“…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.…”