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Font-I-Furnols M, Guerrero L. An overview of drivers and emotions of meat consumption. Meat Sci 2024:109619. [PMID: 39181809 DOI: 10.1016/j.meatsci.2024.109619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 08/27/2024]
Abstract
Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information.
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Affiliation(s)
| | - Luis Guerrero
- IRTA-Food Quality and Technology, Finca Camps i Armet, Monells, Girona, Spain
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2
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Siddiqui SA, Adli DN, Nugraha WS, Yudhistira B, Lavrentev FV, Shityakov S, Feng X, Nagdalian A, Ibrahim SA. Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review. Heliyon 2024; 10:e29635. [PMID: 38699749 PMCID: PMC11063435 DOI: 10.1016/j.heliyon.2024.e29635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/01/2024] [Accepted: 04/11/2024] [Indexed: 05/05/2024] Open
Abstract
Rabbit (RM) has become a valuable source of nutrients since the 1970s, helping to transform the European food industry into the largest RM producer in the world. However, the RM industry is experiencing a critical period of ethical imbalance. This trend, described as feed conversion ratio, impacts the environmental and financial performance of RM farms, which could lead to an increase production of industrial waste. In addition, the loss of corporate ethical responsibility and sustainable development by RM-oriented companies has further exacerbated the situation. Our objective was to summarize current trends in the RM industry and markets, highlighting possible strengths and weaknesses. This review shows current approaches in sustainable techniques in RM production processes, ethical issue, environmental and processing responsibility of RM producers, as well as social responsibilities and ethical practices of slaughterhouses and RM producers, sustainable environmental practices of slaughterhouses, technological aspects and safety of RM and social drivers in RM market. The analysis of reviewed literature revealed the potential strategies for sustainable RM production.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610-D, Quakenbrück, Germany
| | - Danung Nur Adli
- Faculty of Animal Science, Universitas Brawijaya, 65145, Malang, Indonesia
| | - Widya Satya Nugraha
- Department of Agricultural Socio-Economics, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
- Doctoral School of Food Science, Hungarian University of Agriculture and Life Sciences (MATE), 1118, Budapest, Hungary
| | - Bara Yudhistira
- Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta City, 57126, Indonesia
| | - Filipp V. Lavrentev
- Infochemistry Scientific Center, ITMO University, 197101, Saint-Petersburg, Russia
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, 197101, Saint-Petersburg, Russia
| | - Xi Feng
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA 95192, USA
| | - Andrey Nagdalian
- Scientific Department, Saint-Petersburg State Agrarian University, 196601, Saint-Petersburg, Russia
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, 27411, USA
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3
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Riva F, Draghi S, Inglesi A, Filipe J, Cremonesi P, Lavazza A, Cavadini P, Vigo D, Agradi S, Menchetti L, Di Giancamillo A, Aidos L, Modina SC, Fehri NE, Pastorelli G, Serra V, Balzaretti CM, Castrica M, Severgnini M, Brecchia G, Curone G. Bovine Colostrum Supplementation in Rabbit Diet Modulates Gene Expression of Cytokines, Gut-Vascular Barrier, and Red-Ox-Related Molecules in the Gut Wall. Animals (Basel) 2024; 14:800. [PMID: 38473185 DOI: 10.3390/ani14050800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/20/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Rabbits, pivotal in the EU as livestock, pets, and experimental animals, face bacterial infection challenges, prompting a quest for alternatives to curb antibiotic resistance. Bovine colostrum (BC), rich in immunoregulatory compounds, antimicrobial peptides, and growth factors, is explored for disease treatment and prevention. This study assesses BC diet supplementation effects on rabbit intestines, examining gene expression. Thirty female New Zealand White rabbits at weaning (35 days) were divided into three experimental groups: control (commercial feed), 2.5% BC, and 5% BC. The diets were administered until slaughtering (81 days). BC-upregulated genes in the jejunum included IL-8, TGF-β, and CTNN-β1 at 5% BC, while PLVAP at 2.5% BC. Antioxidant-related genes (SOD1, GSR) were downregulated in the cecum and colon with 2.5% BC. BC 5% promoted IL-8 in the jejunum, fostering inflammation and immune cell migration. It also induced genes regulating inflammatory responses (TGF-β) and gastrointestinal permeability (CTNN-β1). BC 5% enhanced antioxidant activity in the cecum and colon, but no significant impact on anti-myxo antibody production was observed. These results suggest that BC has significant effects on the rabbit gastrointestinal tract's inflammatory and antioxidant response, but further research is required to fully understand its histological and physiological impact.
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Affiliation(s)
- Federica Riva
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Susanna Draghi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Alessia Inglesi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Joel Filipe
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Paola Cremonesi
- Istituto di Biologia e Biotecnologia Agraria (IBBA), National Research Council (CNR), Via Einstein, 26900 Lodi, Italy
| | - Antonio Lavazza
- Virology Laboratory, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Via Bianchi 9, 25124 Brescia, Italy
| | - Patrizia Cavadini
- Virology Laboratory, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Via Bianchi 9, 25124 Brescia, Italy
| | - Daniele Vigo
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Stella Agradi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Laura Menchetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93-95, 62024 Matelica, Italy
| | - Alessia Di Giancamillo
- Department of Biomedical Sciences for Health, University of Milan, Via Mangiagalli 31, 20133 Milan, Italy
| | - Lucia Aidos
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Silvia Clotilde Modina
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Nour Elhouda Fehri
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Grazia Pastorelli
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Valentina Serra
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Claudia Maria Balzaretti
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Marta Castrica
- Dipartimento di Biomedicina Comparata e Alimentazione-BCA, University of Padua, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Marco Severgnini
- Institute of Biomedical Technologies (ITB), National Research Council (CNR), Via Fratelli Cervi 93, 20090 Segrate, Italy
| | - Gabriele Brecchia
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
| | - Giulio Curone
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy
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Kumar P, Abubakar AA, Verma AK, Umaraw P, Adewale Ahmed M, Mehta N, Nizam Hayat M, Kaka U, Sazili AQ. New insights in improving sustainability in meat production: opportunities and challenges. Crit Rev Food Sci Nutr 2023; 63:11830-11858. [PMID: 35821661 DOI: 10.1080/10408398.2022.2096562] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.
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Affiliation(s)
- Pavan Kumar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Abubakar Ahmed Abubakar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Muideen Adewale Ahmed
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Nutautaitė M, Racevičiūtė-Stupelienė A, Pockevičius A, Vilienė V. Sensory Evaluation of Rabbit Meat from Individuals Fed Functional and More Sustainable Diets Enriched with Freshwater Cladophora glomerata Macroalgal Biomass. Animals (Basel) 2023; 13:2179. [PMID: 37443977 DOI: 10.3390/ani13132179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Maintaining meat quality is essential to sustainable livestock management. Therefore, identifying alternative feed materials while considering consumer acceptance is crucial. So, the aim of this study was to evaluate the effect of C. glomerata-biomass-supplemented feeds on rabbit muscles' physical properties, sensory profiles, and evaluators' emotional responses to them. A total of thirty 52-day-old weaned Californian breed rabbits were randomly allocated to one of three dietary treatments: standard compound diet (SCD), SCD supplemented with 4% C. glomerata (CG4), or SCD supplemented with 8% C. glomerata (CG8). After the 122-day-old rabbits were slaughtered, post-mortem dissection of the rabbit Longissimus dorsi (LD) and hind leg (HL) muscles was conducted. The physical and histomorphometric features, sensory analyses, and emotional responses to the rabbit's muscles were determined. Study results revealed CG4 and CG8 treatments significantly increased rabbit muscle moisture, while CG8 increased cooking losses in HL muscles (p < 0.05). Moreover, both CG treatments reduced the darkness and redness of fresh and cooked rabbit muscles compared to SCD (p < 0.05). CG8 treatment compared to SCD resulted in longer LD muscle fibers (p < 0.05). Evaluators discovered that the average scores for each sensory description of rabbit meat are acceptable and that consuming CG8-HL muscles can increase happiness based on emotional responses. Consequently, replacing traditional feed materials in rabbit feed with C. glomerata can lead to not only more sustainable production but also more consumer-acceptable rabbit meat.
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Affiliation(s)
- Monika Nutautaitė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Asta Racevičiūtė-Stupelienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Vilma Vilienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
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Birolo M. Feeding, Nutrition and Rearing Systems of the Rabbit. Animals (Basel) 2023; 13:ani13081305. [PMID: 37106868 PMCID: PMC10135268 DOI: 10.3390/ani13081305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 03/30/2023] [Indexed: 04/29/2023] Open
Abstract
During the last years, several issues have contributed to a progressive decline in rabbit meat consumption in the European Union, including consumers' concerns for animal welfare, the unsuitable presentation of the end product, an increased popularity of rabbits as pet animals, high production costs (aggravated by the ongoing geopolitical crises), and criticism about the environmental sustainability of rabbit farms [...].
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Affiliation(s)
- Marco Birolo
- Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
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7
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Growth Performance, Digestive Efficiency, and Meat Quality of Two Commercial Crossbred Rabbits Fed Diets Differing in Energy and Protein Levels. Animals (Basel) 2022; 12:ani12182427. [PMID: 36139287 PMCID: PMC9495057 DOI: 10.3390/ani12182427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 11/17/2022] Open
Abstract
The present study evaluated the effect of digestible energy (DE) and crude protein (CP) levels on growth, digestive efficiency, slaughter yield and meat quality in growing rabbits of two genotypes (Grimaud, G vs. Hyla, H). A total of 384 crossbred rabbits (192 G and 192 H), half males and half females, were divided into eight experimental groups according to a bi-factorial arrangement (2 genotypes × 4 diets; 48 animals/group) and reared in individual cages. From 33 to 64 days of age, rabbits were fed four diets obtained by combining two DE levels (high, HE—10.9 MJ/kg vs. low, LE—9.2 MJ/kg, on average) and two CP levels (high, HP—159 g/kg vs. low, LP—144 g/kg, on average). Then, all rabbits received the same fattening diet (10.7 MJ DE/kg; 156 g CP/kg) until slaughtering (77 days of age). Growth performance did not differ between genotypes for the entire trial (on average final live weight 3010 g; daily weight gain 50.5 g/d), but H rabbits showed a faster growth during the post-weaning period (p ≤ 0.01) compared to G rabbits, while exhibiting lower slaughter yield and lower carcass fatness (p ≤ 0.01). As DE level increased, feed intake decreased and feed conversion improved (p < 0.001), while caecal volatile fatty acid concentration increased and caecal pH and N-ammonia decreased (p ≤ 0.01). The reduction in the CP level did not affect performance and carcass traits. No significant interaction was detected between genotype and diet. In conclusion, G rabbits may have an advantage over H rabbits because of the higher slaughter yield. As for the nutritional characteristics of diets for high-producing crossbred rabbits, high energy levels are confirmed to enhance feed efficiency, whereas dietary CP can be reduced to 144 g/kg without negative effects on performance and carcass traits.
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Al-Soufi S, García J, Muíños A, López-Alonso M. Marine Macroalgae in Rabbit Nutrition—A Valuable Feed in Sustainable Farming. Animals (Basel) 2022; 12:ani12182346. [PMID: 36139209 PMCID: PMC9495136 DOI: 10.3390/ani12182346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/06/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Commercial rabbit farming has faced critical challenges in the last few years, during which the ban on the prophylactic use of antibiotics in animal feed has added to the weakness of the production system and a decrease in consumption of rabbit meat. Considering the potential role of macroalgae as an alternative to the use of antibiotics in animal nutrition, this review paper aims to evaluate the use of macroalgae in rabbit farming. It specifically focuses on how macroalgae can be used sustainably to improve rabbit health as an economically viable alternative that could help guarantee the future of this high-value sector. Abstract The rabbit meat industry has faced critical challenges in the last few years, during which the ban on the prophylactic use of antibiotics in animal feed has added to the weakness of the production system and a decrease in consumption of rabbit meat. This review paper highlights the potential value of macroalgae in the rabbit farming sector as an alternative to the use of antibiotics to improve rabbit health. In line with sustainable agriculture programmes, the use of seaweed in rabbit nutrition may improve gut health according to the One Health approach, whereby consumers and the environment could receive tangible benefits. The inclusion of algae in animal feed has experimentally proven to help to reduce intestinal dysbiosis. However, further studies evaluating the prebiotic effects of algal components on gut health and also identifying the compounds directly responsible for the antimicrobial, antiviral, antioxidative and anti-inflammatory properties of algae are still needed. Furthermore, the inclusion of marine algae in rabbit food could potentially become a commercial marketing strategy that could attract new consumers who are concerned about environmental sustainability and who are looking for different, high-quality foods.
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Affiliation(s)
- Sabela Al-Soufi
- Departmento de Patoloxía Animal, Universidade de Santiago de Compostela, 27002 Lugo, Spain
- Correspondence:
| | - Javier García
- Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Agroalimentaria y de Biosistemas, Universidad Politécnica de Madrid, C/Senda del Rey 18, 28040 Madrid, Spain
| | | | - Marta López-Alonso
- Departmento de Patoloxía Animal, Universidade de Santiago de Compostela, 27002 Lugo, Spain
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Krunt O, Zita L, Kraus A, Bureš D, Needham T, Volek Z. The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles. Meat Sci 2022; 193:108953. [PMID: 36041290 DOI: 10.1016/j.meatsci.2022.108953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 08/19/2022] [Accepted: 08/21/2022] [Indexed: 11/30/2022]
Abstract
The present study analysed the effect of housing system (caged versus penned) on the growth performance, carcass traits, and meat quality of rabbits. The physiochemical quality of five muscles was evaluated, together with the chemical composition and fatty acid profile of the meat from the hind leg. Sensory properties of the longissimus lumborum (LL) was also assessed. The LL yields were higher in caged rabbits. According to the results, meat from rabbits raised in cages had higher b* values for the LL (i.e., meat was yellower) than rabbits raised in pens. In addition, the quadriceps femoris from penned rabbits had higher a* and b* values (i.e., were redder and yellower) than caged rabbits. The MUFAs (18:1 n-9 and 20:1 n-9) and ash contents of the hind leg meat were higher in caged rabbits. In conclusion, while housing system influenced the physiochemical traits of rabbit meat, the sensory properties were not influenced.
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Affiliation(s)
- Ondřej Krunt
- Department of Animal Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Lukáš Zita
- Department of Animal Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Adam Kraus
- Department of Animal Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Daniel Bureš
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Zdeněk Volek
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
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Rao JW, Meng FB, Li YC, Chen WJ, Liu DY, Zhang JM. Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4218-4228. [PMID: 35038172 DOI: 10.1002/jsfa.11773] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/12/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous-vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated. RESULTS The sous-vide cooked rabbit meat sample showed higher moisture content, water-holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2-thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat. CONCLUSION The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jia-Wei Rao
- College of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, P. R. China
| | - Wei-Jun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Jia-Min Zhang
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, P. R. China
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11
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Śmiecińska K, Gugołek A, Kowalska D. Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers. Animals (Basel) 2022; 12:ani12151905. [PMID: 35892554 PMCID: PMC9367434 DOI: 10.3390/ani12151905] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Modern consumers often look for convenience foods that are fast and easy to prepare, such as burgers. Burgers can be made from different types of meat with various additives. Due to its high nutritional value and low calorie and fat content, rabbit meat can be used as a raw material for preparing burgers. Consumers are becoming increasingly aware of their food choices, and they tend to avoid synthetic and artificial ingredients in meat products, which can be toxic. In order to meet customer expectations, producers often replace synthetic additives with natural alternatives that extend the shelf life of meat products and enhance their taste and aroma. Garlic is widely used in the meat processing industry, and it pairs well with rabbit meat. The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic powder, ramsons powder or their combination. It was found that garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their sensory attributes. Abstract The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea,Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.
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Affiliation(s)
- Katarzyna Śmiecińska
- Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
- Correspondence:
| | - Andrzej Gugołek
- Department of Fur-Bearing Animal Breeding and Game Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Dorota Kowalska
- Department of Small Livestock Breeding, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland;
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Magalhães LCDC, Costa RB, de Camargo GMF. Consumption of rabbit meat in Brazil: Potential and limitations. Meat Sci 2022; 191:108873. [PMID: 35667191 DOI: 10.1016/j.meatsci.2022.108873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/14/2022] [Accepted: 05/27/2022] [Indexed: 10/18/2022]
Abstract
Rabbit production is still small in Brazil and organization of its production chain is therefore necessary. The aim of this study was to investigate consumer perceptions of rabbit meat in the country. An online survey was conducted with 2614 participants. The responses were analyzed using the nonparametric Mann-Whitney U test. The survey revealed that the greatest acceptance of rabbit meat occurred in the population of adult men with a higher income and educational level who live in capital cities. Regional differences exist in Brazil. Consumption is more consolidated in the south region. The main limiting factor for rabbit meat consumption is the unavailability of the product. The limited availability of rabbit meat results in low consumption. Producers ensuring a regular supply of rabbit meat and verticalization by the industry are essential. These proposed actions were found to be even more important than demystify the image of the rabbit as a pet.
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Affiliation(s)
| | - Raphael Bermal Costa
- Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Avenida Milton Santos, 500, Ondina, Salvador, BA 40170110, Brazil
| | - Gregório Miguel Ferreira de Camargo
- Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Avenida Milton Santos, 500, Ondina, Salvador, BA 40170110, Brazil.
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Crovato S, Pinto A, Di Martino G, Mascarello G, Rizzoli V, Marcolin S, Ravarotto L. Purchasing Habits, Sustainability Perceptions, and Welfare Concerns of Italian Consumers Regarding Rabbit Meat. Foods 2022; 11:foods11091205. [PMID: 35563932 PMCID: PMC9105318 DOI: 10.3390/foods11091205] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 12/10/2022] Open
Abstract
Several factors drive consumer behavior in buying meat, particularly rabbit meat. The consumption of rabbits has decreased in Europe, and the main causes of this trend are an increasing association with the perception of rabbits as pets, consumers' changes in lifestyle, and eating habits. Additionally, increasing attention is paid to ethical issues regarding animal welfare. Investigating consumers' knowledge, perceptions, and concerns about rabbit meat production and consumption are crucial for improving market strategies. This study investigated consumers' perspectives of rabbit meat to provide useful information to producers for promoting this sector to consumers. A mixed-methods research design was applied. Qualitative data were collected through four focus group discussions involving 32 consumers and quantitative data through a semi-structured questionnaire administered nationally and completed by 1001 consumers. The limited use of antibiotics in inbreeding and the absence of animal suffering are factors that most influence consumers' willingness to purchase rabbit meat. Rural/domestic farms were recognized as places where animal welfare measures can be applied and have a positive influence not only on organoleptic quality but also on ethical value and food safety. The cage was perceived as unsuitable for rabbit growth and was oriented to a process of fattening based on industrial feed and antibiotics. Respondents sought information on rabbit farming during purchase, and the label was the most used tool. The rabbit meat production sector should consider these results to meet consumers' demands and raise awareness among operators on the use of animal welfare-based farming systems, helping to build a more positive image of the rabbit meat industry.
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Affiliation(s)
- Stefania Crovato
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
| | - Anna Pinto
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
- Correspondence: ; Tel.: +39-0498084132
| | - Guido Di Martino
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
| | - Giulia Mascarello
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
| | - Valentina Rizzoli
- Department of Communication and Social Research, Sapienza University of Rome, 00198 Rome, Italy;
| | - Silvia Marcolin
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
| | - Licia Ravarotto
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Italy; (S.C.); (G.D.M.); (G.M.); (S.M.); (L.R.)
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Tufarelli V, Tateo A, Schiavitto M, Mazzei D, Calzaretti G, Laudadio V. Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system. Anim Biosci 2022; 35:884-891. [PMID: 34991227 PMCID: PMC9066046 DOI: 10.5713/ab.21.0327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 10/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Free-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, the effect of free-range (FR) and cage system (CS) was explored on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age). Methods Forty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatment-group). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals. Results Rearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (p<0.045) and gain (p<0.029) and better feed efficiency (p<0.025) compared to FR rabbits. Most carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (p<0.015) and meat lipids (p<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals. Conclusion In overall, FR system could be suggested as a substitute for conventional caged system because of FR system preserved rabbit meat from oxidation.
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Affiliation(s)
- Vincenzo Tufarelli
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Michele Schiavitto
- Italian Rabbit Breeders Association (ANCI-AIA), 71030 Volturara Appula, Foggia, Italy
| | - Domenico Mazzei
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Vito Laudadio
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
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Leroy F, Petracci M. Rabbit meat: valuable nutrition or too-cute-to-eat? WORLD RABBIT SCIENCE 2021. [DOI: 10.4995/wrs.2021.12663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.
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Leroy F, Petracci M. Rabbit meat: valuable nutrition or too-cute-to-eat? WORLD RABBIT SCIENCE 2021. [DOI: 10.4995/wrs.0.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.
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Probiotics in Rabbit Farming: Growth Performance, Health Status, and Meat Quality. Animals (Basel) 2021; 11:ani11123388. [PMID: 34944165 PMCID: PMC8698186 DOI: 10.3390/ani11123388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/25/2021] [Accepted: 11/25/2021] [Indexed: 12/17/2022] Open
Abstract
The rabbit's complex microbiota of the gastrointestinal tract (GIT) plays a critical role in feed digestion, in vitamin production, in fermentative activity with production of volatile fatty acids, and stimulation of immune response, as well as in the infection defence against pathogens and countering environmental stresses. To prevent digestive disorders of this fragile ecosystem, rabbit breeders adopt suitable diets supplemented with additives such as probiotics. Probiotics can interact with the host and with the other microflora leading to an increased health status. A review on the effects of probiotics on rabbit growth performance, health status, and meat quality was conducted to reduce the incidence of digestive diseases and enhance productive performance. Some authors observed that the supplementation of probiotics to the diet improved feed conversion ratio and growth and digestion coefficients, while other authors reported a lack of effect on the live performance. Benefits derived from the use of probiotics were observed on the mortality and the morbidity. The studies performed, to evaluate the effects of probiotic supplementation in diets on the immune response, showed variations in the results. Some authors reported no significant effect on haematological parameters, such as total protein, immunoglobulins, and IgG, while others observed a significant increase or decrease of the same parameters. Most of the research reported significant modifications of intestinal morphology and positive effects on the GIT microbiota, supporting the host's natural defences. Regarding the carcass and meat quality, the studies reported only partial and opposing results.
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Mondin C, Trestini S, Trocino A, Di Martino G. The Economics of Rabbit Farming: A Pilot Study on the Impact of Different Housing Systems. Animals (Basel) 2021; 11:ani11113040. [PMID: 34827773 PMCID: PMC8614310 DOI: 10.3390/ani11113040] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 10/21/2021] [Accepted: 10/22/2021] [Indexed: 11/16/2022] Open
Abstract
This research evaluates the economic sustainability of rabbit farms using different housing systems-bicellular (BI), conventional dual-purpose (DP) and enriched cages designed according to the World Rabbit Science Association guidelines (WRSA)-through a field-based study involving six farms over the course of five years. The cages were compared based on three productivity indices expressed in kg of produced live weight/m2 and on eight cost indices expressed in EUR/kg of produced live weight. The results showed that WRSA significantly reduced the productivity index per walkable cage area in buildings and cages, thanks to the longer platform area included in the cage compared to the other systems. Concerning cost indexes, total variable costs were not different among housing systems, whereas significant differences were observed within costs items. As for the feed costs, DP underperforms compared to BI or WRSA (1.15 vs. 1.02 and 0.99 EUR/kg produced live weight); for drugs costs, BI was less competitive compared to DP and WRSA (0.12 vs. 0.06 and 0.05 EUR /kg). In conclusion, under the conditions of the present study, the economic results of farms that adopted housing systems designed to improve rabbit welfare, such as WRSA enriched systems, were economically sustainable and, comparable to conventional housing systems based on BI or DP cages, also provided a significant reduction in drug use in the tested farms. A comprehensive collection of data from more farms at a European level would be necessary to confirm these results on the economics of farms adopting alternative housing systems for rabbits.
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Affiliation(s)
- Chiara Mondin
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35020 Legnaro, Padova, Italy;
| | - Samuele Trestini
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35020 Legnaro, Padova, Italy;
- Correspondence: ; Tel.: +39-(0)49-8272737
| | - Angela Trocino
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, 35020 Legnaro, Padova, Italy;
| | - Guido Di Martino
- Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro, Padova, Italy;
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A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:7710462. [PMID: 34336994 PMCID: PMC8324373 DOI: 10.1155/2021/7710462] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 07/07/2021] [Indexed: 11/17/2022]
Abstract
Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques.
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Maranesi M, Dall’Aglio C, Acuti G, Cappelli K, Trabalza Marinucci M, Galarini R, Suvieri C, Zerani M. Effects of Dietary Polyphenols from Olive Mill Waste Waters on Inflammatory and Apoptotic Effectors in Rabbit Ovary. Animals (Basel) 2021; 11:ani11061727. [PMID: 34207896 PMCID: PMC8228552 DOI: 10.3390/ani11061727] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/01/2021] [Accepted: 06/08/2021] [Indexed: 01/02/2023] Open
Abstract
The aim of this study was to evaluate the effect of dietary polyphenols on the expression of the effectors involved in inflammation and apoptosis in rabbit ovary. New Zealand White female rabbits were fed a basal control diet (CTR), or the same diet supplemented with a polyphenolic concentrate (POL, 282.4 mg/kg) obtained from olive mill waste waters. The follicle counts and the relative mRNA (RT-qPCR) and protein (immunohistochemistry) expression of the effectors involved in inflammation (cyclooxygenase-2; interleukin-1beta; tumor necrosis factor-alpha, TNFA) and apoptosis (BCL2-associated X protein, BAX), detected in the ovaries of both groups, were examined. The POL diet increased the primary and total follicles number. Cyclooxygenase-2 gene expression was higher (p < 0.05) in the POL group than in the CTR group, whereas BAX was lower (p < 0.05) in POL than CTR. Immunohistochemistry revealed the presence of all the proteins examined, with weaker (p < 0.05) COX2 and BAX signals in POL. No differences between the CTR and POL groups were observed for IL1B and TNFA gene and protein expression. These preliminary findings show that dietary polyphenols modulate inflammatory and apoptotic activities in rabbit ovary, regulating cyclooxygenase-2 and BAX expression, thus suggesting a functional involvement of these dietary compounds in mammalian reproduction.
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Affiliation(s)
- Margherita Maranesi
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
| | - Cecilia Dall’Aglio
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
| | - Gabriele Acuti
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
- Correspondence: (G.A.); (K.C.)
| | - Katia Cappelli
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
- Correspondence: (G.A.); (K.C.)
| | - Massimo Trabalza Marinucci
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
| | - Roberta Galarini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, via Gaetano Salvemini 1, 06126 Perugia, Italy;
| | - Chiara Suvieri
- Dipartimento di Medicina e Chirurgia, Sezione di Farmacologia, Università di Perugia, piazzale Severi 1, 06132 Perugia, Italy;
| | - Massimo Zerani
- Dipartimento di Medicina Veterinaria, Università di Perugia, via San Costanzo 4, 06126 Perugia, Italy; (M.M.); (C.D.); (M.T.M.); (M.Z.)
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Semen Modulates Inflammation and Angiogenesis in the Reproductive Tract of Female Rabbits. Animals (Basel) 2020; 10:ani10122207. [PMID: 33255666 PMCID: PMC7761520 DOI: 10.3390/ani10122207] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/18/2020] [Accepted: 11/18/2020] [Indexed: 11/17/2022] Open
Abstract
The maternal environment modulates immune responses to facilitate embryo development and ensure pregnancy. Unraveling this modulation could improve the livestock breeding systems. Here it is hypothesized that the exposure of the female rabbit reproductive tract to semen, as well as to early embryos, modulates inflammation and angiogenesis among different tissue segments. qPCR analysis of the gene expression changes of the anti-inflammatory interleukin-10 (IL10) and transforming growth factor beta family (TGFβ1-3) and the angiogenesis mediator vascular endothelial growth factor (VEGF-A) were examined in response to mating or insemination with sperm-free seminal plasma (SP). Reproductive tract segment (cervix to infundibulum) samples were obtained in Experiment 1, 20 h after gonadotropin-releasing hormone (GnRH) stimulation (control), natural mating (NM) or vaginal infusion with sperm-free SP (SP-AI). Additionally, segmented samples were also obtained at 10, 24, 36, 68 or 72 h after GnRH-stimulation and natural mating (Experiment 2). The results of gene expression, analyzed by quantitative PCR, showed that NM effects were mainly localized in the uterine tissues, depicting clear temporal variation, while SP-AI effects were restricted to the oviduct. Changes in anti-inflammatory and angiogenesis mediators indicate an early response in the uterus and a late modulation in the oviduct either induced by semen or preimplantation embryos. This knowledge could be used in the implementation of physiological strategies in breeding systems to face the new challenges on rabbit productivity and sustainability.
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Pedro D, Saldaña E, Lorenzo JM, Pateiro M, Dominguez R, Dos Santos BA, Cichoski AJ, Campagnol PCB. Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties. Meat Sci 2020; 173:108372. [PMID: 33229105 DOI: 10.1016/j.meatsci.2020.108372] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/08/2020] [Accepted: 11/10/2020] [Indexed: 12/22/2022]
Abstract
Dry-cured rabbit legs were produced with a 50% reduction or replacement of NaCl by KCl and with the addition of monosodium glutamate (MG). The effect of this reformulation on technological, nutritional, and sensory characteristics was evaluated. The sodium reformulation did not show a great impact on Aw, pH, weight loss, and volatile profile of the samples. The samples presented high protein (31.5 to 36.1%) and low fat contents (3.2 to 5.7%). In addition, all essential amino acids presented an amino acid score greater than 1.0. The reformulated samples showed a sodium reduction of 46.2% while the addition of KCl to the formulations provided a healthy Na/K ratio. Oleic acid was the major fatty acid (FA) (31.3% of total FA) and healthy lipid indexes were observed for all samples. Finally, the addition of MG was effective to compensate for the sensory defects caused by sodium reformulation.
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Affiliation(s)
- Douglas Pedro
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000, Júlio de Castillhos, Rio Grande do Sul, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001, Moquegua, Peru
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
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Jiang G, Ameer K, Kim H, Lee EJ, Ramachandraiah K, Hong GP. Strategies for Sustainable Substitution of Livestock Meat. Foods 2020; 9:E1227. [PMID: 32899106 PMCID: PMC7555167 DOI: 10.3390/foods9091227] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 08/20/2020] [Accepted: 08/20/2020] [Indexed: 12/14/2022] Open
Abstract
The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.
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Affiliation(s)
- Guihun Jiang
- School of Public Health, Jilin Medical University, Jilin 132013, China;
| | - Kashif Ameer
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan;
| | - Honggyun Kim
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Korea; (H.K.); (E.-J.L.)
| | - Eun-Jung Lee
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Korea; (H.K.); (E.-J.L.)
| | - Karna Ramachandraiah
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Korea; (H.K.); (E.-J.L.)
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Korea; (H.K.); (E.-J.L.)
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24
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Soglia F, Baldi G, Petracci M. Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability. J Food Sci 2020; 85:3229-3236. [PMID: 32857873 DOI: 10.1111/1750-3841.15403] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/10/2020] [Accepted: 07/13/2020] [Indexed: 12/15/2022]
Abstract
The present study aimed at evaluating the effect of the exposure to a strong oxidative environment (100 mM NaClO) and the concurrent incubation with different malondialdehyde (MDA) concentrations (0 to 5 mM) on protein carbonylation, free thiol groups, total heme pigments, and on the relative concentration of the different myoglobin (Mb) derivatives in turkey thigh and rabbit hind leg meat to elucidate their eventual role in inducing oxidative modifications on the protein fraction. With regard to turkey meat, the addition of a strong oxidant resulted in remarkably higher (P < 0.001) carbonyls along with a reduction in free thiol groups (which become undetectable). The relative concentration of MbO2 and MetMb was significantly affected (P < 0.001) and total heme pigment was reduced by 62% when fresh meat is compared to its oxidized counterpart. The addition of MDA 2.5 mM (or greater) resulted in a 1.4-fold increase in carbonyls and a tendency (P = 0.07) has been observed for free thiol groups whose content decreased as the MDA level increased. Overall, the aforementioned results are in agreement with those obtained on rabbit hind leg meat in which a three-fold increase (P < 0.001) in carbonyls and a remarkably higher (P < 0.001) MetMb content coupled with a 53% reduction in free thiol groups were found. No significant differences ascribable to MDA addition were found. In conclusion, exposing turkey and rabbit meat to the same environment resulted in distinctive oxidative changes that might be related to the compositional traits and a species-specific susceptibility of the meat toward oxidation. PRACTICAL APPLICATION: Protein and lipid oxidation have been investigated in different meat types; nevertheless, the knowledge concerning the interaction between these two phenomena is limited. According to their compositional traits (high Polyunsaturated fatty acids (PUFA) and heme pigment content), turkey and rabbit leg meats are particularly susceptible to oxidation. Providing information concerning the oxidative stability of turkey thigh and rabbit hind leg meat exposed to strong oxidative conditions and to a concurrent increasing content of a secondary product of lipid oxidation, the findings of the present study can be useful when proper processing strategies and storage conditions have to be implemented for manufacturing processed products.
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Affiliation(s)
- Francesca Soglia
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
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Leroy F, Hite AH, Gregorini P. Livestock in Evolving Foodscapes and Thoughtscapes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00105] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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26
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Semen Modulates the Expression of NGF, ABHD2, VCAN, and CTEN in the Reproductive Tract of Female Rabbits. Genes (Basel) 2020; 11:genes11070758. [PMID: 32645906 PMCID: PMC7397043 DOI: 10.3390/genes11070758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 12/13/2022] Open
Abstract
Semen changes the gene expression in endometrial and oviductal tissues modulating important processes for reproduction. We tested the hypothesis that mating and/or sperm-free seminal plasma deposition in the reproductive tract affect the expression of genes associated with sperm-lining epithelium interactions, ovulation, and pre-implantation effects (nerve growth factor, NGF; α/β hydrolase domain-containing protein 2, ABHD2; C-terminal tensin-like protein, CTEN or TNS4; and versican, VCAN) in the period 10–72 h post-mating. In Experiment 1, does (n = 9) were treated with gonadotropin-releasing hormone (GnRH) (control), GnRH-stimulated, and vaginally infused with sperm-free seminal plasma (SP-AI), or GnRH-stimulated and naturally mated (NM). In Experiment 2, does (n = 15) were GnRH-stimulated and naturally mated. Samples were retrieved from the internal reproductive tracts (cervix-to-infundibulum) 20 h post-treatment (Experiment 1) or sequentially collected at 10, 24, 36, 68, or 72 h post-mating (Experiment 2, 3 does/period). All samples were processed for gene expression analysis by quantitative PCR. Data showed an upregulation of endometrial CTEN and NGF by NM, but not by SP-AI. The findings suggest that the NGF gene affects the reproductive tract of the doe during ovulation and beyond, influencing the maternal environment during early embryonic development.
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Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Sci 2020; 169:108226. [PMID: 32599418 DOI: 10.1016/j.meatsci.2020.108226] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 02/06/2023]
Abstract
Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with garlic powder at 0.25% (G), meat added with salt at 1.00% (S) and meat added with garlic powder (0.25%) and salt (1.00%) (GS). As results, it was highlighted that garlic powder was not capable to reduce significantly the negative effect related to the salt addition. Salt induced different modifications to burgers leading to a more liked product due to its properties to enhance sensory characteristics, on the other hand, induced different oxidation processes that could decrease the nutritional value. Further studies are needed to better elucidate if different garlic products/concentrations could apport higher beneficial effects.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Francesca Pedonese
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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Danuta J, Marian C, Wiesław P, Anna R. The effect of fish oil, lycopene and organic selenium as feed additives on rabbit meat quality. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1828893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Jaworska Danuta
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences Institute of Human Nutrition Sciences Warszawa, Poland
| | - Czauderna Marian
- Polish Academy of Sciences, The Kielanowski Institute of Animal Physiology and Nutrition Jabłonna; Poland
| | - Przybylski Wiesław
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences Institute of Human Nutrition Sciences Warszawa, Poland
| | - Ranachowska Anna
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences Institute of Human Nutrition Sciences Warszawa, Poland
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29
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Skelhorn EPG, Garcia-Ara A, Nova RJ, Kinston H, Wapenaar W. Public opinion and perception of rosé veal in the UK. Meat Sci 2019; 167:108032. [PMID: 32408233 DOI: 10.1016/j.meatsci.2019.108032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 12/09/2019] [Indexed: 01/06/2023]
Abstract
Rosé veal is understood as meat from male purebred dairy calves. The UK veal market is limited, and calves are often killed at birth due to lack of purpose. A questionnaire, completed by 1002 respondents, investigated the UK public knowledge, perceptions and opinions of rosé veal, and whether raising awareness would sustain the rosé veal market. Most respondents (66%) did not eat rosé veal, mainly due to limited availability or exposure (31%) and animal welfare concerns (17%). A third of respondents knew the differences between rosé and white veal. After defining this, 61% of respondents would eat rosé veal, compared to 23% of respondents who ate it beforehand. Most respondents (91%) were willing to pay more for rosé veal burgers than the proposed average price for beef burgers. Increasing availability is key to encourage the sustainability of rosé veal production in the UK. These findings are useful for dairy farmers to strategically promote the use of purebred dairy bull calves.
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Affiliation(s)
- E P G Skelhorn
- School of Veterinary Medicine and Science, University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom.
| | - A Garcia-Ara
- School of Veterinary Medicine and Science, University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom.
| | - R J Nova
- School of Veterinary Medicine and Science, University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom.
| | - H Kinston
- School of Veterinary Medicine and Science, University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom
| | - W Wapenaar
- School of Veterinary Medicine and Science, University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom.
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30
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Escribá-Pérez C, Baviera-Puig A, Montero-Vicente L, Buitrago-Vera J. Children's consumption of rabbit meat. WORLD RABBIT SCIENCE 2019. [DOI: 10.4995/wrs.2019.11991] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
<p>The nutritional and dietary properties of rabbit meat make it an ideal food for children, recommended by the World Health Organisation. However, the presence of children under 18 in the home has been found to decrease the frequency of rabbit meat consumption. If we focus on households with children under 18, 52.5% of minors do not consume rabbit meat. The main reason why children (intended as people under 18 yr old) do not consume rabbit meat is the fact that they do not like it (40.9%) and because it is not bought/eaten at home (30.9%). Faced with this situation, there is a pressing need to seek appropriate strategies to adapt rabbit meat for consumption by the youngest family members. In light of the results, the following strategies are proposed. First, the development of functional foods for babies and children, such as rabbit meat enriched with ω3 and docosahexaenoic acid. Secondly, improving meat tenderness. Third, adapting rabbit meat presentations for children (burgers, nuggets, sausages, marinades …), converting them into convenience products for parents and extending their shelf life. Fourth, adapting the labelling/packaging for children to attract attention of both parents and offspring. Finally, developing communication strategies on the nutritional value of rabbit meat aimed at both children and parents. It is observed that if minors consume rabbit meat, they also eat other types of meat such as lamb and beef more often. Therefore, in this type of households a varied and complete diet is consumed in terms of meat consumption, so it would be necessary to rethink joint communication strategies among the three meat sectors. Promoting rabbit meat consumption among the under 18s has several consequences, as in the future they will be in charge of household purchases or share this responsibility.</p>
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Trocino A, Cotozzolo E, Zomeño C, Petracci M, Xiccato G, Castellini C. Rabbit production and science: the world and Italian scenarios from 1998 to 2018. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1662739] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Angela Trocino
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), University of Padua, Legnaro, Padova, Italy
| | - Elisa Cotozzolo
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy
| | - Cristina Zomeño
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), University of Padua, Legnaro, Padova, Italy
| | - Massimiliano Petracci
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy
| | - Gerolamo Xiccato
- Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Cesare Castellini
- Dipartmento di Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente (DAFNAE), University of Padua, Legnaro, Padova, Italy
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32
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Li S, He Z, Hu Y, Li H. Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1659107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shaobo Li
- College of Food Science, Southwest University, Chongqing, PR China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, PR China
- Chongqing Engineering Research Center of Regional Food, Chongqing, PR China
| | - Ying Hu
- College of Food Science, Southwest University, Chongqing, PR China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, PR China
- Chongqing Engineering Research Center of Regional Food, Chongqing, PR China
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Mancini S, Nuvoloni R, Pedonese F, Paci G. Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13894] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simone Mancini
- Department of Veterinary Science University of Pisa Pisa Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
| | - Francesca Pedonese
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
| | - Gisella Paci
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
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34
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Petrescu DC, Petrescu-Mag RM. Consumer behaviour related to rabbit meat as functional food. WORLD RABBIT SCIENCE 2018. [DOI: 10.4995/wrs.2018.10435] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
<p>Rabbit is one of the most versatile livestock species, responding successfully to bio-economic principles, which promote a clever use of resources and their conversion into added value products, such as functional foods (FFs). The excellent nutritive and dietetic properties of rabbit meat justify granting it the attributes of FFs. Based on the premise that it is the consumer who ultimately decides what kind of meat to buy, a consumer focus should be a core factor in private or public meat sector strategies. Following this assumption, the aim of this study is to contribute to understanding Romanian consumer behaviour related to rabbit meat as a functional food and to provide information on how to better market rabbit meat as FF in the domestic market. As far as the authors know, this study is the first one to assess and report on Romanian consumer perceptions, knowledge and behaviours related to rabbit meat. Consequently, the variables investigated reflect rabbit meat consumption habits. They also reveal preferences related to the acquisition of rabbit meat, perceptions on future rabbit meat consumption, perceptions of rabbit meat characteristics, perceptions of rabbit meat main characteristics compared to other types of meat, and rabbit meat consumption deterrents. The survey results show that rabbit meat is perceived as lean and low cholesterol, healthier and tastier than other meats, but more expensive, that its consumption is low, being 2.2 times lower than chicken and 1.8 times lower than pork, and that 29.6% of people surveyed have never eaten rabbit meat. The findings ascertain that the understanding of Romanian consumer behaviour related to rabbit meat as FF is an optimal tool for changing behaviour patterns towards a more sustainable market. The transfer of this knowledge towards marketers mainly focusing on how to increase consumer satisfaction for FFs, especially meat, is the leverage for designing successful businesses regarding market re-orientation, development or even reduction of health cost.</p>
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