Asian Journal of Dairy and Food Research, volume 33 issue 4 (december 2014) : 297-301

INFLUENCE OF DIETARY SUPPLEMENTATION OF SACCHAROMYCES CEREVICIAE AND CANDIDA RUGOSA ON PRODUCTION ECONOMICS AND SENSORY EVALUATION OF COOKED RABBIT MEAT RAISED UNDER CAGE AND PEN SYSTEM OF HOUSING

S. Khanna*, H.K. Gulati, J. Parkash, Vikranjeet, J. Goyal

Affiliations

¹College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar,-125 004, India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00620.4

Cite article:- Khanna* S., Gulati H.K., Parkash J., Vikranjeet, Goyal J. (2024). INFLUENCE OF DIETARY SUPPLEMENTATION OF SACCHAROMYCES CEREVICIAE AND CANDIDA RUGOSA ON PRODUCTION ECONOMICS AND SENSORY EVALUATION OF COOKED RABBIT MEAT RAISED UNDER CAGE AND PEN SYSTEM OF HOUSING. Asian Journal of Dairy and Food Research. 33(4): 297-301. doi: 10.5958/0976-0563.2014.00620.4.

ABSTRACT

Thirty two weaned New Zealand White rabbits of either sex were randomly divided into four treatment groups. Experimental rabbits in treatment groups T1 and T2 were housed in cage system while rabbits under treatment groups T3 and T4 were housed in pen system. Rabbits of treatment groups T1 and T3 were fed standard concentrate diets without yeast supplementation while T2 and T4 were fed concentrate diets supplemented with 2% yeast (Saccharomyces cereviciae and Candida rugosa, 2 X 1013 cfu). At 13 weeks of age, rabbits raised in cage housing system (T1&T2) had significantly (Pmost efficient feed economics and sensory attributes of cooked rabbit meat.

KEYWORDS

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Asian Journal of Dairy and Food Research

INFLUENCE OF DIETARY SUPPLEMENTATION OF SACCHAROMYCES CEREVICIAE AND CANDIDA RUGOSA ON PRODUCTION ECONOMICS AND SENSORY EVALUATION OF COOKED RABBIT MEAT RAISED UNDER CAGE AND PEN SYSTEM OF HOUSING

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