Influence of dietary supplementation ofSaccharomyces cereviciaeandCandida rugosaon production economics and sensory evaluation of cooked rabbit meat raised under cage and pen system of housing

Abstract

Thirty two weaned New Zealand White rabbits of either sex were randomly divided into four treatment groups. Experimental rabbits in treatment groups T1 and T2 were housed in cage system while rabbits under treatment groups T3 and T4 were housed in pen system. Rabbits of treatment groups T1 and T3 were fed standard concentrate diets without yeast supplementation while T2 and T4 were fed concentrate diets supplemented with 2% yeast (Saccharomyces cereviciae and Candida rugosa, 2 X 1013 cfu). At 13 weeks of age, rabbits raised in cage housing system (T1&T2) had significantly (P< 0.05) lower cost of feeding (Rs.)/kg body weight gain (75.73, 75.38 vs. 75.92, 77.82) than the rabbits raised in pen system (T3&T4). The DMI/day and FCR did not differ significantly for different dietary and housing treatments. Rabbits fed 2% yeast supplementation (T2) in cage system had higher (P< 0.05) tenderness scores (7.70 vs. 7.35, 7.20, 6.70) and juiciness scores (7.72 vs. 7.30, 7.23, 6.70) than T1T3 and T4. The results of the study inferred that rabbits reared in cage system and supplemented with 2% yeast in their standard diet is most profitable rearing method with most efficient feed economics and sensory attributes of cooked rabbit meat.