The utilization of pineapple hump extracts in complete feeds on the quality of free-board rabbit meat

Objective: The study aimed to identify the effect of pineapple hump extracts in different doses onincreasing the chemical and physical quality of rabbit meat.Materials and Methods: The research stages were carried out with maintenance for two monthsusing a completely randomized design consisting of four treatments and five replicates. P0 = com-plete ration without pineapple hump extract; P1 = complete ration with the addition of 0.2% pine-apple hump extract; P2 = complete ration with the addition of 0.4% pineapple hump extract; andP3 = complete ration with the addition of 0.6% pineapple hump extract. The variables observedwere the chemical quality of meat (pH, moisture, carbohydrate, fat, and protein content in rabbitmeat), and the physical quality (water holding capacity (WHC), cooking loss).Results: The data were analyzed using SAS, with significantly different results subjected toDuncan’s further testing. The addition of 0.4% pineapple hump extract in rabbit complete rationshad a very significant effect on the WHC of 71.62%. The addition of 0.6% pineapple hump extractalso had a significant effect on the protein content of meat, increasing it by 19.17%.Conclusion: The effects of pineapple hump extract up to 0.6% in a complete diet of weaned rab-bits have a positive effect on the physical and chemical quality of rabbit meat, especially on theprotein and water-holding capacity of rabbit meat.