Haematological Response, Serum Biochemical Parameters and Sensory Characteristics of Rabbits Fed Die
A ten-week study was carried out to determine the effect of inclusion levels of dietary rumen filtrate-fermented rice offal on the haematology and sensory characteristics of rabbits. Twenty five (25) growing crossbred rabbit bucks weighed between 625.34 g-631.21 g were divided into five (5) treatment groups of five (5) rabbits each with each rabbit serving as a replicate in a completely randomized design experiment. The control group was fed with a diet containing maize as the main energy source while the remaining four groups were fed with diets in which the maize was replaced with 5%, 10%, 15% and 20% rumen filtrate fermented-rice offal meals respectively. Values obtained for measured parameters in all treatment groups for haematological and serum biochemical indices were within the normal range for rabbits. However, the experimental diets had significant effect (P<0.05) on haemoglobin, white blood cell count, monocytes, eosinophiles and blood cholesterol. The diets showed no significant effect (P>0.05) on the sensory properties of rabbit meat. It was concluded that inclusion of rumen filtrate-fermented rice offal at 20% levels in the diets of growing rabbits maintained a good health and better meat quality as shown by results of haematological and organoleptic properties of the rabbits. It was therefore recommended that feed manufacturers and rabbit farmers can incorporate up to 20% of bovine rumen filtrate-fermented rice offal meal in the diets of rabbits without compromising on the health of the rabbits and the quality of rabbit meat.
Please read full article –https://www.journalajravs.com/index.php/AJRAVS/