Abstract

HERRERA-SOTO, Iliana et al. Aromatic plants in the feeding of rabbits and their effect on meat. Abanico vet [online]. 2018, vol.8, n.2, pp.81-87. ISSN 2448-6132.  https://doi.org/10.21929/abavet2018.82.7.

The present work was carried out in order to determine the effect of chamomile and rue inclusion, in the feeding process of fattening rabbits on the quality of the carcass and meat. For that reason, 24 rabbits were used at weaning and fattened for four weeks until reaching an average of 63 d of age. The rabbits were sacrificed and the quality of the carcass and meat was evaluated, morphometric measurements were taken, in addition to carrying out the dissection of the carcass. The main results indicate significant differences (P <0.05) in the length of the carcass, the weight of hot and cold carcass, middle part, meat and pH of the meat, having better results in the treatment with rue. That is why it is concluded that this plant has the potential to be used as an improvement of the quality of carcass in fattening rabbits.

Keywords : carcass quality; rabbits; chamomile; rue.

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