Volume 8, Issue 4, July 2020, Page: 76-79
Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet
Usman Grace Ojali, Department of Food, Nutrition and Home Science, Kogi State University, Anyigba, Nigeria
Netela Jibrin, Department of Food, Nutrition and Home Science, Kogi State University, Anyigba, Nigeria
Omale Yusuf Zainab, Department of Food, Nutrition and Home Science, Kogi State University, Anyigba, Nigeria
Omada Unekwuojo Juliet, Department of Animal Production, Kogi State University, Anyigba, Nigeria
Lamido Mohammed, Department of Animal Science, Federal University, Kashere, Nigeria
Dauda Adamu Nuhu, Department of Animal Science, Federal University, Kashere, Nigeria
Abalaka Ezra Onuh, Department of Animal Production, Kogi State University, Anyigba, Nigeria
Received: Apr. 29, 2020;       Accepted: Jun. 10, 2020;       Published: Aug. 5, 2020
DOI: 10.11648/j.avs.20200804.12      View  143      Downloads  84
Abstract
Sixteen (16) male Rabbits were allotted into four (4) dietary treatments of four Rabbits each. They were fed concentrate diet and Bamboo, Senna, Gmelina and Teak leaves for 42 days, water was served ad-libitum, at the end of the feeding period 2 rabbits from each treatment were slaughtered and used for the evaluation of carcass yield and sensory properties All the values for carcass yield showed significant (P<0.05) difference across the treatment means, values for dressing percentage ranged from 51.50- 58%, while that for meat to bone ratio had a range of 2.80- 3.50. Values for Juiciness, palatability and over all meat quality were significantly (p<0.05) different across the treatment means. Flavor, tenderness and leanness were however not significant (p>0.05) T1 (Bamboo) had the best value for overall meat quality with a score of 16.6. It was concluded that the browse species significantly (p<0.05) influenced, the carcass yield and sensory properties of the rabbit meat. T1 (bamboo) had the best values for carcass yield and sensory properties. Bamboo was therefore recommended for rabbit feeding for improved carcass yield and sensory properties.
Keywords
Carcass Yield, Sensory Evaluation, Browse, Concentrate, Rabbits
To cite this article
Usman Grace Ojali, Netela Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, Lamido Mohammed, Dauda Adamu Nuhu, Abalaka Ezra Onuh, Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet, Animal and Veterinary Sciences. Special Issue: Promoting Animal and Veterinary Science Research. Vol. 8, No. 4, 2020, pp. 76-79. doi: 10.11648/j.avs.20200804.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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