Michał Kmiecik

The purpose of the study was to compare the growth, slaughter performance and selected meat quality traits (such as meat texture and basic chemical composition of meat) of Termond White rabbits fed fodder with addition of fennel (Foeniculum vulgare) and goat’s rue (Galega officinalis L.). The rabbits were divided into three feeding groups after weaning. The control group (n=22; 10♂, 12♀) received a commercial complete feed mixture, the first test group (n=18; 12♂, 6♀) was fed with the commercial pellet containing 1% of fennel seeds. Group II (n=22; 14♂,8♀) was fed with the commercial pellet containing 1% of extra goat's rue leaves. Feed and water was available ad libitum. At day 84, the animals were slaughtered, during which post-slaughter traits were examined, and detailed dissection was performed. At 45 minutes and 24 hours after slaughter, the pH and colour of rabbit meat were measured on the m. longissimus lumborum and m. biceps femoris. During dissection, samples of m. longissimus lumborum were collected on which texture profiling analysis was performed. The experiment showed that the highest weight of carcasses obtained, as well as of individual cuts, was found in animals fed the control diet. The highest dressing out percentage was also found in this group. Fennel and goat's rue were shown to increase pH and affect meat colour. The highest value of shear force, hardness, chewiness and cohesiveness was recorded in meat from animals in the goat's rue feeding group. The conducted analysis did not show a positive effect of the herbs studied on the post-slaughter traits and quality of rabbit meat.