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The Effect of Humic-Fatty Acid Preparation on Production Parameters and Meat Quality of Growing RabbitsThe aim of the study was to determine the effect of a humic-fatty acid preparation on production parameters and meat quality of rabbits. Three groups of New Zealand White rabbits were used (one control and two experimental) with 8 animals per group. The animals of group C (control) were fed standard pelleted diet, group H5 received a control diet supplemented with 5%, and group H10 a control diet with 10% humic-fatty acid preparation. The experiment was terminated after 6 weeks feeding, when rabbits were slaughtered. The experimental groups showed higher gains and a higher feed conversion ratio than the control group. The dietary inclusion of the experimental additive had a beneficial effect on the meat quality traits, such as Fe concentration, hardness and colour, but it also increased the susceptibility of fat to oxidative changes.

In this study, we assessed the effect of a humic-fatty acid preparation (HFA) used in rabbit feed on certain haematological and biochemical serum parameters (the lipid profile and the Ca, P and Fe contents). A higher RBC, HGB and HCT values were observed in the groups that were given HFA. An increase in Fe concentrations were also noted. The total and LDL cholesterol were lower in the groups which received HFA than in the control group.

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