Personne : Guay, Frédéric
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Université Laval. Département des sciences animales
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- PublicationAccès libreNatural sources of polyphenols as feed additives to improve rabbit meat quality(Éditeur non identifié, 2018-08-12) Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Abdelwahed, Mohamed Z.; Saucier, Linda; Guay, Frédéric
- PublicationAccès librePositive modulation of meat microbial ecology by feeding strategies(2016-08-14) Kone, Amenan Prisca Nadege; Gagné, Dominic; Cinq-Mars, Dany; Saucier, Linda; Guay, FrédéricThe objective of this work was to determine if it is possible to modulate carcass/meat contamination by feeding farm animals with a diet supplemented with a protective culture, here Carnobacterium maltaromaticum CB1/UAL307 producing three bacteriocins, including carnocyclin A. A total of 144 weaned Grimaud female rabbits (a commercial meat breed) were divided into two feeding groups: 1) a control commercial diet and 2) the same diet supplemented with Micocin®, a commercial preparation of C. maltaromaticum CB1, at a final concentration of 8-log CFU (Colony Forming Unit) per kg of feed. Rabbits were fed their respective diet until they reached a commercial slaughter weight of 2.2 kg. Presence of C. maltaromaticum producing carnocyclin A was confirmed by PCR amplification for three specific genes. Its prevalence was greater in faeces, on thighs and in ground meat from rabbits fed the ration supplemented with Micocin®. These results demonstrate that the microflora of the feed can influence the organisms contaminating the end products and emphasized the importance of providing farm animals with high microbial quality feed and hygienic conditions to grow.
- PublicationAccès libreEffects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat(Universitat Politècnica de València, Instituto de Ciencia y Tecnología Animal, 2016-04-01) Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Saucier, Linda; Guay, FrédéricThe effects of dietary supplementation with onion, cranberry and strawberry extracts and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients. Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* colour parameters were obtained for the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu) was measured. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals that received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. However, under aerobic and anaerobic conditions, our results indicate that dietary supplementation with extracts rich in polyphenols, especially with essential oils, had a small but sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimised by investigating higher doses.
- PublicationAccès libreHierarchical clustering as a tool to develop a classification scheme for rabbit meat quality(Association française de cuniculture, 2021-09-01) Larivière-Lajoie, Anne-Sophie; Binggeli, Simon; Cinq-Mars, Dany; Saucier, Linda; Dalmau, Antoni; Guay, FrédéricThis study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were slaughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (P=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem (pHu) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (P<0.02). A hierarchical cluster analysis based on pHu , cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pHu. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.
- PublicationAccès libreApplication of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety(Applied Science Publishers., 2017-10-02) Kone, Amenan Prisca Nadege; Zea, Juliana Maria Velez; Gagné, Dominic; Cinq-Mars, Dany; Saucier, Linda; Guay, FrédéricThis study addresses the improvement of meat microbial quality by enriching the diet of farm animals with a protective culture. Weaned Grimaud rabbits were divided into two experimental groups: a control and a diet supplemented with Micocin® (Carnobacterium maltaromaticum CB1; 8 Log10 CFU/kg of feed). Overall, meat quality was not affected substantially by the treatment. Total Aerobic Mesophilic (TAM), Escherichia coli and other coliforms, Enterobacteriaceae, Staphylococcus aureus, Pseudomonas spp., Listeria spp. and presumptive lactic acid bacteria counts were evaluated on whole thighs stored under aerobic (0, 3, 6, 8 days) and anaerobic (0, 5, 10, 15, 20 days) conditions at 4 °C. The results demonstrated that the microflora on refrigerated thighs was modulated by the addition of Micocin® (P < 0.05) and that the most effective reduction of Listeria monocytogenes growth was observed with ground meat stored under anaerobic conditions at 4 °C with a 2 Log difference at the end of a 15-day storage (P = 0.025).
- PublicationAccès librePlant extracts and essential oil product as feed additives to control rabbit meat microbial quality(2018-12-23) Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Saucier, Linda; Guay, FrédéricThe present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weaned Grimaud female rabbits each received a control ration (C) or a diet supplemented with onion extract (500 or 1000 ppm), cranberry extracts (500 ppm) and essential oil product (100 ppm) alone or in combination. Microbiological quality was evaluated on whole hind legs stored under aerobic and anaerobic conditions at 4 °C. Growth performances, feed intake and both meat composition and quality were similar amongst the experimental groups. Anyhow, meat total phenolic content was significantly higher in all supplemented ones (P < 0.001). Diet supplementation effect was observed (P < 0.05) and microbial control was improved more importantly under anaerobic conditions, notably for Total Aerobic Mesophilic counts, presumptive Pseudomonas and Enterobacteriaceae (P < 0.03). Overall, supplementation with onion extract (500 ppm) suppressed microbial growth more effectively.