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

1
Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy
2
Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy
3
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
4
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
5
Department of Veterinary Medicine, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1480; https://doi.org/10.3390/foods9101480
Received: 18 September 2020 / Revised: 7 October 2020 / Accepted: 14 October 2020 / Published: 16 October 2020
(This article belongs to the Section Meat)
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. View Full-Text
Keywords: rabbit meat; goji berries; microbiological quality; sensory characteristics rabbit meat; goji berries; microbiological quality; sensory characteristics
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MDPI and ACS Style

Castrica, M.; Menchetti, L.; Balzaretti, C.M.; Branciari, R.; Ranucci, D.; Cotozzolo, E.; Vigo, D.; Curone, G.; Brecchia, G.; Miraglia, D. Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat. Foods 2020, 9, 1480. https://doi.org/10.3390/foods9101480

AMA Style

Castrica M, Menchetti L, Balzaretti CM, Branciari R, Ranucci D, Cotozzolo E, Vigo D, Curone G, Brecchia G, Miraglia D. Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat. Foods. 2020; 9(10):1480. https://doi.org/10.3390/foods9101480

Chicago/Turabian Style

Castrica, Marta; Menchetti, Laura; Balzaretti, Claudia M.; Branciari, Raffaella; Ranucci, David; Cotozzolo, Elisa; Vigo, Daniele; Curone, Giulio; Brecchia, Gabriele; Miraglia, Dino. 2020. "Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat" Foods 9, no. 10: 1480. https://doi.org/10.3390/foods9101480

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