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

Dorota Miśta; Anna Rząsa; Tadeusz Szmańko; Wojciech Zawadzki; Marzena Styczyńska; Anna Pintal; Bożena Króliczewska

doi:10.2478/v10220-012-0010-x

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

Annals of Animal Science

Volume 12 (2012): Issue 1 (January 2012)

By: Dorota Miśta, Anna Rząsa, Tadeusz Szmańko, Wojciech Zawadzki, Marzena Styczyńska, Anna Pintal and Bożena Króliczewska

Open Access

|Feb 2012

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.

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Articles in this issue

DOI: https://doi.org/10.2478/v10220-012-0010-x | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402

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Language: English

Page range: 117 - 126

Published on: Feb 15, 2012

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

rabbit,

humic-fatty acid preparation,

meat,

fat,

Related subjects:

Zoology,

© 2012 Dorota Miśta, Anna Rząsa, Tadeusz Szmańko, Wojciech Zawadzki, Marzena Styczyńska, Anna Pintal, Bożena Króliczewska, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons License.

Volume 12 (2012): Issue 1 (January 2012)