Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis.

Atallah A Atallah,Tharwat A Imbabi,Mahmoud Sitohy,Ali Osman,Abdelmoniem M Abdelmoniem,Dalia G Gemiel,Nadia H Fahim,Osams H El-Garhy,Amir E Mehana,Islam H El Azab

doi:10.3390/foods10102493

Abstract

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.

Highlights

Spirulina platensis powder was provided by the Aquaculture Research Center (ARC) at the
Fresh buffalo milk (BM) was standardized to 1.2% milkfat and divided into four different portions that were studied: G1 (BM with 1% whey protein concentrate (WPC)), G2 (BM with 1% Ca-CN), G3 (BM with 1% Spirulina) and Cl+ (BM without any supplements was considered as a positive control)
Physicochemical Properties of Ingredients Used in Produced Yogurt

Summary

Introduction

Fermented milk has attracted increasing attention from health-conscious consumers because of its nutritional values and health-promoting properties [1]. Whey protein and skim milk powders are widely used to enrich yogurt. The new technology used for separation can produce a wide variety of milk ingredients, such as caseinate (Na or Ca-caseinate) and whey protein concentrates (WPC). They have different properties and can be used separately or blended to replace skim milk powder in yogurt manufacture. Previous studies documented the beneficial impacts of caseinate and WPC used separately in manufacturing nonfat and low-fat yogurts [3]. Dairy products are the main dietary product for animal nutritious proteins that are appropriate sources for sufficient and balanced quantities of amino acids for human tissues [4]

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Discussion

Conclusion