Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil

Botsoglou, Nikolaos; Florou-Paneri, Panagiota; Christaki, E.; Giannenas, Ιlias; Spais, A. B.

doi:10.1080/00039420410001701404

Cited by 96 publications

(78 citation statements)

References 28 publications

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“…Ibrahim et al (2000Ibrahim et al ( , 2002 reported a significant increase in body weight, average daily gain, and feed intake, with a slight improvement in feed conversion index in weaned rabbits fed a dietary supplement with basil (Ocimum basilicum), oregano (Origanum vulgare) and/or sage (Salvia officinalis) extracts. Botsoglou et al (2004) and Omer et al (2010), however, did not find any significant variations in growth rate in weaned rabbits given a feed supplemented with antioxidant activity extracts.…”

Section: Body Weight (Kg)mentioning

confidence: 92%

Effect of dietary phenylpropanoid glycoside-based natural extracts on blood parameters and productive performance in intensively-reared young hares

Casamassima¹,

Palazzo²,

Vizzarri³

et al. 2013

Czech J. Anim. Sci.

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ABSTRACT:Two different doses of a dietary verbascoside-based supplement were evaluated on various blood parameters and on productive performance in young weaned hares reared intensively from 28 to 90 days of age. The study lasted for 62 days and it was conducted on 210 young hares divided into three homogeneous groups of 70 animals each, consisting of a control group and two experimental groups. Each group received the dietary supplement in the feed, titrated to 0.5% verbascoside, 1 kg/t of concentrate (LVB group) and 2 kg/t of concentrate (HVB group). The experimental reliefs included the measurement of blood parameters such as triglycerides, total cholesterol, high density lipoprotein cholesterol, and bilirubin, along with some markers of oxidative status in plasma such as reactive oxygen metabolites, thiobarbituric acid-reactive substances, and vitamins A and E. Various productive parameters were also measured such as body weight and growth rate, food consumption, and feed conversion. The experimental treatment resulted in a significant decrease in triglycerides (P < 0.01) and bilirubin (P < 0.05) and an increase in high density lipoprotein cholesterol (P < 0.01) both in the low verbascoside (LVB) and high verbascoside (HVB) experimental groups. In addition, the oxidative plasma stability in blood also improved, with a significant decrease in the concentration of reactive oxygen metabolites (P < 0.01) and thiobarbituric acid-reactive substances (P < 0.01), along with increased levels of vitamin E (P < 0.05). The productive performance was not statistically influenced by the experimental treatment, except for the growth rate which increased significantly (P < 0.05) in the experimental LVB and HVB groups: 6.9% and 8.7% respectively compared with the control group.

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Section: Body Weight (Kg)mentioning

confidence: 92%

Effect of dietary phenylpropanoid glycoside-based natural extracts on blood parameters and productive performance in intensively-reared young hares

Casamassima¹,

Palazzo²,

Vizzarri³

et al. 2013

Czech J. Anim. Sci.

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“…Regarding oregano and sage extracts, there are no other comparable studies concerning rabbits and/or their carcass composition, but several other investigations have been carried out on other animals. Botsoglou et al(2004) presented the antioxidant effect of oregano essential oil on lipid oxidation in rabbits MLD.…”

Section: Resultsmentioning

confidence: 99%

“…(Lewis et al 2003;Lauková et al 2006;Marcin et al 2006;Simonová et al 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) conditions on rabbit carcass and meat quality (Dalle Zotte 2002), the results concerning the influence of natural substances (probiotics) or herbal extracts on rabbit meat composition have not yet been reported, except the oxidative stability of muscle tissues in rabbits (Botsoglou et al 2004). The antimicrobial effects of oregano and sage extracts are known (Marcin et al 2006;Simonová et al 2008); e.g.…”

mentioning

confidence: 99%

Quality of rabbit meat and phyto-additives

Simonová¹,

Chrastinová²,

Mojto³

et al. 2010

Czech J. Food Sci.

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Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J. (2010): Quality of rabbit meat and phyto-additives. Czech J. Food Sci., 28: 161-167.The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 -sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 -serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. Nowadays, consumers are increasingly interested in a healthy lifestyle, e.g. energy and nutritional values of foods, which are rich in protein and low in cholesterol and lipid contents. From the nutritional point of view, rabbit meat is flavourful and easily digested, with high nutritional and dietetic properties: this meat contains 20-21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat, cholesterol, and sodium (Bielanski et al. 2000;Dalle Zotte 2002;Hermida et al. 2006). That is why the rabbit meat is better digested as compared to other kinds of meat (beef, lamb, or pork;Enser et al. 1996) and is recommended for consumption, e.g. for persons with cardiovascular illnesses (Hu & Willett 2002). Moreover, the energy value of rabbit meat (427-849 kJ/100 g of fresh meat) is comparable to various commonly consumed sorts of red meat (Dalle Zotte 2002). KeywordsThe studies concerned with the quality of rabbit meat have focused mainly on biochemical or biophysical traits such as pH, water holding capacity, or colour (Pla et al. 1998; Hernández et al. 2000). The results on the sensory properties, e.g. appearance, texture, flavour, and others, are also 162 Vol. 28, 2010, No. 3: 161-167 Czech J. Food Sci. (Lewis et al. 2003;Lauková et al. 2006;Marcin et al. 2006;Simonová et al. 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) c...

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“…Increasing body reserves of antioxidants may help animals cope with the production of free radicals (oxidants) by eliminating the harmful effect of nitrate (Roth, 2000) and inhibiting the oxidation reactions (Botsoglou et al, 2004). In the literature, an adverse effect of nitrate in animal performance was observed at 600 to 700 ppm.…”

Section: Introductionmentioning

confidence: 99%

The detoxication of nitrate by two antioxidants or a probiotic, and the effects on blood and seminal plasma profiles and reproductive function of New Zealand White rabbit bucks

Attia

Hamid

Ismaiel

et al. 2013

Animal

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Forty-two New Zealand White male rabbits were housed individually in wire cages and randomly distributed among six experimental groups of seven rabbits each, during 16 to 61 weeks of age. There were three main nitrate groups: 0 (tap water), 350 and 700 ppm. Within the 700 ppm of nitrate, there were four subgroups, in which one group was used as control group and the other three groups were supplemented with either 200 ppm of ascorbic acid (vitamin (Vit) C), 200 ppm of Vit E with 0.2 ppm of selenium (Se) and 1000 ppm of probiotic. The nitrate was supplemented as a sodium nitrate. The aim is to test the ability of Vit C and Vit E, Se and probiotic on the deleterious effects (blood and seminal plasma biochemical constituents, semen quality and productive performance) of nitrate in drinking water. Rabbits given nitrate at 700 ppm had significantly lower plasma globulin, red blood cells (RBCs), hemoglobin (Hgb), packed cell volume % (PCV%) and total antioxidant capacity (TAC) than those given the other concentrations of nitrate. Vit C, Vit E with Se and probiotic resulted in significantly (P , 0.05) greater Hgb, RBCs, PCV% and TAC than those of bucks given water supplemented with only 700 ppm nitrate, but the aspartate aminotransferase and alanine aminotransferase concentrations in seminal plasma were lower. Testosterone in the blood plasma and the seminal plasma was significantly (P , 0.05) lower in rabbits given 700 ppm nitrate than in those given other concentrations of nitrate. Vit C, Vit E with Se and the probiotic significantly increased testosterone, fertility, number of offspring and total offspring weight of rabbits sired by bucks supplemented with 700 ppm of nitrate.

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Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil

Cited by 96 publications

References 28 publications

Effect of dietary phenylpropanoid glycoside-based natural extracts on blood parameters and productive performance in intensively-reared young hares

Effect of dietary phenylpropanoid glycoside-based natural extracts on blood parameters and productive performance in intensively-reared young hares

Quality of rabbit meat and phyto-additives

The detoxication of nitrate by two antioxidants or a probiotic, and the effects on blood and seminal plasma profiles and reproductive function of New Zealand White rabbit bucks

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