Carcass characteristics and serum lipid profile of rabbits fed diets containing tomato pomace

New Zealand White (small) cross bred weaner rabbits (18; 324±3.2g BW) divided at random into three equal groups were offered either control diet containing leaf meal mixture (subabul: sesbania: glyricidia at 1:1:1), and dried-tomato pomace (DTP) at 0 (TP₀), 10 (TP₁₀) or 15 (TP₁₅) percent (Table 1) for 90 days. The pre slaughter weights of rabbits increased (P<0.05) linearly with the increase in level of DTP. Carcass weight, dressing percentage and saleable meat were higher (P<0.05) and inedible offal weight was lower (P<0.05) for the rabbits fed DTP included diets (TP₁₀ and TP₁₅) compared to control diet (TP₀). Different retail cuts were not affected by the dietary regimen. The loin portion had higher (P<0.05) meat to bone ratio in treatment groups, indicating more meatiness of the rabbits fed DTP included diets. Amount of fat depots in the body, as well as the amount of muscle fat decreased (P<0.05) with increase in level of DTP in the diets and lowest was in TP₁₅. Meat composition in terms of moisture, protein and total ash were not affected with the inclusion of DTP at different levels. The serum and meat triglyceride and LDL cholesterol content decreased (P<0.05) with the inclusion of DTP in the diets. It was concluded that, dried tomato pomace can be included up to 15% level in leaf meal based diets in rabbit with reduced LDL cholesterol in the meat, without affecting the carcass characteristics and meat composition.