Effect of varying levels and sources of dietary fat on growth performance and nutrient gigestibility in rabbits

• Main Authors: M. L., Egbo, T. A., Adegbola, E. O., Oyawoye, M. M., Abu Bakar
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2004
• Online Access: http://psasir.upm.edu.my/id/eprint/3529/1/Effect_of_Varying_Levels_and_Sources_of_Dietary_Fat_on_Growth.pdf; http://psasir.upm.edu.my/id/eprint/3529/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2027%20(1)%20Apr.%202004/08%20JTAS%20Vol.27%20(1)%202004%20(Pg%2065-71).pdf
• Institution: Universiti Putra Malaysia

The effects of dietary fat sources and levels on growth performance and nutrient digestibility were investigated in cross-breed Lopx New Zealand rabbits. Fifty weaned rabbits were randomly allotted to five dietary treatments consisting of a control (no fat) and four others with fat, either from plant (groundnut oil) or animal (butter) sources, each at two levels (3% and 6%) of inclusion. There were ten rabbits per diet. Rabbits on 6% animal fat-based diet recorded the highest (P<O.Ol) better in rabbits on 6% animal diet. Organic matter intake (OMI) was observed to be similar between rabbits fed control and 3% animal fat diets. However, the 6% butter fat diet recorded the lowest. Crude protein digestibility (CPD) was similar in rabbit fed 3% and 6% level of animal fat which were the highest while 6% level of plant fat diet had the lowest CPD. These findings show that the inclusion of animal fat at 6% level improved the weight gain and efficiency of feed utilization in rabbits.