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

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

doi:10.2478/v10220-012-0010-x

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

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