GENOTYPE EFFECT ON THE CHEMICAL COMPOSITION OF RABBIT MEAT

Abstract

The effect of genotype on the proximate composition of rabbit meat was evaluated using eighteen male and female California white, New Zealand white and Havana black rabbit. The rabbits were raised under the same feeding and housing management system and slaughtered at 12 weeks. They were properly bled and dressed Proximate analysis was carried out on the meat samples. Data obtained was subjected to analysis of variance (SAS, 2010). California white had the highest mean value for crude protein (24.41±1.26%), moisture content (70.1810.77%), ash content (3.6510.66%), nitrogen free extract (7.56±0.05%) while it had the least 'newt value forfat (8.2614.88%). Havana black rabbit had the highestfat content (18.49 2.74%) but had the least mean for crude protein (15.0512.85%) and ash content (0.9110.10%) New Zealand breed had the least mean value for nitrogen free  extract (2.5910.51%). The male rabbit had higher values of moisture content, ash content and nitrogen free extract compared to female rabbits. However the crude protein was higher in female rabbit while the fat content were statistically similar in the meat ofmale andf emale rabbits. In conclusion, the genotype of rabbit had significant influence on the chemical composition of rabbit meat. California white had better nutritive value and should be preferred to New Zealand and Havana black rabbit.