Effects Of Varying Levels Of Dietary Protein On The Carcass Characteristics Of Growing Rabbits

Abstract

Sixteen New Zealand White rabbits aged 9-10 weeks and weighing 0.72-0.99 kg were used to examine the effects of varying levels of dietary protein on carcass characteristics of rabbits. They were divided into four groups and allotted to four dietary treatments A, B, C and D formulated with
10, 13, 16 and 20 % crude protein (CP) respectively. Average dressing percentage and average weights (on liveweight basis) of carcass, hind limbs, forelimbs, breast, lumbo-sacral, heart, liver, kidneys and lungs were not affected by the dietary treatments. The results indicated that different
levels of dietary protein had no significant (P >0.05) effect on carcass yield in rabbits.

Keywords: Dietary protein level, rabbit, carcass characteristics