Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(10), P. 5427 - 5427

Published: May 13, 2025

Background: The use of natural feed supplements in rabbit farming can enhance the nutritional value meat and improve its properties as a functional food. Aim: This study aimed to analyze effects supplementing with linseed meal, fodder yeast, combination meal selenium yeast on quality. included 45 rabbits kept household farms, distributed into three groups, namely, control group (CG—fed basic diet consisting alfalfa pellets); 1 (G1—supplemented yeast), 2 (G2—supplemented yeast). Following three-month period, samples were analyzed for composition. Results: results revealed reduced caloricity G1 G2 (ME = 111.74 112.58 kcal/100 g, respectively), when compared CG datasets. Peak polyunsaturated fatty acid content was observed G2, omega-3 omega-6 acids at 12.326% 18.382%, respectively. Total mineral peaked (720.99 mg/g), whereas (603.71 mg/g) had lowest content. Conclusions: These demonstrate that such significantly meat, offering sustainable approach producing nutrient-rich animal-derived foods.

Language: Английский

Effects of a Diet of Allium Extract on Growth, Biochemistry, Metabolism, and Gut Microbiota of Rabbits (Oryctolagus cuniculus)

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3976 - 3976

Published: Dec. 9, 2024

The rabbit farming industry is growing due to the rising demand for healthy, sustainable meat. Rabbit meat's nutritional benefits and low environmental impact appeal health-conscious consumers. To enhance economic sustainability, efforts focus on reducing disease susceptibility antibiotic use through improved biosecurity natural additives, such as organosulphur compounds from

Language: Английский