Effect of Boldenone or Estradiol as Growth Promoters on Some Quality Parameters of New Zealand Rabbit Meat | ||
| Egyptian Journal of Veterinary Sciences | ||
| Article 17, Volume 56, Issue 10, October 2025, Pages 2489-2498 PDF (428.69 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2024.290458.2107 | ||
| Authors | ||
| Mona Mohamed Ibrahim Elattar* 1; Ali Meawad Ahmed2; Ibrahim Mohamed Fares3; Heba Mohamed Shaheen1; Nada Ibrahim Hussein Ahmed1 | ||
| 1Dept. of Food Hygiene, Vet. Med., Suez Canal University, Ismaila, Egypt. | ||
| 2Dept. of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt | ||
| 3Dept. of Animal Behavior and Management, Faculty of Vet. Med., Suez Canal University, Ismailia, Egypt | ||
| Abstract | ||
| Rabbit's meat has an excellent nutritional profile with a tender flavor. The most important perceptions of rabbit’s meat are its high sensory, physical, and chemical properties. To achieve such quality, farmers rely on growth promoters either legally or illegally, regardless of their possible public health hazards. The aim of this study is to evaluate the effects of hormonal growth promoters on rabbit meat quality. Additionally, the study will examine how simmering affects the residue level of these growth promoters in rabbit meat. Thirty New Zealand White male rabbits were randomly divided into three equal groups: the first group was kept as the control; the second group received two doses of intramuscular boldenone undecylenate injections (5 mg/kg body weight) at three-week intervals; and the third group was intramuscularly injected with estradiol (40 µg/kg of body weight) day by day for 30 days. The findings indicated that the growth promoters used had no discernible impact on the sensory quality of rabbit meat. However, the cooking loss of simmered rabbit meat injected with estradiol was significantly increased. Boldenone administration causes a significant increase in the protein content of meat. Moisture and ash contents were significantly increased in all treated groups. Simmering rabbit meat reduced residual levels of boldenone and estradiol, but it did not completely eliminate their hazards to health of consumer. These results confirmed the inefficiency of using boldenone and estradiol compounds as growth promoters in animal production for safety and quality reasons. | ||
| Keywords | ||
| Growth promoters; Rabbit meat; Boldenone; Estradiol; hormonal residue | ||
|
Statistics Article View: 326 PDF Download: 18 |
||
