Quality of meat of rabbits after application of epicatechin and patulin
<table style="height: 529px;" border="0" cellspacing="0" cellpadding="0" width="498"><tbody><tr><td height="529" align="left" valign="top"><p>The aim of the present study was to determinat...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2015-05-01
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| Series: | Potravinarstvo |
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/450 |
| _version_ | 1818266793936945152 |
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| author | Anna Kalafová Jozef Bulla Ondrej Bučko Jana Emrichová Katarína Zbyňovská Peter Petruška Monika Schneidgenová Ľubica Chrastinová Ľubomír Ondruška Rastislav Jurčík Martin Mellen Marcela Capcarová |
| author_facet | Anna Kalafová Jozef Bulla Ondrej Bučko Jana Emrichová Katarína Zbyňovská Peter Petruška Monika Schneidgenová Ľubica Chrastinová Ľubomír Ondruška Rastislav Jurčík Martin Mellen Marcela Capcarová |
| author_sort | Anna Kalafová |
| collection | DOAJ |
| description | <table style="height: 529px;" border="0" cellspacing="0" cellpadding="0" width="498"><tbody><tr><td height="529" align="left" valign="top"><p>The aim of the present study was to determinate the effect of epicatechin and patulin on selected parameters of meat quality of rabbits. Adult female rabbits (n=25), maternal albinotic line (crossbreed Newzealand white, Buskat rabbit, French silver) and paternal acromalictic line (crossbreed Nitra's rabbit, Californian rabbit, Big light silver) were used in experiment. Animals were divided into five groups: control group (C) and experimental groups E1, E2, E3, and E4. Animals from experimental groups E1, E2, E3, E4 received patulin through intramuscular injection (10 µg.kg<sup>-1</sup>) twice a week and animals from groups E2, E3, E4 received epicatechin three times a week through intramuscular injection. After 30 days animals were slaughtered. For analysing of meat quality the samples of <em>Musculus longissimus dorsi</em> (50 g) were used. Application of epicatechin and patulin to rabbits had slight or no effect on the pH levels in stomach, small intestine, large intestine and urinary bladder contents, however differences among the groups were insignificant (<em>p</em> ˃0.05). Application of epicatechin and patulin to rabbits had slight or no effect on total water, protein, fat and differences among the groups were insignificant (<em>p</em> >0.05). The values of amino acids concentrations were not influenced after application of epicatechin and patulin. The fatty acid profiles in animals after application of different doses of epicatechin and 10 µg.kg<sup>-1</sup> patulin were similar (<em>p</em> >0.05). Concentration of cholesterol increased in experimental groups in comparison with the control group, but differences were insignificant (<em>p</em> >0.05). pH levels of meat of rabbits in experimental group E3 was lower when compared with the control group, but differences was not significant (<em>p</em> >0.05). Electric conductivity parameter was increased in each experimental group (in E3 the highest) against the control but without significant differences (<em>p</em> >0.05). Colour L parameter was slightly decreased in experimental groups with comparison to the control group (in E3 the lowest). Generally we can conclude that intramuscular application of epicatechin or patulin did not affect parameters of meat quality as well as pH values of <a name="OLE_LINK4"></a><a name="OLE_LINK3">internal </a>organs content. Further investigations are needed to prove the final answer concerning the health promoting effects of epicatechin and patulin.</p></td></tr></tbody></table> <!--[endif] --> |
| first_indexed | 2024-12-12T20:12:21Z |
| format | Article |
| id | doaj.art-e348564be8f648669595eb991ca61799 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-12T20:12:21Z |
| publishDate | 2015-05-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-e348564be8f648669595eb991ca617992022-12-22T00:13:29ZengHACCP ConsultingPotravinarstvo1337-09602015-05-019112413110.5219/450328Quality of meat of rabbits after application of epicatechin and patulinAnna Kalafová0Jozef Bulla1Ondrej Bučko2Jana Emrichová3Katarína Zbyňovská4Peter Petruška5Monika Schneidgenová6Ľubica Chrastinová7Ľubomír Ondruška8Rastislav Jurčík9Martin Mellen10Marcela Capcarová11Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Trieda A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 NitraNational Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 NitraNational Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 NitraNational Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 NitraHydina Slovensko (Poultry Slovakia), 065 11 Nova LubovnaSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra<table style="height: 529px;" border="0" cellspacing="0" cellpadding="0" width="498"><tbody><tr><td height="529" align="left" valign="top"><p>The aim of the present study was to determinate the effect of epicatechin and patulin on selected parameters of meat quality of rabbits. Adult female rabbits (n=25), maternal albinotic line (crossbreed Newzealand white, Buskat rabbit, French silver) and paternal acromalictic line (crossbreed Nitra's rabbit, Californian rabbit, Big light silver) were used in experiment. Animals were divided into five groups: control group (C) and experimental groups E1, E2, E3, and E4. Animals from experimental groups E1, E2, E3, E4 received patulin through intramuscular injection (10 µg.kg<sup>-1</sup>) twice a week and animals from groups E2, E3, E4 received epicatechin three times a week through intramuscular injection. After 30 days animals were slaughtered. For analysing of meat quality the samples of <em>Musculus longissimus dorsi</em> (50 g) were used. Application of epicatechin and patulin to rabbits had slight or no effect on the pH levels in stomach, small intestine, large intestine and urinary bladder contents, however differences among the groups were insignificant (<em>p</em> ˃0.05). Application of epicatechin and patulin to rabbits had slight or no effect on total water, protein, fat and differences among the groups were insignificant (<em>p</em> >0.05). The values of amino acids concentrations were not influenced after application of epicatechin and patulin. The fatty acid profiles in animals after application of different doses of epicatechin and 10 µg.kg<sup>-1</sup> patulin were similar (<em>p</em> >0.05). Concentration of cholesterol increased in experimental groups in comparison with the control group, but differences were insignificant (<em>p</em> >0.05). pH levels of meat of rabbits in experimental group E3 was lower when compared with the control group, but differences was not significant (<em>p</em> >0.05). Electric conductivity parameter was increased in each experimental group (in E3 the highest) against the control but without significant differences (<em>p</em> >0.05). Colour L parameter was slightly decreased in experimental groups with comparison to the control group (in E3 the lowest). Generally we can conclude that intramuscular application of epicatechin or patulin did not affect parameters of meat quality as well as pH values of <a name="OLE_LINK4"></a><a name="OLE_LINK3">internal </a>organs content. Further investigations are needed to prove the final answer concerning the health promoting effects of epicatechin and patulin.</p></td></tr></tbody></table> <!--[endif] -->http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/450RabbitsepicatechinpatulinpH levelmeat quality |
| spellingShingle | Anna Kalafová Jozef Bulla Ondrej Bučko Jana Emrichová Katarína Zbyňovská Peter Petruška Monika Schneidgenová Ľubica Chrastinová Ľubomír Ondruška Rastislav Jurčík Martin Mellen Marcela Capcarová Quality of meat of rabbits after application of epicatechin and patulin Potravinarstvo Rabbits epicatechin patulin pH level meat quality |
| title | Quality of meat of rabbits after application of epicatechin and patulin |
| title_full | Quality of meat of rabbits after application of epicatechin and patulin |
| title_fullStr | Quality of meat of rabbits after application of epicatechin and patulin |
| title_full_unstemmed | Quality of meat of rabbits after application of epicatechin and patulin |
| title_short | Quality of meat of rabbits after application of epicatechin and patulin |
| title_sort | quality of meat of rabbits after application of epicatechin and patulin |
| topic | Rabbits epicatechin patulin pH level meat quality |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/450 |
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