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The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples. The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P less than 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement of the amino acid composition (P less than 0.01). These findings are also supported by the good health state of rabbits. The diet enriched with the plant extracts is beneficial for the health state of rabbits and the nutritional quality of rabbit meat.

Numbers of food animal carcasses classified as suitable for human consumption (edible), suitable for processing (conditionally edible) were monitored during the periods of 1989 to 1994 and 1995 to 2000. Relative numbers of food animal carcasses classified as edible increased during the second period in comparison to the first period as follows: in cows from 77.1 to 79.5 %, in heifers from 83.1 to 92.5 %, in bulls from 89.6 to 95.5 %, in calves from 49.2 to 63.8 %, in pigs from 95.1 to 97.3 %, in sheep from 93.1 to 98.1 %, in goats from 68.4 to 93.1 %, in horses from 64.7 to 84.4 %, in chickens from 97.1 to 98.5 %, in hens from 94.4 to 95.2 %, in turkeys from 97.4 to 98.0 %, in ducks and geese from 98.7 to 99.1 % and in rabbits from 83.9 to 93.6 %. The health status of food animals at slaughter has statistically significantly improved in all species, production and age groups included in the study. The best health status was found in chickens, ducks and geese, while the worst health status was found in calves, horses and cows.