Effects of dietary propolis supplementation on fattening performance, carcass traits and meat quality in New Zealand White rabbits

Abstract

The aim of the study was to determine the effects of dietary propolis extract supplementation at different doses on the fattening performance, slaughter characteristics, meat quality, and fatty acid composition of New Zealand White rabbits. A total of 72 weaned, mixed-sex New Zealand White rabbits, aged one month, were used in the study. The rabbits were randomly assigned to three groups: one control (C) and two experimental groups (P1 and P2) (n = 24 per group). The control group was fed a standard ration, while the P1 and P2 groups received the same ration supplemented with 1000 mg/kg and 5000 mg/kg of propolis extract, respectively. The fattening period lasted for 8 weeks. Daily feed intake and feed conversion ratio were significantly higher in the P2 group (P˂0.001 and P˂0.01, respectively). The dressing percentage was highest in the C group (P˂0.05). Kidney and spleen percentages were lower in C group than experimental groups (P˂0.001 and P˂0.05, respectively). The pH and color parameters of the meat were within optimal ranges. The P2 group had the highest values for expressed juice loss and cooking loss (P˂0.001 and P˂0.05, respectively). There were no significant differences among groups for drip loss and calculated fatty acid ratios. In conclusion, dietary supplementation of propolis extract increased feed intake, carcass yield, spleen, and kidney percentages and cooking loss; while it decreased expressed juice, and had no significant effect on fatty acid composition except for a few saturated and unsaturated fatty acids.