Microbial status and quality of rabbit meat after rabbits feed supplementation with phyto-additives
DOI:
https://doi.org/10.5219/213Keywords:
sage, oregano, Eleutherococcus senticosus, rabbit meat, microfloraAbstract
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.
Downloads
Metrics
References
BADR, H. M., 2004. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat. InMeat Science, vol. 67, 2004, p. 541-548. https://doi.org/10.1016/j.meatsci.2003.11.018 PMiD:22061802 DOI: https://doi.org/10.1016/j.meatsci.2003.11.018
BERRUGA, M. I., VERGARA, H., LINARES, M. B., 2005. Control of microbial growth and randicity in rabbit carcasses by modified atmosphere packaging. In Journal of the Science of Food and Agriculture, vol. 85, 2005, p. 1987-1991. https://doi.org/10.1002/jsfa.2183 DOI: https://doi.org/10.1002/jsfa.2183
BIELANSKI, P., ZAJAC, J., FIJAL, J., 2000. Effect of genetic variation of growth rate and meat qaulity in rabbits. In Proceedings of the 7th World Rabbit Congress. Valencia, Spain, 4-7 July, 2000, p. 561-566.
DALLE ZOTTE, A., 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. In Livestock Production Science, vol. 75, 2002, p. 11-32. https://doi.org/10.1016/S0301-6226(01)00308-6 DOI: https://doi.org/10.1016/S0301-6226(01)00308-6
DALLE ZOTTE, A., SZENDRŐ, ZS., 2011. The role of rabbit meat as functional food. In Meat Science, vol. 88, 2011, p. 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017 PMiD:21392894 DOI: https://doi.org/10.1016/j.meatsci.2011.02.017
DORMAN, H. J. D., DEANS, S.G., 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. In Journal of Applied Mcrobiology, vol. 88, 2000, p. 308-316. https://doi.org/10.1046/j.1365-2672.2000.00969.x PMiD:10736000 DOI: https://doi.org/10.1046/j.1365-2672.2000.00969.x
ENSER, M., HALLET, K., HEWITT, B., FURSEY, G. A. J., WOOD, J. D., 1996. Fatty acid content and composition of English beef, lamb and pork at retail. In Meat Science, vol. 4, 1996, p. 443-456. https://doi.org/10.1016/0309-1740(95)00037-2 PMiD:22060894 DOI: https://doi.org/10.1016/0309-1740(95)00037-2
HERMIDA, M., GOZALEZ, M., MIRANDA, M., RODRÍGUEZ-OTERO, J. L., 2006. Mineral analysis in rabbit meat from Galicia (NW Spain). In Meat Science, vol. 73, 2006, p. 635-639. https://doi.org/10.1016/j.meatsci.2006.03.004 PMiD:22062563 DOI: https://doi.org/10.1016/j.meatsci.2006.03.004
HERNÁNDEZ, P., 2008. Enhancement of nutritional quality and safety in rabbit meat. In Proceedings of the 9th World Rabbit Congress, Verona, Italy, 10-13 June, 2008, p. 367-383.
HU, F. B., WILLETT, W. C., 2002. Optimal diets for prevention of coronary heart disease. In Journal of American Medical Association, vol. 288, 2002, p. 2569-2578. https://doi.org/10.1001/jama.288.20.2569 PMiD:12444864 DOI: https://doi.org/10.1001/jama.288.20.2569
HUFFMAN, R. D., 2002. Current and future technologies for the decontamination of carcasses and fresh meat. In Meat Science, vol. 62, 2002, p. 285-294. https://doi.org/10.1016/S0309-1740(02)00120-1 PMiD:22061605 DOI: https://doi.org/10.1016/S0309-1740(02)00120-1
LAUKOVÁ, A., STROMPFOVÁ, V., SKŘIVANOVÁ, V., VOLEK, Z., JINDŘICHOVÁ, E., MAROUNEK, M., 2006. Bacteriocin-producing strain of Enterococcus faecium EK13 with probiotic character and its application in the digestive tract of rabbits. In Biologia, Bratislava, vol. 61, 2006, no. 6, p. 779-782. https://doi.org/10.2478/s11756-006-0191-9 DOI: https://doi.org/10.2478/s11756-006-0191-9
LEWIS, M. R., ROSE, S. P., MACKENZIE, A. M., TUCKER, L. A., 2003. Effects of dietary inclusion of plant extracts on the growth performance of male broiler chickens. In British Poultry Science, vol. 44, 2003, suppl. 1, p. 43-44. https://doi.org/10.1080/713655281 DOI: https://doi.org/10.1080/713655281
MARCIN, A., LAUKOVÁ, A., MATI, R., 2006. Comparison of the effect of Enterococcus faecium and aromatic oils from sage and oregano on growth performance and diarrhoeal diseases of weaned pigs. In Biologia Bratislava, vol. 61, 2006, no. 6, p. 789-795. https://doi.org/10.2478/s11756-006-0159-9, DOI: https://doi.org/10.2478/s11756-006-0159-9
McGAW, L. J., VAN DER MERWE, D., ELOFF, J. N., 2007. In vitro anthelmintic, antibacterial and cytotoxic effects of extracts from plants used in South African ethnoveterinary medicine. In The Veterinary Journal, vol. 173, 2007, no. 2, p. 366-372. https://doi.org/10.1016/j.tvjl.2005.09.004 PMiD:16239113 DOI: https://doi.org/10.1016/j.tvjl.2005.09.004
POGÁNY SIMONOVÁ, M., LAUKOVÁ, A., CHRASTINOVÁ, Ľ., STROMPFOVÁ, V., FAIX, Š., VASILKOVÁ, Z., ONDRUŠKA, Ľ., JURČÍK, R., RAFAY, J., 2009a. Enterococcus faecium CCM7420, bacteriocin PPB CCM7420 and their effect in the digestive tract of rabbits. In Czech Journal of Animal Science, vol. 54, 2009, no. 8, p. 376-386. DOI: https://doi.org/10.17221/1659-CJAS
POGÁNY SIMONOVÁ, M., LAUKOVÁ, A., CHRASTINOVÁ, Ľ., SZABÓOVÁ, R., MOJTO, J., STROMPFOVÁ, V., RAFAY, J., 2009b. Quality of rabbit meat after application of bacteriocinogenic and probiotic strain Enterococcus faecium CCM4231 in rabbits. InInternational Journal of Probiotics and Prebiotics, vol. 4, 2009, no. 1, p. 1-6.
POGÁNY SIMONOVÁ, M., LAUKOVÁ, A., CHRASTINOVÁ, Ľ., MOJTO, J., SZABÓOVÁ, R., STROMPFOVÁ, V., 2009c. Quality of rabbits meat in relation to natural additives. In Zborník prednášok a posterov, Hygiena alimentorum XXX, 13-15 May 2009, Vysoké Tatry. ISBN 978-80-7148-060-0, 2009, p. 68-70.
RODRÍGUEZ-CALLEJA, J. M., SANTOS, J. A., OTERO, A., GARCÍA-LÓPEZ, M. L., 2004. Microbiological quality of rabbit meat. In Journal of Food Protection, vol. 67, 2004, no. 5, p. 966-971. PMiD:15151235 DOI: https://doi.org/10.4315/0362-028X-67.5.966
RODRÍGUEZ-CALLEJA, J. M., GARCÍA-LÓPEZ, M. L., SANTOS, J. A., OTERO, A., 2005. Development of the aerobic spoilage flora of chilled rabbit meat. In Meat Science, vol. 70, 2005, p. 389-394. https://doi.org/10.1016/j.meatsci.2005.01.009 PMiD:22063497 DOI: https://doi.org/10.1016/j.meatsci.2005.01.009
RODRÍGUEZ-CALLEJA, J. M., GARCÍA-LÓPEZ, M. L., SANTOS, J. A., OTERO, A., 2006. Rabbit meat as a source of bacterial foodborne pathogens. In Journal of Food Protection, vol. 69, 2006, no. 5, p. 1106-1112. https://doi.org/10.1016/j.resmic.2005.11.011 PMiD:16715811 DOI: https://doi.org/10.4315/0362-028X-69.5.1106
SIMONOVÁ, M., 2006. Probiotic and bacteriocin-producing bacteria and their effect on rabbits digestive physiology. In PhD Thesis, Institute of Animal Physiology, Slovak Academy of Sciences, Košice, 2006, p. 156.
SZABÓOVÁ, R., LAUKOVÁ, A., CHRASTINOVÁ, Ľ., SIMONOVÁ, M., STROMPFOVÁ, V., HAVIAROVÁ, M., PLACHÁ, I., FAIX, Š., VASILKOVÁ, Z., CHRENKOVÁ, M., RAFAY, J., 2008. Experimental application of sage in rabbits husbandry. In Acta Veterinaria Brno, vol. 77, 2008, no. 4, p. 581-588. https://doi.org/10.2754/avb200877040581 DOI: https://doi.org/10.2754/avb200877040581
SZABÓOVÁ, R., 2011. Natural substances and their use in rabbit husbandry. In PhD Thesis, University of Veterinary Medicine and Pharmacology Košice, Institute of Animal Physiology Slovak Academy of Sciences, Košice, 2011, p. 127.
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
