Effects of dietary phytogenic supplementation on performance, semen quality and serum biochemical of rabbits

Abstract

Background Recently, restrict the use of antibiotic growth promoters by several countries and the menace of antibiotic resistant bacteria has forced to look for alternatives in rabbits. This study aimed to assess the efficiency of thyme essential oil (TEO) as a novel feed additive to dietary antibiotic to improve productive, reproductive performance and serum biochemical of male rabbit. Methods A total of one hundred and fifty 70-day-old male Californian rabbits were assigned to five dietary treatments including a basal diet as a negative control (NC), a basal diet was supplemented with an antibiotic as positive control (PC) and the basal diet was supplemented with 60, 120 or 180 mg/kg of TEO. The experiment period lasted for 60 days. Results Supplementation of TEO levels significantly (P < 0.01) increased body weight gain (BWG) and improved feed conversion ratio (FCR) of male Californian rabbits compared to NC and PC groups. Likewise, the TEO significantly improved semen characteristics of rabbits compared to NC and PC groups. Serum testosterone, aspartate transaminase (AST), alanine transaminase (ALT), urea and creatinine were improved by supplementations of thyme essential compared to NC and PC. Conclusions Based on the study results, TEO levels up to 180 mg/kg have the potential to improve productive and reproductive performances of Californian male rabbits.

Effects of Dietary Acacia nilotica Fruit, Zinc Oxide Nanoparticles and Their Combination on Productive Performance, Zinc Retention, and Blood Biochemistry of Rabbits

“…To meet the increasing need for food, as well as to have a positive impact on lowering the heat stress that affects rabbits, it is urgent to find novel natural feed additives for rabbit production. Production of rabbit meat is expanding globally [1]. Given that rabbits are particularly heat-sensitive due to their small number of sweat glands and difficulty reducing their body heat, environmental circumstances continue to be significant obstacles to producing meat [2].…”