Effect Of Chinese Herb Additive On Performance, Meat Quality And Fur Quality In Rex Rabbits

Under the guidance of modern nutriology and traditional Chinese veterinary medicine theory, this study contraposes production features of rex rabbits to divide different groups and determine its active ingredients, according to the relationship of CHM's properties, physical flavor and objects. 108 healthy rex rabbit were randomly divided into 3 groups, each grooup divided into six repeats. Group A were fed with basic diet;Group B were fed with basic diet and 0.3% level of CHA;Group C were fed with basic diet and 0.4% level of CHA. Through different treatment conditions, this study studied CHA'performance on rex rabbits'production performance and meat quality as well as fur quality. The results were as follows:1. Determination of active ingredients testThe determination results were that astragaloside content occupies 0.0045%, ferulic acid content occupies 0.0145%, baicalin content occupies 1.65%, tanshinoneâ…¡A content occupies 0.01175%, gallic acid content occupies 0.01075%, total flavonoids content occupies 6.25%, total amyloses content occupies 13.75%; the content of amino acids and fatty acids is rich, animals'first and second limiting amino acid lysine, methionine contents occupy 0.5% and0.11%, and the content of fatty acid linoleic acid which animals and human beings need occupies 44.1%, the content of gold brain DHA also detected is 2.6%.2.Performance testIn the entire period, compared with Group A, Group B and C respectively enhance weight 4.49% and 5.13%; Group B and A were significantly different (P <0.05), and Group C and A are most significantly different (P <0.01 ); compared with Group A, Group B and C respectively enhance weight 6.02% and 6.88% per day, Group B and A were significantly different (P <0.05), and Group C and A were most significantly different (P <0.01 ). Compared with Group A, Group B and C respectively reduce material weight ratio 5.45% and 6.23%, and the difference was most significant (P <0.01 ). The CHA can improve performance of rex rabbit the best addition of 0.4%.3. Determination of meat quality testThere was significant difference among pH value, water loss rate, storing loss rate and crude protein content in each group (P<0.05), but no significant difference was found in tenderness, cooking percentage, moisture content and crude fat content (P>0.05). The total content of amino acids, essential amino acids and semi essential amino acids as well as main delicious amino acids was highest in group C accounting for 23.84%, 11.47% and 8.32% respectively, next came group B accounting for 20.94%, 10.64% and 6.81% respectively, and lowest in group C (control group) accounting for 19.06%, 9.61% and 6.46% respectively. with CHM groups (B, C) higher than the control group (A) respectively by 0.08 percent and 0.04 percent. The CHA can improve meat quality of rex rabbit the best addition of 0.4%.4.Fur quality testThere was no significant difference among wool staple length, wool fineness of different parts for intra-or inter-group (P <0.05),There was significant difference among fur thickness, area of skins,tensile strength and load elongation in each group(P <0.05), but no significant difference was found in wool density,hide thickness,shrinkage temperature and pH(P>0.05). It is proved that The CHA can improve fur quality of rex- rabbits the best addition of 0.4%.