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Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon (Cinnamomum zeylanicum) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit (Oryctolagus cuniculus). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS.

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RESUMEN

Pithecellobium dulce produces a fruit used in alternative medicine that could be utilized to feed rabbits. The objective of this study was to measure the effect of the P. dulce fruit on productive performance, carcass traits, meat characteristics, and meat product quality as well as shelf-life. Seventy-two California × English pot crossbreed rabbits (35 d age) were randomly distributed into two treatments: a control group without P. dulce and another group fed with 5% of P. dulce, and fattening for 28 d. Productive performance parameters, blood biochemistry and hematology, apparent digestibility, carcass traits, meat characteristics, and meat product shelf-life were measured. The results indicate inclusion of 5% P. dulce improves (p < 0.05) dry and organic matter digestibility and feed conversion rate, but some serum blood enzymes were increased (p < 0.05). The a* value, hardness, and pH decreased (p < 0.05) in the group fed with P. dulce. Antioxidant properties in the meatballs were different (p < 0.05), improving shelf-life and acceptance in sensory analysis. In conclusion, the use of 0.5% of P. dulce fruits to feed fattening rabbits can be used to improve the shelf-life of rabbit meat.

RESUMEN

The objective of this study was to evaluate the effects of ginger as an additive in the diet of fattening rabbits. Sixty weaned rabbits (35 days old) were randomly assigned to four groups (n = 15). Animals were fed ad libitum with a control diet or one of three experimental diets supplemented with 0.5, 1, and 2 g of ginger per 100 g of feed during 28 d. Weight gain in the final week of the experiment was significantly greater in rabbits fed ginger at 0.5 g/100 g of feed than in those fed ginger at 1 and 2 g/100 g of feed or the control diet. No significant differences in morphometric measurements were observed among the treatments, but higher values of live weight, carcass length, and carcass circumference were observed in rabbits treated with ginger than in those fed the control diet. Regarding carcass quality parameters involving the kidneys and empty gastrointestinal tract, we found that rabbits treated with ginger at 0.5 g/100 g of feed showed significant differences from those treated with ginger at 1 and 2 g/100 g of feed or the control diet. pH, water holding capacity, L*, and a* did not significantly differ among the treatments, although greater water holding capacity was observed in rabbits treated with ginger than in control rabbits. Parameter b* was significantly higher in rabbits fed ginger at 2 g/100 g of feed than in those fed at 0.5 and 1 g/100 g of feed and in the control. The results found suggest that ginger can be used as an additive in diets of fattening rabbits.(AU)

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