# Assessment of Postbiotic, Mundticin-like Substance EM 41/3 Application in Broiler Rabbits
## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \(m=4\) & **Day 21/EG** & **Day 21/CG** & **Day 42/EG** & **Day 42/CG** \\ \hline Water content (g/100 g) & 74.93 \(\pm\) 0.35 & 74.76 \(\pm\) 0.11 & 74.29 \(\pm\) 0.87 & 74.76 \(\pm\) 0.31 \\ \hline Protein content (g/100 g) & 22.89 \(\pm\) 0.33 & 22.78 \(\pm\) 0.19 & 23.85 \(\pm\) 0.43 & 23.22 \(\pm\) 0.35 \\ \hline Fat content (g/100 g) & 1.47 \(\pm\) 0.00 & 1.42 \(\pm\) 0.36 & 1.19 \(\pm\) 0.15 & 1.25 \(\pm\) 0.17 \\ \hline pH 24 p.m. & 5.96 \(\pm\) 0.03 & 5.99 \(\pm\) 0.04 & 5.96 \(\pm\) 0.05 & 6.02 \(\pm\) 0.02 \\ \hline Water holding capacity g/100 g) & 26.33 \(\pm\) 3.32 & 29.02 \(\pm\) 4.81 & 27.08 \(\pm\) 6.42 & 27.94 \(\pm\) 1.03 \\ \hline Energy value (kJ/100 g) & 443.07 \(\pm\) 10.75 & 435.16 \(\pm\) 9.17 & 444.48 \(\pm\) 7.96 & 436.10 \(\pm\) 10.19 \\ \hline \hline \end{tabular}  
* Day 21/EG means the experimental group at day 21 (3 weeks of MLS EM 41/3 application), Day 21/CG means the control group at day 21, Day 42/EG means the experimental group at day 42 (3 weeks of MLS EM 41/3 cessation), and Day 42/CG means the control group at day 42, NS (not significant).  
\end{table} 
Table 7: Physico-chemical values in _Musculus longissimus thoracis_ and _lumborum_. PA also increased in the case of Ent 4231 [24], independently of the origin of the enterocin producer strain [27]. Similar to this study, no oxidative stress stimulation was noted also after Ent M application when the lowest GPx values were noted in EG rabbits; the same situation was also found after Ent 2019 and Ent 4231 application [24; 27]. Rabbit health was maintained in good condition during the whole experiment. Diet supplementation with bioactive compounds usually produces improved ADWG and feed conversion ratio in rabbits [28], which was also noted after MLS EM 41/3 application. In general, higher hydrolytic activity is detected in young than adult rabbits [29]. Hydrolytic activity in caecum of rabbits after Ent M and ED 26E/7 application was high at day 21 and then it decreased. In our case, hydrolytic activity was measured in feces and these values were lower than in caecum as also reported by [PERSON] et al. [10]. But these values were higher at day 21 than at day 42. Cecal microbiota and change in their representatives can influence the fermentation process in caecum and this is the same in feces. [PERSON] et al. [10] presented almost the same pH values after Ent M and Durancin ED 26E/7 application in rabbits. Ammonia values in the mentioned study were comparable with values reached at day 21 in this study; however, at day 42, they were higher in the studied groups than in our study (up to 22.0 g/100 g and up 0.1 g/100 g in our study). The other organic acid values were almost the same as presented [PERSON] et al. [10]. Lactic acid is important for beneficial digestion and immunity. It is fully absorbed in the rabbit body and this could be due to the low values of LA measured in rabbits in this study. It is also seen in association with a low amount of LAB detected in caecum. However, coliforms reached up to \(10^{3}\) CFU/g and/or \(10^{4}\) CFU/g. The increased tendency in jejun morphology after MLS EM 41/3 application is in accordance with previously reported results [27; 30; 31]. Regarding meat quality, an important parameter is water content, which influences water holding capacity, meat color and digestibility/fragility of meat. These parameters are key points for meat quality, mainly during storage. Water content, fat content and water holding capacity are associated parameters. In this study, correlation between the pH values and water holding capacity values was found. The energy value is associated with protein content and fat content. In our case, energy values were higher in meat from EG rabbits. Energy values are important for consumers because that meat is high dietetic with beneficial nutritional and biological value. Energy values in fresh rabbit meat is comparable with red meats [32].