Effect of natural feed additives on meat quality and caecotrophic fatty acid profile of New Zealand rabbits

NÓIA, Isabelle Zocolara; GABRIEL, Andrea Maria de Araújo; FERNANDES, Alexandre Rodrigo Mendes; CÔNSOLO, Nara Regina Brandão; CARDOSO, Claudia Andrea Lima; OLIVEIRA, Euclides Reuter; GANDRA, Érika Rosendo de Sena; GANDRA, Jefferson Rodrigues

doi:10.1590/S1519-99402121002020

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Revista Brasileira de Saúde e Produção Animal

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Animal Production and Environment • Rev. bras. saúde prod. anim. 21 • 2020 • https://doi.org/10.1590/S1519-99402121002020 copy

Effect of natural feed additives on meat quality and caecotrophic fatty acid profile of New Zealand rabbits

Efeito de aditivos alimentares naturais na qualidade de carne e no perfil de ácidos graxos cecotrófico de coelhos Nova Zelândia

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The objectives of this research were to evaluate the effects of commercial probiotic and chitosan as food additives on the quality and meat composition of 36 New Zealand White rabbits (57 ± 8 days old and 1,648 ± 0.194 kg) and on the fatty acid profile of caecotrophs. The treatments were CT (diets without inclusion of additives), PRO (inclusion of 4 g / kg of commercial probiotic) and CHI (inclusion of 4 g / kg of chitosan). The additives increased triglycerides and decreased urea compared to the control group, as well as increased oleic and linoleic acids, Ʃ unsaturated, Ʃ monounsaturated and Ʃ polyunsaturated in caecotrophs. CHI animals showed a decrease in myristic and palmitic acids compared to PRO. CHI decreased the meat's crude protein and the meat's fat. In addition, there was a decrease in omega-3, omega-6 and the relationship unsaturated and saturated fatty acids for the CHI group and an increase in erucic acid and a decrease in the rate of hypocholesterolemic acids. As a conclusion, the data showed that the animals that ingested probiotic had better meat quality, for having better fatty acid profile and hypocholesterolemic index, compared to the treatment with chitosan. The additives improved the caecotrophs fatty acid profile.

Keywords:
chitosan; digestive health; microbial additive; probiotic; triglyceride

Nutrient	Content
Dry matter	870.0 g/kg
Crude protein	140.00 g/kg
Organic matter	850.0 g/kg
Fat	30 g/kg
Crude Fiber	260.0 g/kg
Neutral detergente fiber	225.0 g/kg
Acid detergente fiber	180.0 g/kg
Ash	150.0 g/kg
Calcium	15.0 g/kg
Phosphor	6.0 g/kg
Sodium	2.2 g/kg
Copper	15.00 mg/kg
Manganese	40.00 mg/kg
Zinc	65.00 mg/kg
Cobalt	1.00 mg/kg
Selenium	1.00 mg/kg
Vitamin A	10.000.00 UI/kg
Vitamin D3	1.2000.00 UI/kg
Vitamin E	20.00 UI/kg
Lysine	6.00 g/kg
Methionine	2.00 g/kg
Fatty acids (g/100g)
C 16:0	11.35
C 16:1	2.43
C 18:0	5.21
C 18:1	23.31
C 18:2	48.45
C 18:3	6.21

Item	Diet ^A A Diets: CT, control, with no additives inclusion; PRO, diet with 4 g/kg of DM of probiotic inclusion; CHI, diet with 4 g/kg of DM of chitosan inclusion			SEM	P-Value ^B B C1, contrast between CT and Additives; C2, contrast between PRO and CHI.
Item	CT	PRO	QUI	SEM	Cl	C2
Body weight (kg)
Inicial	1.73	1.62	1.67	0.03	0.425	0.578
Final	2.50	2.64	2.64	0.05	0.273	0.995
Blood parameters
Glucose (mg/dL)	118.0	129.2	90.0	0.62	0.541	0.032
Cholesterol (mg/dL)	168.5	155.7	169.0	0.88	0.411	0.013
Triacylglycerols (mg/dL)	103.2	151.5	119.5	1.78	0.001	0.016
Total protein (g/dL)	7.90	8.12	8.65	0.45	0.113	0.216
Albumin (g/dL)	3.06	3.22	3.28	0.89	0.247	0.792
Urea (mg/dL)	47.6	43.0	43.8	0.98	0.023	0.628

Fatty acids (g/100g)	Chain length	Dieta ^A A Diets: CT, control, with no additives inclusion; PRO, diet with 4 g/kg of DM of probiotic inclusion; CHI, diet with 4 g/kg of DM of chitosan inclusion			SEM	P-Value ^B B C1, contrast between CT and Additives; C2, contrast between PRO and CHI.
Fatty acids (g/100g)	Chain length	CT	PRO	QUI	SEM	Cl	C2
Myristic	C 14:0	2.08	2.10	2.06	0.005	0.927	0.006
Palmitic	C 16:0	26.50	26.51	26.57	0.020	0.411	0.043
Palmitoleic	C 16:1	2.38	2.39	2.37	0.005	0.991	0.368
Stearic	C 18:0	11.02	11.04	11.06	0.011	0.243	0.354
Oleic	C 18:1	25.53	25.61	25.64	0.018	0.018	0.423
Linoleic	C 18:2	29.55	29.65	29.67	0.017	0.013	0.390
Linolenic	C 18:3	0.939	0.939	0.947	0.006	0.782	0.682
Arachidonic	C 20:0	0.174	0.175	0.175	0.001	0.869	0.946
Eicosanoic	C 20:1	0.235	0.238	0.231	0.001	0.767	0.785
Behenic	C 22:0	0.242	0.242	0.243	0.001	0.966	0.356
Erucic	C 22:1	0.780	0.768	0.789	0.006	0.898	0.189
Σ saturated	-	40.02	40.07	40.12	0.024	0.233	0.273
Σ unsaturated	-	59.42	59.59	59.65	0.030	0.003	0.221
Σ monounsaturated	-	28.94	29.00	29.04	0.017	0.013	0.357
Σ polyunsaturated	-	30.48	30.58	30.61	0.017	0.006	0.656
UFA/SFA	-	1.48	1.48	1.48	0.001	0.547	0.869
Total	-	99.55	99.56	99.59	0.028	0.652	0.987

Item ^A A WHC, water holding capacity; CL, cooking loss; WBSF, shear force.	Diet ^C C Diets: CT, control, with no additives inclusion; PRO, diet with 4 g/kg of DM of probiotic inclusion; CHI, diet with 4 g/kg of DM of chitosan inclusion			SEM	P-Value ^D D C1, contrast between CT and Additives; C2, contrast between PRO and CHI.
	CT	PRO	CHI	SEM	C1	C2
Color ^B B The color analysis was performed after 24 h postmortem. L* = Lightness; a* = redness; b*=yellowness; ΔE = color difference.
a*	1.43	1.38	0.61	0.19	0.370	0.052
b*	1.60	2.93	2.03	0.25	0.090	0.264
L*	49.30	53.30	54.10	0.89	0.007	0.730
ΔE	49.35	53.40	54.14	0.92	0.012	0.547
h*	0.84	1.13	1.28	0.01	0.014	0.751
C*	1.99	1.51	0.61	0.02	0.031	0.124
WHC (%)	75.3	75.1	68.1	2.00	0.230	0.250
CL (%)	22.8	27.4	24.6	0.60	0.020	0.010
WBSF (kg)	1.70	2.57	1.70	0.17	0.190	0.070
pH	6.62	6.77	6.66	0.42	0.270	0.190
Proximate analyses (% of DM)
Dry matter	31.0	28.2	27.7	1.19	0.400	0.253
Mineral matter	4.73	4.63	4.92	0.08	0.790	0.230
C rude protein	13.2	15.0	11.5	0.75	0.970	0.010
Fat	7.40	8.65	7.45	0.26	0.300	0.030

Fatty acids (g/100g)	Chain length	Diet ^A A Diets: CT, control, with no additives inclusion; PRO, diet with 4 g/kg of DM of probiotic inclusion; CHI, diet with 4 g/kg of DM of chitosan inclusion			SEM	P-Value ^B B C1, contrast between CT and Additives; C2, contrast between PRO and CHI.
Fatty acids (g/100g)	Chain length	CT	PRO	QUI	SEM	Cl	C2
Myristic	C 14:0	2.07	2.06	2.07	0.008	0.804	0.767
Palmitic	C 16:0	25.9	25.8	25.8	0.012	0.112	0.477
Palmitoleic	C 16:1	2.48	2.51	2.46	0.010	0.701	0.166
Stearic	C 18:0	11.2	11.1	11.2	0.014	0.711	0.143
Oleic	C 18:1	25.8	25.8	25.8	0.017	0.979	0.456
Linoleic	C 18:2	30.1	30.2	30.1	0.013	0.233	0.045
Linolenic	C 18:3	0.89	0.90	0.89	0.005	0.434	0.451
Arachidonic	C 20:0	0.17	0.10	0.18	0.002	0.022	0.636
Eicosanoic	C 20:1	0.24	0.24	0.23	0.001	0.661	0.453
Behenic	C 22:0	0.24	0.24	0.25	0.002	0.032	0.356
Erticic	C 22:1	0.75	0.75	0.85	0.003	0.025	0.017
Σ saturated	-	39.6	39.5	39.6	0.018	0.640	0.255
Σ unsaturated	-	60.3	60.4	60.3	0.021	0.348	0.031
Σ monounsaturated	-	29.3	29.3	29.3	0.015	0.835	0.661
Σ polyunsaturated	-	31.0	31.1	31.0	0.014	0.185	0.029
Eotal	-	98.5	98.5	98.5	0.001	0.062	0.712
Omega-3	-	0.89	0.90	0.89	0.005	0.434	0.451
Omega-6	-	30.1	30.2	30.1	0.013	0.233	0.045
Omega-9	-	26.8	26.8	26.8	0.017	0.994	0.520
UFA/SFA	-	1.12	1.13	1.12	0.001	0.178	0.071
Omega-3/Omega-6	-	48.4	47.7	48.0	0.298	0.488	0.542
Hipercolesterolenncs	-	28.0	27.9	27.9	0.015	0.163	0.660
Hipocolesterolemics	-	60.3	60.4	60.3	0.020	0.348	0.031
Hiper Hipo	-	0.66	0.66	0.66	0.001	0.423	0.437
Thrombogenicity index	-	0.69	0.69	0.69	0.002	0.500	0.487

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[1] *Corresponding author: jeffersongandra@ufgd.edu.br