Carcass Traits and Organoleptic Properties of Weaner Rabbits(Oryctolagus cuniculus)Fed Cooked Rubber Seed Meal-based Diets

• 作者: Kolawole Daniel Afolabi Patience Olusola Fakolade Philo Olotie Orimoloye Sule Bamidele Akinleye
• 来源期刊: 食品科学与工程:英文版(2159-5828)
• 学科: 工学
• 关键词: RUBBER seed rabbit ORGANOLEPTIC properties CARCASS TRAIT
• 年，卷（期）: spkxygcywbmg_2019,（1）
• 页码范围: 6-9
• 页数: 4页
• 分类号: TS

摘要

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.