| Abstrakt: |
The purpose of the study was to compare the growth, slaughter performance and selected meat quality traits (such as meat texture and basic chemical composition of meat) of Blanc de Termonde rabbits fed a diet supplemented with fennel (Foeniculum vulgare) or goat's rue (Galega officinalis L.). The rabbits were divided into three feeding groups after weaning. The control group (group C; n = 22; 10♂, 12♀) received a commercial complete pelleted feed. Group I (n = 18; 12♂, 6♀) was fed with the same commercial pellets but with 1% fennel seeds, and group II (n = 22; 14♂, 8♀) was fed the commercial pellets with the addition of 1% goat's rue leaves. Feed and water were available ad libitum. At day 84 the animals were slaughtered, post-slaughter traits were examined, and detailed dissection was performed. At 45 min and 24 h after slaughter, the pH and colour of the rabbit meat were measured on the m. longissimus lumborum and m. biceps femoris. During dissection, samples of the m. longissimus lumborum were collected for texture profiling analysis. The experiment showed the highest weight of carcasses and individual cuts in animals fed the control diet (group C). The dressing out percentage was also highest in this group. Fennel and goat's rue were shown to increase pH and affect meat colour. The highest shear force, hardness, chewiness, and cohesiveness values were recorded in meat from animals in the goat's rue feeding group (group II). The analysis showed no positive effect of the herbs on the post-slaughter traits and quality of rabbit meat. [ABSTRACT FROM AUTHOR] |
