Carcass characteristics and sensory evaluation of meat from growing rabbits (<i>Oryctolagus cuniculus</i>) fed diets containing varying levels of fermented lebbeck (<i>Albizia lebbeck</i>) seed meal

Abstract

Following a 12 weeks feeding trial with growing rabbits (Oryctolagus cuniculus) fed diets containing varying levels of fermented Lebbeck (Albizia lebbeck) seed meal, forty-five (45) mixed breeds of rabbits aged between 6-8 weeks with an average initial weight of 588.87g were used to determine the carcass characteristics and sensory evaluation. Five experimental diets were formulated such that fermented Albizia lebbeck seed meal was included to replace groundnut cake at 0, 5, 10, 15 and 20 % on weight to weight basis using completely randomized design (CRD). The rabbits were randomly allotted to five treatments in three replicates with 9 rabbits per treatment and 3 per replicate. The rabbits were also offered fresh Amaranthus hybridus ad libitum daily. The results showed significant reduction of saponin from 90.0-12.33 (86.30%), Tannin from 2.12-0.00 (100%), Cyanide 63.66-0.43 (99.32%), Flavonoid 0.24-0.00 (100%) and Alkaloid 1.28-0.00 (100%) after fermentation. Feeding fermented Albizia lebbeck seed meal however, resulted in non-significant differences (P>0.05) in dressed weight irrespective of inclusion level. The overall acceptability of both the cooked and fried meat also showed no significant difference (P > 0.05) in all the dietary groups. It is therefore recommended that fermented Albizia lebbeck seed meal (FALSM) can be used to replace groundnut cake up to 20 % in rabbit diet with optimum carcass yield.

Keywords: Rabbits; Albizia lebbeck seed; carcass characteristics