Improving the nutritive value and sensory quality of rabbit meat by using leafy vegetables as feedstuffs
| Autor: | Kraidy Athanase Otchoumou, Sébastien Niamke, Konan Franck Yao, Légbé Raïssa Marie Flavienne Wognin |
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| Rok vydání: | 2018 |
| Předmět: |
media_common.quotation_subject
0402 animal and dairy science food and beverages Rabbit (nuclear engineering) Sensory system 04 agricultural and veterinary sciences Biology 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Value (economics) Quality (business) Food science Leafy vegetables media_common |
| Zdroj: | Journal of Animal & Plant Sciences. :5812-5824 |
| ISSN: | 2071-7024 |
| Popis: | The study examined the effect of feeding leafy vegetables on nutritional and sensory qualities of rabbit meat. For this, thirty weaned rabbits of 6 weeks of age (535.24-537.83 g) were allotted to six treatments in a completely randomized design with five replicates. The control diet was a concentrate while treatment diets were a mixture of leafy vegetables and concentrate (50:50; w/w). The rabbits were housed, fed in individual cages and the experiment was conducted for 9 weeks with 7 days of adaptation. This study revealed that 50 % Abelmoschus esculentus and 50%Vigna unguiculata leaves combined with 50 % of concentrate diet allowed the highest carcass yield. The meat bone ratio of the rabbits fed with the diets Abelmoschus esculentus and Vigna unguiculata were the highest with (5.56±0.15) and (5.40±0.10) respectively. The rabbits fed Vigna unguiculata with concentrate diet presented the highest protein content (20.92 %). The meat produced by feeding Solanum melongena with concentrate recorded the highest levels of potassium (546.56mg/100 g) and phosphorus (336.99 mg/100 g). The lysine content of rabbit meat obtained with Solanum melongena diet was higher than other groups. Leafy vegetables supplementation had no significant effect (P>0.05) on the appearance, juiciness and tenderness of rabbit meat. This study showed that Solanum melongena with concentrate mixture allowed the best nutritive value of meat as well as its sensory quality. |
| Databáze: | OpenAIRE |
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