Impact of Amaranthus hypochondriacus in nutrition for rabbits on meat quality

Unique properties of Amaranthus hypochondriacus have been extensively utilized in the recent time worldwide both food technologies and husbandry. An intensive growth plants has made Ukraine there and, respectively, production foods based on amaranth is growing, however no research its use for feeding rabbits available. Therefore, study aimed to review impact slaughter features rabbits, meat quality including those under storage conditions. The California race 60 days age were divided into two groups, 28 animals each. group fed (by adding basal diet) with 20% oilcake. slaughtered at 120 days. following key output performance determined: pH, moisture content, water-holding capacity, cooking losses, protein cholesterol content as well change microorganisms count, loss percentage during 9-day chilled state. effect rabbit live weight, hot carcass dressing out percentage, ratio heart, kidney, liver, lung weight рН, morphological structure was determined. Reduction level by 15.07% (р < 0.05) that detected. pH drip not significantly different among groups shelf-life period. However, it found slowed down: count 1.65 1.71 times lower than control 6th 9th storage, accordingly. low-cholesterol bacteriostatic effects oilcake nutrition may increase dietary meat. Use fattening great potential further studies mechanism antibacterial A. are required