Effect of Boldenone and Estradiol as Growth Promoters on Some Quality Parameters of New Zealand Rabbit Meat

Abstract

Rabbit's meat has an excellent nutritional profile with a tender flavor. The most important perceptions of rabbit’s meat are its high sensory, physical, and chemical properties. To achieve such quality, farmers rely on growth promoters either legally or illegally, regardless of their possible public health hazards. The aim of this study is to evaluate the effects of hormonal growth promoters on rabbit meat quality. Additionally, the study will examine how simmering affects the residue level of these growth promoters in rabbit meat. Thirty New Zealand White male rabbits were randomly divided into three equal groups: the first group was kept as the control; the second group received two doses of intramuscular boldenone undecylenate injections (5 mg/kg body weight) at three-week intervals; and the third group was intramuscularly injected with estradiol (40 µg/kg of body weight) day by day for 30 days. The findings indicated that the growth promoters used had no discernible impact on the sensory quality of rabbit meat. However, the cooking loss of simmered rabbit meat injected with estradiol was significantly increased. Boldenone administration causes a significant increase in the protein content of meat. Moisture and ash contents were significantly increased in all treated groups. Simmering rabbit meat reduced residual levels of boldenone and estradiol, but it did not completely eliminate their hazards to health of consumer. These results confirmed the inefficiency of using boldenone and estradiol compounds as growth promoters in animal production for safety and quality reasons.