Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Guay, Frédéric; Saucier, Linda

doi:10.1016/j.meatsci.2018.12.013

Cited by 36 publications

(27 citation statements)

References 59 publications

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“…This result could be due to the different physiological moment of the animals used in our study (end of career) compared to those used in the previous one (rabbits in growth). However, diets supplemented with natural bioactive compounds have not always had an effect on animal growth or on the improvement of the yield at slaughter, as reported by Bai et al and Koné et al [ 20 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Castrica

Menchetti

Balzaretti

et al. 2020

Foods

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Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer’s test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat.

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Section: Resultsmentioning

confidence: 99%

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Castrica

Menchetti

Balzaretti

et al. 2020

Foods

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“…Natural plant extracts exhibited antimicrobial activity towards all test microorganisms. Several other studies suggest that shelf life of meat and meat products can be extended by compounds from plant extracts and essential oils or a combination of both [1,[33][34][35]. To the best of our knowledge, the impact of RCC extracts on the microbiological stability of meat and meat products had not been investigated priorly.…”

Section: Changes In Microbial Profilementioning

confidence: 99%

“…Values representing mean ± SD of three replicates; different letters indicate significant difference (p < 0.05) for each time; same letters indicate no significant difference (p > 0.05) for each time.Natural plant extracts exhibited antimicrobial activity towards all test microorganisms. Several other studies suggest that shelf life of meat and meat products can be extended by compounds from plant extracts and essential oils or a combination of both[1,[33][34][35]. To the best of our knowledge, the…”

mentioning

confidence: 92%

Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

Chelliah

Saravanakumar

et al. 2020

Foods

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In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; −8.63 Kcal.mol−1) and lipoprotein (LpxC−8.229 Kcal.mol−1), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo Caenorhabditis elegans model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 ± 2 °C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.

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“…Однією з найбільш витратних складових у тваринництві, в тому числі й у кролівництві, є корми (Fernández-Carmona et al, 2010). Тому активно проводяться дослідження, спрямовані на підбір такого раціону годування кролів, що буде підвищувати поживні якості вихідної м'ясної сировини (Kurchaeva et al, 2018, Kone et al, 2019, розраховуються більш поживні та вигідні раціони з екологічної та економічної точок зору (Gidenne et al, 2017) і, одночасно зі забезпеченням здорового травлення (Gidenne, 2014).…”

Section: вступunclassified

Microanatomical aspects of the intestines and gut-associated lymphoid tissue of meat rabbits

Gavrilin¹,

Nikitina²

2019

TAVM

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In the paper, we consider the morphology of intestine structures and gut-associated lymphoid tissue of meat rabbits. The investigation was carried out for the rabbits of the following ages: 1, 10, 20, 30, 60 and 90 days of postnatal development. In accordance with the age groups, the samples of small and large intestines were taken and stained with hematoxylin eosin. As the result of microscopy investigations, the morphology of intestines and lymphoid tissues was studied. We found out that the most area of a microscopic section was taken up by mucosa, whereas lymphoid cells were detected mainly in lamina propria and somewhat in epithelium. We observed that immune structures of 30-day rabbits were formed in lamina propria hardly breaking the submucous layer. For the 1-day rabbits, the lymphoid tissue was detected in sacculus rotundus and vermiform appendix. Starting from the 20-th day of postnatal development, the lymphoid tissue was also observed in lamina propria and other intestinal tracts. We found specific types of lymphoid tissue and immune structures, which were typical of each age group of the rabbits. Besides, we studied the traits of lymphatic nodule development within the selected ages as well as assessing differentiation periods of lymphoid tissue. We determined that lymphoid tissue could be detected for the newborn rabbits, viz. lymphatic nodules and aggregated lymphoid nodules (Peyer's patches) begin growing from the 20-th day of postnatal development, whereas germinal centers are observed in lymphatic nodules of 60-day rabbits. With age, the number of lymphatic nodules is increasing in lymphoid plaques whereas the amount of lymphoid tissue is decreasing between the plaques. Since birth, lymphatic nodules are mostly circular-shaped. However, irregular-shaped lymphatic nodules, which are arranged in two rows, are appearing in the lymphoid plaques starting from 30-day age. On the 90th day of postnatal development, almost all lymphatic nodules within the lymphoid paques have irregular shape and may be arranged in three rows. A well-developed bloodstream vessel cab be observed in the proximity of the lymphoid tissue and lymphoid structures of each rabbit age group.

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Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

Cited by 36 publications

References 59 publications

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

Microanatomical aspects of the intestines and gut-associated lymphoid tissue of meat rabbits

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