CARCASS CUTS AND ORGANOLEPTIC PROPERTIES OF RABBIT MEAT FED DIETS CONTAINING GRADED LEVELS OF ROASTED DATE PALM SEED MEAL

Abstract

The objective of this study was to determine the carcass cuts and organoleptic properties of rabbit meat fed diets containing varying levels of roasted date palm seed meal. The roasted date palm seed meal was fed to weaner rabbits at different dietary treatment levels of 0 %, 5 %, 10 %, 15 %, and 20 % respectively. A total of 45 rabbits of mixed sexes of ages of 5-6 weeks and average initial weights of 555.67-600g were used for the experiment for a period of 12 weeks in a completely randomized design experiment. The rabbits were randomly allocated to five (5) treatments with each treatment having 9 rabbits, made up of three replicates with three (3) rabbits per replicate. Final weights of rabbits ranges between 1664g to 1738.89g.The organoleptic characteristics were generally acceptable and rated between the range of 5.30- 6.50 with rabbits on 20 % inclusion of roasted date palm seed meal recording the best values in all parameters. Amongst the cut parts and organs examined, dressing percent, weight of head, intestine, neck and lumbosacral region were significantly influenced by dietary treatments. Rabbit meat, carcass cuts, organoloptic, date palm seed.