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Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis
The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat qualit...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535214/ https://www.ncbi.nlm.nih.gov/pubmed/34681542 http://dx.doi.org/10.3390/foods10102493 |
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author | Atallah, Atallah A. Osman, Ali Sitohy, Mahmoud Gemiel, Dalia G. El-Garhy, Osams H. Azab, Islam H. El Fahim, Nadia. H. Abdelmoniem, Abdelmoniem M. Mehana, Amir E. Imbabi, Tharwat A. |
author_facet | Atallah, Atallah A. Osman, Ali Sitohy, Mahmoud Gemiel, Dalia G. El-Garhy, Osams H. Azab, Islam H. El Fahim, Nadia. H. Abdelmoniem, Abdelmoniem M. Mehana, Amir E. Imbabi, Tharwat A. |
author_sort | Atallah, Atallah A. |
collection | PubMed |
description | The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods. |
format | Online Article Text |
id | pubmed-8535214 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85352142021-10-23 Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis Atallah, Atallah A. Osman, Ali Sitohy, Mahmoud Gemiel, Dalia G. El-Garhy, Osams H. Azab, Islam H. El Fahim, Nadia. H. Abdelmoniem, Abdelmoniem M. Mehana, Amir E. Imbabi, Tharwat A. Foods Article The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods. MDPI 2021-10-18 /pmc/articles/PMC8535214/ /pubmed/34681542 http://dx.doi.org/10.3390/foods10102493 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Atallah, Atallah A. Osman, Ali Sitohy, Mahmoud Gemiel, Dalia G. El-Garhy, Osams H. Azab, Islam H. El Fahim, Nadia. H. Abdelmoniem, Abdelmoniem M. Mehana, Amir E. Imbabi, Tharwat A. Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title_full | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title_fullStr | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title_full_unstemmed | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title_short | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis |
title_sort | physiological performance of rabbits administered buffalo milk yogurts enriched with whey protein concentrate, calcium caseinate or spirulina platensis |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535214/ https://www.ncbi.nlm.nih.gov/pubmed/34681542 http://dx.doi.org/10.3390/foods10102493 |
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