Kovitvadhi, A.; Gasco, L.; Zoccarato, I.; Rukkwamsuk, T. Effects of Butterfly Pea Extracts on Phagocytic Activity of Blood Polymorphonuclear Leukocytes and Muscular Lipid Peroxidation in Rabbits. Animals2024, 14, 958.
Kovitvadhi, A.; Gasco, L.; Zoccarato, I.; Rukkwamsuk, T. Effects of Butterfly Pea Extracts on Phagocytic Activity of Blood Polymorphonuclear Leukocytes and Muscular Lipid Peroxidation in Rabbits. Animals 2024, 14, 958.
Kovitvadhi, A.; Gasco, L.; Zoccarato, I.; Rukkwamsuk, T. Effects of Butterfly Pea Extracts on Phagocytic Activity of Blood Polymorphonuclear Leukocytes and Muscular Lipid Peroxidation in Rabbits. Animals2024, 14, 958.
Kovitvadhi, A.; Gasco, L.; Zoccarato, I.; Rukkwamsuk, T. Effects of Butterfly Pea Extracts on Phagocytic Activity of Blood Polymorphonuclear Leukocytes and Muscular Lipid Peroxidation in Rabbits. Animals 2024, 14, 958.
Abstract
Sixteen crossbred rabbits (New Zealand white x Thai native breed) were randomly divided into two groups of eight to determine the effects of daily oral administration of crude extracts from the butterfly pea (Clitoria ternatea L.) from weaning (at 35 days) to slaughter (at 90 days). Effects on phagocytic activity of blood polymorphoneuclear leukocytes, serum biochemistry, meat quality, muscular lipid peroxidation, apparent digestibility, and gut histology were studied. The results revealed that the phagocytic function of circulating leukocytes (75 and 90 days) and alveolar macrophages (90 days) did not differ between the two groups. At slaughter, treated rabbits had lower blood urea nitrogen concentrations and higher liver weight than control rabbits (p < 0.05). After chilling at 4°C for 24 hours, lower meat pH and alteration of meat color (a brighter, less yellow, Hue angle and color saturation) were observed in the treated group (p < 0.05). Furthermore, lipid peroxidation (measured at 3, 5 and 7 storage days) in the meat of treated rabbits was lower than in controls (p < 0.05). Apparent digestibility (analyzed at 46 days for four days) revealed improved organic matter and ether extracts in the treated group (p < 0.05), whereas gut histology was unaffected. In conclusion, butterfly pea extract supplementation did not affect phagocytic function but led to a modification in meat color, delayed lipid peroxidation, and improved digestibility.
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
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