Effects of fermented rapeseed meal on gastrointestinal morphometry and meat quality of rabbits (Oryctolagus cuniculus)

Effect of Fermented Rapeseed Meal in Diets for Piglets on Blood Biochemical Parameters and the Microbial Composition of the Feed and Faeces

“…Due to the interesting composition of FRSMb, we have conducted a series of experiments using it as a component of feed for mink [ 12 ], rabbits [ 18 , 19 ], and quail [ 20 ]. The inclusion of FRSMb in the diet of mink and rabbits improved the quality and hygiene of the feed as well as the physiology (including biochemical parameters of the plasma), microbiology and morphology of the digestive tract.…”

Influence of solid state fermentation with Bacillus subtilis 67 strain on the nutritional value of rapeseed meal and its effects on performance and meat quality of broiler chickens

“…Muscle pH is one of the most important factors influencing other quality parameters of meat, such as color, tenderness, taste, durability, and WHC ( Nowakowicz-Dębek et al, 2021 ). Delaying the decrease in muscle pH leads to a reduction in the rate of protein denaturation, thus improving the muscle's ability to retain water ( Berri et al, 2007 ).…”

Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)

“…The amount of total collagen was determined in accordance with PN-ISO 3496:2000 [35], and the method was described in detail by Nowakowicz-Dębek et al [36]. The collagen content was expressed as a percentage by weight and as mg of collagen per g of meat using the coefficient 7.25.…”

“…Zaj ąc et al [58] reported in bovine skeletal muscles from round (biceps femoris, semimembranosus, and semitendinosus) the collagen content was between 3.3 and 4.0 mg/g, in muscles from the shoulder (infraspinatus and triceps brachii) from 5.5 to 9.6 mg/g, while from loin (longissimus dorsi) an average of 2.9 mg/g, whereas after grilling these increased from 6.9 to 9.4 mg/g (round), from 9.3 to 15.9 mg/g (shoulder), and 5.5 mg/g (loin). In turn, the collagen content in raw rabbit loin (from m. longissimus thoracis and m. longissimus lumborum) ranged from 3.1 to 6.1 mg/g of fresh tissue [36,50], and after cooking was between 4.0 and 5.4 mg/g of total collagen [36]. The percentages of soluble collagen in muscle tissue from beaver cuts (Figure 1) were higher than values reported in raw beef from different cuts after a similar post mortem period (24-48 h) in round (3.74-23.00%), shoulder (10.01-24.00%), and loin (7.25-32.00%) [58][59][60][61], and also higher than in m. semimembranosus from pigs (14.26-18.26%) [62]; however, our values were lower than the soluble collagen fraction in raw rabbit meat (47.6%) [50], as well raw chicken meat (32-50%) [63].…”