Meat Potential of Angora Strain of Rabbits on Different Vegetable Protein Supplements

Forty two Angora strain of rabbits (6 wk), assigned randomly to seven dietary treatments, were fed whole diets (75 concentrate: 25 roughage) containing deoiled groundnut meal (DGNM), either urea (2% wAv)-ammonlated or alkali (NaOH 1.5%, w/w) treated neetn kernel meal (@ 50 & 100% isonitrogenous substitution of DGNM) and untreated or urea (2%, w/w)-ammoniated deoiled mustard meal as vegetable protein supplements for 18 wk period. Slaughter study indicated similar percentage yield of edibles, inedibles, meat: bone and loin eye area among the dietary groups except higher (P<0.05) dressing percentage (65.1±1.61 vs 59.9±1.09%) in rabbits fed urea- ammonlated deoiled mustard meal diet. Chemical composition of fresh meatsnd cooking loss of pressure cooked meat showed no variation. Sensory evaluation did not exhibit bitterness or attract no untoward marking and were equally acceptable thus indicating Angora strain of rabbits as spent animals too can be employed for meat purpose.