Impact of strain and probiotic supplementation on carcase characteristics, antioxidant status and meat quality of growing rabbits under hot climate

This study investigated the interactive effects of probiotic supplementation and strain on growth performance, antioxidant status and meat quality in growing rabbits under hot climate conditions. Ninety weaned male rabbits (45 V-line and 45 Alex strain), aged four weeks, were assigned to a 6-week trial in a 2 × 3 factorial design involving three levels of probiotics (control, low and high). Each subgroup (15 rabbits) was divided into five replicates of three rabbits. Probiotic supplementation, particularly at high and low levels, significantly improved final body weight and weight gain compared to the control. V-line rabbits consumed more feed, while Alex rabbits showed better feed conversion ratio (FCR). Both probiotic level and strain significantly influenced muscle pH values. High-level probiotic supplementation markedly reduced total bacterial count (TBC), spore-forming colonies, E. coli and Salmonella sp. Alex rabbits had lower overall bacterial loads, though V-line rabbits recorded lower spore-forming colonies and E. coli counts. Probiotic addition significantly enhanced total antioxidant capacity (TAC) in plasma, with a greater effect observed in V-line rabbits. The interaction between strain and probiotic level was significant for most parameters, excluding Salmonella sp. Meat quality traits (appearance, colour, taste, aroma, tenderness, juiciness and overall acceptability) were significantly improved by probiotics, while strain had no effect on these traits. In conclusion, both probiotic supplementation and strain influenced growth and health parameters, with probiotics notably enhancing performance, antioxidant capacity, microbial status and meat quality in rabbits reared in hot climates.