Suraj P.TAMALU SABU2020-09-232020-09-232019https://krishikosh.egranth.ac.in/handle/1/5810151836A study was conducted to evaluate the effect of housing on growth rate, carcass traits and meat quality of rabbits. Twenty four New Zealand White rabbits of both sexes (1:1) were weaned and selected at five weeks of age. The animals were randomly divided into two groups (T1 and T2) of 12 rabbits each with an average uniform body weight. Rabbits in group T1 were housed in cages with stainless steel floors and T2 with plastic slatted floors. The experiment was conducted during the post monsoon season for a period of nine weeks. There was significant difference in the body weight gain of the animals in T1 and T2 during 10th and 14th weeks of age. The animals were slaughtered and carcass traits and meat qualities were observed for pH, Water Holding Capacity (WHC), colour, Warner - Bratzler Shear Force (WBSF), collagen solubility, proximate composition and sensory evaluation. Carcass traits and bleeding efficiency were not significantly different between T1 and T2. Carcass defects such a bruising was found comparatively higher for rabbits in T1 than T2. There was significant difference (p<0.01) between T1 and T2 in dressing percentage (44.003 ± 0.579, 46.870 ± 0.742), WHC (18.717 ± 1.355, 29.218 ± 1.374, WBSF (35.714 ± 1.694, 19.612 ± 1.629), collagen solubility (30.91 ± 1.928, 38.26 ± 1.557) and fat content (p<0.05) (5.088 ± 0.783, 2.823 ± 0.314). There was no significant difference between T1 and T2 in pH (5.931 ± 0.013, 5.882 ± 0.022), colour (52.582 ± 1.252, 52.500 ± 0.797), protein (21.999 ± 0.583, 22.678 ± 0.219) and moisture (71.545 ± 0.517, 72.136 ± 0.217). The sensory evaluation of cooked rabbit meat from T2 showed significantly higher score for appearance, tenderness, juiciness, flavor and overall acceptability than T1. The results indicated that rabbits reared on plastic slatted floors had better growth rate, carcass traits and meat qualities and can be recommended to farmers for rearing rabbits.EnglishThesis