EFFECT OF ASCORBIC-ACID ON PERFORMANCE, MORTALITY, DIGESTIBILITY OF NUTRIENTS AND QUALITY OF MEAT OF RABBITS HOUSED AT 25-DEGREES-C

Experiments were performed to evaluate the effect of ascorbic acid add ed to drinking water on growth, mortality, nutrient digestibility and composition of meat of rabbits (Hyla 2000 breed), housed in a climatiz ed environment at 25 degrees C. This temperature is distinctly above t he rabbit temperature optimum. Initial age of rabbits was 30 days. The duration of the experiment was 59 days. Rabbits were fed a commercial granulated feed. Twelve out of 56 control rabbits housed at 25 degree s C died. Mortality of rabbits supplied with ascorbic acid at 30 mg pe r 1 kg of body weight twice a week was significantly (<0.025) lower: o nly three out of 56 treated rabbits died. Growth of rabbits, feed inta ke, digestibility of nutrients and chemical composition of meat (muscu lus longissimus dorsi) were not significantly affected.