Improving rabbit meat productivity: the effect of antioxidant feed additives on meat quality

Abstract

Abstract The development of intensive forms of animal husbandry and the consistent improvement of their efficiency require solving both technical problems and issues of feeding and using full-fledged and cost-effective feed for all types of bred animals. This article presents data on the use of feed additives containing natural antioxidants in the aspect of influence on the quality indicators of the resulting meat. The assessment was carried out after a control slaughter at the age of 120 days in the amount of 3 heads from each group. The results of physical and chemical tests of rabbit meat of experimental groups are presented, and the positive effect of natural additives “Vitazar” and “Ecostimul” on the quality indicators of raw meat is determined.