Naslov
Influence of dietary supplementation with mushroom Agaricua bisporus on health and meat quality of lambs

Autori
Kiš, Goran ; Pajurin, Luka ; Špoljarić, Daniel ; Šporaljić, Branimira ; Kozačinski, Lidija ; Mikuš, Tomislav ; Kljak, Kristina ; Popović, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, prošireni sažetak, znanstveni

Izvornik
FAO CIHEAM Networks on Pasture and Forage Crops and on Sheep and Goat Nutrition - Book of Abstracts / - Catania : Food and Agriculture Organization of the United Nations - CIHEAM Zaragoza, 2022, 5-5

Skup
Joint Seminar of the FAO CIHEAM Networks on Pasture and Forage Crops and on Sheep and Goat Nutrition

Mjesto i datum
Catania, Italija, 27.09.2022. - 29.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dietary supplementation, Agaricua bisporus, lambs

Sažetak
Introduction - The risks of using antibiotics as growth promoters in animal feed for human health have led to a ban on their use in the European Union. 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 mushrooms contain active molecules of antifungal, anti- inflammatory, antiviral, antibacterial, hepatoprotective, antidiabetic, hypolipemic, antithrombotic, hypotensive, and symbiotic effects (indirect probiotic/direct prebiotic). 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. 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, mushroom 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 Agaricus bisporus on the health and quality of lamb meat. Material and methods - This study was conducted on 45 lambs, autochthonous Croatian sheep breeds, Lika pramenka. Lambs were divided into three groups and fed voluminous and concentrate with the addition of 1, 5% dried and fresh mushrooms. The lambs were clinically examined, their welfare was assessed, and their blood was withdrawn for further hematological analyses. After 35 days, the lambs were slaughtered and meat samples (m. longissimus dorsi) were sent for chemical analysis, fatty acid and cholesterol content, and thiobarbitut test (TBARS) as indicators of oxidative stability of meat. Results and discussion - Based on the results of several studies on lambs of the autochthonous Croatian sheep breed Lika pramenka feed with the supplementation of dried and fresh prepared Agaricus Bisporus in proportions of 1.5% additional feed mixture it is evident that mushroom added as 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. Adding fresh and dried button mushrooms to the diet increased (p≤0.05) the amount of fat in lamb meat (1.10 vs. 1.62 g/100g) but did not differ statistically from the control group. TBARS values were expected to increase from day 0 to day 6 (0.1 vs. 1.4) and differ significantly from day three between lamb meat fed a standard meal and a fresh mushroom meal (0.97 vs. 0.86), while the dry mushroom meal had no significant differences between the two lamb groups. Conclusion - Adding mushrooms to lamb’s diet had a positive effect on animal health. It affected fat, cholesterol, and fatty acid composition of meat and increased the oxidative stability of meat.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Poljoprivreda (agronomija), Biotehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA