Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

Abstract

The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods.

Trends and innovations in the formulation of plant-based foods

“…Conventional sources of proteins such as red meat, poultry, dairy products, eggs and seafood typically represent the source of the majority of proteins used as food, with protein content ranging from the lowest in eggs (51%) to the highest in the milk protein, calcium caseinate (86-93%) (Atallah et al 2021;Gorissen et al 2018). Animalbased protein sources are regarded as high-quality since they contain essential amino acids that are needed for the various metabolic functions in the body.…”

Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri

“…Yoğurdun yapısını, besleyici değerini ve raf ömrünü etkileyen bir diğer işlem basamağı da sütteki kurumadde miktarının süt bazlı tozların ilavesi, evaporasyon ve membran filtrasyon sistemleri gibi yöntemlerle arttırılmasıdır [3,11]. Yağsız süt tozu, peyniraltı suyu tozları (peyniraltı suyu konsantratı, peyniraltı suyu protein izolatı, polimerize peyniraltı suyu tozu) ve kazein tozları (kalsiyum kazeinat, sodyum kazeinat) ile çeşitli karbonhidrat yapıdaki prebiyotikler (inülin, laktuloz, glukan, maltodekstrin) yoğurda işlenecek sütün kurumaddesinin arttırılmasında kullanılabilmektedir [12,13]. Peyniraltı suyu protein izolatının kullanımı, sıkı bir yoğurt jeli elde etmek ve içerdiği yüksek orandaki peyniraltı suyu proteinleri ile yoğurdun besin değerini arttırmak amacıyla tercih edilebilmektedir [14].…”