Benefits of Enterocin M and Sage Combination on the Physico-chemical Traits, Fatty Acid, Amino Acid, and Mineral Content of Rabbit Meat

Benefits of Enterocin M and Sage Combination on the Physico-chemical Traits, Fatty Acid, Amino Acid, and Mineral Content of Rabbit Meat

Higher rabbit meat consumption can be ensured by increasing of its quality due to its improved nutritional properties. The effect of enterocin M (EntM) and sage on growth performance, physico-chemical properties, fatty acid (FA), amino acid (AA), and mineral concentrations of rabbit meat was evaluat...

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Veröffentlicht in:Probiotics and antimicrobial proteins 2020-09, Vol.12 (3), p.1235-1245
Hauptverfasser: Simonová, Monika Pogány, Chrastinová, Ľubica, Chrenková, Mária, Formelová, Zuzana, Kandričáková, Anna, Bino, Eva, Lauková, Andrea
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Applied Microbiology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Drinking water
Energy value
Fatty acids
Magnesium
Meat
Microbiology
Nutrient content
Nutrition
Physicochemical properties
Polyunsaturated fatty acids
Protein Science
Water content
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Zusammenfassung:Higher rabbit meat consumption can be ensured by increasing of its quality due to its improved nutritional properties. The effect of enterocin M (EntM) and sage on growth performance, physico-chemical properties, fatty acid (FA), amino acid (AA), and mineral concentrations of rabbit meat was evaluated. Sixty-four rabbits (M91 meatline, both sexes) were divided into three experimental: E (EntM), S (sage), E + S (EntM + sage) groups and control group (C). The additives were administrated in drinking water during 21 days. Lower pH (E, S: P  
ISSN:1867-1306
1867-1314
DOI:10.1007/s12602-019-09627-5