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Effects of dietary supplementation with mushroom Agaricus bisporus on health and meat quality parameters of lambs

The consequences of the ban on the use of antibiotics as growth promoters are manifested in lower food utilization and reduced production, thus in increased morbidity and mortality of animals. It is, therefore, necessary to find alternative sustainable methods of controlling stressors on animal health inappropriate feeding systems. It is generally known that fungi contain active molecules of antifungal, anti-inflammatory, antiviral, antibacterial, hepatoprotective, antidiabetic, hypolipemic, antithrombotic, hypotensive, and symbiotic effects. Mushroom Agaricus bisporus is one of the most commonly grown mushroom species in the world. Good nutritional characteristics, low in fat and high in protein and carbohydrates, the most common of which are dietary fiber, make them a very acceptable food not only for humans but also for domestic animals intended for human consumption (Atila, 2021). Agaricus bisporus can serve as a good and economical source of antioxidants in the diet. Its extracts have significant antioxidant activity, which is largely attributed to polyphenolic compounds, but also the presence of α-tocopherol and β-tocopherol, carotenoids, ascorbic acid, and ergothioneine. It contains a favorable amount of minerals that are an important component of serum antioxidant enzymes and indicators of lipid peroxidation and therefore have an important function in the antioxidant defense mechanism. The favorable content of vitamins also significantly contributes to the antioxidant defense mechanism because these vitamins are effective fat-soluble antioxidants and thus protect fatty substances from oxidation or oxidative stress. On the model of monogastric animals, Agaricus bisporus feed supplement showed: faster growth, lower food conversion, less disease, and better survival rate of animals. This work aims to determine whether we can get the same results in the ruminants feed supplementation, to determine the influence of mushroom Agaricus bisporus on the health and quality of lamb meat. Based on the results of several studies on lambs of the autochthonous Croatian sheep breed Lička pramenka feed with the addition of dried and fresh prepared Agaricus Bisporus in proportions of 1.5 and 2.0 additional feed mixture it is evident that mushroom added as a dietary supplement improves animal health (decreased serum glucose and cholesterol levels and increased T-lymphocyte and B-lymphocyte counts) and productivity. The content of fat and cholesterol in lamb meat was reduced, more vaccenic acid, omega-7, conjugated linoleic acid precursors were found, which have multiple beneficial effects on the health of consumers of such animal products, and the oxidative stability of meat was improved

Agaricus bisporus, dietary supplementation, lambs, health, meat quality

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