Effect Of Prebiotic Supplementation On The Quality Characteristics Of Rabbit Meat

Authors

  • Shahzad Ahmed Department of Veterinary Physiology and Biochemistry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan.
  • Allah Bux Kachiwal Department of Veterinary Physiology and Biochemistry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan.
  • Jahanzaib Khaliq Department of Veterinary Physiology and Biochemistry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan.
  • Ghulam Shabir Barham Department of Animal Products and Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan.
  • Tayyab Ahmad Institute of Pharmacy,Physiology,and Pharmacology of Veterinary Sciences, Agriculture University Faisalabad, Pakistan.
  • Muhammad Bilal Khan Departmant of Livestock and Dairy Development,Quetta,Balochistan
  • Lubna Kandhro Department of Livestock and Management, Faculty of Animal Husbandry and Veterinary Sciences,Sindh Agriculture University, Tandojam, Pakistan.
  • Imtiaz Ali Panhwar Shaheed Benazir Bhutto University of Animal Sciences, Sakrand, Sindh
  • Muhammad Arif Department of Veterinary Physiology and Biochemistry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan.
  • Fateh Muhammad Gad Department of Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan.
  • Hamza Faiz Department of Veterinary Surgery, Faculty of Veterinary Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan.
  • Bakhsh Kandhro Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan.
  • Ehsan Ullah

DOI:

https://doi.org/10.53555/jaz.v45i6.5071

Keywords:

Prebiotic, Rabbit Meat

Abstract

This randomized controlled trial aimed to evaluate the effects of prebiotic supplementation on the meat quality of rabbits. A total of 12 rabbits were divided into two groups (n=6 each). Group A served as the control, while Group B was supplemented with prebiotics in their regular diet over a period of 45 days. The results revealed that Group B showed significant improvements in meat quality compared to Group A. Cooking loss was reduced to(29.21%) in Group B, compared to (35.30%) in Group A. Drip loss in Group B was significantly reduced to (6.75%), compared to Group A (3.02%). Additionally, the pH level in Group B was significantly higher (5.75), compared to Group A (6.18). Water holding capacity was significantly higher in Group B at (65.62%), compared to (51.65%) in Group A. Ash content in Group B was slightly higher (1.20%) than in Group A (1.06%), while carbohydrate level was significantly reduced in Group B (1.61%) compared to Group A (0.99%). Moisture content was also significantly reduced in Group B (73.23%) compared to Group A (75.68%). Protein content in Group B was reduced to (21.42%) than in Group A (19.60%).Fat content in Group B was lower (2.52%), compared to Group A (2.65%) Furthermore, the total soluble content was significantly reduced in Group B (26.76%) compared to Group A (24.31%). These findings indicate that prebiotic supplementation may improve meat quality by reducing cooking loss, drip loss, and improving water holding capacity in rabbits.

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Author Biography

Ehsan Ullah

Institute of Chemistry,University of Sargodha, Pakistan

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