Impact of Amaranthus hypochondriacus in nutrition for rabbits on meat quality

PDF
DOI: https://doi.org/10.12681/jhvms.26756
Keywords:
amaranth rabbits meat quality cholesterol microorganisms
RS SHEVCHIK
Dnipro State Agrarian and Economic University, Dnipro, Ukraine
YV DUDA
Dnipro State Agrarian and Economic University, Dnipro, Ukraine
OG GAVRILINA
Dnipro State Agrarian and Economic University, Dnipro, Ukraine
LV KUNEVA
Dnipro State Agrarian and Economic University, Dnipro, Ukraine
HV SAMOYLUK
Dnipro State Agrarian and Economic University, Dnipro, Ukraine
Abstract
Unique properties of Amaranthus hypochondriacus have been extensively utilized in the recent time worldwide both in food technologies and husbandry. An intensive growth of Amaranthus hypochondriacus plants has been made in Ukraine there and, respectively, production of foods based on amaranth is growing, however no research on its use for feeding rabbits is available. Therefore, the study aimed to review the impact of Amaranthus hypochondriacus on slaughter features of rabbits, meat quality including those under storage conditions. The California race rabbits of 60 days age were divided into two groups, 28 animals in each. The rabbits in the study group were fed (by adding to the basal diet) with 20% of amaranth oilcake. The rabbits were slaughtered at age of 120 days. The following key features of meat output and quality performance were determined: pH, moisture content, water-holding capacity, cooking losses, protein and cholesterol content as well as change in pH, microorganisms count, and moisture loss percentage during 9-day storage in chilled state. Amaranthus hypochondriacus effect on the rabbit live weight, hot carcass weight, dressing out percentage, percentage ratio of heart, kidney, liver, lung weight to carcass weight, рН, moisture content, water-holding capacity, and meat morphological structure was determined. Reduction in cholesterol level by 15.07% (р < 0.05) in the meat of rabbits that were fed with Amaranthus hypochondriacus was detected. pH and drip loss percentage were not significantly different among the groups in the shelf-life period. However, it was found out that growth of microorganisms in the meat of rabbits that were fed with Amaranthus hypochondriacus was slowed down: microorganisms count was 1.65 and 1.71 (р < 0.05) times lower than in the control group on the 6th and 9th days of storage, accordingly. The low-cholesterol and bacteriostatic effects of amaranth oilcake in the rabbit nutrition may significantly increase dietary properties of rabbit meat. Use of amaranth oilcake for rabbit fattening has great potential and further studies including the mechanism of antibacterial effect of A. hypochondriacus on the rabbit meat are required
Article Details
  • Section
  • Research Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
Download data is not yet available.
References
Alagón G, Arce O, Serrano P,Rodenas L,Martínez-Paredes E,Cervera C,Pascual JJ,Pascual M. (2015) Effect of feeding diets containing barley, wheat and corn distillers dried grains with solubles on carcass traits and meat quality in growing rabbits. Meat Science 101:56-62.
Alfaro MA, Ramírez R, Martínez A.,Bressani R (1987) Evaluation of different amounts of amaranth meal (vegetative parts) to replace lucerne leaf meal in diets for growing rabbits. ArchivosLatinoamericanos de Nutricion, 37:174-185.
American Meat Science Association (AMSA),(2015) Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat, 2nd ed.; American Meat Science Association: Savoy, IL, USA.
Bamikole MA, Ezenwa I, Adewumi MK, Omojola AB, Adetimirin VO, Arigbede OM,Orisadeyi SA (2000) Alternative feed resources for formulating concentrate diets of rabbits. 1. Unthreshed grain amaranth seedhead. World Rabbit Sci 8:125-129.
Blasco A,Ouhayoun J (1996) Harmonization of criteria and terminology in rabbit meat research. Revised proposal. World Rabbit Sci 4:93-99.
Cardinali R,Cullere M, Dal Bosco A, Mugnai C, Ruggeri S, Mattioli S,- Castellini C,TrabalzaMarinucci M,DalleZotte A (2015) Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition. Livestock Sci 175:83-89.
Caselato V, Amaya-Farfan J (2012) State of Knowledge on Amaranth Grain: A Comprehensive Review. Journal of Food Sci77:93-104.
Chhay T, Pok S, Borin K, Preston TR (2013) Amaranth (Amaranthus spp.) as replacement for water spinach (Ipomoea aquatica) with or without paddy rice on growth performance of rabbits. Livestock Research for Rural Development 25 (12) from http://www.lrrd.org/lrrd25/1/chha25012.htm
Cullere M, DalleZotte A, Celia C, Renteria-Monterrubio AL, Gerencsér Z, Szendrő Z, Kovács M, Kachlek ML,Matics Z (2016) Effect of Silybummarianum herb on the productive performance, carcass traits and meat quality of growing rabbits. Livestock Sci 194:31-36.
Dabbou, S., Renna, M., Lussiana, C.; Gai, F., Rotolo, L., Kovitvadhi, A., Brugiapaglia, A.; Helal, A. N., Schiavone, A., Zoccarato, I., Gasco, L. (2017). Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat. Italian Journal of Animal Science 16:371-379.
DalleZotte A (2014) Rabbit farming for meat purposes. Animal Frontiers 4 (4):62-67.
DalleZotte A, Celia C,SzendroZs(2016)Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: a review. Livestock Sci 189:82-90.
DaszkiewiczT, GugołekA, JaniszewskiP, Kubiak D, CzoikM (2012)The effect of intensive and extensive production systems on carcass quality in New Zealand White rabbits. World Rabbit Sci. 20:25-32.
Dinh TTN, Thompson LD, Galyean ML, Brooks JC, Patterson KY, Boylan LM (2011) Cholesterol content and methods for cholesterol determination in meat and poultryCompr. Rev. Food Sci. Food Saf. 10 (5):269-289.
DSTU 7693:2015 (2016). National Standard of Ukraine Compound Feed Raw Materials General technical conditions. Official publication Kyiv SE “UkrNDNC”. http://online.budstandart.com/ua/catalog/docpage? id_doc=62176
DSTU ISO 1442:2005 (2007). Meat and meat products.Method for determination of moisture.Kiev, Holding Ukraine: pp 4-11.
Duda YV, Prus MP, Shevchyk PS, KunevaLV, KoreybaLV (2018) Effect of Amaranthus-based fodder additive on activity of rabbit blood enzymes under eimeriosis. In: 21st International Scientific and Practical Conference “Relevant issues of intensive development of animal breeding”, Gorki,Belarus 2:186-189.
Earl LA, King AJ, Fitzpatrick DP, Cooper JE (1996) A modification of method to determine expressible moisture in ground, dark poultry meat. Poultry Sci 75:1433-1436.
Goralskyj LP, Khomich VT, Kononskyi OI (2011) The technology of manufacturing histological preparations. In: Fundamentals of histology technique and morphofunctional research methods under norm and pathology 3rd ed,Polissia, Zhytomyr: pp9-108.
GOST P 51478-99 (ISO 2917-74) Meat and meat products. Reference method for measurement of pH.http://docs.cntd.ru/document/1200028185 [accessed 18 March 2020].
GOST 23392-78. Meat. Methods for chemical and microscopic analysis of meat freshness.Publishing house of standards,Moscow: pp 6-19.
Grigorev N.G., Volkov N.P., Vorobev E.S. (1989). Biological usefulness of feed,Moscow, Agropromizdat: pp 68-82.
Hernández-Martínez CA,Treviño-Cabrera GF, Hernández-Luna CE, Silva-Vázquez R, Hume ME, Gutiérrez-Soto G, Méndez-Zamora G (2018) The effects of hydrolysed sorghum on growth performance and meat quality of rabbits. World Rabbit Sci 26:155-163.
Honikel KO, Hamm R (1994) Measurement of water-holding capacity and juiciness. In: Pearson A.M., Dutson T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA.
Hoptsii TI, Voronkov MF, Bobro MA, Miroshnychenko LO, Lymanska SV, Hudym OV, Hudkovska NB, Duda YV (2018) Amaranth: breeding, genetics and cultivation prospects: monograph.NAU,Kharkiv: pp 65-68.
Hulot F,Ouhayoun J (1999) Muscular pH and related traits in rabbits: a review. World Rabbit Sci 7:15-36.
Fathi M,Abdelsalam M, Al-Homidan I,Ebeid T,Shehab-El-Deen M,Abd El-Razik M,Abou-Emera O, Mostafa M (2019) Supplemental effects of eucalyptus(Eucalyptus camaldulensis)leaves on growth performance, carcass characteristics, blood biochemistry and immune response of growing rabbits. Annals of AnimSci 19:779-791.
Karamać M, Gai F, Longato E, Meineri G, Janiak MA, Amarowicz R, Peiretti PG (2019) Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthuscaudatus) during Plant Growth. Antioxidants (Basel, Switzerland) 8(6), 173.
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 Sci 24:107-119.
Lee, MT, Lai, LP, Lin, WC, Ciou, JY, Chang, SC, Yu, B, & Lee, TT. (2017). Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans. Brazilian Journal of Poultry Science, 19(4), 645-654. https://doi.org/10.1590/1806-9061-2017-0495
Li-Hua Li, DutkiewiczEwelina P, Ying-Chen Huang, Hsin-Bai Zhou, Hsu,Cheng-Chih (2019) Analytical methods for cholesterol quantification. Journal of Food and Drug Analysis; Philadelphia 27 (2): 375-386.
Mancini S,Secci G,Preziuso G,Parisi G,Paci G (2018) Ginger (Zingiberofficinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality. Italian Journal of AnimSci 17:867-872.
Mir NA, Rafiq A, Kumar F, Singh V, Shukla V (2017) Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of Food Science and Technology 54:1-13.
Molina E, González-Redondo P, Moreno-Rojas R, Montero-Quintero K, BrachoB,Sánchez-Urdanetaet A (2015) Effects of diets with Amaranthusdubius Mart. ex Thell. on performance and digestibility of growing rabbits. World Rabbit Sci 23 (1):9-18.
Molina E, González-Redondo P, Moreno-Rojas R, Montero-Quintero K,Sánchez-Urdaneta A (2018) Effect of the inclusion of Amaranthusdubius in diets on carcass characteristics and meat quality of fattening rabbits. Journal of Applied Animal Research 46:218-223.
Nistor E,Bampidis V,Păcală N,Pentea M, Tozer J,Prundeanu H (2013) Nutrient content of rabbit meat as compared to chicken, beef and pork meat. J Anim. Prod Adv. 3:172-176.DOI: 10.5455/japa.20130411110313
Palazzo M, Schiavitto M, Cinone M,Vizzarri F (2019) Rabbit metabolic response and selected meat quality traits: Evaluation of dietary PLX®23 and LycoBeads® feed supplement. Journal of Animal Physiology and Animal Nutrition, 103 (1):383-394.
Papuc C, Goran GV,Predescu CN, Nicorescu V, Stefan G (2017) Plant polyphenols as antioxidant and antibacterial agents for shelf-life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Comprehensive Reviews in Food Science and Food Safety 16:1243-1268.
Peiretti PG (2018) Amaranth in animal nutrition: A review. Livestock Research for Rural Development, 30 (88).
Peiretti PG, Meineri G, Longato E,Tassone S (2018) Chemical Composition, In Vitro Digestibility and Fatty Acid Profile of Amaranthuscaudatus. Herbage During its Growth Cycle. Animal Nutrition and Feed Technology, 18:107-116.
Penny IF(1975) Using a centrifugation method to measure drops of Longissimus dorsi pork slices before and after freezing and thawing. J. Sci. Food Agric. 26:1593-1602.
Plate AYA,Areas JAG (2002) Cholesterol-lowering effect of extruded amaranth (Amaranthuscaudatus L.) in hypercholesterolemic rabbits. Food Chem 76(1):1-6.
Rules for pre-dressing out veterinarian animal inspection and veterinary and sanitary expertise of meat and meat products (2002). https://zakon.rada.gov.ua/laws/show/z0524-02 [accessed 18 March 2020].
Qiaofen Cheng, Da-Wen Sun (2008) Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances, Critical Reviews in Food Science and Nutrition 48(2):137-159.
Shevchik RS, DudaYV, Kuneva LV (2019) Effect of veterinary and sanitary and technological conditions of slaughter on microbiological indicators of rabbit meat. In: 18th All-Ukrainian Scientific and Practical Conference of Young Scholars, Lviv, Ukraine 21(3):168.
Shevchik, R., Duda, Y., Gavrilina, O., Kuneva, L. (2020). Comparative assessment of the quality of rabbit meat, which was obtained in the conditions of a slaughter enterprise and backyard. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 22(97): 162-168.
Smith SE (1966) Nutrient Requirements of Rabbits; The National Academies Press: Washington, DC, USA.
Soultos N, Tzikas Z, Christaki E, Papageorgiou K, Steris V (2009) The effect of dietary oregano essential oil on microbial growth of rabbit carcasses during refrigerated storage. Meat Sci 81:474-478.
Tang Y, Tsao R (2017) Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. MolNutr Food Res 61(7).
Torten J, Whitaker J (2006) Evaluation of the Biuret and Dye-Binding Methods for Protein Determination in Meats. Journal of Food Sci 29:168-174.
Warner R (2014) Measurements of Water-holding Capacity and Color: Objective and Subjective. doi: 10.1016/B978-0-12-384731-7.00210-5
Zepeda-Bastida A, Martínez MA, Simental SS (2019) Carcass and meat quality of rabbits fed Tithoniatubaeformis weed. RevistaBrasileira de Zootecnia, 48. https://doi.org/10.1590/rbz4820190074