HEMPSEED CAKE IN RABBIT NUTRITION: LIVESTOCK PERFORMANCES, QUALITY OF MEAT, DIGESTIBILITY OF NUTRIENTS AND ANIMAL HEALTH STATUS

Abstract

The objective of this study was to evaluate the effect of dried hempseed cake (by-product of oil production) supplementation (5 % − EG1 and 10 % − EG2) to rabbit feed mixture on livestock performances, quality of meat, digestibility of nutrients and animal health status. The chemical composition of the Longissimus thoracis and lumborum muscle including the content of fatty acids and amino acids, and the biochemical parameters in caecum and blood of growing rabbits were investigated. No significant differences among the experimental groups in feed intake, body weight and carcass parameters were found. The digestibility trial was performed using the balance method. Feed mixtures differed in digestible energy content i.e., crude protein, crude fibre and fat. The resulting digestibility coefficients for protein fell within the range of 66.72 − 74.18 %, fat digestibility was in the interval from 88.73 to 89.34 % and crude fibre digestibility was in the range from 27.56 to 34.59 %. Fatty acid profile in intramuscular lipids represents the highest content of monounsaturated fatty acids (MUFA; 47.72 − 48.51 %), followed by the content of saturated acids (SFA; 33.75 − 33.87 %) and a low content of polyunsaturated fatty acids (PUFA; 11.23 − 12.08 %). Hempseed oil cake could be included in rabbits' diet with beneficial effect on carcass quality and can enhance the nutritional quality of rabbit meat with the focus on essential amino acids. The tested blood serum parameters were within the range of the physiological reference values with no statistical differences between experimental groups, except for glucose and cholesterol content. The data on volatile fatty acids (VFA) show that most intensive process was in the caecum of rabbits in the experimental groups EG1 and EG2. All obtained data let us to recommend the inclusion of hempseed cake up to 10 % in rabbit diet without any negative effect on animal welfare, livestock performance and quality of meat.