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Publication :
Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

bul.description.provenancemcp spbfr
bul.rights.dateAccepPubl2018-12-23fr
bul.rights.periodeEmbargoP1Yfr
bul.rights.typeDatedatePublicationfr
dc.contributor.authorKone, Amenan Prisca Nadege
dc.contributor.authorDesjardins, Yves
dc.contributor.authorGosselin, André
dc.contributor.authorCinq-Mars, Dany
dc.contributor.authorSaucier, Linda
dc.contributor.authorGuay, Frédéric
dc.date.accessioned2019-05-23T19:18:40Z
dc.date.available2019-12-23T00:00:00Z
dc.date.issued2018-12-23
dc.description.abstractThe 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.fr
dc.identifier.doi10.1016/j.meatsci.2018.12.013fr
dc.identifier.issn0309-1740fr
dc.identifier.urihttp://hdl.handle.net/20.500.11794/34919
dc.languageengfr
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.subjectEssential oilfr
dc.subjectNatural preservativefr
dc.subjectPlant extractfr
dc.subjectPolyphenolfr
dc.subjectRabbit meatfr
dc.subjectShelf lifefr
dc.subject.rvmHuiles essentiellesfr
dc.subject.rvmExtraits végétauxfr
dc.subject.rvmPolyphénolsfr
dc.subject.rvmLapin (Viande) -- Conservationfr
dc.subject.rvmLapins -- Alimentationfr
dc.subject.rvmAliments -- Microbiologiefr
dc.titlePlant extracts and essential oil product as feed additives to control rabbit meat microbial qualityfr
dc.typearticle de recherche
dc.type.legacyCOAR1_1::Texte::Périodique::Revue::Contribution à un journal::Article::Article de recherchefr
dcterms.bibliographicCitationMeat science, Vol. 150, 111-121 (April 2019)fr
dspace.accessstatus.time2024-03-23 18:04:43
dspace.entity.typePublication
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rioxxterms.project.funder-nameMinistère de l'agriculture des pêcheries et de l'alimentation du Québec (MAPAQ)fr
rioxxterms.project.funder-nameAgriculture and Agri-Food Canadafr
rioxxterms.project.funder-nameSyndicat des producteurs de lapins du Québecfr
rioxxterms.versionAccepted Manuscript (AM)fr
rioxxterms.version-of-recordhttp://dx.doi.org/10.1016/j.meatsci.2018.12.013fr

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