1. bookVolume 20 (2020): Issue 2 (April 2020)
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
access type Open Access

Evaluation of Slaughter Parameters and Meat Quality of Rabbits Fed Diets with Silkworm Pupae and Mealworm Larvae Meals

Published Online: 04 May 2020
Volume & Issue: Volume 20 (2020) - Issue 2 (April 2020)
Page range: 551 - 564
Received: 09 Sep 2019
Accepted: 05 Nov 2019
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Abstract

The aim of this study was to determine the effect of feeding rabbits with diets containing dried silkworm pupae and mealworm larvae meals on their slaughter value and meat quality. A total of 60 New Zealand White rabbits at 35 days of age were divided into 3 equivalent groups. Control group (C) and two experimental diets included either 4% silkworm pupae meal (diet A) or 4% mealworm larvae meal (diet B). The experiment lasted for 55 days and growth performance as well chemical and amino acid meat composition and the profile of fatty acids were evaluated during the study. The results showed that dietary supplementation of insect meals caused increases in final body weight and carcass meat content in rabbits from the experimental groups. The experimental diets had no effect on the sum of essential amino acids in the studied muscles, but created differences in the level of some amino acids: phenylalanine, lysine, tryptophan, threonine, isoleucine and methionine. The concentration of saturated (SFA) and monounsaturated fatty acids (MUFA) in the muscles was comparable in all the groups. In the tissues of rabbits fed the silkworm meal diet, PUFA-3 concentration increased and cholesterol level decreased. It is concluded that dried silkworm pupae and mealworm larvae meals can be used as feed material in rabbit diets at 4% inclusion level without any adverse effect on growth performance, as well as quality and dietetic value of rabbit meat.

Keywords

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