EFFECT OF CASSAVA LEAF MEAL ON PROXIMATE AND SENSORY QUALITY OF GROWER RABBIT MEAT

Abstract

The effect of cassava leaf meal on proximate composition and sensory qualities of rabbit meat was evaluated. A total of Eighteen (18) 4-5 weeks old female rabbits of mixed breeds were used in an 8 weeks feeding trial. The animals were randomly selected and assigned to three treatments each with six rabbits and had three replicates of two rabbits per replicate using Completely Randomized Design (CRD). The cassava leaf meal was analyzed by the method described by AOAC (2006). Data on sensory quality were collected and proximate composition of rabbit fed 10 and 20% graded level of cassava leaf meal was analyzed using AOAC (2006). Data collected were analyzed using ANOVA and the means were separated using LSD. The results obtained showed that cassava leaf meal (CLM) had a moisture content of 8.90%, crude protein, 32.10, crude fibre 11.20%, ash, 6.70%, ether extract 7.02% and nitrogen free extract of 33.90%. The results of the proximate composition and panel sensory quality of the rabbit fed 10 and 20% CLM showed no significant difference across the treatment. Higher crude protein and ash content were found in the rabbit fed 10 and 20% CLM and higher fat content was found in the rabbit fed 10% CLM. More so, Rabbit fed 10% CLM had higher sensory hedonic rating compare to other treatments. This implies that good nutritional and sensory meat quality can be obtained when soybean meal is replaced with 10 and 20% of cassava leaf meal in the diet of rabbit growers.