Influence of antitox and Vitamin E-selenium on meat quality and safety in rabbits after 1,1-experimental dimethylhydrazine toxicosis

Abstract

Aim: This study investigated the effects of antitox and Vitamin E-selenium on meat quality and safety in rabbits after experimental 1,1-dimethylhydrazine (1,1-DMH) toxicosis. Materials and Methods: Experimental groups of rabbits weighing 1.5-2.5 kg each were kept in a vivarium under same controlled conditions (temperature 16-21°C, humidity 60-80%, 12/12 h light/dark cycle, noise level <85 dB) with free access to standard food containing 22.0% protein, 4.5% fat, and 4% fiber. The effect of a detoxifying mixture of antitox and Vitamin E-selenium on safety indicators (residual amount of 1,1-DMH) and quality indicators pre- and post-detoxification of the rabbits from 1,1-DMH was determined. Results: After detoxification, the residual 1,1-DMH level decreased in all organs and tissues to <0.1 mg/kg. The nutritional value of meat increased by improving organoleptic, physical, and chemical parameters and the amino acid composition of protein. Conclusion: The antitox+Vitamin E-selenium detoxifying mixture significantly decreases the residual 1,1-DMH level in organs and tissues of animals and increases the nutritional value of rabbit meat in subacute poisoning. The detoxifying mixture can also be used on animals grazing in territories adjacent to Proton-M launch sites for preventive and therapeutic purposes.

Keywords

• 1
• 1-dimethylhydrazine
• amino acid composition
• detoxification
• detoxifying mixture
• meat
• rabbits