Vol. 13, Issue 2 (2024)

The present study was conducted to evaluate the effect of incorporating culled carrots in diets of New Zealand White rabbits on carcass quality and on feeding economics. Twenty-one New Zealand White rabbits (Oryctolagus cuniculus) were divided into three groups of 7 rabbits in each. Rabbits in CON group were fed on a plane concentrate mixture, whereas, T1 and T2 were fed concentrate mixture mixed with culled carrots @ 10% and 20% (on DM basis) respectively. Green berseem was offered ad lib to fulfil the remaining nutritional requirements. The proximate composition, total phenolic contents and DPPH assay of the culled carrot were analysed prior to start of experimental feeding. At end of experimental period of 90 days, rabbits were slaughtered to study the carcass attributes and keeping quality of meat. There was no significant effect (p>0.05) of feeding culled carrot on pre-slaughter weight, dressing percentage, yield of wholesome cuts, edible and non-edible organ, meat to bone ratio. Similarly, proximate composition, pH & WHC of Longissimus dorsi muscle was found non-significant among all the groups. However, the concentration of TBARS (mg MDA/kg) was significantly (p<0.05) lower in culled carrot fed group as compared to control. From an economic perspective, the study revealed that incorporating culled carrots led to significant reduction (p<0.05) in daily feed costs and total feed costs per kilogram of gain. There was a substantial cost savings observed in T2 (20% culled carrot) compared to other two groups. Consequently, it is concluded that culled carrots can be included in rabbit diets up to 20% level without compromising overall performance. Further, this not only maintains carcass quality but also enhances meat quality while offering cost-effective benefits.