<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to determine the effect of a humic-fatty acid preparation on production parameters and meat quality of rabbits. Three groups of New Zealand White rabbits were used (one control and two experimental) with 8 animals per group. The animals of group C (control) were fed standard pelleted diet, group H5 received a control diet supplemented with 5%, and group H10 a control diet with 10% humic-fatty acid preparation. The experiment was terminated after 6 weeks feeding, when rabbits were slaughtered. The experimental groups showed higher gains and a higher feed conversion ratio than the control group. The dietary inclusion of the experimental additive had a beneficial effect on the meat quality traits, such as Fe concentration, hardness and colour, but it also increased the susceptibility of fat to oxidative changes.</p></abstract>

The aim of the study was to determine the effect of a humic-fatty acid preparation on production parameters and meat quality of rabbits. Three groups of New Zealand White rabbits were used (one control and two experimental) with 8 animals per group. The animals of group C (control) were fed standard pelleted diet, group H5 received a control diet supplemented with 5%, and group H10 a control diet with 10% humic-fatty acid preparation. The experiment was terminated after 6 weeks feeding, when rabbits were slaughtered. The experimental groups showed higher gains and a higher feed conversion ratio than the control group. The dietary inclusion of the experimental additive had a beneficial effect on the meat quality traits, such as Fe concentration, hardness and colour, but it also increased the susceptibility of fat to oxidative changes.

The Effect of Humic-Fatty Acid Preparation on Production Parameters and Meat Quality of Growing Rabbits

Department of Biostructure and Animal Physiology, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wrocław, Poland

Department of Immunology, Pathophysiology and Veterinary Prevention, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wrocław, Poland

Department of Animal Product Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland

Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland

Annals of Animal Science

The aim of the study was to determine the effect of a humic-fatty acid preparation on production parameters and meat quality of rabbits. Three groups of New...

The Effect of Humic-Fatty Acid Preparation on Production Parameters and Meat Quality of Growing Rabbits

Publié en ligne: 15 févr. 2012

Pages: 117 - 126

DOI: https://doi.org/10.2478/v10220-012-0010-x

Mots clés
rabbit, humic-fatty acid preparation, meat, fat, rearing results

This content is open access.

The Effect of Humic-Fatty Acid Preparation on Production Parameters and Meat Quality of Growing Rabbits

Publié en ligne: 15 févr. 2012

Pages: 117 - 126

DOI: https://doi.org/10.2478/v10220-012-0010-x

Mots clésrabbit, humic-fatty acid preparation, meat, fat, rearing results

This content is open access.

Mots clés
rabbit, humic-fatty acid preparation, meat, fat, rearing results