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https://doi.org/10.33128/s.73.1-2.3

OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES

Vlatko Rupić   ORCID icon orcid.org/0000-0003-0767-4916 ; Faculty of Agriculture, Department of Animal Science, University of Zagreb, Zagreb, Croatia
Svjetlana Luterotti ; Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
Mato Čačić ; Ministry of agriculture of Republic of Croatia, Zagreb, Croatia
Vlatka Romanović ; Secondary school, Dugo Selo, Croatia
Ivana Čačić ; Faculty of Agriculture, Department of Animal Science, University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (790 KB) str. 21-34 preuzimanja: 39* citiraj
APA 6th Edition
Rupić, V., Luterotti, S., Čačić, M., Romanović, V. i Čačić, I. (2019). OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES. Stočarstvo, 73 (1-2), 21-34. https://doi.org/10.33128/s.73.1-2.3
MLA 8th Edition
Rupić, Vlatko, et al. "OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES." Stočarstvo, vol. 73, br. 1-2, 2019, str. 21-34. https://doi.org/10.33128/s.73.1-2.3. Citirano 08.08.2020.
Chicago 17th Edition
Rupić, Vlatko, Svjetlana Luterotti, Mato Čačić, Vlatka Romanović i Ivana Čačić. "OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES." Stočarstvo 73, br. 1-2 (2019): 21-34. https://doi.org/10.33128/s.73.1-2.3
Harvard
Rupić, V., et al. (2019). 'OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES', Stočarstvo, 73(1-2), str. 21-34. https://doi.org/10.33128/s.73.1-2.3
Vancouver
Rupić V, Luterotti S, Čačić M, Romanović V, Čačić I. OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES. Stočarstvo [Internet]. 2019 [pristupljeno 08.08.2020.];73(1-2):21-34. https://doi.org/10.33128/s.73.1-2.3
IEEE
V. Rupić, S. Luterotti, M. Čačić, V. Romanović i I. Čačić, "OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES", Stočarstvo, vol.73, br. 1-2, str. 21-34, 2019. [Online]. https://doi.org/10.33128/s.73.1-2.3

Sažetak
Nutritive effect of different levels (10% and 20%) of dried olive cake on the body mass, feed conversion ratio and histopathological changes in tissues in conventionally bred Hyla rabbits was investigated. During a 56-day experimental feeding regime, 60 rabbits were divided into a control group and two experimental groups with 20 animals each (10 males and 10 females). Control group received no olive cake, while the first experimental group received 10% and the second experimental group 20% of dried olive cake throughout the whole feeding period. No significant differences in the body mass were found between the groups in the trial. In both experimental groups, feed conversion was better than in the control group. Histopathological tests were performed on a total of 28 rabbits. Histopathological changes observed in the brain, heart and kidneys of rabbits were the consequence of pathological activity of microsporidian Encephalitozoon cuniculi found in all groups. In the rabbits of both experimental groups fed with olive cake, deposition of fat in the heart, liver, lymph nodes, thyroid gland, adrenal gland and pancreas might be explained by the greater amount of fat from olive oil in the meal. Statistically significant was only the fat deposition in the liver, namely, in hepatocytes. Histopathological screening identified pathological action of fungus Cyniclomyces guttulatus in the digestive tract of all rabbit groups which caused inflammation of the mucous membranes (enteritis) of the entire digestive system (from the stomach to the large intestine) and therefore possibly interfered with the absorption of certain nutrients (vitamins, minerals, etc.).

Ključne riječi
rabbits; nutrition; olive cake; histopathological changes

Hrčak ID: 237324

URI
https://hrcak.srce.hr/237324

[hrvatski]

Posjeta: 86 *