RepublicSlovak Agricultural Research Center, Nitra, Slovak RepublicSlovak Agricultural Research Center, Nitra, Slovak RepublicInstitute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak RepublicInstitute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak RepublicSlovak Agricultural Research Center, Nitra, Slovak RepublicThe consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 - serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0001_quality-of-rabbit-meat-and-phyto-additives.phpamino acidseleutherococcus senticosusoreganorabbit meatsage |
| spellingShingle | Monika Pogány Simonová Ľubica Chrastinová Jozef Mojto Andrea Lauková Renáta Szabóová Ján Rafay Quality of rabbit meat and phyto-additives Czech Journal of Food Sciences amino acids eleutherococcus senticosus oregano rabbit meat sage |
| title | Quality of rabbit meat and phyto-additives |
| title_full | Quality of rabbit meat and phyto-additives |
| title_fullStr | Quality of rabbit meat and phyto-additives |
| title_full_unstemmed | Quality of rabbit meat and phyto-additives |
| title_short | Quality of rabbit meat and phyto-additives |
| title_sort | quality of rabbit meat and phyto additives |
| topic | amino acids eleutherococcus senticosus oregano rabbit meat sage |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0001_quality-of-rabbit-meat-and-phyto-additives.php |
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