Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality

Raffaella Branciari, Roberta Galarini, Massimo Trabalza-Marinucci, Dino Miraglia, Rossana Roila, Gabriele Acuti, Danilo Giusepponi, Alessandro Dal Bosco and David Ranucci
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Raffaella Branciari: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
Roberta Galarini: Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy
Massimo Trabalza-Marinucci: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
Dino Miraglia: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
Rossana Roila: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
Gabriele Acuti: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
Danilo Giusepponi: Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy
Alessandro Dal Bosco: Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy
David Ranucci: Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy

Sustainability, 2021, vol. 13, issue 8, 1-10

Abstract: The present study evaluated the effects of feed supplementation with olive oil by-products on the microbial quality of rabbit meat. Thirty-three New Zealand White rabbits were randomly assigned to three experimental grower–finisher diets. Each dietary group consisted of three experimental treatments: (1) a basal control diet (C), (2) a C diet supplemented with a low dosage of polyphenol (150 mg/kg, L), and (3) a C diet supplemented with a high dose of polyphenols (280 mg/kg, H). Polyphenol analyses in feed and meat were performed using the liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). Higher amounts of sulphate metabolites were detected in the H group. Microbiological quality was evaluated on Longissimus lumborum muscles stored under aerobic conditions at 4 °C. The H diet exerted an inhibitory effect on microbial growth ( p < 0.001), notably for Pseudomonas spp., when compared to C and L diets; differences among the groups were observed starting from 6 days of storage. In the H group, the Pseudomonas spp. population showed an increase in the latency phase and a decrease in the maximum growth rate of the fitted curves in comparison with the C and L groups. The use of dietary polyphenols could be a strategy to reduce spoilage during meat storage.

Keywords: olive oil by-products; meat storage; natural preservatives (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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