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Kokošková T, Pontalti E, Aremu TS, Tůmová E, Chodová D, Bureš D, Lebedová N, Volek Z, Singh Y, Cullere M, Palumbo B, Galasso I, Dalle Zotte A. Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits. Meat Sci 2024; 219:109679. [PMID: 39357112 DOI: 10.1016/j.meatsci.2024.109679] [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: 07/18/2024] [Revised: 09/07/2024] [Accepted: 09/25/2024] [Indexed: 10/04/2024]
Abstract
This study investigated the effects of dietary Camelina sativa oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), longissimus lumborum (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and biceps femoris; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (P < 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (P < 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (P < 0.001) and monounsaturated FA (P < 0.001) and increased polyunsaturated FA (P < 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (P < 0.001) and, consequently, the n-6/n-3 ratio decreased (halved ratio in CS10 compared to Control; P < 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.
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Affiliation(s)
- Tersia Kokošková
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
| | - Emanuele Pontalti
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy
| | - Tolulope Sabainah Aremu
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy
| | - Eva Tůmová
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
| | - Darina Chodová
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
| | - Daniel Bureš
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Nicole Lebedová
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Zdeněk Volek
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic
| | - Yazavinder Singh
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy
| | - Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy
| | - Bianca Palumbo
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy
| | - Incoronata Galasso
- Institute of Agricultural Biology and Biotechnology - IBBA, National Research Council-CNR, 20133 Milano, Italy
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Legnaro 35020, Padova, Italy.
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Kumar P, Sharma N, Narnoliya LK, Verma AK, Umaraw P, Mehta N, Ismail-Fitry MR, Kaka U, Yong-Meng G, Lee SJ, Sazili AQ. Improving quality and consumer acceptance of rabbit meat: Prospects and challenges. Meat Sci 2024; 219:109660. [PMID: 39312855 DOI: 10.1016/j.meatsci.2024.109660] [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: 08/08/2023] [Revised: 12/03/2023] [Accepted: 09/09/2024] [Indexed: 09/25/2024]
Abstract
Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S. Pura, Jammu, Jammu and Kashmir 180009, India
| | - Lokesh Kumar Narnoliya
- Department of Biotechnology, Ministry of Science and Technology, Government of India, New Delhi 110003, India
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250110, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250110, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia; Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Goh Yong-Meng
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Sun-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si 24258, Republic of Korea
| | - Awis Qurni Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Dutra DR, Villegas-Cayllahua EA, Baptista GG, Ferreira LE, Castilha LD, Borba H. Characterization of Post-Mortem pH Evolution and Rigor Mortis Process in Botucatu Rabbit Carcasses of Different Categories. Animals (Basel) 2024; 14:2502. [PMID: 39272287 PMCID: PMC11393900 DOI: 10.3390/ani14172502] [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: 07/16/2024] [Revised: 08/21/2024] [Accepted: 08/21/2024] [Indexed: 09/15/2024] Open
Abstract
The aim of the present study was to evaluate the characteristics of carcasses, monitor their pH evolution during the first 24 h post-mortem, and determine the time required for the establishment and resolution of rigor mortis in different categories of Botucatu rabbits. Live weight at slaughter, carcass weight, and yield were higher in 12-month-old animals compared to 3-month-old rabbits, regardless of sex. There was an effect of muscle type, age, and sex on the kinetics of muscle acidification, with the Biceps femoris showing a significantly higher pH than the Longissimus lumborum from 4 h post-mortem onward. The establishment of rigor mortis occurred at 5 h post-mortem in young rabbits and bucks and at 6 h post-mortem in does, along with pH stabilization, while the resolution of rigor occurred at 18 h post-mortem for all types of carcasses evaluated. In conclusion, Botucatu rabbit carcasses should be chilled continuously at 4 °C for a minimum of 18 h to ensure efficient rigor mortis progression and muscle-to-meat transformation throughout the carcass.
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Affiliation(s)
- Daniel Rodrigues Dutra
- Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil
| | - Erick Alonso Villegas-Cayllahua
- Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil
| | - Giovanna Garcia Baptista
- Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil
| | - Lucas Emannuel Ferreira
- Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil
| | | | - Hirasilva Borba
- Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil
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Sánchez-Macías D, Hernández-Maya C, Palmay-Paredes J, Morales-delaNuez A. Cull guinea pigs: carcass and non-carcass traits in males and females compared to their fattening counterparts. Trop Anim Health Prod 2024; 56:228. [PMID: 39096469 DOI: 10.1007/s11250-024-04070-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Accepted: 07/01/2024] [Indexed: 08/05/2024]
Abstract
Culling of guinea pigs can provide a large number of animals per year for meat production, but little information is available in the scientific literature on the carcass characteristics and non-carcass components of these animals. The objective of this study was to evaluate the carcass and non-carcass characteristics of cull guinea pigs in comparison to their fattening counterparts. Forty-eight fattening (3 months-age, 24 females and 24 males) and forty-eight cull (14 months-age, 24 females and 24 males) guinea pigs were slaughtered and carcass yield, linear measurements, tissular composition, and non-carcass components were evaluated. In general, cull guinea pigs had higher carcass, tissue, and non-carcass component weights. Cull male and both female guinea pig groups had similar carcass yields. Cull animals had higher carcass and hind leg lengths, lumbar and thoracic circumferences, and carcass compactness than their young counterparts. However, a sex effect was found for leg compactness depending on whether they were fattened or cull. Tissue percentages values were similar between fattening and culling animals of the same sex. However, females had a higher percentage of fat tissue than males. Fattening females had the best muscle to bone ratio, followed by cull males. The non-carcass elements were more represented in fattening animals than in culls, probably due to an allometric growth of the viscera in relation to the rest of the body. In commercial and cooking terms, this information is valuable for producers and researchers who need to understand the factors that influence carcass characteristics of guinea pigs.
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Affiliation(s)
- Davinia Sánchez-Macías
- Animal Production and Industrialization Research Unit, Engineering Faculty, Universidad Nacional de Chimborazo, Riobamba, EC060150, Ecuador.
| | - César Hernández-Maya
- Animal Production and Industrialization Research Unit, Engineering Faculty, Universidad Nacional de Chimborazo, Riobamba, EC060150, Ecuador
- Facultad de Ciencias Agrarias, Universidad Agraria del Ecuador, Guayaquil, EC090104, Ecuador
| | - Julio Palmay-Paredes
- Animal Production and Industrialization Research Unit, Engineering Faculty, Universidad Nacional de Chimborazo, Riobamba, EC060150, Ecuador
- Facultad de Ciencias Agrarias, Universidad Agraria del Ecuador, Guayaquil, EC090104, Ecuador
| | - Antonio Morales-delaNuez
- Animal Production and Biotechnology Group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, Arucas, 35413, Spain
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El-Tahan HM, Elmasry ME, Madian HA, Alhimaidi AR, Kim IH, Park JH, El-Tahan HM. Sucralose Influences the Productive Performance, Carcass Traits, Blood Components, and Gut Microflora Using 16S rRNA Sequencing of Growing APRI-Line Rabbits. Animals (Basel) 2024; 14:1925. [PMID: 38998037 PMCID: PMC11240599 DOI: 10.3390/ani14131925] [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: 05/15/2024] [Revised: 06/19/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
This study investigated how sucralose influenced rabbit intestine and caecal microbial activity, blood parameters, growth performance, carcass characteristics, and digestibility. In total, 160 5-week-old rabbits from the APRI line weighing 563.29 gm were randomly assigned to four experimental groups with four replicates-5 males and 5 females in each. Four experimental groups were used, as follows: SUC1, SUC2, and SUC3 got 75, 150, and 300 mg of sucralose/kg body weight in water daily, while the control group ate a basal diet without supplements. The results showed that both the control and SUC1 groups significantly (p < 0.05) increased daily weight gain and final body weight. Sucralose addition significantly improved feed conversion ratio (p < 0.05) and decreased daily feed intake (gm/d). The experimental groups do not significantly differ in terms of mortality. Furthermore, nutrient digestibility was not significantly affected by sucralose treatment, with the exception of crud protein digestion, which was significantly reduced (p < 0.05). Additionally, without altering liver or kidney function, sucralose administration dramatically (p < 0.05) decreased blood serum glucose and triglyceride levels while increasing total lipids, cholesterol, and malonaldehyde in comparison to the control group. Furthermore, the addition of sucrose resulted in a significant (p < 0.05) increase in the count of total bacteria, lactobacillus, and Clostridium spp., and a decrease in the count of Escherichia coli. Further analysis using 16S rRNA data revealed that sucralose upregulated the expression of lactobacillus genes but not that of Clostridium or E. Coli bacteria (p < 0.05). Therefore, it could be concluded that sucralose supplementation for rabbits modifies gut microbiota and boosts beneficial bacteria and feed conversion ratios without side effects. Moreover, sucralose could decrease blood glucose and intensify hypercholesterolemia and should be used with caution for human consumption.
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Affiliation(s)
- Hatem M El-Tahan
- Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Ministry of Agriculture, Dokki, Giza 12611, Egypt
- Postdoc at the Department of Animal Science, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Mohamad Elsayed Elmasry
- Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Ministry of Agriculture, Dokki, Giza 12611, Egypt
| | - H A Madian
- Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Ministry of Agriculture, Dokki, Giza 12611, Egypt
| | - Ahmad R Alhimaidi
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - In Ho Kim
- Animal Resource and Science Department, Dankook University, Cheonan 31116, Republic of Korea
- Smart Animal Bio Institute, Dankook University, Cheonan 31116, Republic of Korea
| | - Jae Hong Park
- Animal Resource and Science Department, Dankook University, Cheonan 31116, Republic of Korea
- Smart Animal Bio Institute, Dankook University, Cheonan 31116, Republic of Korea
| | - Hossam M El-Tahan
- Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Ministry of Agriculture, Dokki, Giza 12611, Egypt
- Animal Resource and Science Department, Dankook University, Cheonan 31116, Republic of Korea
- Smart Animal Bio Institute, Dankook University, Cheonan 31116, Republic of Korea
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Losacco C, Tinelli A, Dambrosio A, Quaglia NC, Passantino L, Schiavitto M, Passantino G, Laudadio V, Zizzo N, Tufarelli V. Effect of rearing system (free-range vs cage) on gut and muscle histomorphology and microbial loads of Italian White breed rabbits. Anim Biosci 2024; 37:151-160. [PMID: 37641840 PMCID: PMC10766457 DOI: 10.5713/ab.23.0203] [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: 05/31/2023] [Revised: 06/15/2023] [Accepted: 07/13/2023] [Indexed: 08/31/2023] Open
Abstract
OBJECTIVE The growing consumers' interest on animal welfare has raised the request of products obtained by alternative rearing systems. The present study was conducted to assess the influence of housing system on gut and muscle morphology and on microbial load in rabbits reared under free-range (FR) and cage system (CS). METHODS A total of forty weaned (35 days of age) male Italian White breed rabbits were allotted according to the rearing system, and at 91 days of age were randomly selected and slaughtered for the morphological evaluation of tissue from duodenum and longissimus lumborum. Morphometric analysis of the villus height, villus width, crypt depth, villus height/crypt depth ratio, and villus surface was performed. The microbial loads on hind muscle was determined by total mesophilic aerobic count (TMAC), Escherichia coli and Enterobacteriaceae; whereas, total anaerobic bacteria count (TABC) and TMAC, E. coli and Enterobacteriaceae was determined on caecal content. RESULTS Rearing system did not interfere with the duodenum and muscle histomorphology in both rabbit groups. Similarly, microbial load of caecal content showed no significant differences on the TABC and TMAC. Conversely, significant difference was found for E. coli strains in caecal content, with the lower counts in FR compared to CS rabbits (p<0.01). Microbiological assay of muscle revealed significant lower TMAC in FR vs CS rabbits (p< 0.05). All rabbit meat samples were negative for E. Coli and Enterobacteriaceae. CONCLUSION Free-range could be considered a possible alternative and sustainable rearing system in rabbits to preserve gut environment and muscle quality.
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Affiliation(s)
- Caterina Losacco
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Antonella Tinelli
- Department of Veterinary Medicine, University of Study of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Angela Dambrosio
- Department of Veterinary Medicine, University of Study of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Nicoletta C. Quaglia
- Department of Veterinary Medicine, University of Study of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Letizia Passantino
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Michele Schiavitto
- Italian Rabbit Breeders Association (ANCI-AIA), 71030 Volturara Appula, Foggia,
Italy
| | - Giuseppe Passantino
- Department of Veterinary Medicine, University of Study of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Vito Laudadio
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Nicola Zizzo
- Department of Veterinary Medicine, University of Study of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Bari,
Italy
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Zamaratskaia G, Havrysh O, Korzeniowska M, Getya A. Potential and limitations of rabbit meat in maintaining food security in Ukraine. Meat Sci 2023; 204:109293. [PMID: 37523932 DOI: 10.1016/j.meatsci.2023.109293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/02/2023]
Abstract
The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.
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Affiliation(s)
- Galia Zamaratskaia
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske Budejovice, Zatisi 728/II, 389 25 Vodnany, Czech Republic.
| | - Oleksandr Havrysh
- Cherkasy Experimental Station of Bioresources of National Academy of Agrarian Sciences of Ukraine, Ukraine
| | | | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
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Ma L, Luo Z, Huang Y, Li Y, Guan J, Zhou T, Du Z, Yong K, Yao X, Shen L, Yu S, Zhong Z, Hu Y, Peng G, Shi X, Cao S. Modulating gut microbiota and metabolites with dietary fiber oat β-glucan interventions to improve growth performance and intestinal function in weaned rabbits. Front Microbiol 2022; 13:1074036. [PMID: 36590438 PMCID: PMC9798315 DOI: 10.3389/fmicb.2022.1074036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 12/01/2022] [Indexed: 12/23/2022] Open
Abstract
The effect of oat β-glucan on intestinal function and growth performance of weaned rabbits were explored by multi-omics integrative analyses in the present study. New Zealand White rabbits fed oat β-glucan [200 mg/kg body weight (BW)] for 4 weeks, and serum markers, colon histological alterations, colonic microbiome, colonic metabolome, and serum metabolome were measured. The results revealed that oat β-glucan increased BW, average daily gain (ADG), average daily food intake (ADFI), and decreased serum tumor necrosis factor-α (TNF-α) interleukin-1β (IL-1β), and lipopolysaccharide (LPS) contents, but did not affect colonic microstructure. Microbiota community analysis showed oat β-glucan modulated gut microbial composition and structure, increased the abundances of beneficial bacteria Lactobacillus, Prevotellaceae_UCG-001, Pediococcus, Bacillus, etc. Oat β-glucan also increased intestinal propionic acid, valeric acid, and butyric acid concentrations, decreased lysine and aromatic amino acid (AAA) derivative contents. Serum metabolite analysis revealed that oat β-glucan altered host carbohydrate, lipid, and amino acid metabolism. These results suggested that oat β-glucan could inhibit systemic inflammation and protect intestinal function by regulating gut microbiota and related metabolites, which further helps to improve growth performance in weaned rabbits.
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Affiliation(s)
- Li Ma
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China,Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China
| | - Zhengzhong Luo
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Yixin Huang
- School of Biodiversity, One Health and Veterinary Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom
| | - Yan Li
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Jing Guan
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Tao Zhou
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Zhenlong Du
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Kang Yong
- Department of Animal Husbandry and Veterinary Medicine, College of Animal Science and Technology, Chongqing Three Gorges Vocational College, Chongqing, China
| | - Xueping Yao
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Liuhong Shen
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Shumin Yu
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Zhijun Zhong
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Yanchun Hu
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Guangneng Peng
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Xiaodong Shi
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China,*Correspondence: Xiaodong Shi,
| | - Suizhong Cao
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China,Suizhong Cao,
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