复方中草药和植物精油替代抗生素 对肉仔兔组织发育、屠宰性能及肌肉品质的影响.

This experiment was conducted to study the effects of compound Chinese herbal and essential oil substituting for antibiotic on tissue development, slaughter performance and meat quality of weaning meat rabbits, so as to provide data reference for feeding rabbits industry to resume aquaculture benefit after feed antibiotic-ban in China since 2020. By using randomized block design forty-eight healthy weaning meat rabbits aged 32 days with a body weight about 700 g (half male and half female) were divided into antibiotic group (basal diet supplemented with 30 mg/kg chlortetracycline + 200 mg/kg oxytetracycline, Positive control group), essential oil group 1 (basal diet supplemented with 600 mg/kg complex essential oil 1), essential oil group 2 (basal diet supplemented with 600 mg/kg complex essential oil 2), and Chinese herbal group (basal diet supplemented with 5 000 mg/kg compound Chinese herbal), with 6 replicates per treatment and 2 rabbits per replicate. The experiment lasted for 28 days. The results showed that: ① compared with antibiotic group: the gastric weight of essential oil group 1 was significantly reduced (P<0.05), while the digestive tract development indices of the other antibiotic replacement groups were not significantly different (P>0.05). The thymus weight, immune organ weight and immune organ index in group 1 were significantly decreased (P< 0.05), while there were no significant differences in immune organ development indices among other antibiotic replacement groups (P>0.05). ② There were no significant differences in live body weight, all eviscerated weight, half eviscerated weight, all eviscerated slaughter rate and half eviscerated slaughter rate among antibiotic replacement groups (P>0.05). ③ Compared with antibiotic group: There were no significant differences in meat pH45min, pH24 h, pH48 h, pH72 h, 24 h drip loss rate, 48 h drip loss rate, L* and a* (P> 0.05). There was no significant difference in meat crude protein (CP, P>0.05). Meat water in essential oil group 2 was significantly increased (P<0.05), while ether extract (EE) in essential oil group 1 and essential oil group 2 were significantly increased (P<0.05). There were no significant differences in meat amino acids indices of essential oil group 1 and essential oil group 2 (P>0.05). There were no significant differences in meat fatty acids indices of essential oil group 2 and Chinese herbal group (P>0.05). Under the condition of this experiment, the effects of compound Chinese herbal and essential oils on tissue development, slaughter performance and meat quality of weaning meat rabbits were comparable to antibiotic. [ABSTRACT FROM AUTHOR]