EVALUATION OF GRADED LEVELS OF TURMERIC (curcuma longa) ON CARCASS CHARACTERISTICS OF RABBIT

Abstract

This study was conducted to evaluate the effect of T urmeric on carcass characteristics of weaner rabbits. Thirty two (8 weeks old) weaner rabbits with weight range of 600-800g was used for the study and were randomly assigned into 4 dietary groups containing 0, 0.5, 1.0 and 1.5% turmeric inclusion levels with each treatment having 4 replicates of 2 rabbits. Data were collected on live weight, eviscerated, dressed, major cuts and organs, and analysed using ANOVA while significant means were separated using Duncan's Multiple Range Test. Result showed rabbit on 1.5% level of turmeric inclusion had highest (P<0.05) dressing percentage. Highest (P<0.05) relative head weight (9.62%) and neck weight (4.1 9%) of the rabbits were obtained with control. Highest (P<0.05) hind limb (17.47%) and breast weight (7.28%) were obtained with rabbit on 1.5% turmeric supplement while highest (P<0.05) fore limb muscle (10.42%) was recorded with rabbit fed diet supplemented with 1.0% turmeric. Similarly, highest (P<0.05) back (9. 62%) and loin (13.91%) weight was recorded with rabbit on 1.0% dietary inclusion, Liver and kidney weight varied (p<0.05) with turmeric inclusions with rabbit on 1.0% turmeric having highest liver (3.0%) and kidney (0.72%) weight. Rabbit diet could be supplemented with 1.0% turmeric for maximum returns of saleable parts.