Meat qualities of rabbits fed diets containing dried watermelon rinds as an energy source
2025
Ayo-Ajasa , O. Y., | Adegoke, A. V. | Adeyemo, A. A. | Ayoola, A. A. | Olawale, C. A. | Amore,, O. P. | Ajayi, A. G. | Egbeyale, L. T. | Abiona, J. A. | Fafiolu, A. O | Sogunle, O. M.
The silent competition between humans and livestock for maize has brought about the recent researches on the use of unconventional feed ingredients, such as dried water melon rinds (DWMR), as an inclusion in livestock feed. This study was therefore conducted to assess the effect of diets containing graded levels of DWMR on rabbits’ meat quality. Eighty (80) crossbreed, unsexed weaner rabbits with the mean weight of 630g were used for this study, allocated on weight equalization basis into four (4) treatment groups (0%, 5%, 10% and 15% of DWMR inclusion levels, representing T1, T2, T3 and T4 respectively and further divided into five (5) replicates of 4 rabbits. A total of 24 rabbits, 6 from each treatment were slaughtered for meat quality assessment. Results revealed a significant (P<0.05) influence of DWMR in the fat and crudefibre (within the negligible range of 1-2%) contents of the meat. Fat was highest (14.21%) in T3 while fibre was highest (1.11%) in T4. Cooking loss, refrigeration loss, water absorptive power and colour of meat from rabbits were not significantly (P>0.05) affected by DWMR. Although lipid profile was not significantly (P>0.05) affected by DWMR, significant (P<0.05) differences were observed in the levels of Malondialdehyde (MDA), Gluthatione (GSH) and Catalase (CAT). MDA level was least at the 5% DWMR treatment group while the 0% and 10% DWMR treatment groups had the highest level of GSH and CAT respectively. Meat from rabbits fed 15% DWMR recorded the highest score for tenderness in sensorial profile. It was then concluded that up to 15 % of DWMR in rabbits’ diets had no negative effect on the quality of their meat.
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