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Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum.

Authors :
Castrica M
Menchetti L
Agradi S
Curone G
Vigo D
Pastorelli G
Pallaoro M
Di Giancamillo A
Modina SC
Riva F
Serra V
Andoni E
Brecchia G
Balzaretti CM
Miraglia D
Source :
Meat science [Meat Sci] 2024 Jul; Vol. 213, pp. 109512. Date of Electronic Publication: 2024 Apr 09.
Publication Year :
2024

Abstract

The nutritional, antimicrobial, and antioxidant properties of bovine colostrum (BC) have encouraged its use in animal nutrition as a functional food in recent years. Nonetheless, the potential implications of BC supplementation on meat quality remain to be thoroughly assessed. To address this, thirty-nine New Zealand White rabbits (n = 13/group) were fed different dietary regimens until slaughter.: commercial standard diet for the control group (C) and C with 2.5% and 5% w/w of BC for BC-2.5 and BC-5 groups, respectively. Rabbits were slaughtered at 91 days of age and meat quality, and sensory characteristics were evaluated at days 2 (48 h after slaughter), 5, and 10 of refrigerated storage at 4 °C. The addition of colostrum in the diet resulted in a reduction of the total viable count, albeit only at the highest concentration and at the final detection, whereas for Lactobacillus spp. and Pseudomonas spp., there was little or no effect. The colour coordinates showed no differences between the groups, but they varied over time according to diet. Some differences between groups emerged in the definition of sensory attributes but did not affect the overall liking and overall scores of individual descriptors. These results indicate that the use of colostrum in rabbit feeding does not significantly impart meat quality and sensory attributes, but the potential of this valuable by-product for the food industry needs further investigation.<br />Competing Interests: Declaration of competing interest The authors declare no conflicts of interest in this article.<br /> (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Details

Language :
English
ISSN :
1873-4138
Volume :
213
Database :
MEDLINE
Journal :
Meat science
Publication Type :
Academic Journal
Accession number :
38636339
Full Text :
https://doi.org/10.1016/j.meatsci.2024.109512