Effects of chromium yeast supplementation on growth performances and meat quality in rabbits

The aim of the trial was to estimate the effect of dietary Cr-yeast addition to growing rabbit diet on growth performance, meat composition, muscle fatty acid profile and Cr content of meat and edible organs. Ninety-six male rabbits were weaned at 35 days and divided into 4 groups (T1, T2, T3 and T4) of 24 each. The animals were fed ad libitum for the whole trial (44 days) with pelletted diets differing in the presence of yeast (Saccharomyces cerevisiae), grown or not on Cr-enriched medium. The control diet (T1) did not contain yeast, the T2 diet was supplemented with non-enriched yeast, while the T3 and T4 diets were supplemented with Cr(III)-enriched yeast to increase the concentration of Cr by 0.400 mg/kg and 0.800 mg/kg, respectively. Control diet (T1) contained 0.830 mg/kg Cr due to the presence of the trace element in raw materials. The dietary treatment did not affect either the mortality, or the growing and slaughtering performance, or the incidence of kidneys, scapular and perirenal fat on carcass weight. A reduction in the liver incidence on the carcass was observed in the T3 group compared to the T4 (4.36% vs 5.67%; P