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Abstract
The research was conducted on local rabbits to determine the effect of replacement levels of Para grass with kudzu leaves (Pueraria thomsonii Benth.) on carcass traits and quality of rabbit meat. Forty local rabbits were randomly assigned into 5 treatments with 4 replicates. Five treatments corresponding to 5 replacing levels of Para grass by kudzu leaf in diets (0%, 25%, 50%, 75% and 100%). The results obtained showed that the levels of replacing Para grass with kudzu leaves in the diet did not affect on carcass traits and quality of rabbit meat (p>0.05), except for dry matter and crude protein in the rabbit meat (p<0.05). The hot carcass weight accounted for 51.2% to 55.2% of body weight at slaughter, and the hind leg weight accounted for 36.5-38.5% of hot carcass. Rabbit meat has a stable meat pH and is completely acidified after 24 hours of slaughter. Fresh rabbit meat has dry matter ranging from 25.1 to 25.9 g/100g meat, crude protein ranging from 21.7 to 22.1 g/100g meat, total lipid from 1.82 to 2.32 g. /100g meat and crude energy ranges from 110.3 to 115.6 kcal/100g meat. From the results obtained, it showed that kudzu leaves can be used to completely replace Para grass in the diet without affecting carcass traits and quality of rabbit meat.