Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Feeding
2.2. Rabbit Meat Microbiological Parameters
2.3. Rabbit Meat Physico-Chemical Measurements
2.4. Rabbit Meat Sensory Analysis
2.5. Data Analysis
3. Results and Discussion
3.1. Productive Performance
3.2. Color Values and pH
3.3. TBARS and TVBN
3.4. Meat Microbial Status
3.5. Sensory Evaluation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Unit | Group | ||
---|---|---|---|
Control | Goji | ||
Ingredients | |||
Wheat bran | % | 30.0 | 29.0 |
Dehydrated alfalfa meal | % | 42.0 | 41.0 |
Barley | % | 9.5 | 9.0 |
Sunflower meal | % | 4.5 | 4.2 |
Rice bran | % | 4.0 | 3.9 |
Soybean meal | % | 4.0 | 3.9 |
Calcium carbonate | % | 2.2 | 2.2 |
Cane molasses | % | 2.0 | 2.0 |
Vitamin–mineral premix 1 | % | 0.4 | 0.4 |
Soybean oil | % | 0.4 | 0.4 |
Salt | % | 0.3 | 0.3 |
Goji berries | % | - | 3.0 |
Analytical data | |||
Crude Protein | % | 15.74 | 15.66 |
Ether extract | % | 2.25 | 2.47 |
Ash | % | 9.28 | 9.25 |
Starch | % | 16.86 | 16.99 |
NDF 3 | % | 38.05 | 37.49 |
ADF 3 | % | 19.54 | 19.01 |
ADL 3 | % | 4.01 | 3.98 |
Digestible Energy 2 | MJ/kg | 10.3 | 10.3 |
Parameter | Time (Day of Storage) | Group | p Value | |||
---|---|---|---|---|---|---|
Control | Goji | Group | Time | Group × Time | ||
TBARS (mg MDA/kg) | Day 0 | 0.248 aA ± 0.048 | 0.135 bA ± 0.027 | <0.001 | 0.042 | 0.257 |
Day 4 | 0.398 aB ± 0.050 | 0.144 bA ± 0.028 | ||||
Day 10 | 0.374 aB ± 0.072 | 0.232 bA ± 0.045 | ||||
TVBN (mg N/100 g) | Day 0 | 14.919 aA ± 0.327 | 15.823 bAB ± 0.336 | 0.024 | <0.001 | 0.204 |
Day 4 | 15.140 aA ± 0.160 | 15.584 aA ± 0.151 | ||||
Day 10 | 16.300 aB ± 0.339 | 16.320 aB ± 0.329 |
Attributes | Group | SEM | p Value | |
---|---|---|---|---|
Control | Goji | |||
Color | 5.81 | 5.93 | 0.152 | 0.590 |
Juiciness | 5.58 | 6.42 | 0.141 | <0.01 |
Taste | 6.17 | 6.68 | 0.153 | 0.020 |
Overall liking | 6.08 | 6.50 | 0.150 | 0.042 |
Positive (Yes) Purchase Intent (%) | ||||
Before information | 31.7 | 45.0 | - | 0.133 * |
After information | 21.7 | 71.7 | - | <0.001 * |
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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
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 StyleCastrica, Marta, Laura Menchetti, Claudia M. Balzaretti, Raffaella Branciari, David Ranucci, Elisa Cotozzolo, Daniele Vigo, Giulio Curone, Gabriele Brecchia, and Dino Miraglia. 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