INCLUSION OF GUAR KORMA MEAL (Cyamposisteragonoloba) IN GROWING RABBIT DIETS ON MEAT QUALITY AND SOME BLOOD CONSTITUENTS | ||
| Egyptian Journal of Rabbit Science | ||
| Article 4, Volume 27, Issue 1, January 2017, Pages 65-75 PDF (714.47 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejrs.2017.41831 | ||
| Authors | ||
| Amal M Hekal* 1; Ayat Ragab1; Amany Waly2; Fadila Easa3 | ||
| 1Department of Rabbit; Turkey and Water Fowl Breeding Research., Animal Production Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 2Department of Poultry Nutrition Research, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 3Department of Rabbit; Turkey and Water Fowl Breeding Research., Animal Production Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| The current experiment was aimed to study the effect of feeding Guar Korma Meal (GKM) with different levels upon meat traits, meat lipid peroxidation, antioxidative status, thiobarbituric acid reactive substances (TBARS) and some blood constituents of growing rabbits. Two hundred and twenty-five, 42 days-old New Zealand White rabbits were distributed among 5 experimental groups. The control group fed the basal diet, while the other 4 groups fed diet containing 2.5, 5.0, 7.5, 10.0% GKM as replaced of soybean meal (SBM). All experimental treatments were lasted from 6 to 14 weeks of age. Animals were provided with feed and water ad-libitum. The obtain results showed: GKM could included in rabbit diets from weaning to slaughter age without negative effects on meat causing no alterations in lipid percentages and pH as compared to the control group. Feeding on diets contained low levels (2.5 and 5.0%) of GKM increased (P<0.05) the protein percentage of meat, while the high levels (7.5 and 10.0%) reduced (P<0.05) the protein percentage as related to the control group. Both tenderness and water holding capacity increased in all treated groups compared to control group. There were no significant effect on the antioxidant status of meat due to inclusion 2.5 and 5.0% GKM in rabbit diets, on the other hand, the high levels of GKM (7.5 and 10.0%) decreased the antioxidant status of meat. Rabbits fed diets contained 5.0% GKM had the highest total blood plasma protein, albumin and globulin, whereas the levels of triglycerides and cholesterol were decreased. Conclusively, it could be concluded that rabbit diets included 5% of GKM had no negative effects on meat traits, antioxidant status, TBARS and blood plasma constituents as compared to control. | ||
| Keywords | ||
| Guar Korma Meal; meat quality; antioxidant status; thiobarbituric acid reactive substances; blood constituents | ||
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