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Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

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Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

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dc.contributor.author Kone, A. P. es_ES
dc.contributor.author Cinq-Mars, D. es_ES
dc.contributor.author Desjardins, Y. es_ES
dc.contributor.author Guay, F. es_ES
dc.contributor.author Gosselin, A. es_ES
dc.contributor.author Saucier, L. es_ES
dc.date.accessioned 2016-09-07T09:51:45Z
dc.date.available 2016-09-07T09:51:45Z
dc.date.issued 2016-06-29
dc.identifier.issn 1257-5011 es_ES
dc.identifier.uri http://hdl.handle.net/10251/68970
dc.description.abstract [EN] The effects of dietary supplementation of onion, cranberry,  strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients.  Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris (BF) muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* color parameters were obtained of the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu). Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals who received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. But under aerobic and anaerobic conditions, our results indicate that diet supplementation with extracts rich in polyphenols, especially with essential oils, had a small bot sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimized by investigating higher doses. es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Essential oils es_ES
dc.subject Plant extract es_ES
dc.subject Polyphenol es_ES
dc.subject Rabbit meat es_ES
dc.subject Shelf life es_ES
dc.title Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat es_ES
dc.type Artículo es_ES
dc.date.updated 2016-09-07T07:12:55Z
dc.identifier.doi 10.4995/wrs.2016.3665 es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Kone, AP.; Cinq-Mars, D.; Desjardins, Y.; Guay, F.; Gosselin, A.; Saucier, L. (2016). Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat. World Rabbit Science. 24(2):107-119. https://doi.org/10.4995/wrs.2016.3665 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2016.3665 es_ES
dc.description.upvformatpinicio 107 es_ES
dc.description.upvformatpfin 119 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24
dc.description.issue 2
dc.identifier.eissn 1989-8886 es_ES
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