<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000300686</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i3.4669</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Adición de extracto acuoso de ajo (Allium sativum) en dieta de conejos (Oryctolagus cuniculus) sobre productividad, calidad física y microbiológica de la carne]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the addition of aqueous extract of garlic (Allium sativum) to the diet of rabbits (Oryctolagus cuniculus) on the productivity and on the physical and microbiological quality of the meat]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinzón Martínez]]></surname>
<given-names><![CDATA[Dora Luz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mariezcurrena Berasain]]></surname>
<given-names><![CDATA[María Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arzate Serrano]]></surname>
<given-names><![CDATA[Héctor Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mariezcurrena Berasain]]></surname>
<given-names><![CDATA[María Antonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mohamed Salem]]></surname>
<given-names><![CDATA[Abdelfattah Zeidan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Medina García]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Ciencias Agrícolas ]]></institution>
<addr-line><![CDATA[Toluca Edo. de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México  ]]></institution>
<addr-line><![CDATA[Toluca Edo. de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Medicina Veterianria y Zootecnia ]]></institution>
<addr-line><![CDATA[Toluca Edo. de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<fpage>686</fpage>
<lpage>700</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000300686&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000300686&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000300686&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El ajo (Allium sativum) como antimicrobiano natural ha favorecido el bienestar animal, inocuidad y calidad de la carne. El objetivo de este estudio fue evaluar indicadores productivos, calidad física y microbiológica de la carne de conejos, engordados con la adición de extracto acuoso de ajo (EAA) en la dieta. Se realizó un diseño completamente aleatorio con tres tratamientos de 28 conejos Nueva Zelanda X Chinchilla (Oryctolagus cuniculus X Chinchilla chinchilla) cada uno (PV 1 ± 0,6 kg, 30 ± 5 días); grupo testigo (solo alimento), tratamiento 1 (0.9% EAA) y tratamiento 2 (1.8% EAA) asperjado en el alimento cada tres días. Se determinó, ganancia de peso diaria y conversión alimenticia, durante cuatro semanas a partir del destete. Se cuantificó en la carne mesófilos aerobios, coliformes fecales, psicrófilos, y se determinó pH y color (L*, a* y b*), todo ello en Longissimus dorsi a los 1, 3, 5, 7 y 9 días de conservación en condiciones de refrigeración. Se realizó un análisis de varianza multivariado (P&#8804;0,05) para los indicadores productivos, variables físicas y microbiológicas, más una prueba de Tukey 5%. No existieron diferencias significativas (P&#8805;0,05) sobre los indicadores productivos y sí para psicrófilos y mesófilos aerobios, a lo largo del tiempo de conservación. No se observaron coliformes fecales en ninguna de las muestras. La adición de extracto acuoso de ajo 1.8% mejoró la vida útil al disminuir el contenido de piscrófilos y aumentar dos días la vida de anaquel (total 9 días), sin afectarse indicadores productivos, ni la calidad física de la carne.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Garlic (Allium sativum), as a natural antimicrobial, has favored animal welfare, as well as the safety and quality of the meat. The objective of this study was to assess the production indicators and the physical and microbiological quality of the meat of rabbits fattened with the addition of aqueous extract of garlic (AEG) to their diet. A completely randomized design was carried out with three treatments of 28 New Zealand rabbits X Chinchilla (Oryctolagus cuniculus X Chinchilla chinchilla) each (LW 1 ± 0.6 kg, 30 ± 5 d); control group (food only), treatment 1 (0.9% AEG) and treatment 2 (1.8% AEG, sprinkled on the food every 3 d). Daily weight gain and food conversion were determined to occur during four weeks after weaning. Aerobic mesophiles, fecal coliforms, and psychrophiles were quantified in the meat, and the pH and color (B*, a* and b*) were determined, all in Longissimus dorsi, at 1, 3, 5, 7 and 9 d of storage in refrigeration. A multivariate variance analysis (P&#8804;0.05) and a Tukey test at 5 % were performed for the production indicators and the physical and microbiological variables. Unlike in psychrophiles and mesophiles, there were no significant differences (P&#8805;0.05) in the production indicators throughout the time of conservation. No fecal coliforms were observed in any of the samples. The addition 1.8% of aqueous extract of garlic improved the shelf life by two days (total: 9 d) by reducing the content of psyschrophiles, without affecting the production indicators or the physical quality of the meat.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Allium sativum]]></kwd>
<kwd lng="es"><![CDATA[Vida útil]]></kwd>
<kwd lng="es"><![CDATA[Análisis microbiológico]]></kwd>
<kwd lng="es"><![CDATA[Calidad de carne]]></kwd>
<kwd lng="en"><![CDATA[Allium sativum]]></kwd>
<kwd lng="en"><![CDATA[Shelf life]]></kwd>
<kwd lng="en"><![CDATA[Microbiological analysis]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
</kwd-group>
</article-meta>
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