Microbial status and quality of rabbit meat after rabbits feed supplementation with phyto-additives

Authors

  • Monika Pogány Simonová Institute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4-6, 040 01, Košice
  • Andrea Lauková Institute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4-6, 040 01, Košice
  • Ľubica Chrastinová Animal Production Research Centre Nitra, Institute of Nutrition, Hlohovecká 2, 951 41, Lužianky
  • Renáta Szabóová Institute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4-6, 040 01, Košice
  • Viola Strompfová Institute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4-6, 040 01, Košice

DOI:

https://doi.org/10.5219/213

Keywords:

sage, oregano, Eleutherococcus senticosus, rabbit meat, microflora

Abstract

Nowdays, there is an increasing  interest in public health issue due to consumption of healthy and nutritive food, e.i. rich in proteins, low in cholesterol and lipid contents. The aim of this study was to examine if oregano, sage and Eleutherococcus senticosus extracts, commercial Xtract as well can influence microbial status of rabbit meat after their supplementation of rabbit feed. Reduction of enterococci, coagulase-negative staphylococci and Staphylococcus aureus after feed supplementation by the sage and oregano was more detectable at the end of the experiment (at day 42) than after their application (at day 21). In animals with Xtract addition, antibacterial effect has been noted already at day 21. Our in vivo results confirmed in vitro antibacterial effect of the tested extracts and showed that maintaining of rabbit meat quality by plant extracts is very promising.

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References

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Published

2012-10-11

How to Cite

Pogány Simonová, M. ., Lauková, A. ., Chrastinová, Ľubica ., Szabóová, R. ., & Strompfová, V. . (2012). Microbial status and quality of rabbit meat after rabbits feed supplementation with phyto-additives. Potravinarstvo Slovak Journal of Food Sciences, 6(4), 41–44. https://doi.org/10.5219/213

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