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...

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Bibliographic Details
Published in:Foods 2021-10, Vol.10 (10), p.2493
Main Authors: 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
Format: Article
Language:English
Subjects:
Additives
Albumins
Animals
antioxidant
Antioxidants
Bacteria
Body weight
Buffalo milk
Ca-caseinate
Cholesterol
Creatinine
Cyanobacteria
Diet
Dietary minerals
Enrichment
Food science
Functional foods & nutraceuticals
Globulins
Histology
Immune system
Immunoglobulin M
Immunoglobulins
Laboratories
Low density lipoprotein
Meat
Microbiology
Microorganisms
Milk
Physiology
Proteins
rabbit
Rabbits
Spirulina
Spirulina platensis
Whey
Whey protein
whey protein concentrate
Yogurt
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Summary: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 ( < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant ( < 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 ( < 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 ( < 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 can be used as functional foods.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10102493