SENSORY EVALUATION AND BLOOD PROFILES OF WEANER RABBITS FED VARYING LEVELS OF DIETARY PROBIOTIC (SACCHAROMYCES CEREVISIAE)

Abstract

This study evaluated the effects of graded dietary levels of Saccharomyces cerevisiae on the haematological, serum biochemical and sensory characteristics of weaner rabbits. A total of thirty (30) mongrel weaner rabbits were randomly assigned to five dietary treatments containing 0, 0.25, 0.50, 0.75, and 1.0% S. cerevisiae in a completely randomized design, with six rabbits per treatment, over a seven-week feeding trial. At the end of the feeding trial, blood samples were collected for haematological and serum biochemical analyses, while meat samples were subjected to sensory evaluation using a nine-point hedonic scale. Data were subjected to one-way ANOVA and means separated by Duncan’s Multiple Range Test. Dietary S. cerevisiae significantly (p < 0.05) influenced packed cell volume, haemoglobin concentration, red blood cell count, white blood cell count, platelet count, mean corpuscular volume, serum albumin, and total cholesterol. Rabbits fed 0.50–1.0% yeast recorded the highest packed cell volume of 35.0–38.5%, haemoglobin of 11.6–12.8 g/dL, red blood cell count of 4.65–5.10 ×10⁶/µL, white blood cell count of 8.5–10.6 ×10³/µL, and platelet count of 338–360 ×10³/µL than the control group. Serum albumin increased significantly from 3.55 g/dL in the control to 5.00 g/dL at 1.0% inclusion, whereas glucose, total protein, and total bilirubin remained unaffected. Total cholesterol was lowest at 0.25% with a value of 2.35 mmol/L but increased to 5.06 mmol/L at 1.0% inclusion. Sensory attributes, including tenderness, flavour, colour, juiciness, palatability, and overall acceptability, were not significantly affected (p > 0.05), with all treatments receiving high hedonic scores of 7.60–8.35. It was concluded that dietary S. cerevisiae improved the hematological profile of weaner rabbits without compromising meat sensory quality. Based on the overall physiological and sensory responses, dietary inclusion of 0.75% S. cerevisiae is recommended for optimum health and meat quality in weaner rabbits.