Effects of Pumpkin Seed Cake in Rabbit Diets on Blood Indices, Oxidative Status, and Trace Element Distribution in Tissues

The focus of modern livestock production is increasingly shifting toward improving animal health, welfare, and product quality through the use of natural feed ingredients. Pumpkin (Cucurbita spp.) and its seeds are of interest because they contain biologically active compounds, including tocopherols and phenolic antioxidants. This study evaluated the effects of pumpkin seed cake (PSC) in rabbit diets on blood parameters, oxidative status, and trace element distribution in tissues. Sixty Popielno White rabbits were initially assigned to three dietary groups: control (0% PSC), 5% PSC, and 10% PSC. At 90 days of age, samples from 30 rabbits (10 per group) were collected and analysed. PSC supplementation significantly increased red blood cell count, haemoglobin, haematocrit, and platelet indices (p ≤ 0.05), indicating affected haematological status. It also reduced (p ≤ 0.05) urea, triglycerides, total cholesterol, and LDL cholesterol. Antioxidant status significantly improved, as indicated by higher superoxide dismutase activity and ferric-reducing antioxidant power, together with lower malondialdehyde levels (p ≤ 0.05). Mineral analysis showed lower manganese concentrations in muscle and kidney tissues; cadmium remained low, and lead was below the detection limit in muscle and liver samples. Overall, PSC may be considered a promising feed ingredient that supports haematological status, antioxidant protection, and metabolic balance under the conditions of the present study.