Affiliation(s)
1. Department of Animal Science, University of Uyo, Uyo, Akwa Ibom State 520003, Nigeria
2. Research Outreach Department, Rubber Research Institute of Nigeria, Iyanomo, Benin City, Nigeria
3. Meat Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P.M.B 4014, Ejigbo, Osun State, Nigeria
4. Department of Animal Science, University of Ibadan, Ibadan, Nigeria
ABSTRACT
The carcass traits and
organoleptic properties of meat obtained from crossbred weaner rabbits fed
cooked rubber seed meal (CRSM)-based diets were investigated. The rabbits were
reared in hutches placed under mature rubber plantation. A total of 72, 8-week
old weaner rabbits were randomly allotted, two per cell of 6-celled rabbit
hutch, with 6 replicates per diet or treatment in a completely randomized
design to 6 CRSM-based diets containing 16% dietary protein. The CRSM was
included at 10, 20, 30, 40, and 50% levels in diets 2, 3, 4, 5 and 6
respectively. Diet 1 without CRSM (0%) served as the control. Feed and water
were served ad libitum for 10 weeks. The carcass weights of rabbits fed up to
10% CRSM-based diets were similar and significantly higher than that of rabbits
on 20% CRSM-based diet (740.30 g) which in turn was higher (p < 0.05) than what
obtained for those fed 30-50% CRSM-based diets. Other carcass traits varied
significantly. The weight of bled and de-furred rabbits (92.77-94.54%), carcass
(56.98-60.78%), fore limb
(9.72-10.69%), lung (0.66-0.79%), kidney (0.62-0.75%)
and the heart (0.26-0.29%)
expressed as percentage of live weight were similar (p > 0.05) across
board. Feeding beyond 30% CRSM-based diets had significant effects on the cooked
meat’s juiciness, chewiness and texture. The inclusion of CRSM in rabbit diets
had no detrimental effect on the proportion of carcass, limbs and internal
organ weights. Meats from rabbits fed CRSM-based diets were well accepted by sensory evaluators
but the taste, flavor, juiciness and acceptability decrease with increasing
levels of CRSM in the diet.
KEYWORDS
Rubber seed, rabbit,
organoleptic properties, carcass trait.
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