The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits
Our article presents the results of studies on the effect of supplementary feeding of rabbits with nettle on the feed balance and the biochemical parameters, nutritional value and shelf life of rabbit meat. We found that in terms of the nutritional content of rabbit meat, the replacement of 5 and 25...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2022
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| Sorozat: | Élelmiszervizsgálati közlemények
68 No. 1 |
| Kulcsszavak: | Tápanyagtartalom - élelmiszer, Élelmiszervizsgálat, Nyúlhús, Takarmányozás - nyúl |
| Tárgyszavak: | |
| doi: | 10.52091/EVIK-2022/1-5-ENG |
| Online Access: | http://acta.bibl.u-szeged.hu/79460 |
| Tartalmi kivonat: | Our article presents the results of studies on the effect of supplementary feeding of rabbits with nettle on the feed balance and the biochemical parameters, nutritional value and shelf life of rabbit meat. We found that in terms of the nutritional content of rabbit meat, the replacement of 5 and 25% of hay with nettle was 3.5-20.3% of crude protein, 4.4-22.8% of digestible protein and 3.3-22.7% of carotene. resulted in a% surplus. The replacement of 5% and 25% of the hay for nettle, respectively, resulted in the lowest feed requirement required to achieve 10 g of growth compared to conventional feed (1.17 kg feed ration / day). Introduction of 5% nettle hay into rabbit feed compared to the control group with a 10.38% decrease in the moisture content of rabbit meat (P <0, 001). The protein content increased by 34.2% (P <0.01), the zinc content of meat by 35.6% (P <0.01) and the manganese content by 34.2% (P <0.01). © 2022, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd. All rights reserved. |
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| Terjedelem/Fizikai jellemzők: | 3818-3828 |
| ISSN: | 0422-9576 |