EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION

Abstract

The present trial was accomplished in the Rabbit Section from Animal Production Department at Federal University of Paraíba. The aim of this work was to observe the effects of dry yeast (Saccharomyces cerevisiae) inclusion on the quality of rabbit carcass and on rabbit meat composition. The animals were fed increasing levels of (0; 6; 12 e18%) of dry yeast (Saccharomyces cerevisiae). The experimental design was completely randomized with four treatments and eight replications. At the end of the experiment, the animals were weighed and killed in order to evaluate the following characteristics: Carcass Weight (CW), Skin Weight (SW), Head Weight (HW), Thigh Weight (TW), Loin Weight (LW), Thorax Weight (TW), Palettes. The viscera were weighed (stomach, intestine, lung, heart, liver, kidneys and spleen), as a Organ Weight (PW) and Carcass Yield (CY). No significant effect (P>0.05) was observed among variables in variance analysis. So, dry yeast inclusion did not affect the studied carcass characteristics, but resulted in difference on lung, intestine, heart and liver. Samples were taken of meat from rabbits thigh to evaluate its centesimal composition: protein, fat, ash and humidity. Significant effects were observed (P < 0.05) on dry yeast inclusion in rabbit diet to all variables, studied. Dry yeast (Saccharomyces cerevisiae) inclusion in ration did not affect carcass and meat yields. By adding 18% of dry yeast (Saccharomyces cerevisiae) in rabbits diet, the meat composition was improved, mainly due to the enhancement of protein. KEY WORDS: Feeding, nutrition, rabbits.