CARCASS QUALITY AND ORGANOLEPTIC SENSORY ATTRIBUTES OF MEAT FROM RABBITS FED CONCENTRATE AND SYNEDRELLA NODIFLORA

Authors

  • R. A. Animashahun Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
  • A. M. Bamgbose University of Agriculture, P. M. B.2240, Abeokuta, Ogun State, Nigeria.
  • S. O. Omoikhoje Ambrose Alli University (AAU), P.M.B. 14, Ekpoma, Edo State, Nigeria
  • E. O. Oyawoye Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
  • A. P. Animashahun University of Agriculture, P. M. B.2240, Abeokuta, Ogun State, Nigeria.
  • S. O. Olawoye Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
  • O. O. Alabi Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
  • F. A. Okeniyi Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.

Keywords:

Browse plant, Meat products, Meat quality, Nutrition, Rabbit production

Abstract

As the demand for rabbit meat is increasing, efforts to meet cost effective nutritional requirement should as well increase. A ten-week feeding trial was carried out to assess the impact of incorporatingSynedrella nodiflora into  the diet of kit rabbits. Mixed-breed rabbits received concentrate along with varied Synedrella nodiflora supplementation. Kits with an initial average weight of 676.66g were randomly assigned to four treatment groups (A, B, C, and D) in a completely randomized design (CRD) with three replicates per treatment. Carcass values significantly improved (P<0.05) for rabbits on 25% and 50% Synedrella nodiflora levels compared to those on 0% and 75% inclusion. Organ weights showed no significant changes across all levels, except for the gastrointestinal tract, which exhibited a significant (p<0.05) effect based on plant inclusion, peaking at 75% inclusion (21.55g). No significant differences (P>0.05) were observed in appearance, taste, chewiness, and aroma at all inclusion levels. However, organoleptic parameters such as juiciness, texture, and acceptability were significantly (P<0.05) affected. Juiciness and texture were notably similar at 25% and 50% inclusion levels, superior to 0% and 75%. Acceptability peaked at 0% inclusion. The results suggest effective incorporation of Synedrella nodiflora into weaned rabbits' diets, with optimal utilization observed at 25% to 50% inclusion levels

Author Biographies

R. A. Animashahun, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.


Animal Science Department

A. M. Bamgbose, University of Agriculture, P. M. B.2240, Abeokuta, Ogun State, Nigeria.

Department of Animal Nutrition, College of Animal Science and Livestock Production

S. O. Omoikhoje , Ambrose Alli University (AAU), P.M.B. 14, Ekpoma, Edo State, Nigeria

Department of Animal Science

E. O. Oyawoye, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.


Animal Science Department

A. P. Animashahun, University of Agriculture, P. M. B.2240, Abeokuta, Ogun State, Nigeria.

Department of Animal Breeding and Genetics, College of Animal Science and Livestock Production

S. O. Olawoye, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.


Animal Science Department

O. O. Alabi, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.

Animal Science Department

F. A. Okeniyi, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.

Animal Science Department

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Published

2024-09-10

How to Cite

Animashahun, R. A., Bamgbose, A. M., Omoikhoje , S. O., Oyawoye, E. O., Animashahun, A. P., Olawoye, S. O., Alabi, O. O., & Okeniyi, F. A. (2024). CARCASS QUALITY AND ORGANOLEPTIC SENSORY ATTRIBUTES OF MEAT FROM RABBITS FED CONCENTRATE AND SYNEDRELLA NODIFLORA. Nigerian Journal of Animal Production, 740–743. Retrieved from https://njap.org.ng/index.php/njap/article/view/5506

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