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

Dorota Miśta 1 , Anna Rząsa 2 , Tadeusz Szmańko 3 , Wojciech Zawadzki 1 , Marzena Styczyńska 4 , Anna Pintal 3 ,  and Bożena Króliczewska 1
  • 1 Department of Biostructure and Animal Physiology, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wrocław, Poland
  • 2 Department of Immunology, Pathophysiology and Veterinary Prevention, Wroclaw University of Environmental and Life Sciences, Norwida 31, 50-375 Wrocław, Poland
  • 3 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
  • 4 Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland

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

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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