CARCASS QUALITY AND ORGANOLEPTIC SENSORY ATTRIBUTES OF MEAT FROM RABBITS FED CONCENTRATE AND SYNEDRELLA NODIFLORA
2024
Animashahun, R.A. | Alabi, O.O. | Animashahun, A.P. | Olawoye, S.O. | Okeniyi, F. A. | Oyawoye, E.O. | Omoikhoje, S.O. | Bamgbose, A.M.
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 incorporating Synedrella 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 al linclusion 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 level
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