THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS
Abedo, A., El-Nomeary, Y., Salman, F., Abo Sedera, S., Nasr, S., Nassar, S., Ibrahim, S. (2020). THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS. EKB Journal Management System, 23(3), 445-461. doi: 10.21608/ejnf.2020.148133
A. A. Abedo; Y. A.A. El-Nomeary; Fatma M. Salman; S. Abo Sedera; Soad M. Nasr; Somia A. Nassar; Sh. A. M. Ibrahim. "THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS". EKB Journal Management System, 23, 3, 2020, 445-461. doi: 10.21608/ejnf.2020.148133
Abedo, A., El-Nomeary, Y., Salman, F., Abo Sedera, S., Nasr, S., Nassar, S., Ibrahim, S. (2020). 'THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS', EKB Journal Management System, 23(3), pp. 445-461. doi: 10.21608/ejnf.2020.148133
Abedo, A., El-Nomeary, Y., Salman, F., Abo Sedera, S., Nasr, S., Nassar, S., Ibrahim, S. THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS. EKB Journal Management System, 2020; 23(3): 445-461. doi: 10.21608/ejnf.2020.148133

THE COMPLEMENTARY EFFECT BETWEEN GARLIC, CINNAMON AND JUNIPER ESSENTIAL OILS ON PRODUCTIVE PERFORMANCE, DIGESTIBILITY AND BLOOD PARAMETERS OF NEW-ZEALAND WHITE RABBITS

Egyptian Journal of Nutrition and Feeds
Article 10, Volume 23, Issue 3, December 2020, Page 445-461  XML PDF (529.95 K)
Document Type: Original Article
DOI: 10.21608/ejnf.2020.148133
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Authors
A. A. Abedo1; Y. A.A. El-Nomeary1; Fatma M. Salman2; S. Abo Sedera3; Soad M. Nasr4; Somia A. Nassar4; Sh. A. M. Ibrahim1
1Animal Production Department, National Research Centre, 33 El-Bohouth Street, P.O.: 12622, Dokki, Giza, Egypt.
2Animal Production Department, National Research Centre, 33 El-Bohouth Street, P.O.: 12622, Dokki, Giza, Egypt
3Agriculture Microbiology Department, National Research Centre, 33 El-Bohouth Street, P.O.: 12622, Dokki, Giza, Egypt
4Parasitology and Animal Diseases Department, National Research Centre, 33 El-Bohouth Street, P.O.: 12622, Dokki, Giza, Egypt
Abstract
A total of 72 male New Zealand White (NZW) rabbits after weaning were allotted among 4 groups with 3 replications, six rabbits each, using a completely randomized design, for 45 d. The 1st group (control, R1) was fed a basal diet without addition. The 2nd, 3rd and 4th groups were fed a basal diet supplemented with 0.25 mg of garlic oil (GAR) plus 0.25 mg of cinnamon oil (CIN, R2); 0.25 mg of GAR plus 0.25 mg of juniper oil (JUN,R3) and 0.25 mg of GAR plus the mixture of CIN and JUN at the level of 0.125 mg for each / kg diet v/w (R4), respectively. The results indicated that dietary rabbit’s GAR plus a mixture of CIN and JUN significantly increased the total bacterial count by 44.4% and the cellulolytic bacteria by 70%, respectively, compared to the control group. Dietary rabbit’s GAR plus CIN (R2) and JUN (R3) significantly improved the DM digestibility by 41.7 and 29.1% as well as increased the EE digestibility by 18.7 and 13.9%, respectively compared to the control group. The mixture treatment (R4) significantly increased the final body weight by 11.9%, the total body weight gain by 7.5%, the average daily body weight gain by 51.5% and feed conversion ratio by 17.2% compared to the control group. The mixture treatment (R4) significantly decreased the triglycerides by 54.6%, total cholesterol by 67.5, LDL by 52.5% followed by (R3) treatment by 53, 32.4 and 79.2%, respectively. Same reductions were detected in (R2) treatment by 49.7, 33.2 and 30.9%, respectively compared to the control group. The mixture treatment (R4) significantly increased the carcass weight (with or without edible offals) by 11.9 or by 12.6%, respectively compared to the control group. In conclusion, dietary rabbit’s GAR plus a mixture of CIN and JUN significantly increased caecum microbial count and further improved nutrients digestibility, growth performance, carcass characteristics complemented with decreasing serum lipids profile.
Keywords
New Zealand White (NZW) rabbits; essential oils; caecum bacterial count; growth performance and carcass characteristics
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