Quality of rabbit meat and phyto-additives
2010
Pogany Simonova, M.,Slovenska Akademia Vied, Kosice (Slovak Republic). Ustav Fyziologie Hospodarskych Zvierat | Chrastinova, L.,Slovenske Centrum Polnohospodarskeho Vyskumu, Nitra (Slovak Republic) | Mojto, J.,Slovenske Centrum Polnohospodarskeho Vyskumu, Nitra (Slovak Republic) | Laukova, A.,Slovenska Akademia Vied, Kosice (Slovak Republic). Ustav Fyziologie Hospodarskych Zvierat | Szaboova, R.,Slovenska Akademia Vied, Kosice (Slovak Republic). Ustav Fyziologie Hospodarskych Zvierat | Rafay, J.,Slovenske Centrum Polnohospodarskeho Vyskumu, Nitra (Slovak Republic)
The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples. The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P less than 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement of the amino acid composition (P less than 0.01). These findings are also supported by the good health state of rabbits. The diet enriched with the plant extracts is beneficial for the health state of rabbits and the nutritional quality of rabbit meat.
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