Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experiment Schedule, Diet, Slaughtering, and Sampling
2.2. Physico-Chemical, Mineral, and Statistical Analysis
3. Results
Mineral Profile of Rabbit Meat
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Ingredients | (%) | (g.kg−1) | |
---|---|---|---|
Extracted clover (grass) meal | 27.00 | Mineral and vitamin premix 1 | 3.00 |
Extracted sugar beet | 10.00 | Crude protein | 189.38 |
Oats | 13.00 | Crude fiber | 191.88 |
Wheat bran | 6.00 | Fat | 39.00 |
Soybean meal | 7.50 | Ash | 80.00 |
Sunflower meal | 14.00 | Organic compounds | 921.00 |
Monocalcium phosphate | 0.60 | Starch | 178.00 |
Dicalcium carbonate | 0.90 | Lysin | 7.50 |
Salt | 0.30 | Methionine + cysteine | 6.50 |
Carob | 2.50 | Choline chloride | 0.80 |
DL-Methionine + wheat meal | 0.10 + 0.10 | ME | 11.92 MJ |
EG1 | EG2 | CG | p-Value | |
---|---|---|---|---|
Day 21 of the Experiment (at 56 Days of Age) | ||||
Calcium (mg/100 g) | 6.73 ± 0.01 a | 12.07 ± 0.54 b | 17.83 ± 1.50 c | <0.0001 |
Phosphorus (mg/100 g) | 259.50 ± 22.06 a | 215.13 ± 36.94 b | 193.33 ± 5.20 b | 0.0012 |
Magnesium (mg/100 g) | 23.30 ± 0.02 | 23.53 ± 0.03 | 24.10 ± 1.40 | 0.2430 |
Natrium (mg/100 g) | 31.10 ± 0.06 | 30.70 ± 0.06 | 29.53 ± 4.10 | 0.5063 |
Potassium (mg/100 g) | 382.87 ± 8.54 | 372.80 ± 10.47 | 409.10 ± 39.89 | 0.0542 |
Iron (mg/100 g) | 0.487 ± 0.013 a | 0.495 ± 0.067 a | 0.390 ± 0.040 b | 0.0019 |
Manganese (mg/100 g) | 0.061 ± 0.022 a | 0.065 ± 0.003 b | 0.062 ± 0.058 b | 0.9800 |
Zinc (mg/100 g) | 1.203 ± 0.415 | 1.216 ± 0.149 | 1.158 ± 0.259 | 0.9385 |
Copper (mg/100 g) | 0.188 ± 0.039 a | 0.215 ± 0.021 | 0.251 ± 0.030 b | 0.0104 |
EG1 | EG2 | CG | p-Value | |
---|---|---|---|---|
Day 21 of the Experiment (at 56 Days of Age) | ||||
Average live weight (g) | 1575.5 g ± 189.5 a | 1729.7 g ± 252.5 b | 1451.8 g ± 202.5 a | <0.0001 |
pH 48 h postmortem | 5.37 ± 0.02 a | 5.48 ± 0.09 b | 5.36 ± 0.02 a | 0.0034 |
L* (lightness) | 55.53 ± 3.66 a | 52.79 ± 1.80 a | 47.87 ± 3.56 b | 0.0024 |
a* (redness) | 0.55 ± 0.24 | 0.57 ± 0.08 | 0.62 ± 0.11 | 0.7398 |
b* (yellowness) | 8.30 ± 0.69 | 8.08 ± 0.59 | 7.37 ± 0.78 | 0.0820 |
Water content (g/100 g) | 75.90 ± 0.17 a | 76.27 ± 0.15 a | 75.87 ± 0.23 b | 0.0033 |
Protein content (g/100 g) | 21.37 ± 0.21 | 21.03 ± 0.23 | 21.40 ± 0.66 | 0.2707 |
Fat content (g/100 g) | 1.73 ± 0.23 | 1.70 ± 0.10 | 1.73 ± 0.49 | 0.9824 |
Energy value (kJ/100 g) | 426.53 ± 4.21 a | 416.35 ± 1.98 b | 423.76 ± 8.65 a,b | 0.0196 |
Water holding capacity (g/100 g) | 25.99 ± 2.18 | 30.35 ± 1.46 | 28.68 ± 5.28 | 0.1151 |
Ash (g/100 g) | 1.033 ± 0.003 | 1.033 ± 0.003 | 1.033 ± 0.003 | 1.0000 |
Day 42 of the Experiment (at 77 Days of Age) | ||||
Average live weight (g) | 2321.0 g ± 317.8 a | 2626.4 g ± 192.9 b | 2174.0 g ± 243.0 a | 0.0005 |
pH 48 h post mortem | 5.54 ± 0.03 a | 5.63 ± 0.09 b | 5.65 ± 0.04 b | 0.0134 |
L* (lightness) | 51.78 ± 4.14 | 50.04 ± 1.71 | 51.79 ± 1.19 | 0.4468 |
a* (redness) | 0.68 ± 0.29 a,b | 1.22 ± 1.21 a | 0.08 ± 0.05 b | 0.0470 |
b* (yellowness) | 7.34 ± 0.74 | 7.56 ± 0.61 | 7.89 ± 0.68 | 0.3918 |
Water content (g/100 g) | 75.33 ± 0.38 | 75.70 ± 0.46 | 75.50 ± 0.44 | 0.3511 |
Protein content (g/100 g) | 21.93 ± 0.15 | 21.83 ± 0.38 | 22.00 ± 0.26 | 0.5825 |
Fat content (g/100 g) | 1.73 ± 0.23 | 1.47 ± 0.25 | 1.50 ± 0.20 | 0.1301 |
Energy value (kJ/100 g) | 432.69 ± 11.14 | 420.97 ± 11.49 | 425.02 ± 11.27 | 0.2224 |
Water holding capacity (g/100 g) | 31.09 ± 5.16 a,b | 25.75 ± 2.82 a | 33.55 ± 5.18 b | 0.0267 |
Ash (g/100 g) | 1.000 ± 0.000 | 1.000 ± 0.000 | 1.000 ± 0.000 | 1.0000 |
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Pogány Simonová, M.; Chrastinová, Ľ.; Lauková, A. Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat. Agriculture 2021, 11, 1045. https://doi.org/10.3390/agriculture11111045
Pogány Simonová M, Chrastinová Ľ, Lauková A. Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat. Agriculture. 2021; 11(11):1045. https://doi.org/10.3390/agriculture11111045
Chicago/Turabian StylePogány Simonová, Monika, Ľubica Chrastinová, and Andrea Lauková. 2021. "Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat" Agriculture 11, no. 11: 1045. https://doi.org/10.3390/agriculture11111045