The impacts of novel lyophilized milk fermented with potential probiotic Lactobacillus sp. on the physiological indicators, meat characteristics, blood parameters, and gene expression in weaned rabbits
Probiotics · Novel lyophilized fermented milk · Lactobacillus · Rabbits · Animal health
Rabbits have a delicate digestive system that makes them prone to gastrointestinal diseases. The goal of this research was
to study the quality of life of weaned rabbits fed on novel lyophilized cow’s skim milk fermented with potential probiotic
Lactobacillus sp. After 12 weeks of dietary treatment, significant changes were observed in the physical characteristics
of the treated rabbits (body weight, relative weight of carcass cuts and internal organs such as, hind legs, saddle, fore
legs and liver weights) compared to the control group. Treated rabbits showed higher levels of superoxide dismutase
(SOD), while malondialdehyde (MDA) levels were significantly reduced. All treatments led to significant reductions in
blood biochemical parameters, including alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides,
High-density lipoprotein (HDL), and low-density lipoprotein (LDL), compared to the control group. In conclusion, current
dietary supplemented Lactobacillus probiotics improved meat quality; however, their dietary combination will produce
brighter red meat with superior keeping quality when compared to the control.
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