Table 1.
Effect of heat stress on meat rabbit’s carcass trait.
| Items | Control | HT | p-value |
|---|---|---|---|
| Initial weigh (kg) | 1.19 ± 0.02 | 1.21 ± 0.03 | 0.5679 |
| Final weight of test (kg) | 1.62 ± 0.02a | 1.54 ± 0.03b | 0.0240 |
| ADFI (g) | 133.28 ± 2.76a | 107.21 ± 2.30b | <0.001 |
| ADG (g) | 31.65 ± 1.32a | 26.10 ± 1.26b | 0.0036 |
| FCR | 4.43 ± 0.17 | 4.30 ± 0.22 | 0.6322 |
| Eviscerated rate (%) | 46.03 ± 0.51 | 47.18 ± 0.84 | 0.2521 |
| Thymus index (%) | 0.21 ± 0.01a | 0.17 ± 0.01b | 0.0282 |
| Spleen index (%) | 0.08 ± 0.01 | 0.07 ± 0.01 | 0.0834 |
| Liver index (%) | 2.94 ± 0.08a | 2.66 ± 0.09b | 0.0326 |
| Kidney index (%) | 0.67 ± 0.02 | 0.64 ± 0.02 | 0.2505 |
| Shoulder fat percentage (%) | 0.15 ± 0.01b | 0.20 ± 0.02a | 0.0482 |
| Kidney fat rate (%) | 0.25 ± 0.01b | 0.37 ± 0.05a | 0.0270 |
Values are means ± SEMs; n = 8. abValues with different superscripts differ significantly (p < 0 0.05).