کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503282 | 1554071 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The purpose of this study was to investigate the effect of dietary vitamin E or EconomasE⢠supplementation on the growth of several background/pathogenic bacteria on rabbit carcasses and hamburgers during refrigerated storage. For 51 days, 270 New Zealand rabbits received either a basal diet, or experimental diets enriched with 100 or 200 mg/kg of vitamin E or EconomasEâ¢. The bacteria studied were Salmonella, Listeria monocytogenes, Pseudomonas, Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, plus both mesophilic and psychrotrophic aerobes. The growth of Listeria monocytogenes on contaminated patties was evaluated through a challenge test. The potential protective or antimicrobial effect of vitamin E or EconomasE⢠on Listeria monocytogenes or Pseudomonas aeruginosa was assessed in vitro. Diet did not influence the concentrations of bacteria found on rabbit carcasses and developing on hamburgers. Vitamin E (in vivo and in vitro) and EconomasE⢠in vivo had a protective antioxidant role, while EconomasE⢠in vitro had strong antibacterial activity against Listeria monocytogenes, but not against Pseudomonas aeruginosa.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 123, January 2017, Pages 88-96
Journal: Meat Science - Volume 123, January 2017, Pages 88-96
نویسندگان
Sabrina Albonetti, Paola Minardi, Fabiana Trombetti, Fabiana Savigni, Attilio Luigi Mordenti, Gian Marco Baranzoni, Carlo Trivisano, Fedele Pasquale Greco, Anna Badiani,