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


  • L. Lambertini Università di Teramo
  • G. Vignola Università di Teramo
  • G.M. Beone Università Cattolica del Sacro Cuore
  • G. Zaghini Università di Bologna
  • A. Formigoni Università di Teramo




growing rabbits, chromium, yeast, performance, meat quality


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<0.01). Hind leg proportion on carcass weight and its muscle to bone ratio, as well as chemical, physical and organoleptic characteristics of meat did not differ among groups. The presence of Cr(III) in the feed did not alter the fatty acid profile of muscular fat or the chemical composition, pH and colour of the meat. The Cr concentration in meat and edible organs (liver and kidneys) was not affected by treatment. In conclusion, Cr-yeast supplementation had no positive effects on the rabbit growth performance and carcass and meat quality and did not increase the Cr(III) content of meat for human consumption.


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