Dietary supplementation of a bacteriocinogenic and probiotic strain of Enterococcus faecium CCM7420 and its effect on the mineral content and quality of Musculus longissimus dorsi in rabbits

Abstract

The effect of freeze-dried bacteriocinogenic and probiotic strain Enterococcus faecium CCM7420 on the mineral content and carcass quality of rabbits was investigated. Significant increase in iron content in the carcass samples was recorded during the probiotic treatment, whereas the concentrations of calcium and copper decreased in the experimental groups compared with the Control. The treatment did not have a negative influence on the pH, colour, water-holding capacity, protein and fat contents or energetic value of the rabbit carcass. Inferring from the higher iron content we conclude that the diet supplementation with bacteriocinogenic and probiotic strain E. faecium CCM7420 may enhance the mineral quality of rabbit meat.

Effect of Enterococcus faecium AL41 (CCM8558) and Its Enterocin M on the Physicochemical Properties and Mineral Content of Rabbit Meat

“…Increased iron content was noted similarly to our previous results achieved during beneficial E. faecium CCM7420 strain application [14]. Other authors presented higher iron values in rabbit meat: 1.1-1.3 mg/100 g [1] and 0.66-0.99 mg/100 g [11].…”

“…Lower pH 48 (48 h postmortem) values (in the range 5.37-5.65) obtained in this experiment could be explained by the depletion of glycogen reserve in muscles during refrigeration and by longer storage time. Similar pH 48 values were detected also during the beneficial E. faecium CCM7420 strain (5.34-5.65) and phyto-additives' (5.61-5.71) application in rabbits [14,35]. Lower values of lipids were determined, but the protein content of rabbit meat was not influenced using the CCM8558 strain and its EntM.…”

“…Phosphorus is needed for the growth of muscle tissue for being involved in the energy metabolism. Its content was higher compared to our previous experiment with autochthonous E. faecium CCM7420 rabbit-derived strain [14] as well as to data reported by the other authors [1,2,10] but still lower than it was reported by Nistor et al [13]. Wang et al [27] also demonstrated improved phosphorus absorption and utilization in broilers after E. faecium CGMCC 2516 microcapsules' application.…”

“…Other works present the fatty acid profile, oxidative stability and lipid metabolism of rabbit meat, and their influence using natural additives [7][8][9]. Although the mineral content of rabbit meat has been investigated by several researchers [2,[10][11][12][13], in vivo studies about the influence of natural feed additives on rabbit meat minerals are scarce [14,15].…”

“…The majority of studies suggested a positive effect of dietary natural feed additives' inclusion on meat quality and that these compounds could be useful to improve nutritional properties-minerals, fatty, and amino acids of rabbit meat. While most of the works present the environmental, feeding, genetics, biological factors, and technological (pear-slaughter, transportation, processing) effects on rabbit carcass and meat quality [1], only a few of them have presented the effect of probiotics and/or bacteriocins on the rabbit meat mineral composition [14,15]; information about probiotic influence on meat of other monogastric animals, such as chickens and pigs is also rare [16,17]. Therefore, this study aimed to investigate the impact of feed administration by bacteriocin-producing and beneficial strain Enterococcus faecium AL41 (deponed to Czech Culture Collection of Microorganisms in Brno, Czech Republic, CCM8558) and its enterocin M (EntM) on the mineral content and quality of rabbit meat.…”