Lantibiotic Nisin Applied in Broiler Rabbits and Its Effect on the Growth Performance and Carcass Quality

Hempseed Cake in Rabbit Nutrition: Livestock Performances, Quality of Meat, Digestibility of Nutrients and Animal Health Status

“…In our experiment, content of fat in the experimental groups was higher than in the control group, most probably due to the high content of fat in hempseed cake, which, in turn, resulted in the higher energy value in experimental meat samples. Only small differences were found between the individual components, which correspond with the results of other authors (Bianospino et al, 2006;Dalle Zotte and Szendrő, 2011;Chrastinová et al, 2018;Pogány Simonová et al, 2019;Lauková et al, 2016;Kalafová et al, 2014;2015). It also has an optimal content of zinc, copper, phosphorus, calcium and cobalt (Zadina et al, 2004).…”

Autochtonous Strain Enterococcus faecium EF2019(CCM7420), Its Bacteriocin and Their Beneficial Effects in Broiler Rabbits—A Review

“…A lot of them dealing with the effects of dietary supplementation with functional compounds, mainly probiotics, prebiotics, fatty and organic acids, vitamins, selenium and antioxidants and their combinations on rabbit carcass quality [ 12 , 13 , 14 , 31 , 33 , 40 , 87 , 88 , 89 ]. In general, there is a lack of studies testing the beneficial microbiota and/or their antimicrobial substances (bacteriocins) on rabbit meat quality and composition, including fatty acids, amino acids and minerals [ 31 , 41 , 42 , 43 , 44 , 45 ]. Moreover, to the best of our knowledge we presented the first reports about the effect of beneficial/probiotic strains as well as bacteriocins on the minerals and amino acids of rabbit meat [ 39 , 40 , 42 ] and also the effect of bacteriocins on the fatty acid content of rabbit meat [ 41 , 42 , 43 ].…”

“…In general, there is a lack of studies testing the beneficial microbiota and/or their antimicrobial substances (bacteriocins) on rabbit meat quality and composition, including fatty acids, amino acids and minerals [ 31 , 41 , 42 , 43 , 44 , 45 ]. Moreover, to the best of our knowledge we presented the first reports about the effect of beneficial/probiotic strains as well as bacteriocins on the minerals and amino acids of rabbit meat [ 39 , 40 , 42 ] and also the effect of bacteriocins on the fatty acid content of rabbit meat [ 41 , 42 , 43 ]. All presented results concerning the physicochemical properties—pH, protein, fat, ash and water content, energy value, lightness and color of rabbit meat—showed that probiotic administration in rabbits had no negative effect on the rabbit meat quality.…”

“…The use of several natural feed additives has already been reviewed in rabbit breeding [ 10 , 12 , 13 , 14 , 15 ]. The positive effects of probiotics and their antibacterial products—bacteriocins on health, growth performance, nutrient utilization and metabolism changes, microbial composition [ 14 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ], blood serum biochemistry, oxidative stress, immune response, intestinal morphology [ 21 , 24 , 28 , 29 , 30 , 31 , 34 , 36 , 37 , 38 ] and meat quality of rabbits [ 32 , 34 , 39 , 40 , 41 , 42 , 43 ] was described. However, in spite of the achieved results, there are still few declared probiotic preparations based (Lactina, Toyocerin; [ 44 , 45 ]; Prorabbit—declared in Slovakia; [ 25 ]) and detailed studies of microorganisms with beneficial properties that have also the ability to produce antimicrobial substances, enterocins.…”