PRINT ISSN 2285-5718, CD-ROM ISSN 2285-5726, ISSN ONLINE 2286-0126, ISSN-L 2285-5718
 

PRODUCTION OF RABBIT MEAT WITH FUNCTIONAL PROPERTIES

Published in AgroLife Scientific Journal, Volume 9, Number 1
Written by Daniela MITEVA, Krasimir VELIKOV, Silviya IVANOVA, Krasimir DIMOV

The present work is based on the assumption that by supplementation thyme to defined concentration to feed of rabbits will improve the nutritional qualities of the meat and create opportunities for the development of safe products with high antioxidant activity, preserved nutritional value and easy digestion. This combination could protect against oxidative stress and increase the functional properties of the meat. To the feed of one experimental group was added 3% thyme (group T3) and to the other 5% thyme (group T5) at the expense of alfalfa hay (31.95% in control fodder). In the dispersion analysis we found that statistically significant differences were found only with respect to the weight of the liver which was lower in the groups fed with supplements of thyme compared to the control group, no significant differences were found with respect to the weight indicator. The incorporation of thyme into the fodder for fattening rabbits results in improved fatty acid composition in feed and meat, with the best results being achieved in rabbit breeding with the addition of 5% thyme leaves.

[Read full article] [Citation]

The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.

© 2019 AgroLife Scientific Journal. All Rights Reserved. To be cited: AgroLife Scientific Journal.

Powered by INTELIDEV