Effects of acerola (Malpighia emarginata) by-product on performance, carcass traits, antioxidant activity, and meat quality of growing rabbits

Two experiments were carried out to determine the nutritional value of acerola by-product (ABP) and the effects of dietary supply of this by-product on performance, carcass traits, biochemical parameters, antioxidant status, and meat quality of growing rabbits. In the digestibility experi-ment, 36 rabbits (18 males and 18 females) were allocated between 3 treatments (reference diet and two test diet, composed by 850 g/kg reference diet and 150 g/kg ABP; and 700 g/kg reference diet and 300 g/kg ABP). The ABP contained 100 g/kg crude protein (CP), 47.5 g/kg ether extract (EE), 698 g/kg neutral detergent fibre (aNDFom), 548 g/kg acid detergent fibre (ADFom), and 18.4 MJ digestible energy (DE)/kg per dry matter (DM). In the performance experiment, 120 rabbits (60 males and 60 females) were allocated in a 5 x 2 factorial design study, with five inclusion levels of ABP (0, 80, 160, 240 and 320 g/kg) and 2 genders. The regression analysis, the inclusion of ABP had a quadratic effect on final weight, daily feed intake, carcass weight, scapular fat, and overall score, with best estimated levels at 158, 265, 220, 249 and 270 g/kg, respectively (P < 0.05). ABP promoted a linear increase on the feed conversion, visceral fat, phenolic compounds in rabbit meat, antioxidant potential and total antioxidant ac-tivity (P < 0.05). ABP supply in rabbits' diets linearly decreased the digestibility coefficients of CP, aNDFom and ADFom, cooking loss and Warner-Bratzler shear force (P < 0.05). Male rabbits had lower antioxidant potential and total antioxidant activity than female rabbits (P < 0.05). Acerola by-product enhances final weight, daily feed intake, carcass traits, meat quality, and antioxidant status of growing rabbits. Female rabbits have better antioxidant status than males.

Automated summary

The by-product of acerola improves the performance, carcass traits, meat quality, and antioxidant status of growing rabbits. It enhances the final weight, daily feed intake, carcass weight, and scapular fat content. Moreover, it increases the antioxidant potential and phenolic compounds in rabbit meat. Female rabbits have better antioxidant status than males.