Synergistic effects of using essential oils blend (garlic, onion and lemon)‎ as a nanoemulsion on the productive performance of growing rabbits

Abstract EN

The objective of the current study was to evaluate the effects of adding Nano- emulsified essential oil blend (NEOB) ( garlic, onion, lemon essential oil) as feed additive, on growth performance, blood components, immunity indices, meat analysis and meat fatty acids of weaned Mountain rabbits.

A total of 72 male weaned mountainous rabbits breed (Gabali local breed) with an average live body weight of 590 gm were allotted randomly into 4 experimental groups 18 animals each, (each group was divided in to 3 replicates, 6 animals each).

The first group was served as a control and the three other groups were fed on 0.5, 0.75 and 1 ml/kg of feed Nano emulsified natural oil blend as treatments T1, T2 and T3 respectively.

Final live body weight, total weight gain, average daily weight gain and feed conversion ratio for T3 were (P<0.05) superior in its values in these measurements compared with other treatment group.

On the other hand, the highest average feed intake was (P < 0.05) recorded by the control compared with T3, T2 and T1 respectively.

While, rabbits of T3, T2 and T1 were (P < 0.05) higher in digestibility coefficient of CP, EE and NFE compared with the control.

The same trend was observed in DCP and TDN values in favor of T3, T2 and T1 compared with the control.

Rabbits of T2 and T1 were (P < 0.05) significantly higher in blood serum total protein and globulin compared with the control.

Regarding to blood serum triglycerides, cholesterol and LDL, the control group recorded (P < 0.05) the highest values compared with T3, T1 and T2.

In addition, T3, T2 and T1 recorded (P < 0.05) the highest values of IgG and IgM compared with the control.

No (P < 0.05) significant differences were found among treatment in kidney's and liver weight.

Heart weight was (P < 0.05) significantly differ among the control, T3 and T1 compared with T2.

The lowest value for full weight of digestive tract was (P < 0.05) recorded by T3 and T2 compared with the control T1.

T3, T2 and T1 were (P < 0.05) higher in the meat protein compared with the control.

Regarding to meat pH, TVN and TBA the control group was (P<0.05) higher values compared with T3, T2 and T1.

The best meat antioxidant values for GPx was (P < 0.05) recorded by T3, T2 and T1 compared with control while the control recorded (P < 0.05) the highest value of meat MAD compared with T3, T2 and T1.

The control group recorded (P < 0.05) the highest values of meat total saturated fatty acids compared with T3, T2 and T1 repressively.

While, T3, T2 and T1 recorded (P < 0.05) the highest total monounsaturated fatty acids compared with the control as well as values of total poly unsaturated fatty acids.