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 (n = 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% (w/w) 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 (p < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (p < 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).

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality / M. Castrica, L. Menchetti, S. Agradi, G. Curone, D. Vigo, G. Pastorelli, A. DI GIANCAMILLO, S.C.B. Modina, F. Riva, V. Serra, D. Miraglia, E. Andoni, G. Brecchia, C.M. Balzaretti. - In: FOODS. - ISSN 2304-8158. - 11:21(2022 Oct 29), pp. 3433.1-3433.13. [10.3390/foods11213433]

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality

M. Castrica
Primo
;
L. Menchetti
Secondo
;
S. Agradi
;
G. Curone;D. Vigo;G. Pastorelli;A. DI GIANCAMILLO;S.C.B. Modina;F. Riva;V. Serra;G. Brecchia
Penultimo
;
C.M. Balzaretti
Ultimo
2022

Abstract

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 (n = 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% (w/w) 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 (p < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (p < 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).
rabbit; meat microbial profile; TBARS; functional food; bioactive compounds
Settore VET/02 - Fisiologia Veterinaria
Settore AGR/18 - Nutrizione e Alimentazione Animale
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
Settore VET/01 - Anatomia degli Animali Domestici
Settore VET/05 - Malattie Infettive degli Animali Domestici
Article (author)
File in questo prodotto:
File Dimensione Formato  
foods-11-03433.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 977.58 kB
Formato Adobe PDF
977.58 kB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/944468
Citazioni
  • ???jsp.display-item.citation.pmc??? 0
  • Scopus ND
  • ???jsp.display-item.citation.isi??? 0
social impact