Table 5.
Effect of dietary AA, OPE and TPE supplementation on the chemical composition of rabbits meat.
| Items | Experimental Diets | ||||
|---|---|---|---|---|---|
| Control | AA | OPE | TPE | p-Value | |
| DM | 26.92 ± 0.23 | 26.65 ± 0.15 | 26.89 ± 0.10 | 26.50 ± 0.05 | 0.2425 |
| CP | 22.20 ± 0.11 | 22.17 ± 0.17 | 22.51 ± 0.24 | 22.74 ± 0.08 | 0.1585 |
| EE | 3.43 a ± 0.03 | 2.92 b ± 0.07 | 2.62 bc ± 0.21 | 2.33 c ± 0.03 | 0.0004 |
| Ash | 1.29 ± 0.12 | 1.57 ± 0.06 | 1.76 ± 0.33 | 1.43 ± 0.04 | 0.3447 |
| Ascorbic acid (mg/100 g DM) | 0.006 d ± 0.003 | 0.379 a ± 0.03 | 0.340 b ± 0.11 | 0.313 c ± 0.05 | 0.0018 |
AA = ascorbic acid, OPE = orange peel extract, TPE = tomato pomace extract. a,b,c,d Means values with the same letter within the same row did not differ significantly (p > 0.05).