Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality
Bovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (<i>n</i> = 13/group)...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3433 |
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| author | Marta Castrica Laura Menchetti Stella Agradi Giulio Curone Daniele Vigo Grazia Pastorelli Alessia Di Giancamillo Silvia Clotilde Modina Federica Riva Valentina Serra Dino Miraglia Egon Andoni Gabriele Brecchia Claudia Maria Balzaretti |
| author_facet | Marta Castrica Laura Menchetti Stella Agradi Giulio Curone Daniele Vigo Grazia Pastorelli Alessia Di Giancamillo Silvia Clotilde Modina Federica Riva Valentina Serra Dino Miraglia Egon Andoni Gabriele Brecchia Claudia Maria Balzaretti |
| author_sort | Marta Castrica |
| collection | DOAJ |
| description | Bovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (<i>n</i> = 13/group) were assigned to three groups and fed until slaughter with a commercial standard diet, control group (C), and C supplemented with 2.5% and 5% (<i>w/w</i>) of BC (BC-2.5 and BC-5 groups, respectively). After slaughtering, the effect of dietary supplementation on microbiological and chemical characteristics of the rabbit loins was evaluated at 48 h postmortem (D0) and after 3 (D3) and 8 (D8) days of refrigerated storage. Results showed no difference in the microbiological parameters. In the supplemented groups, TBARS and TVBN values were lower and higher than in the C group, respectively (<i>p</i> < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (<i>p</i> < 0.05). In conclusion, research must continue to examine in depth the possible effects of BC byproduct reuse in animal nutrition on meat quality (e.g., antioxidant power, and physical and sensory characteristics). |
| first_indexed | 2024-03-09T19:05:03Z |
| format | Article |
| id | doaj.art-fbfd6a28e1294b43bbef2505e946fa3f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:05:03Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fbfd6a28e1294b43bbef2505e946fa3f2023-11-24T04:40:45ZengMDPI AGFoods2304-81582022-10-011121343310.3390/foods11213433Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat QualityMarta Castrica0Laura Menchetti1Stella Agradi2Giulio Curone3Daniele Vigo4Grazia Pastorelli5Alessia Di Giancamillo6Silvia Clotilde Modina7Federica Riva8Valentina Serra9Dino Miraglia10Egon Andoni11Gabriele Brecchia12Claudia Maria Balzaretti13Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalySchool of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Biomedical Sciences for Health, University of Milan, Via Mangiagalli 31, 20133 Milan, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, ItalyVeterinary Faculty of Tirana, Department of Public Health, Agricultural University of Tirana, Rr Pajsi Vodica, Koder-Kamez, 1029 Tirana, AlbaniaDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyBovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (<i>n</i> = 13/group) were assigned to three groups and fed until slaughter with a commercial standard diet, control group (C), and C supplemented with 2.5% and 5% (<i>w/w</i>) of BC (BC-2.5 and BC-5 groups, respectively). After slaughtering, the effect of dietary supplementation on microbiological and chemical characteristics of the rabbit loins was evaluated at 48 h postmortem (D0) and after 3 (D3) and 8 (D8) days of refrigerated storage. Results showed no difference in the microbiological parameters. In the supplemented groups, TBARS and TVBN values were lower and higher than in the C group, respectively (<i>p</i> < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (<i>p</i> < 0.05). In conclusion, research must continue to examine in depth the possible effects of BC byproduct reuse in animal nutrition on meat quality (e.g., antioxidant power, and physical and sensory characteristics).https://www.mdpi.com/2304-8158/11/21/3433rabbitmeat microbial profileTBARSfunctional foodbioactive compounds |
| spellingShingle | Marta Castrica Laura Menchetti Stella Agradi Giulio Curone Daniele Vigo Grazia Pastorelli Alessia Di Giancamillo Silvia Clotilde Modina Federica Riva Valentina Serra Dino Miraglia Egon Andoni Gabriele Brecchia Claudia Maria Balzaretti Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality Foods rabbit meat microbial profile TBARS functional food bioactive compounds |
| title | Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality |
| title_full | Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality |
| title_fullStr | Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality |
| title_full_unstemmed | Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality |
| title_short | Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality |
| title_sort | effect of bovine colostrum dietary supplementation on rabbit meat quality |
| topic | rabbit meat microbial profile TBARS functional food bioactive compounds |
| url | https://www.mdpi.com/2304-8158/11/21/3433 |
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