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- Title
Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality.
- Authors
Branciari, Raffaella; Galarini, Roberta; Trabalza-Marinucci, Massimo; Miraglia, Dino; Roila, Rossana; Acuti, Gabriele; Giusepponi, Danilo; Dal Bosco, Alessandro; Ranucci, David
- Abstract
The present study evaluated the effects of feed supplementation with olive oil by-products on the microbial quality of rabbit meat. Thirty-three New Zealand White rabbits were randomly assigned to three experimental grower–finisher diets. Each dietary group consisted of three experimental treatments: (1) a basal control diet (C), (2) a C diet supplemented with a low dosage of polyphenol (150 mg/kg, L), and (3) a C diet supplemented with a high dose of polyphenols (280 mg/kg, H). Polyphenol analyses in feed and meat were performed using the liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). Higher amounts of sulphate metabolites were detected in the H group. Microbiological quality was evaluated on Longissimus lumborum muscles stored under aerobic conditions at 4 °C. The H diet exerted an inhibitory effect on microbial growth (p < 0.001), notably for Pseudomonas spp., when compared to C and L diets; differences among the groups were observed starting from 6 days of storage. In the H group, the Pseudomonas spp. population showed an increase in the latency phase and a decrease in the maximum growth rate of the fitted curves in comparison with the C and L groups. The use of dietary polyphenols could be a strategy to reduce spoilage during meat storage.
- Subjects
RABBIT meat; ERECTOR spinae muscles; MEAT; MEAT quality; ANIMAL feeding behavior; MASS spectrometry; TANDEM mass spectrometry
- Publication
Sustainability (2071-1050), 2021, Vol 13, Issue 8, p4522
- ISSN
2071-1050
- Publication type
Article
- DOI
10.3390/su13084522