{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T01:35:48Z","timestamp":1791423348127,"version":"4.3.3"},"reference-count":49,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,5,25]],"date-time":"2022-05-25T00:00:00Z","timestamp":1653436800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Scientific Grant Agency of the Ministry for Education, Science, Research and Sport of the Slovak Republic and the Slovak Academy of Sciences VEGA","award":["2\/0005\/21"],"award-info":[{"award-number":["2\/0005\/21"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Rabbit meat has outstanding nutritional characteristics\u2014it is a lean meat with low fat, cholesterol and sodium content, with high-biological-value proteins, potassium, phosphorus, selenium, iron and vitamin B12 level. The dietary inclusion of natural bioactive compounds can improve the quality of rabbit meat. The present study evaluated the effect of enterocin 7420 (Ent 7420) and sage (Salvia officinalis) extract on the quality and mineral content of rabbit meat. A total of 96 Hyla rabbits (aged 35 days) were divided into E (Ent 7420; 50 \u00b5L\/animal\/d), S (sage extract; 10 \u00b5L\/animal\/d), E + S (Ent 7420 and sage in combination) and control (C) groups. Additives were administrated in drinking water for 21 days. A significant increase in meat iron (p &lt; 0.01) content was noted; phosphorus and zinc levels were also elevated in experimental groups, compared with control data. Ent 7420 and sage treatment reduced the calcium and manganese (p &lt; 0.01) contents. The physico-chemical traits of rabbit meat were not negatively influenced by treatment. Based on these results, diet supplementation, mostly with Ent 7420 but also in combination with sage, could enhance the quality of rabbit meat mineral, with a focus on its iron, phosphorus and zinc contents.<\/jats:p>","DOI":"10.3390\/microorganisms10061094","type":"journal-article","created":{"date-parts":[[2022,5,29]],"date-time":"2022-05-29T23:43:03Z","timestamp":1653867783000},"page":"1094","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Enterocin 7420 and Sage in Rabbit Diet and Their Effect on Meat Mineral Content and Physico-Chemical Properties"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0377-4672","authenticated-orcid":false,"given":"Monika","family":"Pog\u00e1ny Simonov\u00e1","sequence":"first","affiliation":[{"name":"Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, \u0160olt\u00e9sovej 4-6, 04001 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u013dubica","family":"Chrastinov\u00e1","sequence":"additional","affiliation":[{"name":"Institute for Nutrition, National Agricultural and Food Centre, Hlohoveck\u00e1 2, 95141 Lu\u017eianky, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7413-3816","authenticated-orcid":false,"given":"Andrea","family":"Laukov\u00e1","sequence":"additional","affiliation":[{"name":"Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, \u0160olt\u00e9sovej 4-6, 04001 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1016\/j.meatsci.2011.02.017","article-title":"The role of rabbit meat as functional food","volume":"88","year":"2011","journal-title":"Meat Sci."},{"key":"ref_2","first-page":"241","article-title":"Antibacterial activities of bacteriocins: Application in foods and pharmaceuticals","volume":"5","author":"Yang","year":"2014","journal-title":"Front. 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