Effects of Blend By-Products as Fibre Source on the Growth Performance, Nutrient Digestibility, and Meat Quality of Rabbits
Effects of Blend By-Products as Fibre Source on the Growth Performance, Nutrient Digestibility, and Meat Quality of Rabbits
Usman Ali*, Badat Muwakhid and Dewi Masyithoh
ABSTRACT
The aim of this study was to determine the effect of feeding rabbits with fermented cassava by-products, coconut flesh skin, and soya bean skin on their performance, nutrient digestibility, and the cholesterol levels in their meat. A randomised block design was used. There were five treatments and three animal groups (two animals per group), classified by body weight. The treatments involved substituting soya bean with fermented cassava by-products, coconut flesh skin, and soya bean skin (FCCSB) at levels of 0%, 7.5%, 15%, 22.5%, and 30% of the diet. The results showed that substituting soya bean meal with FCCSB significantly (P<0.05) improved production performance and feed digestibility in rabbits and had no significant effect on the cholesterol levels of rabbit meat. The optimal response was observed at the 30% substitution level of FCCSB.
Keywords | FCCSB, Fermentation, New Zealand white, Rabbit, Performance
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