Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat
2021
Monika Pogány Simonová | Ľubica Chrastinová | Andrea Lauková
Improving rabbit meat quality using natural substances has become an area of research activity in rabbit nutrition due to stabilization of husbandry health and economy. The present study evaluates the effect of bacteriocin-producing, beneficial strain Enterococcus faecium AL41/CCM8558 and its enterocin M (EntM) on the quality and mineral content of rabbit meat. Seventy-two Hycole rabbits (aged 35 days) were divided into EG1 (CCM8558 strain: 1.0 × 109 CFU/mL: 500 µL/animal/d), EG2 (EntM: 50 µL/animal/d), and control group (CG). The additives were administrated in drinking water for 21 days. Significant increase in meat phosphorus (EG1: p <: 0.05: EG2: p <: 0.0001) and iron (EG1, EG2: p <: 0.001) contents was noted: sodium and zinc levels were only slightly higher in experimental groups compared with control data. The calcium (EG1, EG2: p <: 0.001), potassium, and copper (EG1: p <: 0.01) concentrations were reduced. The treatment did not have a negative influence on physicochemical traits of rabbit meat. Based on these results, we conclude that diet supplementation with beneficial strain E. faecium CCM8558 and its EntM could enhance the quality and mineral content of rabbit meat, with the focus on its iron and phosphorus contents.
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