The effects of hydrolysed sorghum on growth performance and meat quality of rabbits
- Autores: Carlos Alberto Hernández, Griselda Fabiola Treviño Cabrera, Carlos E. Hernández Luna, Ramón Silva Vázquez, Michael E. Hume, Guadalupe Gutiérrez Soto, Gerardo Méndez Zamora
- Localización: World Rabbit Science, ISSN-e 1989-8886, ISSN 1257-5011, Vol. 26, Nº. 2, 2018, págs. 155-163
- Idioma: inglés
- Enlaces
-
Resumen
The effect of sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by Trametes maxima CU1 and Pycnoporus sanguineus CS2). Rabbits of group T2 did not have significantly different (P>0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (P>0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (P>0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; P<0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (P<0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 contributed to a better rabbit meat texture.
