Effect of Feed Form and Phytobiotic Blend on Proximate Composition and pH of Rabbit Meat

Background and Objective: Due to the increase in the cholesterol content in the body and diet of humans there is a need to find alternative means of reducing the cholesterol content intake and the objective of this study was to check the effect of feed form and phytobiotic blend on rabbit meat. Materials and Methods: A total of forty eight, 7-8 weeks old rabbits were used to determine the effect of feed form and phytobiotics blend on proximate composition and pH of rabbit meat. The rabbits were allotted to four treatments T1-12 rabbits were fed mash diets without the inclusion of blend. The T2-12 rabbits were fed mash diets with 10 g inclusion of blend. The T3-12 rabbits were fed pelletized diets without the inclusion of a blend. The T4-12 rabbits were fed pelletized diets with 10 g inclusion of blend in a 2×2 factorial arrangement. Data were collected proximate composition and pH of rabbit meat. They were analysed using ANOVA. Results: Higher (p<0.05) high-density lipoprotein was recorded with rabbit-fed mash diet while rabbit-fed pelletized diet had the least. Higher (p<0.05) low-density lipoprotein was recorded with the rabbit-fed mash diet while the rabbit-fed pelletized diet had the least. Higher (p<0.05) high-density lipoprotein was recorded with rabbit-fed diet without the inclusion of the blend while rabbit-fed diet containing the blend had the least. Higher (p<0.05) low-density lipoprotein was recorded with the rabbit-fed diet without the inclusion of the blend while the rabbit-fed diet containing the blend had the least. Higher (p<0.05) total cholesterol was recorded with the rabbit-fed mash diet without the blend while rabbit-fed a pelletized diet without the blend had the least. Higher (p<0.05) high-density lipoprotein was recorded with rabbit-fed mash diet without the blend while rabbit-fed mash diet containing the blend had the least. Higher (p<0.05) low-density lipoprotein was recorded with the rabbit-fed mash diet with the inclusion of the blend while the rabbit-fed pelletized diet containing the blend had the least. Conclusion: Feeding diets containing turmeric, garlic, ginger and clove blend can be fed to rabbits in other to reduce the fat and cholesterol content of the rabbit meat which is considered safe for human consumption.