Carcass and Meat Qualities of New Zealand White Rabbits with Honey Supplements
Carcass and Meat Qualities of New Zealand White Rabbits with Honey Supplements
Vitta Herina1, Suraya Kaffi Syahpura2, Dwi Desmiyeni Putri2*
ABSTRACT
This study examined the effects of honey supplements on carcass and meat quality in New Zealand White rabbits. This study used 32 rabbits divided into 4 treatments, P0 as a control, P1 given honey supplements 0.2 ml kg-1 body weight, P2 given honey supplements 0.4 ml kg-1 body weight, and P3 given honey supplements 0.6 ml kg-1 body weight. Rabbits were reared for eight weeks. The parameters studied were carcass percentage, meat bone ratio, physical quality and chemical quality of meat. The results showed that the treatment of honey supplements was significantly different (P<0.05) to the percentage of carcass, but not significantly different (P>0.05) to the meat bone ratio. Honey significantly affected cooking and drip loss (P<0.05) but had no effect on tenderness, pH, or water-holding capacity (P>0.05). Honey significantly influenced fat, protein, and carbohydrate content (P<0.05), but not water or ash content (P>0.05). Honey supplements increased carcass percentage, reduced cooking and drip losses, raised protein content, and lowered fat and carbohydrate content.
Keywords | Carcass percentage, Meat bone ratio, Meat cooking loss, Meat drip loss, Protein content, Carbohydrate content
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