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 (
p
< 0.05) in yogurt
fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt
containing Spirulina powder showed a significant (
p
< 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 (
p
< 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 (
p
< 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
Spirulina platensis
can be used as functional foods. |
