Efecto del extracto de propóleo sobre la calidad de la carne y rendimiento de la canal en conejos (Oryctolagus cuniculus)

Abstract

The objective of this research is to evaluate the effect of ethanol extract of propolis (EEP) on meat quality and carcass yield in fattening rabbits. The experiment was carried out in the experimental rabbit farm of the Faculty of Agricultural Sciences, Technical University of Ambato. Thirty rabbits weaned (35 days old) of NZ x C mixed breed, randomly distributed in 3 groups that after a period of adaptation of a week, received different doses of EEP daily and orally for 35 days: T (0) placebo, T (1) 25mg EEP, T (2) 37.5 mg of EEP by animal. At the end of the experiment they were sacrificed, statistically significant differences were not found obtained in terms of carcass yield (T0: 56.54%, T1: 53.90%, T2: 55.86%). Oreo losses decreased considerably (T0: 0.80g, T1: 0.70g, T2: 0.36g) and losses due to freezing in the different pieces: T2 arm (0.78g), T2 leg (2.13g), T2 tenderloin (3.80g), T1 rib (3.82g), additionally the rib weight increase of T2 (27.50) and the T1 arm (15.59) was obtained. The pH was evaluated with a pH meter and a slightly higher value was obtained in the T2 treatment (pH: 6). The color was evaluated with a colorimeter (minolta Chromameter CR, Japan) using the CIELab * system, in addition, a slight non-significant increase was observed in the values obtained in the Longissimus lumborum muscle of T2: L * (53.88 nm), a * (2.72 nm), b * (5.81 nm), c * (6.64 nm), H * (62.92 nm). The tenderness of the meat was better in T2 (21.80 N/cm). It is concluded that the administration of 37, 5 mg of EEP in the treatment T2 with a cost of $ 0,59 tom produce $1 favorably affects the quality of the meat, especially in the coloration and texture.