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Abanico veterinario

versión On-line ISSN 2448-6132versión impresa ISSN 2007-428X


CORENO-HERNANDEZ, Orlando et al. Effect of the consumption of vinegar and a fermented drink on the quality of the carcass and rabbit meat. Abanico vet [online]. 2017, vol.7, n.1, pp.48-52. ISSN 2448-6132.

Rabbit breeding is an activity that is growing worldwide in recent times, due to its easy handling, the speed with which they reproduce and the possibility of generating animals for sale or self-consumption. Keeping rabbit's digestive system under appropriate pH conditions means that the food consumed can be better digested and nutrients are available for absorption, and pH can be a triggering factor that encourages the growth of microorganisms that may affect rabbits' health. Here we evaluated the quality of the carcass and rabbit meat in animals treated with vinegar and fermented water in consumption water, in order to improve the functioning of the digestive system, to obtain better quality characteristics of the carcass and the meat. The results showed that there are no significant differences when using vinegar or fermented water in the meat quality and the carcass in rabbits, only a significant difference in color was observed in the value of L (P<0.01) in the treatment which consumed vinegar; so it would be important to use a fermented drink with an acid-lactic bacterium isolated from the rabbit's own digestive system and observe its action on the quality of meat and the carcass.

Palabras llave : Meat quality; rabbit production; fermented beverage.

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