BIBLIOGRAPHY BANGLAY, KENNEDY P. APRIL 2012....
BIBLIOGRAPHY
BANGLAY, KENNEDY P. APRIL 2012. The Carcass Yield of Rabbit as
Affected by Different Dietary Weeds.Benguet State University, La Trinidad, Benguet.
Adviser: Jones K. Feleciano, PhD
ABSTRACT
The study was conducted at Benguet State University Meat Laboratory on
February 15, 2012 to determine the carcass yield of rabbit as affected by different dietary
weeds on the slaughter weight, carcass weight, dressing percentage and on the weight of
the lean, bone, viscera and to the gastrointestinal tract.
A total of six rabbit (New Zealand White) about 1.8 kilogram each, were assigned
to three treatments following the Completely Randomize Design. Each treatment had two
replications with one rabbit per replicate. The three treatments were as follows: T1-black
nightshade, T2-hairy bitter cress, T3-wild radish.
Results showed that there were no significant differences in all the parameters
used namely carcass weight, dressing percentage and on the weight of lean, bone, viscera
and to the gastrointestinal tract. The rabbits had an overall mean carcass weight of 0.89
kg; carcass length of 33.57 cm; dressing percentage of 49.73%; percent viscera weight of
28.89%; percent GIT weight of 23.16% (full) and 10.63% (empty); percent lean of
74.15% and percent bone of 26.95%.
Based on the study black nightshade, hairy bitter cress and wild radish may be
used as main forage feed for rabbits.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
TABLES OF CONTENTS
Page
Bibliography................................................................................................. i
Abstract……………………………………………………………………. i
Table of Contents………………………………………………………….. ii
INTRODUCTION…………………………………………………………. 1
REVIEW OF LITERATURE……………………………………………… 3
MATERIALS AND METHODS………………………………………….. 5
RESULTS AND DISCUSION…………………………………………….. 11
Slaughter weight and Mean
Carcass Weight and
Dressing Percentage……………………………………………...... 11
Length of Dress Carcass…................................................................12
Percentage of Viscera……………………………………………….
12
Percentage of GIT
(Full and Cleaned)…………………………………………………..
13
Percentage of Bone and Lean……………………………………….
14
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS…………..
15
LITRERATURE CITED…………………………………………………... 17
APPENDICES……………………………………………………………...
18
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
INTRODUCTION
Any type of rabbit exhibiting the commercial body type can be slaughtered for
meat. Young rabbit flesh is tender, fine grained, and a bright pearly pink color. These
rabbits may be cooked in much the same way as young poultry. The mature rabbit flesh is
firm and coarse grained, and the muscle fiber is slightly darker in color and less tender.
The fat may be creamier in color than that of a fryer or young rabbit. The meat of larger
rabbits may be tougher so the best methods of cooking are braising or stewing.
Domesticated rabbit tastes like chicken and it can be used in most ways chicken
meat is used but its leaner and lesser cholesterol level than chicken. The size of the
carcass, the fine quality of the meat, and the wide range in methods for preparation make
it an excellent and economical meat for use in any season of the year.
Rabbit meat is one of the most preferred delicacies not only in local industries but
also international but due to high cost of feeds many farmer make use cheaper material
that can be found locally. Rabbit raisers keep on trying different alternative feeds and
supplement to meet the requirements to produce excellent quality of carcass for their
rabbit.
When animals are fed with forages, growth rate is slower, animal is older at
slaughter, the carcass has less fat and meat are leaner, the meat is darker and tender.
Forage fed animals is more nutritious and delicious meat than those fed with commercial
feeds.
To produce good quality of meat, it is best to use edible forage as feed because
this ration doesn’t contain any chemical that harm our health.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
2
Rabbit’s meat can be a great way to help people to have alternative source of
income either by selling them to local meat markets or by adding them into their own
diet. It helps those people who needs double amount of protein for their growth and to
those obese people who needs small amount of fats for their diet.
The study was conducted to determine the carcass yield of rabbit as affected by
different dietary weeds if there will be significant differences among treatments
especially it aimed to:
1. determine the carcass weight, carcass length and dressing percentage.
2. determine the weight of viscera, gastrointestinal tract and the
3. percent lean and bone.
The study was conducted at the Meat Laboratory under the Department of Animal
Science, College of Agriculture, Benguet State University, La Trinidad, Benguet on
February 15, 2012.
REVIEW OF LITERATURE
The New Zealand White weighs 10-12 pounds at maturity which occurs 6-8
months of age. At 8 weeks rabbit will weigh 4 pounds or more live weight and dress out
at 2-2.5 pounds. Best rabbit in the world for food because it’s plenty of meat on a little
bone (Bennette, 1984).
Rabbit meat is highly digestible, tasty, low-calorie food, often recommended by
nutritionists over the meats. Moreover, large rabbit industry integration is becoming more
important and the development of the rabbit meat production is forcing processing plants
to improve slaughter capacities by using high-speed and more automated slaughter lines
(World Rabbit Science, 2004).
The office of home economics, state relations of the United State Department of
Agriculture has made extensive test and have stated that domestic rabbit meat is the most
nutritious meat known to man. Rabbit has 795 calories per pound, Chicken 810, Veal
840, Turkey 1190, Lamb 1420, Beef 1440, Pork 2050.Rabbits will produce 6 pounds of
meat on the same feed and water as a cow will produce 1 pound of meat on the same feed
and water (USDA, 2008).
Compared with the meat of the species, rabbit meat is richer in proteins and
certain vitamins and minerals. However, it has less fat. Rabbit fat contains less stearic
and oleic acids than other species and higher proportions of the essential polyunsaturated
linolenic and fatty acids (FAO, 2009).
Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork
(Alabama A and M University, 1989).
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
4
The dressing percentage range from 60.3%- 63.3% of the Dutch were greater than those
of the New Zealand with a range of 55.9% - 59.2%, indicating breed variations. The
percentage also increased between 8 (55.9%) to 13 (59.2%) weeks of age, but declined
slightly in the mature rabbits. Normally, the dressing percentage increases with age until
rabbits approach maturity (MSUCARES, 2010).
Wild Radishes (Raphanusraphanistrum) are rich in ascorbic acid, folic acid, and
potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and
calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely
from carbohydrates (Wikipedia, 2011).
Black nightshades (SolanumnigrumL.) leaves and tender shoots are widely used
as vegetables throughout the world and have provided a food source since early times.
The leaves can provide appreciable amounts of protein and amino acids, minerals
including calcium, iron and phosphorus, vitamins A and C, fat and fibre, as well as
appreciable amounts of methionine, an amino acid scarce in other vegetables (Edmonds
and Chweya, 1997).
Hairy Bitter cress (Cardaminehirsuta L.) is a petty annual herb colored rich green.
It is very abundant, and easy to weed-up, but nearly impossible to get rid of totally. It is
also a delicious, nutritious wild edible, reminiscent in flavor to watercress (Jacobson,
2001).
MATERIALS AND METHOD
The materials that were use in the study were the following; Six 1.8 kilograms
New Zealand White Breed rabbits about 115 days of age, kitchen knife,chopping board,
containers, weighing scales, measuring tape, cleaning tools, digital camera, record book
and ball pen.
All rabbits were the same in weight. Two rabbits were taken from each of the
three treatments from the previous study.Two rabbits from each treatment were
slaughtered to represent two replications.The rabbits from the previous growth study
utilized the following treatments;
T1- Black Nightshade
T2- Hairy Bitter Cress
T3- Wild Radish
The rabbits having a body weight of 1.8 kilograms were slaughtered (Figure 1).
Before the animals were slaughtered, they were not offered any amount of forage. During
slaughtering, the jugular vein was cut with a sharp knife. To allow complete bleeding the
head was 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 hock joints of the legs across the
lower part of the body. The tail was removed and the skin was pulled down and forward
from 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 not to puncture the intestine. The internal organs
and other gut contents were removed and weighed during evisceration (Figure 2). The
dressed carcass was weighed (Figure 3). The organ weights were taken and expressed as
6
percentage of the dressed weight. Thecarcass was wash with clean water to remove hair
and any other soil or debris. The length of the dressed carcass was measured from the
atlas vertebra to the first bone of the tail (Figure 4). The lean from each carcass was
removed then weighed and expressed as percentage of carcass weight (Figure 5). The
bone without flesh was weighed and expressed as percentage of bone (Figure 6).
Figure 1.Rabbit being weighed before slaughter
Figure 2. Evisceration of rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
7
Figure 3. Weighing of carcass from the slaughtered rabbit
Figure 4. Measuring carcass from the slaughtered rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
8
Figure 5. Weighing of lean from the slaughtered rabbit
Figure 6. Weighing of bone from the slaughtered rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
9
Data Gathered:
1.Slaughter weight (kg). This refers to the weight of the live rabbit before
slaughter.
2. Carcass weight (kg). The weight of the carcass with the head and viscera
removed.
3. Carcass length (cm). This refers to the length of the carcass from the atlas
vertebra to the first bone of the tail.
4.Dressing percentage. This was obtained by dividing the carcass weight by the
slaughtered weight and multiplied by 100.
5. Weight of viscera (kg). This refers to the weight of the internal organs
removed.
6. Weight of GIT (Full) (kg). This refers to the weight of the gastrointestinal tract
which includes stomach and intestinal content.
7. Weight of cleaned GIT (Empty) (kg). This refers to the weight of the
gastrointestinal tract after has been emptied.
8. Weight of lean (kg). This refers to the weight of all the lean separated from
each carcass after deboning.
9. Weight of bone (kg). This refers to the weight of the bone of each carcass after
deboning.
10. Percentages of viscera. This was obtained by dividing the viscera by the
slaughtered weight and multiplied by 100.
11. Percentages of GIT. This was obtained by dividing the GIT by the slaughtered
weight and multiplied by 100.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
10
12. Percentages of cleaned GIT. This was obtained by dividing the cleaned GIT
by the slaughtered weight and multiplied by 100.
13. Percentagesof lean. This was obtained by dividing the lean by carcass weight
and multiplied by 100.
14. Percentages of bone. This was obtained by dividing the bone by the carcass
weight and multiplied by 100.
Data Analysis
All the data on the carcass of rabbits were subjected to analysis of variance for
Completely Randomized Design. Treatment means were compared by the least
significant difference.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
RESULT AND DISCUSION
Slaughter and Carcass weights
and Dressing Percentage
Table 1 shows slaughter and carcass weights and dressing percentage of 115 days
old rabbits fed with different dietary treatments. Rabbits were dressed after 15 hours of
fast. Statistical analysis shows that there were no significant differences in terms of
carcass weight and dressing percentage due to the similarities on the nutrient content of
the weeds. It shows that all the slaughtered rabbits in terms of weight were actually the
same.
Table shows that the carcass weight of the experimental rabbits fed with Hairy
Bitter Cress gave themean weight of 0.92 kg. Those fed with Black Nightshade had a
mean weight of 0.90 kg. Thecarcassweight produced by rabbits given Wild radish was
0.87 kg.
Dressing percentage range from 48.4% - 51.2% which is higher than the dressing
percentage reported by Alcausin (2010) which ranged from 46.2% - 47.31% and lower
than Danga-ay (2003) which ranged from 50% - 53%.
Table 1. Slaughter weight,carcass weight and dressing percentage
TREATMENT SLAUGHTER
CARCASS DRESSING
WEIGHT (kg)
WEIGHT (kg)
PERCENTAGE (%)
Black Nightshade
1.8
0.90
50.0
Hairy Bitter Cress
1.8
0.92
51.2
Wild radish
1.8
0.87
48.4
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
12
Carcass Length
Table 2 shows the carcass length of the rabbits as affected by different treatments.
Statistical analysis shows no significant differences in the length of the dress carcass
among the treatment. Carcass lengths of rabbits fed with black Nightshade have a mean
length of 33.9 cm. Those fed with Hairy Bitter Cress gave 33.5 cm while the rabbit fed
with Wild Radish have a carcass length of 33.25 cm.
Percentage of Viscera
Table 3 shows the weight of viscera as percent slaughter weight as affected by
different treatments. Statistical analysis shows that there were no significant differences
in terms of weight of viscera as percent of the live weight. Rabbit fed with Black
Nightshade have a percent of 29.59. Wild Radish has a percentage of 28.89 while Hairy
Bitter Cress haspercentage of 28.20.
Table 2.Carcass length of the rabbits
TREATMENT CARCASS
LENGTH
(cm)
Black Nightshade
33.90
Hairy Bitter Cress
33.50
Wild radish
33.25
Table 3.Percent weight of viscera in relation to live weight
TEATMENT
VISCERA: LIVE WEIGHT RATIO
Black Nightshade
29.59
Hairy Bitter Cress
28.20
Wild radish
28.89
13
Percentage of GIT (Full and Empty)
Table 4 shows the mean weight of full and cleaned GIT as percent of slaughter
weight as affected by different treatments. Statistical analysis shows that there were no
significant differences in terms of percent GIT. TheGIT of Black Nightshade as percent
of the live weight was 24.19 %, 23.47 % for Wild Radish and 21.81 % for Hairy Bitter
Cress.
In terms of cleaned GIT statistical analysis shows no significant differences.
Black Nightshade has a percentage of 10.7 kg; Wild Radish 10.84 % and 10.34 % for
Hairy Bitter Cress.
Percent of Lean and Bone
Table 5 shows the mean weights of bones and leans express as percent carcass
weight as affected by different treatments.
Table shows that there were no significant differences in terms of bone expressed
as percent carcass weight. Percentage of bone rages from 24.61% - 28.4%.
Table shows that there was no significant difference in terms of lean expressed as
percent carcass weight. Percentage lean ranges from 72.72% - 75.56%.
Table 4. Percent GIT weight (Full and Empty) in relation to the live weight
MEAN
TREATMENT
FULL GIT (%)
EMPTY GIT (%)
Black Nightshade
24.19
10.70
Hairy Bitter Cress
21.81
10.34
Wild radish
23.47
10.84
14
In the study of Alcausin (2010), weight of lean expressed as carcass weight
ranged from 71.18% - 75.58%.
Table 5.Percent bone and lean of dressed rabbits
TREATMENT
% BONE
% LEAN
Black Nightshade
27.85
74.16
Hairy Bitter Cress
28.40
72.72
Wild radish
24.61
75.56
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study on the carcass yield of rabbit as affected by different kinds of weeds
was conducted at the Meat Laboratory under the Department of Animal Science, College
of Agriculture, La Trinidad, Benguet. This study aimed to determine the carcass weight,
carcass length, dressing percentage, weight of viscera, gastrointestinal tract, percent lean
and bone. Six 1.8 kg New Zealand White Breed rabbits were used in the study. The
rabbits were distributed into three treatments following the completely Randomized
Design (CRD).
The different treatments used were as the follows: T1- Black Nightshade, T2-
Hairy Bitter Cress, T3- Wild radish.
The rabbits used in the study were the same in weight. Before they were
slaughtered they are not offer any amount of forage. The result found that there were no
significant differences in terms of carcass weight, carcass length, dressing percentage,
weight of viscera, weight of GIT and cleaned GIT, percentage weight of lean and bone
because of the similarities in the nutrient content of the weeds that makes them not
significant.
Conclusion
Based on the result of the study, it is concluded that rabbits fed with black
nightshade, hairy bitter cress and wild radish have no significant differences in terms of
carcass yield due to similarities in the nutrient content of the weeds that makes them not
significant.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
16
Recommendation
Black nightshade, hairy bitter cress and wild radish may be use as main feed on
forage for rabbits as its effect on the carcass yield. As carcass weight concern the hairy
bitter cress is the best treatment in these three weeds.
LITERATURE CITED
ALABAMA, A. and M. UNIVERSITY. 1989. Rabbit Meat Facts. July 3, 2011 from the
World Wide Web: www.wholefoods4pets.com/rabbit%20meat%20info.htm
ALCAUSIN, M.J. 2010.Effect of Cassava and Sweet Potato on the Carcass Yield of
Rabbit. BS Thesis. Benguet State University, La Trinidad, Benguet.
BENNETT, B. 1984.Raising Rabbit Successfully. William Publishing Co. Charlotte,
Vermonth. USA. P. 23.
DANGA-AY. J. 2003. Effect of Probiotic Products with Lactobacilli on Growth
Performance and Carcass Yield of Rabbit. BS Thesis. Benguet State University,
La Trinidad, Benguet.
EDMONDS J. and J. CHWEYA 1997.Black Nightshade. Retrieved August 8, 2011 from
the World Wide Web: www.underutilized-species.org/d/.../black_nightshades.pdf.
FOOD AND AGRICULTURE ORGANIZATION (FAO). 2009. Rabbit Meat. Retrieved
July 2, 2011 from the World Wide Web: http://www.fao
.org.//Wairdocs/ILRI/x5458e09.htm.
JACOBSON, A. 2001.Hairy Bittercress. Retrieved August 8, 2011 from the World Wide
Web: http://www.arthurleej.com/a-bittercress.html
MISSISSIPI STATE UNIVERSITY CARES. 2010. Rabbit Production. Retrieved July 9,
2011 from the World Wide Web: http://msucares.com/livestock/slaughter.html
UNITED STATE DEPARTMENT OF AGRICULTURE (USDA). 2008. Rabbit Meat.
Retrieved June 25, 2011 from the world Wide Web:
http://www.wholefoods4pets.com/rabbit%20meat%20info.htm
WIKIPEDIA, THE FREE ENCYCLOPEDIA, 2011. Wild Radish. Retrieved August 8,
2011 from the World Wide Web: http://en.wikipedia.org/wiki/Radish.
WORLD RABBIT SCIENCE. 2004. Rabbit meat as food. Retrieved July 8, 2011 from
the World Wide Web://www.fao.org./docrep/x5082E04.htm.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
APPENDICES
Appendix Table 1. Carcass weight of the rabbits (kg)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1 0.88
0.92
1.80
0.90
T2
0.90 0.93
1.83
0.92
T3
0.85 0.89
1.74
0.87
GRAND TOTAL
5.37
GRAND MEAN
0.89
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.0021
0.001050
1.536
9.552130.8165
Error 3
0.0020
0.0006833
TOTAL 5
0.0042
ns=Not
Significant
CV=2.92%
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
19
Appendix Table 2. Carcass length (cm)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
34.8 33.0
67.8
33.9
T2
34.5 32.5
67.0
33.5
T3
33.5 33.0
66.5
33.3
GRAND TOTAL
201.3
GRAND MEAN
33.57
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.4300
0.215000
1.1722
9.552130.8165
Error 3
3.7450
1.2483333
TOTAL 5
0.0042
ns=Not
Significant
CV=3.33%
20
Appendix Table 3. Dressing percentage
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
48.89 51.12
100.01
50.01
T2
50.00 51.67
101.67
50.84
T3
47.23 49.45
96.68
48.34
GRAND TOTAL
298.36
GRAND MEAN
49.73
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.4500
0.215000
1.1722
9.552130.8165
Error 3
3.7450
1.2483333
TOTAL 5
0.0042
ns=Not
Significant
CV=3.33%
21
Appendix Table 4. Percentage of viscera
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
30.56 28.62
59.18
29.59
T2
27.78 28.62
56.40
28.20
T3
30.00 27.78
57.78
28.89
GRAND TOTAL
173.36
GRAND MEAN
28.89
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
1.9321
0.966067
0.6168
9.552130.8165
Error 3
4.6988
1.5662667
TOTAL 5
12.8025
ns=Not
Significant
CV=4.33%
22
Appendix Table 5. Percentage of GIT (Full)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
25.00 23.39
48.39
24.19
T2
21.67 21.95
43.62
21.81
T3
25.00 21.95
46.95
23.47
GRAND TOTAL
138.95
GRAND MEAN
23.16
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
5.5859
2.992950
1.4998
9.552130.8165
Error 3
5.5865
1.9955000
TOTAL 5
12.8025
ns=Not
Significant
CV=6.10%
23
Appendix Table 6. Percentage of the emptied GIT (kg)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
10.84 10.56
21.40
10.70
T2
10.28 10.39
20.67
10.34
T3
11.12 10.56
21.68
10.84
GRAND TOTAL
63.75
GRAND MEAN
10.63
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.2719
0.135950
2.0186
9.552130.8165
Error 3
2.2020
0.0673500
TOTAL 5
0.4739
ns=Not
Significant
CV=2.44%
24
Appendix Table 7. Percentage of lean
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
73.8774.45
148.32
74.16
T2
73.3472.10
145.44
72.72
T3
75.2975.84
151.13
75.56
GRAND TOTAL
444.89
GRAND MEAN
74.15
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment
2
0.2084
0.104217
0.0897
9.552130.8165
Error
3
3.4841
1.1613500
TOTAL 5
3.6925
ns=Not
Significant
CV=2.93%
25
Appendix Table 8. Percentage of bone
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
27.28 28.41
55.69
27.85
T2
27.2329.57
56.80
28.40
T3
25.0624.16
49.22
24.61
GRAND TOTAL
161.71
GRAND MEAN
26.95
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
6.4945
3.247267
3.0948
9.552130.8165
Error 3
3.1478
1.0492500
TOTAL 5
9.6423
ns=Not
Significant
CV=7.61%
BANGLAY, KENNEDY P. APRIL 2012. The Carcass Yield of Rabbit as
Affected by Different Dietary Weeds.Benguet State University, La Trinidad, Benguet.
Adviser: Jones K. Feleciano, PhD
ABSTRACT
The study was conducted at Benguet State University Meat Laboratory on
February 15, 2012 to determine the carcass yield of rabbit as affected by different dietary
weeds on the slaughter weight, carcass weight, dressing percentage and on the weight of
the lean, bone, viscera and to the gastrointestinal tract.
A total of six rabbit (New Zealand White) about 1.8 kilogram each, were assigned
to three treatments following the Completely Randomize Design. Each treatment had two
replications with one rabbit per replicate. The three treatments were as follows: T1-black
nightshade, T2-hairy bitter cress, T3-wild radish.
Results showed that there were no significant differences in all the parameters
used namely carcass weight, dressing percentage and on the weight of lean, bone, viscera
and to the gastrointestinal tract. The rabbits had an overall mean carcass weight of 0.89
kg; carcass length of 33.57 cm; dressing percentage of 49.73%; percent viscera weight of
28.89%; percent GIT weight of 23.16% (full) and 10.63% (empty); percent lean of
74.15% and percent bone of 26.95%.
Based on the study black nightshade, hairy bitter cress and wild radish may be
used as main forage feed for rabbits.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
TABLES OF CONTENTS
Page
Bibliography................................................................................................. i
Abstract……………………………………………………………………. i
Table of Contents………………………………………………………….. ii
INTRODUCTION…………………………………………………………. 1
REVIEW OF LITERATURE……………………………………………… 3
MATERIALS AND METHODS………………………………………….. 5
RESULTS AND DISCUSION…………………………………………….. 11
Slaughter weight and Mean
Carcass Weight and
Dressing Percentage……………………………………………...... 11
Length of Dress Carcass…................................................................12
Percentage of Viscera……………………………………………….
12
Percentage of GIT
(Full and Cleaned)…………………………………………………..
13
Percentage of Bone and Lean……………………………………….
14
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS…………..
15
LITRERATURE CITED…………………………………………………... 17
APPENDICES……………………………………………………………...
18
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
INTRODUCTION
Any type of rabbit exhibiting the commercial body type can be slaughtered for
meat. Young rabbit flesh is tender, fine grained, and a bright pearly pink color. These
rabbits may be cooked in much the same way as young poultry. The mature rabbit flesh is
firm and coarse grained, and the muscle fiber is slightly darker in color and less tender.
The fat may be creamier in color than that of a fryer or young rabbit. The meat of larger
rabbits may be tougher so the best methods of cooking are braising or stewing.
Domesticated rabbit tastes like chicken and it can be used in most ways chicken
meat is used but its leaner and lesser cholesterol level than chicken. The size of the
carcass, the fine quality of the meat, and the wide range in methods for preparation make
it an excellent and economical meat for use in any season of the year.
Rabbit meat is one of the most preferred delicacies not only in local industries but
also international but due to high cost of feeds many farmer make use cheaper material
that can be found locally. Rabbit raisers keep on trying different alternative feeds and
supplement to meet the requirements to produce excellent quality of carcass for their
rabbit.
When animals are fed with forages, growth rate is slower, animal is older at
slaughter, the carcass has less fat and meat are leaner, the meat is darker and tender.
Forage fed animals is more nutritious and delicious meat than those fed with commercial
feeds.
To produce good quality of meat, it is best to use edible forage as feed because
this ration doesn’t contain any chemical that harm our health.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
2
Rabbit’s meat can be a great way to help people to have alternative source of
income either by selling them to local meat markets or by adding them into their own
diet. It helps those people who needs double amount of protein for their growth and to
those obese people who needs small amount of fats for their diet.
The study was conducted to determine the carcass yield of rabbit as affected by
different dietary weeds if there will be significant differences among treatments
especially it aimed to:
1. determine the carcass weight, carcass length and dressing percentage.
2. determine the weight of viscera, gastrointestinal tract and the
3. percent lean and bone.
The study was conducted at the Meat Laboratory under the Department of Animal
Science, College of Agriculture, Benguet State University, La Trinidad, Benguet on
February 15, 2012.
REVIEW OF LITERATURE
The New Zealand White weighs 10-12 pounds at maturity which occurs 6-8
months of age. At 8 weeks rabbit will weigh 4 pounds or more live weight and dress out
at 2-2.5 pounds. Best rabbit in the world for food because it’s plenty of meat on a little
bone (Bennette, 1984).
Rabbit meat is highly digestible, tasty, low-calorie food, often recommended by
nutritionists over the meats. Moreover, large rabbit industry integration is becoming more
important and the development of the rabbit meat production is forcing processing plants
to improve slaughter capacities by using high-speed and more automated slaughter lines
(World Rabbit Science, 2004).
The office of home economics, state relations of the United State Department of
Agriculture has made extensive test and have stated that domestic rabbit meat is the most
nutritious meat known to man. Rabbit has 795 calories per pound, Chicken 810, Veal
840, Turkey 1190, Lamb 1420, Beef 1440, Pork 2050.Rabbits will produce 6 pounds of
meat on the same feed and water as a cow will produce 1 pound of meat on the same feed
and water (USDA, 2008).
Compared with the meat of the species, rabbit meat is richer in proteins and
certain vitamins and minerals. However, it has less fat. Rabbit fat contains less stearic
and oleic acids than other species and higher proportions of the essential polyunsaturated
linolenic and fatty acids (FAO, 2009).
Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork
(Alabama A and M University, 1989).
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
4
The dressing percentage range from 60.3%- 63.3% of the Dutch were greater than those
of the New Zealand with a range of 55.9% - 59.2%, indicating breed variations. The
percentage also increased between 8 (55.9%) to 13 (59.2%) weeks of age, but declined
slightly in the mature rabbits. Normally, the dressing percentage increases with age until
rabbits approach maturity (MSUCARES, 2010).
Wild Radishes (Raphanusraphanistrum) are rich in ascorbic acid, folic acid, and
potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and
calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely
from carbohydrates (Wikipedia, 2011).
Black nightshades (SolanumnigrumL.) leaves and tender shoots are widely used
as vegetables throughout the world and have provided a food source since early times.
The leaves can provide appreciable amounts of protein and amino acids, minerals
including calcium, iron and phosphorus, vitamins A and C, fat and fibre, as well as
appreciable amounts of methionine, an amino acid scarce in other vegetables (Edmonds
and Chweya, 1997).
Hairy Bitter cress (Cardaminehirsuta L.) is a petty annual herb colored rich green.
It is very abundant, and easy to weed-up, but nearly impossible to get rid of totally. It is
also a delicious, nutritious wild edible, reminiscent in flavor to watercress (Jacobson,
2001).
MATERIALS AND METHOD
The materials that were use in the study were the following; Six 1.8 kilograms
New Zealand White Breed rabbits about 115 days of age, kitchen knife,chopping board,
containers, weighing scales, measuring tape, cleaning tools, digital camera, record book
and ball pen.
All rabbits were the same in weight. Two rabbits were taken from each of the
three treatments from the previous study.Two rabbits from each treatment were
slaughtered to represent two replications.The rabbits from the previous growth study
utilized the following treatments;
T1- Black Nightshade
T2- Hairy Bitter Cress
T3- Wild Radish
The rabbits having a body weight of 1.8 kilograms were slaughtered (Figure 1).
Before the animals were slaughtered, they were not offered any amount of forage. During
slaughtering, the jugular vein was cut with a sharp knife. To allow complete bleeding the
head was 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 hock joints of the legs across the
lower part of the body. The tail was removed and the skin was pulled down and forward
from 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 not to puncture the intestine. The internal organs
and other gut contents were removed and weighed during evisceration (Figure 2). The
dressed carcass was weighed (Figure 3). The organ weights were taken and expressed as
6
percentage of the dressed weight. Thecarcass was wash with clean water to remove hair
and any other soil or debris. The length of the dressed carcass was measured from the
atlas vertebra to the first bone of the tail (Figure 4). The lean from each carcass was
removed then weighed and expressed as percentage of carcass weight (Figure 5). The
bone without flesh was weighed and expressed as percentage of bone (Figure 6).
Figure 1.Rabbit being weighed before slaughter
Figure 2. Evisceration of rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
7
Figure 3. Weighing of carcass from the slaughtered rabbit
Figure 4. Measuring carcass from the slaughtered rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
8
Figure 5. Weighing of lean from the slaughtered rabbit
Figure 6. Weighing of bone from the slaughtered rabbit
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
9
Data Gathered:
1.Slaughter weight (kg). This refers to the weight of the live rabbit before
slaughter.
2. Carcass weight (kg). The weight of the carcass with the head and viscera
removed.
3. Carcass length (cm). This refers to the length of the carcass from the atlas
vertebra to the first bone of the tail.
4.Dressing percentage. This was obtained by dividing the carcass weight by the
slaughtered weight and multiplied by 100.
5. Weight of viscera (kg). This refers to the weight of the internal organs
removed.
6. Weight of GIT (Full) (kg). This refers to the weight of the gastrointestinal tract
which includes stomach and intestinal content.
7. Weight of cleaned GIT (Empty) (kg). This refers to the weight of the
gastrointestinal tract after has been emptied.
8. Weight of lean (kg). This refers to the weight of all the lean separated from
each carcass after deboning.
9. Weight of bone (kg). This refers to the weight of the bone of each carcass after
deboning.
10. Percentages of viscera. This was obtained by dividing the viscera by the
slaughtered weight and multiplied by 100.
11. Percentages of GIT. This was obtained by dividing the GIT by the slaughtered
weight and multiplied by 100.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
10
12. Percentages of cleaned GIT. This was obtained by dividing the cleaned GIT
by the slaughtered weight and multiplied by 100.
13. Percentagesof lean. This was obtained by dividing the lean by carcass weight
and multiplied by 100.
14. Percentages of bone. This was obtained by dividing the bone by the carcass
weight and multiplied by 100.
Data Analysis
All the data on the carcass of rabbits were subjected to analysis of variance for
Completely Randomized Design. Treatment means were compared by the least
significant difference.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
RESULT AND DISCUSION
Slaughter and Carcass weights
and Dressing Percentage
Table 1 shows slaughter and carcass weights and dressing percentage of 115 days
old rabbits fed with different dietary treatments. Rabbits were dressed after 15 hours of
fast. Statistical analysis shows that there were no significant differences in terms of
carcass weight and dressing percentage due to the similarities on the nutrient content of
the weeds. It shows that all the slaughtered rabbits in terms of weight were actually the
same.
Table shows that the carcass weight of the experimental rabbits fed with Hairy
Bitter Cress gave themean weight of 0.92 kg. Those fed with Black Nightshade had a
mean weight of 0.90 kg. Thecarcassweight produced by rabbits given Wild radish was
0.87 kg.
Dressing percentage range from 48.4% - 51.2% which is higher than the dressing
percentage reported by Alcausin (2010) which ranged from 46.2% - 47.31% and lower
than Danga-ay (2003) which ranged from 50% - 53%.
Table 1. Slaughter weight,carcass weight and dressing percentage
TREATMENT SLAUGHTER
CARCASS DRESSING
WEIGHT (kg)
WEIGHT (kg)
PERCENTAGE (%)
Black Nightshade
1.8
0.90
50.0
Hairy Bitter Cress
1.8
0.92
51.2
Wild radish
1.8
0.87
48.4
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
12
Carcass Length
Table 2 shows the carcass length of the rabbits as affected by different treatments.
Statistical analysis shows no significant differences in the length of the dress carcass
among the treatment. Carcass lengths of rabbits fed with black Nightshade have a mean
length of 33.9 cm. Those fed with Hairy Bitter Cress gave 33.5 cm while the rabbit fed
with Wild Radish have a carcass length of 33.25 cm.
Percentage of Viscera
Table 3 shows the weight of viscera as percent slaughter weight as affected by
different treatments. Statistical analysis shows that there were no significant differences
in terms of weight of viscera as percent of the live weight. Rabbit fed with Black
Nightshade have a percent of 29.59. Wild Radish has a percentage of 28.89 while Hairy
Bitter Cress haspercentage of 28.20.
Table 2.Carcass length of the rabbits
TREATMENT CARCASS
LENGTH
(cm)
Black Nightshade
33.90
Hairy Bitter Cress
33.50
Wild radish
33.25
Table 3.Percent weight of viscera in relation to live weight
TEATMENT
VISCERA: LIVE WEIGHT RATIO
Black Nightshade
29.59
Hairy Bitter Cress
28.20
Wild radish
28.89
13
Percentage of GIT (Full and Empty)
Table 4 shows the mean weight of full and cleaned GIT as percent of slaughter
weight as affected by different treatments. Statistical analysis shows that there were no
significant differences in terms of percent GIT. TheGIT of Black Nightshade as percent
of the live weight was 24.19 %, 23.47 % for Wild Radish and 21.81 % for Hairy Bitter
Cress.
In terms of cleaned GIT statistical analysis shows no significant differences.
Black Nightshade has a percentage of 10.7 kg; Wild Radish 10.84 % and 10.34 % for
Hairy Bitter Cress.
Percent of Lean and Bone
Table 5 shows the mean weights of bones and leans express as percent carcass
weight as affected by different treatments.
Table shows that there were no significant differences in terms of bone expressed
as percent carcass weight. Percentage of bone rages from 24.61% - 28.4%.
Table shows that there was no significant difference in terms of lean expressed as
percent carcass weight. Percentage lean ranges from 72.72% - 75.56%.
Table 4. Percent GIT weight (Full and Empty) in relation to the live weight
MEAN
TREATMENT
FULL GIT (%)
EMPTY GIT (%)
Black Nightshade
24.19
10.70
Hairy Bitter Cress
21.81
10.34
Wild radish
23.47
10.84
14
In the study of Alcausin (2010), weight of lean expressed as carcass weight
ranged from 71.18% - 75.58%.
Table 5.Percent bone and lean of dressed rabbits
TREATMENT
% BONE
% LEAN
Black Nightshade
27.85
74.16
Hairy Bitter Cress
28.40
72.72
Wild radish
24.61
75.56
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study on the carcass yield of rabbit as affected by different kinds of weeds
was conducted at the Meat Laboratory under the Department of Animal Science, College
of Agriculture, La Trinidad, Benguet. This study aimed to determine the carcass weight,
carcass length, dressing percentage, weight of viscera, gastrointestinal tract, percent lean
and bone. Six 1.8 kg New Zealand White Breed rabbits were used in the study. The
rabbits were distributed into three treatments following the completely Randomized
Design (CRD).
The different treatments used were as the follows: T1- Black Nightshade, T2-
Hairy Bitter Cress, T3- Wild radish.
The rabbits used in the study were the same in weight. Before they were
slaughtered they are not offer any amount of forage. The result found that there were no
significant differences in terms of carcass weight, carcass length, dressing percentage,
weight of viscera, weight of GIT and cleaned GIT, percentage weight of lean and bone
because of the similarities in the nutrient content of the weeds that makes them not
significant.
Conclusion
Based on the result of the study, it is concluded that rabbits fed with black
nightshade, hairy bitter cress and wild radish have no significant differences in terms of
carcass yield due to similarities in the nutrient content of the weeds that makes them not
significant.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
16
Recommendation
Black nightshade, hairy bitter cress and wild radish may be use as main feed on
forage for rabbits as its effect on the carcass yield. As carcass weight concern the hairy
bitter cress is the best treatment in these three weeds.
LITERATURE CITED
ALABAMA, A. and M. UNIVERSITY. 1989. Rabbit Meat Facts. July 3, 2011 from the
World Wide Web: www.wholefoods4pets.com/rabbit%20meat%20info.htm
ALCAUSIN, M.J. 2010.Effect of Cassava and Sweet Potato on the Carcass Yield of
Rabbit. BS Thesis. Benguet State University, La Trinidad, Benguet.
BENNETT, B. 1984.Raising Rabbit Successfully. William Publishing Co. Charlotte,
Vermonth. USA. P. 23.
DANGA-AY. J. 2003. Effect of Probiotic Products with Lactobacilli on Growth
Performance and Carcass Yield of Rabbit. BS Thesis. Benguet State University,
La Trinidad, Benguet.
EDMONDS J. and J. CHWEYA 1997.Black Nightshade. Retrieved August 8, 2011 from
the World Wide Web: www.underutilized-species.org/d/.../black_nightshades.pdf.
FOOD AND AGRICULTURE ORGANIZATION (FAO). 2009. Rabbit Meat. Retrieved
July 2, 2011 from the World Wide Web: http://www.fao
.org.//Wairdocs/ILRI/x5458e09.htm.
JACOBSON, A. 2001.Hairy Bittercress. Retrieved August 8, 2011 from the World Wide
Web: http://www.arthurleej.com/a-bittercress.html
MISSISSIPI STATE UNIVERSITY CARES. 2010. Rabbit Production. Retrieved July 9,
2011 from the World Wide Web: http://msucares.com/livestock/slaughter.html
UNITED STATE DEPARTMENT OF AGRICULTURE (USDA). 2008. Rabbit Meat.
Retrieved June 25, 2011 from the world Wide Web:
http://www.wholefoods4pets.com/rabbit%20meat%20info.htm
WIKIPEDIA, THE FREE ENCYCLOPEDIA, 2011. Wild Radish. Retrieved August 8,
2011 from the World Wide Web: http://en.wikipedia.org/wiki/Radish.
WORLD RABBIT SCIENCE. 2004. Rabbit meat as food. Retrieved July 8, 2011 from
the World Wide Web://www.fao.org./docrep/x5082E04.htm.
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
APPENDICES
Appendix Table 1. Carcass weight of the rabbits (kg)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1 0.88
0.92
1.80
0.90
T2
0.90 0.93
1.83
0.92
T3
0.85 0.89
1.74
0.87
GRAND TOTAL
5.37
GRAND MEAN
0.89
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.0021
0.001050
1.536
9.552130.8165
Error 3
0.0020
0.0006833
TOTAL 5
0.0042
ns=Not
Significant
CV=2.92%
The Carcass Yield of Rabbit as Affected by Different Dietary Weeds /Kennedy P. Banglay. 2012
19
Appendix Table 2. Carcass length (cm)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
34.8 33.0
67.8
33.9
T2
34.5 32.5
67.0
33.5
T3
33.5 33.0
66.5
33.3
GRAND TOTAL
201.3
GRAND MEAN
33.57
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.4300
0.215000
1.1722
9.552130.8165
Error 3
3.7450
1.2483333
TOTAL 5
0.0042
ns=Not
Significant
CV=3.33%
20
Appendix Table 3. Dressing percentage
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
48.89 51.12
100.01
50.01
T2
50.00 51.67
101.67
50.84
T3
47.23 49.45
96.68
48.34
GRAND TOTAL
298.36
GRAND MEAN
49.73
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.4500
0.215000
1.1722
9.552130.8165
Error 3
3.7450
1.2483333
TOTAL 5
0.0042
ns=Not
Significant
CV=3.33%
21
Appendix Table 4. Percentage of viscera
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
30.56 28.62
59.18
29.59
T2
27.78 28.62
56.40
28.20
T3
30.00 27.78
57.78
28.89
GRAND TOTAL
173.36
GRAND MEAN
28.89
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
1.9321
0.966067
0.6168
9.552130.8165
Error 3
4.6988
1.5662667
TOTAL 5
12.8025
ns=Not
Significant
CV=4.33%
22
Appendix Table 5. Percentage of GIT (Full)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
25.00 23.39
48.39
24.19
T2
21.67 21.95
43.62
21.81
T3
25.00 21.95
46.95
23.47
GRAND TOTAL
138.95
GRAND MEAN
23.16
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
5.5859
2.992950
1.4998
9.552130.8165
Error 3
5.5865
1.9955000
TOTAL 5
12.8025
ns=Not
Significant
CV=6.10%
23
Appendix Table 6. Percentage of the emptied GIT (kg)
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
10.84 10.56
21.40
10.70
T2
10.28 10.39
20.67
10.34
T3
11.12 10.56
21.68
10.84
GRAND TOTAL
63.75
GRAND MEAN
10.63
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
0.2719
0.135950
2.0186
9.552130.8165
Error 3
2.2020
0.0673500
TOTAL 5
0.4739
ns=Not
Significant
CV=2.44%
24
Appendix Table 7. Percentage of lean
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
73.8774.45
148.32
74.16
T2
73.3472.10
145.44
72.72
T3
75.2975.84
151.13
75.56
GRAND TOTAL
444.89
GRAND MEAN
74.15
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment
2
0.2084
0.104217
0.0897
9.552130.8165
Error
3
3.4841
1.1613500
TOTAL 5
3.6925
ns=Not
Significant
CV=2.93%
25
Appendix Table 8. Percentage of bone
REPLICATION
TREATMENTS
I II
TOTAL
MEAN
T1
27.28 28.41
55.69
27.85
T2
27.2329.57
56.80
28.40
T3
25.0624.16
49.22
24.61
GRAND TOTAL
161.71
GRAND MEAN
26.95
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN OF COMPUTED
TABULAR
VARIATION OF SQUARES
SQUARES
F
F
FREEDOM
5% 1%
Treatment 2
6.4945
3.247267
3.0948
9.552130.8165
Error 3
3.1478
1.0492500
TOTAL 5
9.6423
ns=Not
Significant
CV=7.61%
Document Outline
- The Carcass Yield of Rabbit asAffected by Different Dietary Weeds
- BIBLIOGRAPHY
- TABLES OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHOD
- RESULT AND DISCUSION
- SUMMARY
- LITERATURE CITED
- APPENDICES