CARCASS CHARACTERISTICS OF RABBIT (Oryctolagus cuniculus)
SUPPLEMENTED WITH DIFFERENT LEVELS OF
AZOLLA (Azolla pinnata)
KAREN ASHTER TALANGAN MARO
SUBMITTED TO THE FACULTY OF THE DEPARTMENT OF ANIMAL SCIENCE,
COLLEGE OF AGRICULTURE AND NATURAL RESOURCES, CENTRAL
BICOL STATE UNIVERSITYOF AGRICULTURE, SAN JOSE, PILI
CAMARINES SUR, IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE IN
BACHELOR OF SCIENCE IN AGRICULTURE
(Animal Science)
December 2021
TABLE OF CONTENTS
PAGE
INTRODUCTION 1
Objectives of the Study 2
Significant of the Study 3
Scope and Limitation of the Study 3
Time and Place of the Study 3
Definition of Terms 4
REVIEW OF RELATED LITERATURE 5
MATERIALS AND METHODS 9
Experimental Animals 9
Experimental Design and Treatments 10
Experimental Procedure 11
Preparation of Materials 12
Data to be gathered 13
Statistical Analysis 14
LITERATURE CITED 15
INTRODUCTION
Rabbits, also known as bunnies or bunny rabbits, are
small mammals in the family Leporidae (along with the hare)
of the order Lagomorpha (along with the pika). Oryctolagus
cuniculus includes the European rabbit species and its
descendants, the world's 305 breeds of domestic rabbit.
Sylvilagus includes 13 wild rabbit species, among them the
seven types of cottontail. The European rabbit, which has
been introduced on every continent except Antarctica, is
familiar throughout the world as a wild prey animal and as a
domesticated form of livestock and pet. With its widespread
effect on ecologies and cultures, the rabbit is, in many areas
of the world, a part of daily life—as food, clothing, a
companion, and a source of artistic inspiration.
Carcass evaluation is an important part of determining
the success of an animal enterprise. Rabbit meat has several
advantages over other meats due to its fatty acids profile,
high protein content, several vitamins and minerals, and low
cholesterol and sodium contents (Para et al., 2015). However,
rabbit meat has low consumption per capita and, consequently,
production is low. There are some problems associated with
rabbit production, including the cost of feed, as well as
digestive complications, especially with fattening rabbits,
which affect productive parameters, e.g., daily gain, feed
intake, among other factors. The use of plants in feed is an
area that has been gaining interest over the past few years
with regard to rabbit production research, as plants contain
bioactive compounds that can improve carcass and meat quality
(Cardinali et al., 2015; Kone et al., 2016).
Aquatic plants are receiving a lot of attention in
nutrition research, which is due to their broad range of uses
in animal and human food. Azolla is one of the commonly used
these floating plants. Currently, different Azolla species
are used as maintainable feed alternatives for cattle, pigs,
poultry, rabbits and fish as dried flakes or fresh form. In
addition to high protein and essential amino acid content of
Azolla, the fern is rich in other nutrients such as minerals,
vitamins, and pigments.
Objectives
The study generally aims to evaluate the effect of
different levels of Azolla as substitute to roughage in the
carcass characteristics of rabbits, specially the study
will aim to:
1. Determine the dressing percentage of rabbit given with
different level of azolla.
2. Evaluate the differences in the percentage cut up
parts and offals of rabbit.
3. Identify which among the levels of azolla will give
the best carcass characteristics.
The result of the study serves as guide to the rabbit
raisers, and meat consumers on the effect of different
levels of azolla on the carcass quality of rabbit.
The study will focus only on the carcass characteristic
of rabbit given with different levels of azolla as substitute
to roughage.
The study will be conducted at Nepomoceno’s residence in
Zone 4, Lourdes Village, Pili Camarines Sur.
Some terms are hereby defined as used in the study:
Azolla is a genus of seven species of aquatic ferns in
the family Salviniaceae. They are extremely reduced in form
and specialized, looking nothing like other typical ferns but
more resembling duckweed or some mosses
Carcass the body of any slaughtered animal after
bleeding and removal of the feathers.
Carcass evaluation refers to scientific gathering of
data of the animal body for analysis.
Dressed weight is the weight of the carcass taken after
the removal of the entrails.
Evisceration is the process of removing the internal
organ.
Fasted weight is the weight of rabbit after fasting.
Fasting is the withdrawal of feeds for twelve hours prior
to slaughter.
Rabbit are small mammals with fluffy, short tails,
whiskers and distinctive long ears. There are more than 30
species around the world and while they live in many different
environments, they have many things in common. Rabbits and
hares in the same taxonomic family, leporidae, but they are
in different genera.
REVIEW OF RELATED LITERATURE
The positive perception of the nutritional properties of
rabbit meat by consumers is related to unique characteristics
compared to meat derived by other livestock: lean meat with
low fat and cholesterol contents, favorable fatty acid (FA)
profile and particularly a high content of unsaturated FA.
Moreover, these appreciated properties can be further
improved through dietary strategies (Dal Bosco et al. 2004;
Trebušak et al. 2014).
Sihem Dabbou et. al (2017) the obtained results suggest
that BP inclusion in growing rabbit diets can improve the
fatty acid profile of hind leg meat, with consequent health
benefits to consumers.
Azolla is an abundantly available aquatic fern in the
stagnant water of ponds, drains, rivers, canals, marshy
fields and wetland paddy in tropical and subtropical
countries of the world. This fern can be cultivated under
natural and controlled environmental conditions (Senthilkumar
and Manivannam, 2016)
Henry et al. (2017) indicated that fresh azolla
supplementation (30 g/bird/day) reduced feed consumption with
no effects on growth performance parameters in 7-week-old
turkeys, which might be due to high protein level and mineral
content of azolla.
According to Wadhwani (2010) in lambs, where dressing
percentages on live basis fed on 0, 10 and 20% of azolla were
50.40, 59.63 and 58.21, respectively, but without any
significant difference between the means.
Shekh et al. (2016) in lambs reported that the TMR II
(10% azolla) and TMR III (20% azolla) groups were found to
have low hot carcass weights when compared to TMR I group (0%
azolla). In the present study, the highest mean dressing
percentage on pre slaughter weight was noticed in T3 lambs
(47.24±0.44), followed by T2 lambs (44.91±1.52) and T1 lambs
(40.75±0.66), with significant differences among the means of
groups.
Divya Rana et al. (2017), results revealed that the
overall acceptability of cooked meat was significantly higher
(P<0.05) in broilers offered Azolla meal at 5 percent
substitution. The breast meat yield and cooking yield value
was significantly (P<0.05) higher in Azolla fed groups. There
was significantly (P<0.05) higher gizzard weight in treatment
T1 and treatment T2 offered 2.5 percent Azolla substituted
feed as compared to the control T0. The results may be
attributed to improved digestibility of nutrients because of
better gizzard functioning owing to increased thickness and
increased gastro-duodenal reflexes facilitating the contact
between nutrients and digestive enzymes. Based on the
findings it can be concluded that dried Azolla meal can be
safely administered as unconventional feed ingredient in
commercial poultry broiler feed up to 5 per cent level without
affecting the organoleptic parameters.
Anitha et. al (2015) based on the results of the present
study Inclusion of freshazolla in rabbit diet up to 60 per
cent level did not affect carcass characteristics, vital
organs and chemical composition of rabbit meat. Therefore,
the unconventional feed azolla can be recommended in the diets
of broiler rabbits since the meat quality was not affected as
unconventional feed during thescarcity of feed and fodder.
Cherryl et al. (2014) found that a significant
difference (P < 0.05) was observed between mean fat percentage
in pigs fed with control ration and in pigs fed with test
rations. The mean fat percentage in control 1than the test
ration pigs. This study results indicate that dried Azolla
could be used as a protein replacement source upto level of
20 percent without affecting the carcass parameters of pigs.
Further it was observed that, inclusion of Azolla in the diets
of swine helped to obtain higher dressing percentage and pork
with less fat percentage, compared to that of pigs fed with
conventional concentrates. It is inferred that the
incorporation of sun dried Azolla had beneficial effects on
the carcass characteristics of crossbred Large White and
Yorkshire pigs.
Cardinali et. al (2015) showed that supplementation with
0.2% oregano can have a positive effect on productive
performance and meat quality of rabbits.
MATERIALS AND METHODS
Experimental Animals
A total of 12 rabbit aged 5 months old will be used in
this study. The rabbit will be taken from the growth
performance study by Jonalyn Alciera, entitled Growth
Performance of Rabbit supplemented with different Levels of
azolla as substitute to roughage. This study is a continuation
of the study of the said author which deals with the carcass
characteristics of rabbit supplemented with different levels
of azolla (Azolla pinnata) as substitute to roughage.
Experimental Design and Treatment
The experiment will be laid out in Completely Randomized
Design (CRD) with four treatments replicated three times
using two rabbits per replicate. The following are the
treatments that will be used in the study, the lay-out of the
study is shown in Figure 1.
T1 - 0% Azolla + 80% roughage + 20 % Concentrate
T2 –10% Azolla + 70% roughage + 20 % Concentrate
T3 –20% Azolla + 60% roughage + 20 % Concentrate
T4 –30% Azolla +50% roughage + 20 % Concentrate
BLOCK l BLOCK II BLOCK III
T1 T3 T4
T3 T4 T1
T2 T1 T3
T4 T2 T2
Figure 1. Lay-out of the experiment
Preparation of Materials
The study required the use and availability of several
materials, devices, and tools in order to accomplish the
procedure required in collecting the data and the result of
the study.
The following materials are needed and identify in order
to achieve efficiency and the conduct of the study. There
will be bucket to drain blood into and collect entrails or
any unused part of the rabbit, twine or other method to hang
rabbit carcass, sharp knife, bypass pruners or similar
cutting implement, bar for cervical dislocation, meat
storage, table, cutting board and cooler.
Experimental Procedure
After 60 days of feeding trial on rabbit with different
levels of azolla supplementation, a total of 12 rabbits will
be used for carcass evaluation, representing two rabbit per
replicate. The rabbit is fasted for 12 hours prior to reduce
the amount of feed in the digestive system and in order to
facilitate easy removal and cleaning of entrails. Weight
after fasting will be recorded.
The preferred method is dislocation of the neck. The
rabbit is held firmly by the rear legs and head; it is
stretched full length. Then with a hard, sharp pull, the head
is bent backward to dislocate the neck.
After dislocation or stunning, the rabbit is hung by one
of the hind legs above the hock joint. The head is immediately
removed to allow complete bleeding. The forefeet are then
removed. The next step is to cut the skin around the hock
joints of the legs and then to cut between these points across
the lower part of the body. Remove the tail and pull the skin
down and forward over the body.
After the head, forefeet and skin are removed, the
carcass, while still hanging, is opened to remove the viscera.
Make a cut from the lower part of the abdomen near the anus
to the mid-point of the lowest rib. The intestinal tract and
lungs are normally removed. Liver, kidneys and heart remain
with the carcass. Remove the carcass from the hanger and cut
off the rear feet at the hock point.
Data to be Gathered
The parameters that are gather to determine the carcass
yield of the rabbit supplemented with different levels of
azolla will be the following.
1. Fasted live weight is the weight of rabbit after
fasting
2. Dressed weight is the weight after the removal of
head and entrails
3. Plucked weight is the weight after the removal of
skin
Dressing % = dressed weight x 100
Fasted live weight
Carcass yield data
% front leg = weight of front leg (g) x 100
Dressed weight (g)
% shoulder = weight of shoulder (g) x 100
Dressed weight (g)
% rib = weight of the rib (g) x 100
Dressed weight (g)
% saddle = weight of the saddle (g) x 100
Dressed weight (g)
% hind leg = weight of the hind leg (g) x 100
Dressed weight (g)
% shank = weight of the shank (g) x 100
Dressed weight (g)
Yield of Offals
% heart = weight of heart (g) x 100
Plucked weight (g)
% liver = weight of liver (g) x 100
Plucked weight(g)
% kidneys = weight of kidneys (g) x 100
Plucked weight (g)
Statistical Analysis
The data collected Data gathered will be analyzed using
Analysis of Variance (ANNOVA) in Complete Randomized Design.
Means with significant result will be further tested using
Duncan’s Multiple Range Test (DMRT).
LITERATURE CITED
Anitha K. C.*, Y. B. Rajeshwari., T. M. Prabhu, Anand S.
Devarnvadagi, K. J. Rohith and J. Shilpa Shree (2015),
CARCASS AND MEAT QUALITY TRAITS OF BROILER RABBITS WHEN
SUPPLEMENT WITH AZOLLA, Department of Livestock
Production and Management, Veterinary College,
Bengaluru- 560 024, India.*e-mail:
[email protected]Cardinali, R.; Cullere, M.; Dal Bosco, A.; Mugnai, C.;
Ruggeri, S.; Mattioli, S.; Castellini, C.; Trabalza
Marinucci, M. and Dalle Zotte, A. (2015)
Oregano, rosemary and vitamin E dietary supplementation
in growing rabbits: Effect on growth performance,
carcass traits, bone development and meat chemical
composition. Livestock Science 175:83-89.
https://doi.org/10.1016/j.livsci.2015.02.010
D. M. Cherryl, R. M. V. Prasad, S. Jagadeeswara Rao, P.
Jayalaxmi and B. Eswar Rao (2014), Effect of inclusion
of Azolla pinnata on the haematological and carcass
characteristics of crossbred large white Yorkshire
pigs, Department of Livestock Production Management
NTR College of Veterinary Science, Sri
Venkateswara Veterinary University,
Gannavaram, Andhra Pradesh, India Received: 27-
12-2013, Revised: 20-01-2014, Accepted: 22- 01-2014,
Published online: 17-02-2014
Divya Rana, Shivani Katoch, BG Mane, Daisy Rani, and Varun
Sankhyan (2017), Carcass characteristic and physico-
chemical properties of broiler chicken meat
supplemented with Azolla pinnata,Journal of Animal
Research 7 (6), 1035-1041, 2017
Sihem Dabbou, Manuela Renna, Carola Lussiana, Francesco Gai,
Luca Rotolo, Attawit Kovitvadhi, Alberto
Brugiapaglia, Ahmed Noureddine Helal, Achille
Schiavone, Ivo Zoccarato, and Laura Gasco (2017),
Bilberry pomace in growing rabbit diets: effects
on quality traits of hind leg meat, Italian Journal
of Animal Science 16 (3), 371- 379, 2017.
T. Varun Singh1, R. M. V. Prasad, S. Bindu Madhuri, P.
Jayalaxmi and M. Shashi Kumar (2021), Effect of
Azolla Supplementation on the Carcass
Characteristics of Deccani Ram Lambs reared under
Grazing Based Production System International Journal
of Livestock Research, 11(2), 78-84.
Wafaa A. Abd El-Ghany (2020), A Review on the Use of Azolla
Species in Poultry Production, Poultry Diseases
Department, Faculty of Veterinary Medicine, Cairo
University 1211, Giza, Egypt Corresponding author’s E-
mail:
[email protected]; ORCID: 0000-0003-1686-
3831.
