engleski

Influence of olive by-products on certain blood parameters and serum enzyme activities of fattening rabbits

The nutritive effect of different levels (10 and 20 percentage) of dehydrated olive cake pulp was studied in fattening rabbits on the basis of certain blood parameters and the catalytic activity of serum enzymes. A total of 60 rabbits were divided into a control group (C) and two experimental groups (E1, E2) each comprising 10 males and 10 females. Rabbits of Group C received no dehydrated olive cake pulp in their diet, while rabbits of Group E1 and Group E2 were fed 10 percentage and 20 percentage dehydrated olive cake pulp, respectively. After Day 56 of the experiment, blood samples were obtained by cardiac puncture and certain blood parameters as well as the catalytic activity of serum enzymes were determined. Following the experimental feeding period no significant differences were found between Group C and Groups E1 and E2 in red blood cell (RBC) and white blood cell (WBC) count, haemoglobin concentration and haematocrit value. Similarly, after 56 days of experimental fattening no significant differences were found between the control group and the experimental groups in the catalytic activity of the serum enzymes alkaline phosphatase (AP), aspartate aminotransferase (AST), gamma-glutamyltransferase (GGT), and lactate dehydrogenase (LDH). However, Group E2 rabbits manifested a significantly higher alanine aminotransferase (ALT) activity in the serum than did rabbits of Group E1. The results indicate that the inclusion of dehyd4rated olive cake pulp in the diet at the rate of 10 percentage or 20 percentage caused no shanges in the investigated blood parameters and serum enzyme activities of fattened rabbits.

Hyla rabbits; feeding; olive cake pulp; blood parametes; serum enzyme activities

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