Influence of Emulsified and Nano-Emulsified Essential Oils Blend on Performance and Meat Characteristics of Weaned Mountain Rabbits

Abstract

The study aimed to evaluate the effects of adding emulsified or nano- emulsified essential oil blend (garlic, pomegranate, tea tree essential oil), at the same level to weaned Mountain rabbits diet, on their growth performance, blood components, meat analysis, meat fatty acids and immunity indices. A total of forty-five weaned Mountain rabbits, were assigned randomly to 3 similar groups. Rabbits in the 1 st group (T1, the control) were fed only concentrate feed mixture. The 2 nd group (T2) and 3rd group (T3) were fed concentrate feed mixture supplemented with either 0.75 ml/kg diet emulsified, or 0.75 ml/kg diet nano- emulsified essential oil blend, respectively. Results of growth performance revealed that T2 and T3 recoded (P<0.05) higher final live body weight compared with T1, while, T2 and T3 recorded (P<0.05) higher hot carcass weight compared with T1. Regarding meat protein content for the three tested groups T3 recorded (P<0.05) higher value and (P<0.05) the lowest fat content, TVN and TBA compared with T1. Rabbits of T1 found to have (P<0.05) higher triglycerides, cholesterol, urea, creatinine AST and ALT compared with T2 and T3. Immunity values in terms of IgG and IgM were (P<0.05) higher in favor of T3. T3 recorded the best significant (P<0.05) antioxidant in term of GPx and SOD. The control group T1 recoded (P<0.05) the highest significant values of total saturated fatty acids. Opposite trends were realized regarding monounsaturated fatty acids and total poly unsaturated fatty acids where T3 had (P<0.05) higher significant values.