Effect of nickel and zinc peroral administration on meat quality of rabbits

Authors

  • Anna Kalafova Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
  • Jaroslav Kováčik Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
  • Peter Massányi Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
  • Norbert Lukáčik Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
  • Rastislav Jurčí­k Institute of Nutrition, Animal Production Research Centre, Hlohovecka 2, Nitra, Slovakia
  • Monika Schneidgenová Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/121

Keywords:

nickel, zinc, rabbit, meat

Abstract

The aim of our study was to determine the effect of single nickel administration as well as co–administration with zinc on meat quality parameters. In the experiment 45 [25 female (5 per group) and 20 male (4 per group)] rabbits of broiler line Californian were involved. Animals were divided to five groups: K (n=9) – control; P1 (n=9) – received 17.5 g NiCl2.100 kg-1 feeding dose (FD); P2 (n=9) – received 35 g NiCl2.100 kg-1 FD; P3 (n = 9) – received 17.5 g NiCl2.100 kg-1FD and 30 g ZnCl2.100 kg-1 FD and finally groups P4 (n = 9) – received 35 g NiCl2.100 kg-1 FD and 30 g ZnCl2.100 kg-1 FD. Animals were fed ad libitum using KKV1 feeding mixture with or without nickel and zinc addition for 90 days. Meat quality was analyzed from a sample of musculus biceps femoris for the content of water in muscle, content of proteins, fat, energy, electric conductivity, pH, colour and content of bounded water. The value of pH was detected by injection analysis. The content of water, proteins and fat was analyzed using Infratech 1265 Meat Analyzer. Meat colour was detected by spectrophotometer (Specol 11) and the meat ability to bind water by pressure method. In meat quality any significant differences were found among all groups.

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References

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Published

2011-01-17

How to Cite

Kalafova, A. ., Kováčik, J. ., Massányi, P. ., Lukáčik, N. ., Jurčí­k, R. ., & Schneidgenová, M. . (2011). Effect of nickel and zinc peroral administration on meat quality of rabbits. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 23–26. https://doi.org/10.5219/121

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