Potential effect of the microbial fermented feed utilization on physicochemical traits, antioxidant enzyme and trace mineral analysis in rabbit meat

Total of 72, 6  weeks old male New Zealand white rabbits were maintained in the experimental shed and microbial fermented feed (Hybrid pennisetum silage) offered. After 42  days the rabbit was slaughter and hind leg meat samples stored in 4°C, and subjected of 1 gm of ice meat at 0.9% sodium chloride buffer, and centrifuged at 9,000 g for 10  s at 4°C for the determination of antioxidant enzymes and mineral. AbstractThe study investigated the potential effect of the microbial fermented feed utilization on physicochemical traits, antioxidant enzyme and trace mineral analysis in rabbit meat. A total of 72 six ‐week‐old male rabbits were weighed and randomly divided into four groups (1) (SRKC) control; (2) (SRKP)Lactobacillus plantarum 1  × 106 cfu/g fresh weight (FW); (3) (SRKG)Pediococcus acidilactici 1  × 106cfu/g FW and (4) (SRKPG)P.  acidilactici + L.  plantarum 1  × 106 cfu/g FW. Performance characteristic, weekly body weight, was positively (p <  .05) enhanced, while daily feed intake (DFI) and feed convention ratio (FCR) were not influenced in treatments group as compared to untreated. The water, protein, water holding capacity (WHC) and dry matter (DM) concentration were positively (p <  .05) influenced, while ash, pH, lightness, redness and yellowness were not influenced in treated group as compared to untreated. The concentration of glutathione peroxidase (Gpx), superoxide dismutase (SOD) and aspartate aminotransferase (AST) was posi...
Source: Journal of Animal Physiology and Animal Nutrition - Category: Zoology Authors: Tags: ORIGINAL ARTICLE Source Type: research