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Quality of rabbit meat and phyto-additives

Author

Listed:
  • Monika Pogány Simonová

    (Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic)

  • Ľubica Chrastinová

    (Slovak Agricultural Research Center, Nitra, Slovak Republic)

  • Jozef Mojto

    (Slovak Agricultural Research Center, Nitra, Slovak Republic)

  • Andrea Lauková

    (Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic)

  • Renáta Szabóová

    (Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic)

  • Ján Rafay

    (Slovak Agricultural Research Center, Nitra, Slovak Republic)

Abstract

The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. 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 (without plant extracts). 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 < 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 - serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

Suggested Citation

  • Monika Pogány Simonová & Ľubica Chrastinová & Jozef Mojto & Andrea Lauková & Renáta Szabóová & Ján Rafay, 2010. "Quality of rabbit meat and phyto-additives," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 161-167.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:49-2008-cjfs
    DOI: 10.17221/49/2008-CJFS
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    Cited by:

    1. V. Razmaité & R. Šveistiené & G.J. Švirmickas, 2011. "Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 480-486.

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