The Effect Of Spices On The Utilization Of Forages By Weanner Rabbits

ABSTRACT

This research which lasted for 56 days was conducted to evaluate the effect of some spices in rabbit diets. Five treatment diets were formulated. Diet 1 (control) was without spice, diet 2 had curry, diet 3, had utazi, diet 4, had uziza and diet 5 had scent leave at the same percentage inclusion respectively. Twenty weanner rabbits were randomly allocated to the treatment diets with 2 rabbits per treatment and 2 per replicate in a complete randomized design. Feed and water were given to the rabbits ad-libitum. There were no significant differences (P<O.05) in the growth parameters except in the feed intake while the organ proportion and carcass cut-part of rabbits fed the treatment diets, showed significant differences (P<O.05) in all the parts considered. However rabbits fed diets 2, 3, 4 and 5 were significantly higher (P<O.05) in body weight again and other growth measured than that of diet 1 (control), while in their final weight, rabbit fed diet 2, 3 and 5 were significantly higher (P<O.05) than others. From the foregoing, it could be concluded that rabbits fed spices especially curry and utazi did better and therefore are recommended in rabbits diets for better performance.