EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
DOI:
https://doi.org/10.5216/cab.v8i1.1158Abstract
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.Downloads
Download data is not yet available.
Downloads
Published
2007-04-20
How to Cite
BARBOSA, J. G.; SILVA, L. da P. G. da; OLIVEIRA, E. M. de; PEREIRA, W. E.; CAVALCANTE NETO, A.; OLIVEIRA, M. R. T. de; MEDEIROS, A. N. de; MOTAS, J. K. de M. EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 8, n. 1, p. 51–58, 2007. DOI: 10.5216/cab.v8i1.1158. Disponível em: https://revistas.ufg.br/vet/article/view/1158. Acesso em: 1 sep. 2024.
Issue
Section
Animal Production
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).