Veterinary and sanitary assessment of rabbit meat when using the Zdravur feed additive

Abstract

Today, the production of rabbit meat products, which contains a large amount of protein, essential amino acids, vitamins, and minerals with a low fat content, is very promising in the meat industry. Thanks to these properties, the demand for rabbit meat, which is widely used in healthy diet, has increased. The purpose of this article was a veterinary and sanitary assessment of rabbit products when using the Zdravur feed additive in their nutrition. The farm-scale scientific experiment was carried out at a Californian rabbit farm where animals were divided into 2 groups of 10 rabbits each. The duration of the experiment was 31 days. The control group did not receive the Zdravur feed additive and ate food supplied on the farm. The experimental group, in addition to the basic diet, received the Zdravur feed additive at a dose of 2 g per 1 kg of granulated feed. After completing the experiment, 2 rabbits from each group were killed. The veterinary and sanitary examination of slaughter products included an organoleptic, chemical, and bacteriological assessment of slaughter products in accordance with the Rules for the Veterinary Inspection of Slaughtered Animals and the Veterinary and Sanitary Assessment of ¬Meat and Meat Products. In the experimental rabbits, a higher carcass weight was noted, which was 231 g (11.5%) greater than the control. Upon visual inspection of the experimental and control rabbit meat, an adequate bleeding of the carcasses was observed. All meat samples had a well-defined drying crust. After 24-hour storage, in control and experimental rabbit meat, the rate of leveling of pits on the surface after pinch test was the same. In the experimental animals, the content of protein, fat, and ash in meat was higher. Compared to the control, in the experimental group, the energy value was higher (by 8.4%). In rabbits, the use of the Zdravur feed additive does not cause pathological changes and improves the quality of slaughter products in terms of organoleptic, physico-chemical and bacteriological parameters, which meets the GOST requirements for good-quality meat.