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Aug 25, 2024Keywords:
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Chemical, Carcass and Sensory Characteristics of Rabbit (Oryctolagus cuniculus) Meat Fed Different Plant Protein Source
Abstract
A study was conducted to evaluate the carcass, chemical and sensory characteristics of meat from rabbits fed different plant protein sources. Twenty (20) rabbits of mixed breeds and sex with an average initial weight of 847.20 g were allocated to four dietary treatments (groundnut cake as T1, Moringa leave meal as T2, cowpea husk as T3 and groundnut haulms as T4) with five rabbits per treatment each standing as a replicate in a completely randomized design (CRD). Experimental diets were formulated such that groundnut cake, moringa leave meal, cowpea husk and groundnut haulms were included at 30% on weight basis. Data were obtained on carcass characteristics (live weight, slaughter weight, dressing percentage, body length, rack, loin, shoulder, thigh, heart, lungs, liver, kidney, spleen, head, caecum length, caecum weight, large intestine length, large intestine weight, small intestine length, small intestine weight, stomach, fore feet, hind feet, shank, skin, and tail), sensory characteristics( palatability, juiciness, tenderness, colour, aroma, and acceptability) and chemical composition (water, protein, fat, fibre, and ash). There was a significant difference (P<0.05) in carcass characteristics among the treatments for live weight, slaughter weight, dressed weight, dressing percentage and body length. Prime cut and carcass by-products also revealed significant differences (P<0.05) however, heart, kidney, stomach and small intestine weight resulted in non-significant differences (P>0.05) among treatments. Chemical composition was determined according to standard methods. The basic chemical composition (water, protein, fat, fibre, and ash) of rabbit meat revealed significant differences (P<0.05) among treatments. Sensory characteristics showed a significant differences (P>0.05) among the treatments for palatability, tenderness, colour and aroma while Juiciness and acceptability indicated a non-significant differences (P>0.05) among treatments. Based on the performance of the animals, the diet containing 30% cowpea husk yields high live weight, slaughter weight and dressed weight while a diet containing 30% groundnut cake is preferred by the panellists in terms of organoleptic properties and yields high dressing percentage.
