Infusion of <i>Chenopodium ambrosioides</i> consumed by rabbits: effects on carcass, meat and burger quality

GARCÍA-VÁZQUEZ, Luisa Monserrat; ZEPEDA-BASTIDA, Armando; AYALA-MARTÍNEZ, Maricela; SOTO-SIMENTAL, Sergio

doi:10.1590/fst.32819

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Original Article • Food Sci. Technol (Campinas) 40 (suppl 2) • Dec 2020 • https://doi.org/10.1590/fst.32819 linkcopy

Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L^-1 of Chenopodium ambrosioides). Animals were slaughtered after 28 days of fattening, after which carcass and meat quality was measured, and the meat obtained was processed into burgers. Results indicate that all variables measured were not significant, except for dissectible fat, pH, adhesiveness, L* value, and initial total plate counts in burgers. It is concluded that Chenopodium ambrosioides infusion could be used to feed rabbits, acquire meat, and use the meat for processing burgers, which have low bacterial growth and low oxidation development.

Keywords:
antioxidant properties; Chenopodium ambroisoides; meat and carcass quality; microbiological quality

Ingredient	Treatments
	C	CA5	CA10
	g Kg ^-1
Corn	161	137	137
Bran wheat	107	99	99
Soybean husk	78	78	78
Soybean meal	154	160	160
Canola meal	770	770	770
Sorghum	190	190	190
Molasses	25	25	25
Vitamin and mineral premix	30	30	30
Chenopodium ambrosioides infusion	0	5	10
Calculated composition
Protein crude (%)	16	16	16
Crude fibre (%)	13	13	13
Digestible Energy (Mcal/kg)	2.5	2.5	2.5
Neutral detergent fibre (%)	26.4	26.3	25.9
Acid detergent fibre (%)	16.4	16.8	16.5
Ca (%)	0.8	0.8	0.8
P (%)	0.2	0.2	0.2

	C	CA5	CA10	SEM
Live weight (g)	1941.66	1879.16	1904.16	105.10
Animal length (cm)	33.31	30.66	31.66	1.03
Hip circumference in live animal (cm)	26.33	25.16	23.66	1.28
Carcass length (cm)	30.78	30.78	30.16	0.84
Hip circumference in carcass (cm)	22.48	22.50	23.50	0.90
Hot carcass (g)	1047.66	999.33	1030.13	68.94

	Treatment
	C	CA5	CA10	SEM
Dressing percentage, % EBW	53.91	53.03	54.05	0.86
Empty body weight, g	1764.33	1700.16	1745.00	70.18
Skin weight, g.kg^-1 EBW	169.89	178.48	181.64	3.78
Feet, g.kg^-1 EBW	17.96	18.97	18.72	0.09
Lungs, g.kg^-1 EBW	10.19	10.29	8.16	0.66
Heart, g.kg^-1 EBW	4.32	3.73	5.56	0.69
Gastrointestinal tract, g.kg^-1 EBW	89.52	90.22	93.95	3.01
Spleen, g.kg^-1 EBW	0.75	0.92	0.96	0.19
Liver, g.kg^-1 EBW	50.18	50.91	54.97	2.98
Bladder, g.kg^-1 EBW	1.60	2.03	2.16	0.26
Kidneys, g.kg^-1 EBW	7.76	8.35	8.56	0.56
Fore part, g.kg^-1 EBW	247.86	249.06	244.87	2.48
Intermediate part, g.kg^-1 EBW	82.29	71.17	84.03	6.29
Hind part, g.kg^-1 EBW	214.83	224.65	221.03	8.25
Legs, g.kg^-1 EBW	341.19	336.42	332.16	5.19
Head, g.kg^-1 EBW	105.02	100.43	100.94	4.36
Meat, g.kg^-1 Legs	679.18	706.75	696.66	19.27
Bone, g.kg^-1 Legs	263.23	259.63	263.23	17.81
Fat dissectible, g.kg^-1 Legs	22.74^a	7.46^b	18.24^ab	4.18

	Treatments
	C	CA5	CA10	SEM
pH₂₄	5.50^b	5.56^a	5.51^ab	0.02
Cooking losses, %	24.14	23.01	26.11	2.04
Water holding capacity, %	43.73	39.15	45.51	4.40
Adhesiveness, g.s^-1	0.05^a	0.02^ab	0.01^b	0.01
Resilience	0.21	0.21	0.20	0.01
Cohesiveness	0.52	0.54	0.52	0.03
Springiness	2.81	2.76	2.52	0.73
Hardness, N	12.56	10.86	9.10	1.76
L*	56.58^a	55.90^ab	54.28^b	0.90
a*	5.14	5.52	4.23	1.16
b*	-14.47	-16.39	-12.90	2.17

Treatment		CTV		Enterobacteria	Staphylococcus
		Log₁₀ UFC g^-1
		Day 0
C	0.81 ± 0.06^a			SC	SC
CA5	0.65 ± 0.06^ab			SC	SC
CA10	0.40 ± 0.06^b			SC	SC
			Day 7
C	2.65 ± 0.21			SC	0
CA5	2.18 ± 0.21			SC	0.24
CA10	2.22 ± 0.21			SC	0.30
			Day 14
C	2.72 ± 0.15			2.08 ± 0.07	0.40 ± 0.09
CA5	2.50 ± 0.15			1.90 ± 0.07	0.24 ± 0.09
CA10	2.40 ± 0.15			1.64 ± 0.07	SC

Treatment	pH	L*	a*	b*	TBARS (mg MDA. kg^-1)
Treatment	Day 0
C	6.08 ± 0.06	54.04 ± 0. 83^a	0.91 ± 0.25	8.06 ± 0.57^a	0.55 ± 0.06^a
CA5	5.87 ± 0.06	48.54 ± 0.83^b	1.70 ± 0.25	8.30 ± 0.57^a	0.27 ± 0.06^ab
CA10	5.96 ± 0.06	51.16 ± 0.83^ab	1.07 ± 0.25	5.65 ± 0.57^b	0.18 ± 0.06^b
	Day 7
C	6.05 ± 0.08	45.99 ± 1.64^a	-2.09 ± 0.32^a	11.77 ± 1.54^b	0.79 ± 0.06
CA5	5.89 ± 0.08	35.31 ± 1.64^b	-2.73 ± 0.32^a	12.72 ± 1.54^b	0.62 ± 0.06
CA10	6.02 ± 0.08	26.78 ± 1.64^c	-4.10 ± 0.32^b	19.32 ± 1.54^a	0.50 ± 0.06
	Day 14
C	6.44 ± 0.20	55.40 ± 1.02^a	3.65 ± 0.80	-2.36 ± 0.82	1.06 ± 1.82
CA5	6.79 ± 0.20	51.65 ± 1.02^b	2.99 ± 0.80	-1.73 ± 0.82	0.95 ± 1.82
CA10	6.64 ± 0.20	52.91 ± 1.02^ab	1.72 ± 0.80	1.81 ± 0.82	0.89 ± 1.82

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[1] C, control; CA5, 5 g.L^-1; CA10, 10 g.L^-1 of Chenopodium ambrosioides.