Quality of meat of rabbits after application of epicatechin and patulin


  • Anna Kalafová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Bulla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondrej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Trieda A. Hlinku 2, 949 76 Nitra
  • Jana Emrichová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Katarí­na Zbyňovská Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Petruška Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Monika Schneidgenová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubica Chrastinová National Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 Nitra
  • Ľubomí­r Ondruška National Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 Nitra
  • Rastislav Jurčí­k National Agricultural and Food Centre, Research Institute of Animal Production, Hlohovecka 2, 949 01 Nitra
  • Martin Mellen Hydina Slovensko (Poultry Slovakia), 065 11 Nova Lubovna
  • Marcela Capcarová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra




Rabbits, epicatechin, patulin, pH level, meat quality


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-1) 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 Musculus longissimus dorsi (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 (p ˃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 (p >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-1 patulin were similar (p >0.05). Concentration of cholesterol increased in experimental groups in comparison with the control group, but differences were insignificant (p >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 (p >0.05).  Electric conductivity parameter was increased in each experimental group (in E3 the highest) against the control but without significant differences (p >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 internal organs content. Further investigations are needed to prove the final answer concerning the health promoting effects of epicatechin and patulin.


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How to Cite

Kalafová, A. ., Bulla, J. ., Bučko, O. ., Emrichová, J. ., Zbyňovská, K. ., Petruška, P. ., Schneidgenová, M. ., Chrastinová, Ľubica ., Ondruška, Ľubomí­r ., Jurčí­k, R. ., Mellen, M. ., & Capcarová, M. . (2015). Quality of meat of rabbits after application of epicatechin and patulin. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 124–131. https://doi.org/10.5219/450

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