Thermoregulatory, libidinal and seminal responses of rabbit bucks to spice-supplemented diets

This study evaluated the libidinal, seminal, and thermoregulatory effects of ginger, garlic, and onion supplementations in rabbit bucks. Fifty-five bucks were allotted to 11 experimental diets comprised of a basal diet with no spices and 9 others containing ginger, garlic, and onion at 5 g, 10 g, or 15 g/kg feed, with the eleventh diet supplemented with vitamin C at 400 mg/kg feed. In the wet and dry seasons, the libido, seminal parameters, respiratory rate (RR), and rectal temperature (RT) of the bucks were studied for 8 weeks. The temperature-humidity index (THI) of the rabbit pen was also monitored during the experiment. Data was analysed using multivariate analysis of the general linear model and probability with alpha set at <5% after separation by Duncan Multiple Range Test. Seasonal THI was significantly higher (p<0.05) in the dry season (30.22°C) than the wet season (28.92°C). Animals allotted to onion at 10 g/kg feed had the highest RR in the wet season, while the treatments had no significant effect on RR in the dry season. Bucks fed the lowest level (5 g/kg feed) of ginger and onion had significantly lower (p<0.05) RT in both the wet and dry seasons. Spice supplementation had a significant effect (p<0.05) on the buck's libidinal and sem1nal parameters in both wet and dry seasons. Season significantly (p<0.05) affected RR, RT, libidinal, and seminal parameters in spite of spice supplementation. The study concluded that spice supplementation improved the libidinal, seminal, and thermoregulatory responses of the rabbit bucks.