Performance of weaner rabbits fed forage supplemented with local spices

Chemical composition of spices revealed that they have the potential to enhance forage utilization by rabbits. A study was conducted to evaluate the performance of weaner rabbits fed forages supplemented with spices (curry, utazi, uziza and scent leaf). This study lasted fo 56 days. Five treatment diets were formulated: diet 1 (control without spice), diet 2 (curry), diet 3, (utazi), diet 4 (uziza) and diet 5 (scent leaf) with the same percentage inclusionrespectively. Thirty weaner rabbits were randomly allocated to the treatment diets with six rabbits per treatment and two per replicate in a Completely Randomized Design. Feed an water were provided to the weaner rabbits ad libitum. There were no significant differences (P>0.05) in the growth parameters except in the feed intake while the organ proportion and carcass cut part of rabbits fed the treatment diets showed significant differences (P<0.05) inall the cut parts measured. However, rabbits fed forage supplemented with curry, utazi, uziza and scent leaf were significantly different (P<0.05) among the treatments in all the organ proportions measured. The spleen of weaner rabbits fed forage supplemented with curry, utazi, uziza and scent leaf were significantly (p<0.5) than that of diet 1 (control) which indicates higher antibody production in the body of rabbits fed diets containing spices to fightagainst any toxin associated with spices since spleen is the major source of lymphocytes responsible for defense. From the findings in this study, it could be concluded that rabbits fed local spices especially curry and utazi did better and therefore are recommended in weaner rabbits diets for better performance.