Influence of Dietary Inclusion of Butyric Acids, Calcium Formate, Organic Acids and Its Salts on Rabbits Productive Performance, Carcass Traits and Meat Quality

Authors: V. Viliene, A. Raceviciute-Stupeliene, V. Sasyte, V. Slausgalvis, R. Gruzauskas, J. Al-Saifi

Abstract:

Animal nutritionists and scientists have searched for alternative measures to improve the production. One of such alternative is use of organic acids as feed additive in animal nutrition. The study was conducted to investigate the impact of butyric acids, calcium formate, organic acids, and its salts (BCOS) additives on rabbit’s productive performance, carcass traits and meat quality. The study was conducted with 14 Californian breed rabbits. The rabbits were assigned to two treatment groups (seven rabbits per each treatment group). The dietary treatments were 1) control diet, 2) diet supplemented with a mixture BCOS - 2 kg/t of feed. Growth performance characteristics (body weight, daily weight gain, daily feed intake, feed conversion ratio, mortality) were evaluated. Rabbits were slaughtered; carcass characteristics and meat quality were evaluated. Samples loin and hind leg meat were analysed to determine carcass characteristics, pH and colour measurements, cholesterol, and malonyldialdehyde (MDA) content in loin and hind leg meat. Differences between treatments were significant for body weight (1.30 vs. 1.36 kg; P<0.05), daily weight gain (16.60 vs. 17.85 g; P<0.05), and daily feed intake (78.25 vs. 80.58 g; P<0.05) for control and experimental group respectively for the entire experimental period (from 28–77 days old). No significant differences were found in feed conversion ratio and mortality. The feed additives insertion in the diets did not significantly influence the carcass yield or the proportions of the various carcass parts and organs. Differences between treatments were significant for pH value after 48h in loin (5.86 vs. 5.74; P<0.05), hind leg meat (6.62 vs. 6.65; P<0.05), more intense colour b* of loin (5.57 vs. 6.06; P<0.05), less intense colour a* (14.99 vs. 13.15; P<0.05) in hind leg meat. Cholesterol content in hind leg meat decreased by 17.67 mg/100g compared to control group (P<0.05). After storage for three months, MDA concentration decreased in loin and hind leg meat by 0.3 μmol/kg and 0.26 μmol/kg respectively compared to that of the control group (P<0.05). The results of this study suggest that BCOS could potentially be used in rabbit nutrition with consequent benefits on the rabbits’ productivity and nutritional quality of rabbit meat for consumers.

Keywords: Butyric acids, calcium formate, meat quality, organic acids salts, rabbits, productivity.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1339768

References:

[1] P. Hernández and F. Gondret, “Rabbit Meat Quality”, in: Recent Advances in Rabbit Sciences, edited, L. Maertens and P. Coudert, ILVO, Merelbeke, Belgium, 2006, pp. 269-290.
[2] B. Olmedilla-Alonso, F. Granado-Lorencio, C. Herrero-Barbudo and I. Blanco-Navarro, “Nutritional approach for designing meat-based functional food products with nuts”, Critical Reviews Food Science and Nutrition, vol. 46, pp. 537-542, 2006.
[3] A. Dalle Zotte, “Rabbit farming for meat purposes”, Animal Frontiers, vol. 4, pp. 62-67, 2014.
[4] A. Dalle Zotte and Z. Szendrő, “The role of rabbit meat as functional food”, Meat Science, vol. 88, pp. 319-331, 2011.
[5] M. Hermida, M. Gonzalez, M. Miranda and J. L. Rodríguez-Otero, “Mineral analysis in rabbit meat from Galicia (NW Spain)”, Meat Science, vol. 73, pp. 635-639, 2006.
[6] P. Hernández, “Carne de conejo como alimento funcional”, Cunicultura, vol. 37, pp. 21-24, 2012.
[7] M. Pla, L. Guerrero, D. Guardia, M. A. Oliver A. Blasco, “Carcass characteristics and meat quality of rabbits’ lines selected for different objectives: I. Between lines comparison”, Livestock Production Science, vol. 54, 115-123, 1998.
[8] P. Hernández, M. Pla, M. A. Oliver and A. Blasco, “Relationships between meat quality measurements in rabbits fed with three diets with different fat type and content”, Meat Science, vol. 55, pp. 379-384, 2000.
[9] E. J. Esteive-gracia, A. Brufau, A. Perez-vendrell Miquel and A. Duven, “Bioefficacy of enzyme preparation containing B-glucanase and xylanase in broiler diet based on barley and wheat in combination with flavomycin”, Poultry Science, vol. 76, pp. 1728-1737, 2001.
[10] L. Falcão-e-Cunha, L. Castro-Solla, L. Maertens, M. Marounek, V. Pinheiro, J. Freire and J. L. Mourao, “Alternatives to antibiotic growth promoters in rabbit feeding: a review”, World Rabbit Science, vol. 15, pp. 127-140, 2007.
[11] A. Leticia, F. Manuel, B. Joaquim and B. Alvaro, “Effect of fumaric acid on diet digestibility and the caecal environment of growing rabbits”, Animal Research, vol. 54, pp. 493-498, 2005.
[12] A. Blasco and J. Ouhayoun, “Harmonization of criteria and terminology in rabbit meat research” Revised proposal, World Rabbit Science, vol. 4, pp. 93-99, 1996.
[13] T. Polak, A. Rajar, L. Gašperlin and B. Žlender, “Cholesterol concentration and fatty acid profile of red deer meat”, Meat Science, vol. 80, pp. 864-869, 2008.
[14] R. Mendes, C. Cardoso and C. Pestana, “Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test”, Food Chemistry, vol. 112, pp. 1038-1045, 2009.
[15] V. Cesari, I. Toschi, A. M. Pisoni, G. Grilli and N. Cesari, “Effect of dietary acidification on growth performance and caecal characteristics in rabbits”, In: Proc. 9th World Rabbit Congress, June 10-13, Verona, Italy, pp. 583-588, 2008.
[16] M. R. Debi, K. M. S. Islam, M. A. Akbar, B. Ullha, S. K. Das, “Response of growing rabbits to different levels of dietary citric acids”, Journal of Animal Science, vol. 39, no.1-2, pp. 125-133, 2010.
[17] C. Romero, P. G. Rebollar, A. Dal Bosco, C. Castellini and R. Cardinali, “Dietary effect of short-chain organic acids on growth performance and development of intestinal lymphoid tissues in fattening restricted rabbits”, Journal of World Rabbit Science, vol. 19, pp. 133-142, 2011.
[18] N. Radwan and A. Abdel-Khalek, “Response of summer stressed growing rabbits to some dietary growth promoters”. In: Proceedings of the 13th International Congress in Animal Hygiene, Tartu, Estonia, 2007. pp. 535-543.
[19] A. Hassanin, M. A. Tony, F. A. R. Sawiress, M. A. Abdl-Rahman and Y. S. Sohair, “Influence of Dietary Supplementation of Coated Sodium Butyrate and/or Synbiotic on Growth Performances, Caecal Fermentation, Intestinal Morphometry and Metabolic Profile of Growing Rabbits”, Journal of Agricultural Science, vol. 7, no. 2, 2015.
[20] R. E. Klont, L. Brocks and G. Eikelenboom, “Muscle fibre type and meat quality”, Meat Science, vol. 49, no. 1, pp. 219-229, 1998.
[21] N. Ghosh and L. Mandal, “Carcass and meat quality traits of rabbits (Oryctolagus cuniculus) under warm-humid condition of West Bengal, India”, In: Proceedings of the 6th All India PeopleÂ’s Technology Congress, Forum of Scientists, Engineers and Technologists (10-11 February 2007, Kolkata, India), 2007.
[22] F. Lebas, P. Coudert, H. de Rochambeau and R. G. Thãĉbault, “The rabbit: Husbandry, health and production”, FAO Animal Production and Health Series, Rome, Italy, 1997, no. 21.
[23] F. Benatmane, M. Kouba, A. Youyou and J. Mourot, “Effect of a linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits”, Animal, vol. 5. pp. 1-8, 2011.
[24] A. Dal Bosco, E. Mourvaki, R. Cardinali, M. Servili, B. Sebastiani, S. Ruggeri, S. Mattioli, A. Taticchi, S. Esposto and C. Castellini, “Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits”, Meat Science, vol. 92, pp. 783-788, 2012.
[25] P. G. Peiretti, L. Gasco, A. Brugiapaglia and F. Gai, “Effects of perilla (Perilla frutescens L.) seeds supplementation on performance, carcass characteristics, meat quality and fatty acid composition of rabbits”, Livestock Science, vol. 138, pp. 118-124, 2011a.
[26] P. G. Peiretti, F. Gai, L. Rotolo, A. Brugiapaglia and L. Gasco, “Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits”, Meat Science, vol. 95, pp. 345-351, 2013.
[27] D. Maj, J. Bieniek and P. £apa, “Meat quality of New Zealand White and Californian rabbits and their crosses”, Medycyna Wet., vol. 64, pp. 351-353, 2008.
[28] K. Szkucik R. Pyz-£ukasik, “pH value of rabbit meat”, Annales Universitatis Mariae Curie-Skodowska, Lublin, Poland., vol. 13. pp. 115-118, 2006.
[29] R. A. Lawrie, “Meat Science”, 5th ed., Pergamon Press, New York, NY, 1991, pp: 56-60, 188 and 206.
[30] F. Hulot and J. Ouhayoun, “Muscular pH and related traits in rabbits: a review”, World Rabbit Science”, vol. 7, pp. 15-36, 1999.
[31] G. Barrón, G. Rosas, Ch. Sandoval, O. Bonilla, G. Reyes, P. Rico, L. Cardona and F. Zamora, “Effect of genotype and sex on pH of biceps femoris and longissimus dorsi muscles in rabbit carcasses”, Proc. 8th World Rabbit Congress Puebla, Mexico, 7-10 September, 2004.
[32] D. P. Lo Fiego, P. Santoro, P. Macchioni, D. Mazzoni, F. Piattoni, F. Tassone and E. Leonibus, “The effect of dietary supplementation of vitamins C and E on the a-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits”, Meat Science, vol. 67, pp. 319-327, 2004.
[33] D. Kowalska, “Effect of dietary supplementation with rapeseed and fish oil mixture and antioxidant on rabbit meat quality. Meat Quality and Safety”, 9th World Rabbit Congress, June 10-13, Verona, Italy, 2008, pp. 1371-1376.
[34] P. Bielanski, J. Zajac and J. Fijal, “Effect of genetic variation of growth rate and meat quality in rabbits”, In: Proceedings of the 7th World Rabbit Congress, July 4–7, Valencia, Spain, pp. 561-566, 2000.
[35] S. D. Lukefahr, C. V. Nwosu and D. R. Rao, “Cholesterol level of rabbit meat and trait relationships among growth, carcass and lean yield performances”, Journal Animal Science, vol. 67, pp. 2009-2017, 1989.
[36] S. Combes, “Valeur nutritionnelle de la viande de lapin”, INRA Productions Animales, vol. 17, pp. 373-383, 2004.
[37] F. M. Nattress, C. K. Yost and L. P. Baker, “Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria”, International Journal of Food Microbiology, vol. 70, no. 1–2, pp. 111-119, 2001.
[38] L. Cortinas, A. Barroeta, J. Galobart and S. K. Jensen, “Distribution of α-tocopherol stereoisomers in liver and thigh of chickens”, British Journal of Nutrition, vol. 92, pp. 295-301, 2004.