BIBLIOGRAPHY BAWAYAN, JOEY T. APRIL ...
BIBLIOGRAPHY
BAWAYAN, JOEY T. APRIL 2013. Carcass Characteristics of Rabbit
(Oryctolagus cuniculus) Fed with Sweet potato, Cassava, Oregano and Chayote leaves.
Benguet State University, La Trinidad Benguet.
Adviser: Marlene B. Atinyao, PhD
ABSTRACT
This study conducted to determine the effect of different forages on the slaughter
weight, carcass weight and dressing percentage; weight of liver and heart, gastrointestinal
tracts; and to determine the percent lean and bone in rabbits. Eight (8) rabbits were
distributed to four treatments following the completely randomized design (CRD) with two
replicate each as follows: sweet potato leaves, 300g sweet potato leaves + oregano, 300g
sweet potato leaves + cassava leaves, and 300g sweet potato leaves + chayote leaves.
Results showed significant differences among the treatments in the dressing
percentage and weight of loin and hind leg as percent of carcass weight and weight of lean
and bone as percent of slaughter weight. While slaughter weight, carcass length, weight of
front legs, belly and hind legs expressed as percent of carcass weight, and weights of full
and empty GIT of rabbits slaughtered at an average of 1.26 kg live weight showed no
significant differences between treatments.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
The average slaughter weight of the rabbits at 110 days of age was 1.26% with a
dressing percentage ranging from 36.70% to 45.05%, an average carcass length of 41.14%
and weight of front legs, belly and hind legs expressed as percent of carcass weight of
6.74%, 3.26% and 12.96%, respectively.
The average percent loin of rabbits slaughtered at 1.26 kg live weight ranged from 13.13%
to 17.59%, percent of hind leg ranged 11.60% to 14. 22%, percent bone slaughter ranged
from 3.93% to4.67% and percent lean of ranged from 20.10% to 23.41%.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
INTRODUCTION
Rabbit (Oryctolagus cuniculus) is a descendant of European wild rabbit. Over 45
breeds of rabbits exist and it has been raised as a source of food for centuries as well as
loving pets. All rabbits come into three basic sizes: small, medium and large with body
weight reaching as high as 15 pounds. Rabbit meat is nutritious, and contains more protein
(25%) than chicken (15%). It has a lower fat content than pork and beef (Jamora, 1978).
Rabbit meats are not popular in the country because of limited high price and its
availability in the local market. Though not popular, rabbit raising is already being done in
small scale in the Philippines as source of protein. Owen (1981) stated that rabbit meat is
a good source of high quality meat with low cholesterol and therefore suitable for special
diets. Rabbits that are intended for meat should be at least 2.0 kg live weight so that during
slaughter it can produce at most 1.0 kg carcass, considering that the dressing percentage is
less than 50%.
Rabbit is a non-ruminant herbivore animal with a satisfactory growth rate and a
short production cycle (Wolfgang, 1981). Rabbit is also easy to take care because it utilizes
forages efficiency, even coarse vegetation that is high in fiber and under ideal conditions,
it can grow rapidly (Vietmeyer, 1991). It is therefore of interest to study how rabbits utilize
locally available feed resources like sweet potato, cassava, oregano and chayote leaves.
These herbs are rich in nutrients and vitamins and could possibly supply the nutritional
needs of rabbits.
The study intends to provide information on how different feed resources can
influence carcass characteristics of rabbits. The result of this study can contribute or
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
provide additional knowledge to the reader and most especially to the interested rabbit
raisers. This can also serve as a basis for another or further study.
The study aimed to evaluate the carcass characteristic of rabbit fed with sweet
potato, cassava, oregano and chayote leaves. Specifically, study aimed to: determine the
slaughter weight, carcass weight and dressing percentage; weight of viscera,
gastrointestinal tracts of rabbits given sweet potato, cassava, oregano and chayote leaves
and to determine the effect of feeding rabbits these forages to percent lean and bone.
The study was conducted at the Meat Laboratory of the Animal Science
Department, College of Agriculture, Benguet State University, La Trinidad, Benguet on
January 2013.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
REVIEW OF LITERATURE
Rabbit are herbivores and require in a ration containing predominantly fresh green
plants in general, rabbits love fresh herbs and they are amazing source of vitamins and
minerals (Warren, 2002).
Rabbit meat is a high in protein (20.24%) and low in fat (7.95%) than those of
common meat source like chicken, lamb and pork (LRRD, 2007).
According to Ishida (2000), the leaf meal has a high protein content of between 26
to 33%, with high amino acid score. It has good mineral profile and vitamins such as A,
B2, C and E. the leaves of plants have been used in the tropics as a cheap protein source in
ruminant feed.
Sweet potato contain large amount of starch and sugar and are used mainly are
energy supplement in livestock feeds. The commonly published average dry matter content
of sweet potato is 13%, while USDA sweet potato indicates a value of 27% (Wenstendorf,
2000).
Sweet potato are rich in vitamin A and vitamin C; thiamine, riboflavin, niacin and
carotene, however they are low in protein, calcium and phosphorous. Sweet potato leaves
had a crude protein content of 25.5-28.9% in dry matter, which was markedly higher than
the stems. The digestibility in growing pigs of dry matter, organic matter and crude protein
of ensiled sweet potato leaves was high, but the crude protein was low (Mula,1992).
Cassava is a good substitute for cereals and livestock and poultry ration. The
chemical composition of dried cassava root as reported by Muller, et al (1975) revealed
that the product is generally high in carbohydrates (83.30%) low in protein (2.50%) fat
(0.30) and minerals (1.80%). Its carbohydrates contain approximately 3.50% crude fiber
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
and 79.80% nitrogen free extract. It is therefore highly digestive for non-ruminants the
metabolizable energy value of cassava root for poultry was 3650 kcal/kg which is
compatible to maize (3,600 kcal/kg).
Omole (1990) has received the use of cassava in rabbit feeding. Cassava meals have
supported adequate performance when used at levels up to 30 – 40% of diet.
Tampulay (2006) stated that rabbits have high gain in weight when fed with ipil-ipil and
cassava leaves. He also mentioned that ipil-ipil leaves, cassava leaves and mango leaves
and palatable to rabbits and can be used to sustain rabbit production during times of feed
scarcity.
Oregano (Origanum vulgare), oregano, traditionally used in Mediterranean
cooking, is an aromatic herb with many known beneficial uses in animals. Recent animal
studies have shown that oregano stimulates the immune system, helps regulate blood sugar
levels and contains significant levels of antioxidants. It also possesses anti-bacteria, anti-
fungal, and anti-parasite properties (Bender and Bender, 2005).
Oregano leaves has a nutritive value per 100g of: Energy (360 kcal) carbohydrates
(64.43g), protein (11g), Total fat (10.25g), and dietary fiber (42.8g). It also contains the
fallowing vitamins; choline (32.3mg), folate (274mg), niacin (6.22mg), vitamin E
(18.86mg) and Vitamin K (621.7mg), phosphorous (200mg), Iron (44mg), Selenium (5.9
mg) and Zinc (4.43mg) (Anonymous (2010) as cited by Baggeo, 2011).
According to the Philippine Food Composition published by Portugal et.al (1997)
as cited by Guinyang (2005), chayote contains 35% edible portion, 440 energy (Kcal),
46proteins, 9% Ash per 100grams. According to Baliaga (1985) as cited by Guinyang
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
(2005), 20% of the chayote leaves in the ration of rabbits is not detrimental to the growth
of the animal.
Bautista and Mabesa (1997) stated that green leafy vegetables such as chinese
cabbage, pechay, kangkong, mustard, saluyot, young leaves of sweet potato, ampalaya,
sitao, gabi, chayote, malunggay, and katuray are rich in vitamin A and vitamin C.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
MATERIALS AND METHOD
Materials
The materials used in the study were eight one hundred ten (110) days old
rabbits, weighing scale, bolo or knife, pail, basin, chopping board, record book, tape
measures and camera.
Methods
The rabbit used in this study were fed the following ration for 50 days, starting
when the rabbits were two months old: The dietary treatments were as follows:
T1 - Sweet potato leaves, adlibitum
T2-300g sweet potato leaves + oregano, ad libitum
T3-300g sweet potato leaves + cassava leaves, ad libitum
T4 – 300g sweet potato leaves + chayote leaves, adlibitum
Two rabbits from each treatment were slaughtered. Before the animals were
slaughtered, they were fasted for 6 hours. During slaughtering, the jugular vein was cut
with sharp knife. To allow complete bleeding, the head were immediately removed across
the back of the head down to the tip of the jaw. The feet were removed and then, the skin
was cut at the back joints of the legs across the lower part of the body. A slit was made
from the lower part of the abdomen near the anus to the mid-point of the lowest rib taking
care to not puncture the intestine. The internal organs and gut contents were removed and
weighed during evisceration. The dressed carcass was weighed. The organ weights were
taken and expressed as percentage of the dressed weight. The carcass was washed with
clean water to removed hair and any other soil or debris. The lengths of the dressed carcass
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
were measured from the atlas vertebra to the base of the tail. The lean from each carcass
were removed then weighed and expressed as percentage of carcass weight. The bone
without flesh was weighed and expressed as percentage of carcass weight.
Nutrient Analysis of Meat samples
Meat samples were analyzed at Department of Science and Technology for crude
fat and crude protein.
Data Gathered
1. Slaughter weight (kg). This was taken by weighing of the live rabbit before
slaughter.
Figure 1. Rabbit being weighed before slaughter
2. Carcass weight (kg). This refers to the weight of the carcass with the head, pelt,
tail, feet, and viscera removed.
Figure 2. Carcass of rabbit being weighed
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
3. Carcass length (cm). This refers to the length of the carcass from the atlas to the
base of the tail.
Figure 3.Carcass length
4. Weight of cuts (kg). These are the weight of the front legs, hind legs, rib, belly,
and loin.
a
b
c
a
d
e
Figure 4. Weights of cuts: (a) Front quarter, (b) hind quarter, (c) rib, (d) loin
and (e) belly
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
5. Weight of viscera (kg). This refers to the weight of the internal organs such as
heart, spleen, and liver.
a
b
Figure 5. The viscera: (a) heart and (b) liver
6. Weight of full GIT (kg). This refers to the weight of the gastrointestinal tract
and contents.
Figure 6. Full GIT being weighed
7. Weight of cleaned GIT (empty) (kg). This refers to the weight of the empty
gastrointestinal tract.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Figure 7. Empty GIT being weighed
8. Weight of lean (kg).This refers to the weight of the lean separated from each
carcass after deboning.
Figure 8. Lean being weighed
9. Weight of bone (kg).This refers to the weight of the bone of each carcass after
deboning.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Figure 9. Bone being weighed
Data Computed
1. Dressing percentage (kg). This was obtained by dividing the carcass weight by
the slaughtered weight and multiplied by 100.
2. Percentage of cuts (kg).This was obtained by dividing the carcass weight by the
slaughtered weight multiplied by 100.
3. Percentage of viscera. This was obtained by dividing the viscera weight by the
slaughter weight and multiplied by 100.
4. Percentage of full GIT. This was obtained by dividing the full GIT by the
slaughter weight and multiplied by 100.
5. Percentage of clean GIT. This was obtained by dividing the cleaned GIT by the
slaughter weight and multiplied by 100.
6. Percentage of lean. This was obtained by dividing the lean by the carcass weight
and multiplied by 100.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
7. Percentage of bone. This was obtained by dividing the bone by the carcass weight
and multiplied by 100.
Data Analysis
Data gathered were analyzed using Completely Randomized Design (CRD).
Differences between treatment means were compared using the Duncan Multiple Range
Test (DMRT).
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
RESULTS AND DICUSSION
Slaughter and Carcass Weight
of Rabbits at 110 Days of Age
The slaughter weight, carcass weight and dressing percentage of rabbits are shown
in Table 1. Statistical analysis showed no significant differences in the mean slaughter
weight of rabbits between treatments indicating homogeneity of experimental units.
Rabbits fed with sweet potato leaves which served as the control had a mean weight of
1.265 kg while those fed with 300g sweet potato and oregano had a mean weight of
1.185kg. Rabbits fed with 300g sweet potato leaves and cassava leaves had a mean initial
weight of 1.233kg and those fed with 300g sweet potato leaves had a mean weight of
1.340kg. The average carcass weight of rabbits slaughtered at 110 days of age was 0.570kg
for those fed with sweet potato, 0.505kg for those fed with 300g sweet potato leaves +
oregano, 0.495kg for those fed with 300g sweet potato + cassava leaves, and 0.490kg for
those fed with 300g sweet potato leaves + chayote leaves.
Statistical analysis showed significant differences in the dressing percentage of
rabbits between treatments. Rabbits fed with sweet potato leaves had the highest mean
dressing percentage of 45.05%, followed by those fed with 300g sweet potato leaves +
oregano leaves (42.59%), then by those fed with 300g sweet potato + cassava leaves
(40.17%,), and the lowest dressing percentage of 36.74% was obtained in rabbits fed with
300g sweet potato + chayote leaves. Carcass weight of rabbits was 0.570 kg for those fed
with sweet potato leaves, 0.505 kg for those fed 300g sweet potato leaves + oregano leaves,
0.495kg for those fed with300g sweet potato + cassava leaves and 0.490 kg for those fed
with300g sweet potato + chayote leaves.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 1. Mean slaughter and carcass weight of rabbits at 110 days of age
TREATMENT
SLAUGHTER CARCASS
DRESSING
WEIGHT
WEIGHT PERCENTAGE
(kg)
(g)
45.05a
Sweet potato leaves, ad libitum
1.265a
0.570
300g sweet potato leaves + oregano,
1.185a
0.505
42.59a
ad libitum
300g Sweet potato leaves + cassava
1.233a
0.495
40.17ab
leaves, ad libitum
300g sweet potato leaves + chayote
1.340a
0.490
36.74b
leaves, ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Comparison of means by DMRT showed that the dressing percentage of rabbits fed
with sweet potato leaves adlibitum, those fed with 300g sweet potato + oregano and 300g
sweet potato + cassava leaves are not significantly different. Likewise dressing percentage
of rabbits is not significantly different with that of rabbits fed with sweet potato leaves,
rabbits fed with 300g sweet potato leaves + cassava leaves and with 300g sweet potato
leaves + oregano. Conversely, dressing percentage of rabbits fed with sweet potato leaves
+ chayote is significantly lower than the dressing percentages of rabbits in the other
treatments.
Carcass Length of 110 Days Old Rabbit (cm)
Carcass length of the rabbits is shown in Table 2. Statistically an alyzed showed no
significant differences between treatments. The average carcass length of rabbits fed with
sweet potato, 300g sweet potato + cassava leaves 29cm, while 300g sweet potato +
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
oregano 28cm, and 300g sweet potato leaves + chayote leaves slaughtered at 110 days with
an average slaughter weight of 1.26 kg was 28.5 cm.
Weight of Major Cuts
The weight of major cuts namely the front legs, hind legs, rib, belly and loin of
rabbits slaughtered at an average live weight of 1.26 kg at 110 days of age is shown in
Table 3. Statistical analysis showed no significant differences and the weight of the front
legs ribs and belly expressed as percent of carcass weight among treatments. The average
percent front leg was 6.74 %, percent rib 3. 28 and percent belly was 3.26 % respectively.
Statistical analysis showed significant differences in the weight of hind legs and
loin and expressed as percent of carcass weight. Comparison of means by DMRT showed
that the percent hind legs of rabbits fed with sweet potato (14.22%) was significantly higher
than the percent hind leg of rabbits fed with 300g sweet potato + chayote leaves (11.60%)
but was not significantly different with those given 300g sweet potato + oregano leaves
(13.49%) and those given 300g sweet potato + cassava leaves (12.59%).
Table 2. Carcass length of 110 days old rabbit
TREATMENT
CARCASS
LENGTH (cm)
Sweet potato leaves, ad libitum
29.0a
300g sweet potato leaves + oregano, ad libitum
28.0a
300g sweet potato leaves + cassava leaves, ad libitum
29.0a
300g sweet potato leaves + chayote leaves, ad libitum
28.5a
*Mean with the same letters are not significant different at 5% level, DMRT
Table 3. Mean weight of major cuts as percent of carcass weight
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
*Mean with the same letters are not significant different at 5% level, DMRT
TREATMENT
MAJOR CUTS
FRONT HIND RIB
BELL
Y LOIN
LEGS LEG
Sweet potato leaves, ad libitum
7.11a
14.22a
2.77a
3.16a
17.59a
300g sweet potato leaves +
6.54a
13.49ab
3.57a
3.37a
15.40ab
oregano, ad libitum
300g sweet potato leaves + cassava 7.10a
12.59ab
3.64a
3.25a
14.82b
leaves, ad libitum
300g sweet potato leaves + chayote 6.21a
11.60b
3.15a
3.18a
13.13b
leaves, ad libitum
As to the weight of loin expressed as percent of carcass weight, the percent loin of
rabbits fed with sweet potato leaves was significantly higher than the percent loin of rabbits
fed 300g sweet potato + cassava leaves and 300g sweet potato leaves + chayote leaves but
not different with the percent loin of rabbits fed with 300g sweet potato leaves with
oregano.
Weight of viscera
The weight of internal organs specifically the heart and liver of 1.26 kg rabbits
expressed as percent of slaughter weight is shown in Table 4. Statistical analysis showed
no significant difference in both percent liver and percent heart between treatments.
The average weight of heart and liver expressed as percent of slaughter weight of
1.26 kg rabbits was 0.40% and 2.65%.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 4. Mean weight of viscera expressed as percent of slaughter weight
TREATMENT
HEART
LIVER
Sweet potato leaves, ad libitum
0.40a
2.57a
300g sweet potato leaves + oregano, ad
0.42a
2.75a
libitum
300g sweet potato leaves + cassava leaves,
0.41a
2.84a
ad libitum
300g sweet potato leaves + chayote
0.38a
2.45a
leaves, ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Percentage of Full and Empty
Gastrointestinal Tract (GIT)
The weight of the internal organs of the rabbits as percent of the slaughter weight
of the rabbits is presented in the Table 5. Statistical analysis revealed no significant
differences between treatment means in the percent weight of full and empty GIT of rabbits
slaughtered at 1.26 kg live weight. This implied that the percent weight of the internal
organs of the rabbits in different treatments were more or less similar. The average full GIT
weight expressed as percent of live weight was 22.81%, while the weight of the empty GIT
expressed as percent of slaughter weight 9.85%.
Weight of Lean and Bone
Statistical analysis showed significant differences between treatments in the weight
of lean and bone expressed as percent of slaughter weight of rabbits (Table 6).
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 5. Weight of full and empty GIT as percent of slaughter weight
TREATMENT
WEIGHT OF
WEIGHT OF
FULL GIT
CLEAN GIT
Sweet potato leaves, ad libitum
21.15a
9.69a
300g sweet potato leaves + oregano, ad libitum
23.04a
10.36a
300g sweet potato leaves + cassava leaves,
23.32a
9.75a
ad libitum
300g sweet potato leaves + chayote leaves,
23.72a
9.58a
ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Table 6. Weight of lean and bone as percent of carcass weight
TREATMENT
LEAN (%)
BONE (%)
Sweet potato leaves, ad libitum
21.94ab
3.95b
300g sweet potato leaves + oregano, ad libitum
23.41a
4.01b
300g sweet potato leaves + cassava leaves, ad libitum
20.10b
4.67a
300g sweet potato leaves + chayote leaves, ad libitum
20.38b
3.93b
*Mean with the same letters are not significant different at 5% level, DMRT
The percent lean of rabbits fed 300g sweet potato leaved + oregano (23.41%) was
significantly higher than the percent lean of rabbits fed with 300g sweet potato leaves +
cassava leaves (20.10%) and sweet potato leaves + chayote leaves (20.38%) but not
significantly different with those fed with sweet potato leaves only (21.94%)
The percent bones of rabbits fed with 300g sweet potato + cassava (4.67%) was
significantly higher than the percent bones of rabbits fed with 300g sweet potato leaves +
oregano (4.01), those fed with sweet potato leaves only (3.95%) and those fed with 300g
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
sweet potato leaves + chayote leaves (3.93). The higher bone weight of rabbits given
cassava leaves as compared to the other treatments maybe attributed to the relatively high
ash content of cassava leaves. Cassava leaves contain approximately 25.8 to 27.3 % crude
protein, 7.6 to 10.5% fat, 5.7 to 8.8% ash, 4.8 to 7.9 % crude fiber and 50.1 to 51.9 %
nitrogen free extract, on dry matter basis (Omole, 1977).
Crude Fat and Crude Protein Analysis
Meat samples obtained from the loin area of rabbits was sent to the DOST
laboratory for crude fat and crude protein analysis. The result of the analysis is shown in
Table 7. The crude fat of the meat sample from rabbits fed with Sweet potato leaves 0%,
those fed 300g sweet potato leaves 0.01%, those fed 300g sweet potato leaves + cassava
leaves0.05%, and those fed 300g sweet potato leaves + chayote leaves 3.86%. While the
crude protein of rabbits fed with Sweet potato leaves 15.21%, those fed 300g sweet potato
leaves 13.82%, those fed 300g sweet potato leaves + cassava leaves 13.16%, and those fed
300g sweet potato leaves + chayote leaves 14.70%. Since there was only one sample sent
for analysis per treatment, the differences in the values cannot be attributed to the treatment
imposed.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 7. Crude fat and crude protein analysis of rabbit meat from the two treatments
TREATMENT
CRUDE FAT
CRUDE
(% w/w)
PROTEIN
(% w/w)
Sweet potato leaves, ad libitum
0
15.21
300g sweet potato leaves + oregano, ad libitum
0.01
13.82
300g sweet potato leaves + cassava leaves, ad
0.05
13.16
libitum
300g sweet potato leaves + chayote leaves, ad
3.86
14.70
libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study on the carcass characteristic of rabbits as affected by different forages
was conducted at the Meat Processing Laboratory of the Department of Animal Science,
College of Agriculture, Benguet State University, La Trinidad, Benguet on February 2013.
Specifically, this study aimed to determine the slaughter weight, carcass weight
and dressing percentage; weight of liver and heart, gastrointestinal tracts; and to determine
the percent lean and bone in rabbits. Eight (8) rabbits were distributed to four treatments
following the completely randomized design (CRD) with two replicate each. The dietary
treatments were: sweet potato leaves, 300g sweet potato leaves + oregano, 300g sweet
potato leaves + cassava leaves, and 300g sweet potato leaves + chayote leaves.
Statistical analysis showed significant differences among the treatments in the
dressing percentage and weight of loin and hind leg as percent of carcass weight and weight
of lean and bone as percent of slaughter weight. While slaughter weight, carcass length,
weight of front legs, belly and hind legs expressed as percent of carcass weight, and weights
of full and empty GIT of rabbits slaughtered at an average of 1.26 kg live weight showed
no significant differences between treatments.
The average slaughter weight of the rabbits at 110 days of age was 1.26% with a
dressing percentage ranging from 36.70% to 45.05%, an average carcass length of 41.14%
and weight of front legs, belly and hind legs expressed as percent of carcass weight of
6.74%, 3.26% and 12.96%, respectively.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
The average percent loin or rabbits slaughtered at 1.26 kg live weight ranged from
13.13% to 17.59%, percent of hind leg ranged 11.60% to 14. 22%, percent bone slaughter
ranged from 3.93% to4.67% and percent of ranged from 20.10% to 23.41%.
Conclusion
Based on the results of the study, sweet potato leaves, 300g sweet potato leaves +
oregano, sweet potato leaves + cassava leaves, 300g sweet potato leaves + chayote leaves,
fed ad libitum to rabbits had no detrimental effect on the carcass characteristic considered
in this study.
Recommendation
Sweet potato leaves, given ad libitum in combination with oregano, chayote or
cassava is recommended as feed for rabbits.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
LITERATURE CITED
BAUTISTA, O. K and M. MABESA. 1997. Vegetable production. UPLB, College of
Agriculture.P 14. In: M.S. Diplat. 1996. Growth Performance of broilers given
cabbage leaf as feed supplement. BS.Thesis. BSU P.4
BENDER, D.A and A.E BENDER. 2005. A Dictionary of Food and Nutrition. New York:
Oxford University Press. ISBN 098609612.
GUINYANG, M. P. 2005. Performance of broilers given watercress (Nasturtium offcinale)
as feed supplement. BS.Thesis. BSU.
ISHIDA, H., 2000. Nutritive value on chemical components of leaves, stalk and stems of
sweet potato (ipomiabatatasPoir), Food Chem., 68:359-367.
JAMORA, D.S. 1978. Successful Rabbit Raising Philippines. Asia Papi Publishers
Association of the Philippines Inc. Pp. 3-5.
LIVESTOCK RESEARCHFOR RURAL DEVELOPMENT. 2007. Rabbit meat content.
Retrieved
January
9,
2010
from
the
World
Wide
Web:
http://www.lrrd.org./lrrd20/9/ghos20146.htm.
MULA, R.P. 1992. Farmers Indigenous Knowledge of Sweet Potato Production and
Utilization in the Cordillera Region. UPWARD Working Paper. Los Baños,
Philippines. P2.
MULLER, Z.,K.C. CHAN and K.C. NAH. 1975. Cassava as a Total Substitute for Cereal
in Livestock and Poultry Rations. Proc. 1974 Tropical Products Institute
Conference, Pp. 85-95.
OMOLE, T.A.1990. The use of cassava in Rabbit Feeding. A Review Journal of Applied
Research 13 (in press) Retrieved August 2012 from http://www.cipav.org.com
/lrrd/lrd/15//71kouc157.htm.
OMOLE, T.A. 1977. Cassava in the nutrition of layers.Pages 51-55 in Cassava as animal
feed. Proceedings, Cassava as Animal Feed Workshop, edited by B. Nestle and M.
Graham, University of Guelph, 18-20 April 1977, Canada. IDRC-095e:
Ottawa.Retrieved March 13, 2013 fromfrom http://www.cipav.org.com
/lrrd/lrd/15//71kouc157.htm.
OWEN, J.E. 1981. Rabbit meat for the developing countries. World Animal Review 9:2-
10.
PORTUGAL. 1997. The Philippine Food Composition Tables. P. 31
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
TAMPULAY, J. L. 2006. Effects of Various Tree Leaves on Performance of Rabbits
Unpublished Under Graduate Thesis. Benguet State University, La Trinidad,
Benguet.Pp.6, 19.
VIETMEYER, N.D. 1991. Microlivestock Study Board of Science and Technology for
International Development, Washington DC. Pp. 180-190.
WARREN, D.M. 2002.Small Animal Care and Management.Second edition. Delmar
Thomson Learning Incorporated. USA. Pp. 151-152.
WENSTENDORF, M. 2000. Food Waste to Animal Feed. IOWA State University Press,
Iowa. Pp. 169.
WOLFGANG, S. 1981. The Production Capacity of Rabbit in Meat and Wool.Institute for
Livestock Cooperation, Federal republic of Germany.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
BAWAYAN, JOEY T. APRIL 2013. Carcass Characteristics of Rabbit
(Oryctolagus cuniculus) Fed with Sweet potato, Cassava, Oregano and Chayote leaves.
Benguet State University, La Trinidad Benguet.
Adviser: Marlene B. Atinyao, PhD
ABSTRACT
This study conducted to determine the effect of different forages on the slaughter
weight, carcass weight and dressing percentage; weight of liver and heart, gastrointestinal
tracts; and to determine the percent lean and bone in rabbits. Eight (8) rabbits were
distributed to four treatments following the completely randomized design (CRD) with two
replicate each as follows: sweet potato leaves, 300g sweet potato leaves + oregano, 300g
sweet potato leaves + cassava leaves, and 300g sweet potato leaves + chayote leaves.
Results showed significant differences among the treatments in the dressing
percentage and weight of loin and hind leg as percent of carcass weight and weight of lean
and bone as percent of slaughter weight. While slaughter weight, carcass length, weight of
front legs, belly and hind legs expressed as percent of carcass weight, and weights of full
and empty GIT of rabbits slaughtered at an average of 1.26 kg live weight showed no
significant differences between treatments.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
The average slaughter weight of the rabbits at 110 days of age was 1.26% with a
dressing percentage ranging from 36.70% to 45.05%, an average carcass length of 41.14%
and weight of front legs, belly and hind legs expressed as percent of carcass weight of
6.74%, 3.26% and 12.96%, respectively.
The average percent loin of rabbits slaughtered at 1.26 kg live weight ranged from 13.13%
to 17.59%, percent of hind leg ranged 11.60% to 14. 22%, percent bone slaughter ranged
from 3.93% to4.67% and percent lean of ranged from 20.10% to 23.41%.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
INTRODUCTION
Rabbit (Oryctolagus cuniculus) is a descendant of European wild rabbit. Over 45
breeds of rabbits exist and it has been raised as a source of food for centuries as well as
loving pets. All rabbits come into three basic sizes: small, medium and large with body
weight reaching as high as 15 pounds. Rabbit meat is nutritious, and contains more protein
(25%) than chicken (15%). It has a lower fat content than pork and beef (Jamora, 1978).
Rabbit meats are not popular in the country because of limited high price and its
availability in the local market. Though not popular, rabbit raising is already being done in
small scale in the Philippines as source of protein. Owen (1981) stated that rabbit meat is
a good source of high quality meat with low cholesterol and therefore suitable for special
diets. Rabbits that are intended for meat should be at least 2.0 kg live weight so that during
slaughter it can produce at most 1.0 kg carcass, considering that the dressing percentage is
less than 50%.
Rabbit is a non-ruminant herbivore animal with a satisfactory growth rate and a
short production cycle (Wolfgang, 1981). Rabbit is also easy to take care because it utilizes
forages efficiency, even coarse vegetation that is high in fiber and under ideal conditions,
it can grow rapidly (Vietmeyer, 1991). It is therefore of interest to study how rabbits utilize
locally available feed resources like sweet potato, cassava, oregano and chayote leaves.
These herbs are rich in nutrients and vitamins and could possibly supply the nutritional
needs of rabbits.
The study intends to provide information on how different feed resources can
influence carcass characteristics of rabbits. The result of this study can contribute or
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
provide additional knowledge to the reader and most especially to the interested rabbit
raisers. This can also serve as a basis for another or further study.
The study aimed to evaluate the carcass characteristic of rabbit fed with sweet
potato, cassava, oregano and chayote leaves. Specifically, study aimed to: determine the
slaughter weight, carcass weight and dressing percentage; weight of viscera,
gastrointestinal tracts of rabbits given sweet potato, cassava, oregano and chayote leaves
and to determine the effect of feeding rabbits these forages to percent lean and bone.
The study was conducted at the Meat Laboratory of the Animal Science
Department, College of Agriculture, Benguet State University, La Trinidad, Benguet on
January 2013.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
REVIEW OF LITERATURE
Rabbit are herbivores and require in a ration containing predominantly fresh green
plants in general, rabbits love fresh herbs and they are amazing source of vitamins and
minerals (Warren, 2002).
Rabbit meat is a high in protein (20.24%) and low in fat (7.95%) than those of
common meat source like chicken, lamb and pork (LRRD, 2007).
According to Ishida (2000), the leaf meal has a high protein content of between 26
to 33%, with high amino acid score. It has good mineral profile and vitamins such as A,
B2, C and E. the leaves of plants have been used in the tropics as a cheap protein source in
ruminant feed.
Sweet potato contain large amount of starch and sugar and are used mainly are
energy supplement in livestock feeds. The commonly published average dry matter content
of sweet potato is 13%, while USDA sweet potato indicates a value of 27% (Wenstendorf,
2000).
Sweet potato are rich in vitamin A and vitamin C; thiamine, riboflavin, niacin and
carotene, however they are low in protein, calcium and phosphorous. Sweet potato leaves
had a crude protein content of 25.5-28.9% in dry matter, which was markedly higher than
the stems. The digestibility in growing pigs of dry matter, organic matter and crude protein
of ensiled sweet potato leaves was high, but the crude protein was low (Mula,1992).
Cassava is a good substitute for cereals and livestock and poultry ration. The
chemical composition of dried cassava root as reported by Muller, et al (1975) revealed
that the product is generally high in carbohydrates (83.30%) low in protein (2.50%) fat
(0.30) and minerals (1.80%). Its carbohydrates contain approximately 3.50% crude fiber
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
and 79.80% nitrogen free extract. It is therefore highly digestive for non-ruminants the
metabolizable energy value of cassava root for poultry was 3650 kcal/kg which is
compatible to maize (3,600 kcal/kg).
Omole (1990) has received the use of cassava in rabbit feeding. Cassava meals have
supported adequate performance when used at levels up to 30 – 40% of diet.
Tampulay (2006) stated that rabbits have high gain in weight when fed with ipil-ipil and
cassava leaves. He also mentioned that ipil-ipil leaves, cassava leaves and mango leaves
and palatable to rabbits and can be used to sustain rabbit production during times of feed
scarcity.
Oregano (Origanum vulgare), oregano, traditionally used in Mediterranean
cooking, is an aromatic herb with many known beneficial uses in animals. Recent animal
studies have shown that oregano stimulates the immune system, helps regulate blood sugar
levels and contains significant levels of antioxidants. It also possesses anti-bacteria, anti-
fungal, and anti-parasite properties (Bender and Bender, 2005).
Oregano leaves has a nutritive value per 100g of: Energy (360 kcal) carbohydrates
(64.43g), protein (11g), Total fat (10.25g), and dietary fiber (42.8g). It also contains the
fallowing vitamins; choline (32.3mg), folate (274mg), niacin (6.22mg), vitamin E
(18.86mg) and Vitamin K (621.7mg), phosphorous (200mg), Iron (44mg), Selenium (5.9
mg) and Zinc (4.43mg) (Anonymous (2010) as cited by Baggeo, 2011).
According to the Philippine Food Composition published by Portugal et.al (1997)
as cited by Guinyang (2005), chayote contains 35% edible portion, 440 energy (Kcal),
46proteins, 9% Ash per 100grams. According to Baliaga (1985) as cited by Guinyang
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
(2005), 20% of the chayote leaves in the ration of rabbits is not detrimental to the growth
of the animal.
Bautista and Mabesa (1997) stated that green leafy vegetables such as chinese
cabbage, pechay, kangkong, mustard, saluyot, young leaves of sweet potato, ampalaya,
sitao, gabi, chayote, malunggay, and katuray are rich in vitamin A and vitamin C.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
MATERIALS AND METHOD
Materials
The materials used in the study were eight one hundred ten (110) days old
rabbits, weighing scale, bolo or knife, pail, basin, chopping board, record book, tape
measures and camera.
Methods
The rabbit used in this study were fed the following ration for 50 days, starting
when the rabbits were two months old: The dietary treatments were as follows:
T1 - Sweet potato leaves, adlibitum
T2-300g sweet potato leaves + oregano, ad libitum
T3-300g sweet potato leaves + cassava leaves, ad libitum
T4 – 300g sweet potato leaves + chayote leaves, adlibitum
Two rabbits from each treatment were slaughtered. Before the animals were
slaughtered, they were fasted for 6 hours. During slaughtering, the jugular vein was cut
with sharp knife. To allow complete bleeding, the head were immediately removed across
the back of the head down to the tip of the jaw. The feet were removed and then, the skin
was cut at the back joints of the legs across the lower part of the body. A slit was made
from the lower part of the abdomen near the anus to the mid-point of the lowest rib taking
care to not puncture the intestine. The internal organs and gut contents were removed and
weighed during evisceration. The dressed carcass was weighed. The organ weights were
taken and expressed as percentage of the dressed weight. The carcass was washed with
clean water to removed hair and any other soil or debris. The lengths of the dressed carcass
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
were measured from the atlas vertebra to the base of the tail. The lean from each carcass
were removed then weighed and expressed as percentage of carcass weight. The bone
without flesh was weighed and expressed as percentage of carcass weight.
Nutrient Analysis of Meat samples
Meat samples were analyzed at Department of Science and Technology for crude
fat and crude protein.
Data Gathered
1. Slaughter weight (kg). This was taken by weighing of the live rabbit before
slaughter.
Figure 1. Rabbit being weighed before slaughter
2. Carcass weight (kg). This refers to the weight of the carcass with the head, pelt,
tail, feet, and viscera removed.
Figure 2. Carcass of rabbit being weighed
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
3. Carcass length (cm). This refers to the length of the carcass from the atlas to the
base of the tail.
Figure 3.Carcass length
4. Weight of cuts (kg). These are the weight of the front legs, hind legs, rib, belly,
and loin.
a
b
c
a
d
e
Figure 4. Weights of cuts: (a) Front quarter, (b) hind quarter, (c) rib, (d) loin
and (e) belly
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
5. Weight of viscera (kg). This refers to the weight of the internal organs such as
heart, spleen, and liver.
a
b
Figure 5. The viscera: (a) heart and (b) liver
6. Weight of full GIT (kg). This refers to the weight of the gastrointestinal tract
and contents.
Figure 6. Full GIT being weighed
7. Weight of cleaned GIT (empty) (kg). This refers to the weight of the empty
gastrointestinal tract.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Figure 7. Empty GIT being weighed
8. Weight of lean (kg).This refers to the weight of the lean separated from each
carcass after deboning.
Figure 8. Lean being weighed
9. Weight of bone (kg).This refers to the weight of the bone of each carcass after
deboning.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Figure 9. Bone being weighed
Data Computed
1. Dressing percentage (kg). This was obtained by dividing the carcass weight by
the slaughtered weight and multiplied by 100.
2. Percentage of cuts (kg).This was obtained by dividing the carcass weight by the
slaughtered weight multiplied by 100.
3. Percentage of viscera. This was obtained by dividing the viscera weight by the
slaughter weight and multiplied by 100.
4. Percentage of full GIT. This was obtained by dividing the full GIT by the
slaughter weight and multiplied by 100.
5. Percentage of clean GIT. This was obtained by dividing the cleaned GIT by the
slaughter weight and multiplied by 100.
6. Percentage of lean. This was obtained by dividing the lean by the carcass weight
and multiplied by 100.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
7. Percentage of bone. This was obtained by dividing the bone by the carcass weight
and multiplied by 100.
Data Analysis
Data gathered were analyzed using Completely Randomized Design (CRD).
Differences between treatment means were compared using the Duncan Multiple Range
Test (DMRT).
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
RESULTS AND DICUSSION
Slaughter and Carcass Weight
of Rabbits at 110 Days of Age
The slaughter weight, carcass weight and dressing percentage of rabbits are shown
in Table 1. Statistical analysis showed no significant differences in the mean slaughter
weight of rabbits between treatments indicating homogeneity of experimental units.
Rabbits fed with sweet potato leaves which served as the control had a mean weight of
1.265 kg while those fed with 300g sweet potato and oregano had a mean weight of
1.185kg. Rabbits fed with 300g sweet potato leaves and cassava leaves had a mean initial
weight of 1.233kg and those fed with 300g sweet potato leaves had a mean weight of
1.340kg. The average carcass weight of rabbits slaughtered at 110 days of age was 0.570kg
for those fed with sweet potato, 0.505kg for those fed with 300g sweet potato leaves +
oregano, 0.495kg for those fed with 300g sweet potato + cassava leaves, and 0.490kg for
those fed with 300g sweet potato leaves + chayote leaves.
Statistical analysis showed significant differences in the dressing percentage of
rabbits between treatments. Rabbits fed with sweet potato leaves had the highest mean
dressing percentage of 45.05%, followed by those fed with 300g sweet potato leaves +
oregano leaves (42.59%), then by those fed with 300g sweet potato + cassava leaves
(40.17%,), and the lowest dressing percentage of 36.74% was obtained in rabbits fed with
300g sweet potato + chayote leaves. Carcass weight of rabbits was 0.570 kg for those fed
with sweet potato leaves, 0.505 kg for those fed 300g sweet potato leaves + oregano leaves,
0.495kg for those fed with300g sweet potato + cassava leaves and 0.490 kg for those fed
with300g sweet potato + chayote leaves.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 1. Mean slaughter and carcass weight of rabbits at 110 days of age
TREATMENT
SLAUGHTER CARCASS
DRESSING
WEIGHT
WEIGHT PERCENTAGE
(kg)
(g)
45.05a
Sweet potato leaves, ad libitum
1.265a
0.570
300g sweet potato leaves + oregano,
1.185a
0.505
42.59a
ad libitum
300g Sweet potato leaves + cassava
1.233a
0.495
40.17ab
leaves, ad libitum
300g sweet potato leaves + chayote
1.340a
0.490
36.74b
leaves, ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Comparison of means by DMRT showed that the dressing percentage of rabbits fed
with sweet potato leaves adlibitum, those fed with 300g sweet potato + oregano and 300g
sweet potato + cassava leaves are not significantly different. Likewise dressing percentage
of rabbits is not significantly different with that of rabbits fed with sweet potato leaves,
rabbits fed with 300g sweet potato leaves + cassava leaves and with 300g sweet potato
leaves + oregano. Conversely, dressing percentage of rabbits fed with sweet potato leaves
+ chayote is significantly lower than the dressing percentages of rabbits in the other
treatments.
Carcass Length of 110 Days Old Rabbit (cm)
Carcass length of the rabbits is shown in Table 2. Statistically an alyzed showed no
significant differences between treatments. The average carcass length of rabbits fed with
sweet potato, 300g sweet potato + cassava leaves 29cm, while 300g sweet potato +
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
oregano 28cm, and 300g sweet potato leaves + chayote leaves slaughtered at 110 days with
an average slaughter weight of 1.26 kg was 28.5 cm.
Weight of Major Cuts
The weight of major cuts namely the front legs, hind legs, rib, belly and loin of
rabbits slaughtered at an average live weight of 1.26 kg at 110 days of age is shown in
Table 3. Statistical analysis showed no significant differences and the weight of the front
legs ribs and belly expressed as percent of carcass weight among treatments. The average
percent front leg was 6.74 %, percent rib 3. 28 and percent belly was 3.26 % respectively.
Statistical analysis showed significant differences in the weight of hind legs and
loin and expressed as percent of carcass weight. Comparison of means by DMRT showed
that the percent hind legs of rabbits fed with sweet potato (14.22%) was significantly higher
than the percent hind leg of rabbits fed with 300g sweet potato + chayote leaves (11.60%)
but was not significantly different with those given 300g sweet potato + oregano leaves
(13.49%) and those given 300g sweet potato + cassava leaves (12.59%).
Table 2. Carcass length of 110 days old rabbit
TREATMENT
CARCASS
LENGTH (cm)
Sweet potato leaves, ad libitum
29.0a
300g sweet potato leaves + oregano, ad libitum
28.0a
300g sweet potato leaves + cassava leaves, ad libitum
29.0a
300g sweet potato leaves + chayote leaves, ad libitum
28.5a
*Mean with the same letters are not significant different at 5% level, DMRT
Table 3. Mean weight of major cuts as percent of carcass weight
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
*Mean with the same letters are not significant different at 5% level, DMRT
TREATMENT
MAJOR CUTS
FRONT HIND RIB
BELL
Y LOIN
LEGS LEG
Sweet potato leaves, ad libitum
7.11a
14.22a
2.77a
3.16a
17.59a
300g sweet potato leaves +
6.54a
13.49ab
3.57a
3.37a
15.40ab
oregano, ad libitum
300g sweet potato leaves + cassava 7.10a
12.59ab
3.64a
3.25a
14.82b
leaves, ad libitum
300g sweet potato leaves + chayote 6.21a
11.60b
3.15a
3.18a
13.13b
leaves, ad libitum
As to the weight of loin expressed as percent of carcass weight, the percent loin of
rabbits fed with sweet potato leaves was significantly higher than the percent loin of rabbits
fed 300g sweet potato + cassava leaves and 300g sweet potato leaves + chayote leaves but
not different with the percent loin of rabbits fed with 300g sweet potato leaves with
oregano.
Weight of viscera
The weight of internal organs specifically the heart and liver of 1.26 kg rabbits
expressed as percent of slaughter weight is shown in Table 4. Statistical analysis showed
no significant difference in both percent liver and percent heart between treatments.
The average weight of heart and liver expressed as percent of slaughter weight of
1.26 kg rabbits was 0.40% and 2.65%.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 4. Mean weight of viscera expressed as percent of slaughter weight
TREATMENT
HEART
LIVER
Sweet potato leaves, ad libitum
0.40a
2.57a
300g sweet potato leaves + oregano, ad
0.42a
2.75a
libitum
300g sweet potato leaves + cassava leaves,
0.41a
2.84a
ad libitum
300g sweet potato leaves + chayote
0.38a
2.45a
leaves, ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Percentage of Full and Empty
Gastrointestinal Tract (GIT)
The weight of the internal organs of the rabbits as percent of the slaughter weight
of the rabbits is presented in the Table 5. Statistical analysis revealed no significant
differences between treatment means in the percent weight of full and empty GIT of rabbits
slaughtered at 1.26 kg live weight. This implied that the percent weight of the internal
organs of the rabbits in different treatments were more or less similar. The average full GIT
weight expressed as percent of live weight was 22.81%, while the weight of the empty GIT
expressed as percent of slaughter weight 9.85%.
Weight of Lean and Bone
Statistical analysis showed significant differences between treatments in the weight
of lean and bone expressed as percent of slaughter weight of rabbits (Table 6).
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 5. Weight of full and empty GIT as percent of slaughter weight
TREATMENT
WEIGHT OF
WEIGHT OF
FULL GIT
CLEAN GIT
Sweet potato leaves, ad libitum
21.15a
9.69a
300g sweet potato leaves + oregano, ad libitum
23.04a
10.36a
300g sweet potato leaves + cassava leaves,
23.32a
9.75a
ad libitum
300g sweet potato leaves + chayote leaves,
23.72a
9.58a
ad libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Table 6. Weight of lean and bone as percent of carcass weight
TREATMENT
LEAN (%)
BONE (%)
Sweet potato leaves, ad libitum
21.94ab
3.95b
300g sweet potato leaves + oregano, ad libitum
23.41a
4.01b
300g sweet potato leaves + cassava leaves, ad libitum
20.10b
4.67a
300g sweet potato leaves + chayote leaves, ad libitum
20.38b
3.93b
*Mean with the same letters are not significant different at 5% level, DMRT
The percent lean of rabbits fed 300g sweet potato leaved + oregano (23.41%) was
significantly higher than the percent lean of rabbits fed with 300g sweet potato leaves +
cassava leaves (20.10%) and sweet potato leaves + chayote leaves (20.38%) but not
significantly different with those fed with sweet potato leaves only (21.94%)
The percent bones of rabbits fed with 300g sweet potato + cassava (4.67%) was
significantly higher than the percent bones of rabbits fed with 300g sweet potato leaves +
oregano (4.01), those fed with sweet potato leaves only (3.95%) and those fed with 300g
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
sweet potato leaves + chayote leaves (3.93). The higher bone weight of rabbits given
cassava leaves as compared to the other treatments maybe attributed to the relatively high
ash content of cassava leaves. Cassava leaves contain approximately 25.8 to 27.3 % crude
protein, 7.6 to 10.5% fat, 5.7 to 8.8% ash, 4.8 to 7.9 % crude fiber and 50.1 to 51.9 %
nitrogen free extract, on dry matter basis (Omole, 1977).
Crude Fat and Crude Protein Analysis
Meat samples obtained from the loin area of rabbits was sent to the DOST
laboratory for crude fat and crude protein analysis. The result of the analysis is shown in
Table 7. The crude fat of the meat sample from rabbits fed with Sweet potato leaves 0%,
those fed 300g sweet potato leaves 0.01%, those fed 300g sweet potato leaves + cassava
leaves0.05%, and those fed 300g sweet potato leaves + chayote leaves 3.86%. While the
crude protein of rabbits fed with Sweet potato leaves 15.21%, those fed 300g sweet potato
leaves 13.82%, those fed 300g sweet potato leaves + cassava leaves 13.16%, and those fed
300g sweet potato leaves + chayote leaves 14.70%. Since there was only one sample sent
for analysis per treatment, the differences in the values cannot be attributed to the treatment
imposed.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
Table 7. Crude fat and crude protein analysis of rabbit meat from the two treatments
TREATMENT
CRUDE FAT
CRUDE
(% w/w)
PROTEIN
(% w/w)
Sweet potato leaves, ad libitum
0
15.21
300g sweet potato leaves + oregano, ad libitum
0.01
13.82
300g sweet potato leaves + cassava leaves, ad
0.05
13.16
libitum
300g sweet potato leaves + chayote leaves, ad
3.86
14.70
libitum
*Mean with the same letters are not significant different at 5% level, DMRT
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study on the carcass characteristic of rabbits as affected by different forages
was conducted at the Meat Processing Laboratory of the Department of Animal Science,
College of Agriculture, Benguet State University, La Trinidad, Benguet on February 2013.
Specifically, this study aimed to determine the slaughter weight, carcass weight
and dressing percentage; weight of liver and heart, gastrointestinal tracts; and to determine
the percent lean and bone in rabbits. Eight (8) rabbits were distributed to four treatments
following the completely randomized design (CRD) with two replicate each. The dietary
treatments were: sweet potato leaves, 300g sweet potato leaves + oregano, 300g sweet
potato leaves + cassava leaves, and 300g sweet potato leaves + chayote leaves.
Statistical analysis showed significant differences among the treatments in the
dressing percentage and weight of loin and hind leg as percent of carcass weight and weight
of lean and bone as percent of slaughter weight. While slaughter weight, carcass length,
weight of front legs, belly and hind legs expressed as percent of carcass weight, and weights
of full and empty GIT of rabbits slaughtered at an average of 1.26 kg live weight showed
no significant differences between treatments.
The average slaughter weight of the rabbits at 110 days of age was 1.26% with a
dressing percentage ranging from 36.70% to 45.05%, an average carcass length of 41.14%
and weight of front legs, belly and hind legs expressed as percent of carcass weight of
6.74%, 3.26% and 12.96%, respectively.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
The average percent loin or rabbits slaughtered at 1.26 kg live weight ranged from
13.13% to 17.59%, percent of hind leg ranged 11.60% to 14. 22%, percent bone slaughter
ranged from 3.93% to4.67% and percent of ranged from 20.10% to 23.41%.
Conclusion
Based on the results of the study, sweet potato leaves, 300g sweet potato leaves +
oregano, sweet potato leaves + cassava leaves, 300g sweet potato leaves + chayote leaves,
fed ad libitum to rabbits had no detrimental effect on the carcass characteristic considered
in this study.
Recommendation
Sweet potato leaves, given ad libitum in combination with oregano, chayote or
cassava is recommended as feed for rabbits.
Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013
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Carcass Characteristics of Rabbit (Oryctolagus cuniculus) Fed with Sweet potato, Cassava,
Oregano and Chayote leaves | BAWAYAN, JOEY T. APRIL 2013