Comparative evaluation of carcass quality and sensory characteristics of meat of rabbits fed <i>Vernonia amygdalina</i> and <i>Mucuna pruriens</i>

Abstract

Reduction of total fat and cholesterol contents as well as alteration of lipid profile to a more unsaturated kind are some methods for improving quality of meat. One of the safest strategies for achieving this is through dietary inclusion of natural occuring herbs. Therefore, a study was conducted to evaluate the effects of Vernonia amygdalina meal (VALM) and Mucuna pruriens meal (MPM) on performance, carcass and sensory quality of rabbits. Seventy-two weaned rabbits were randomly allotted to three dietary treatments, each replicated 3 times with 8 rabbits per replicate. Diet 1 was the control, diets 2 and 3 comprised of 15% each of VALM and MPM respectively each representing a treatment. At the end of 12th week, carcass evaluation, meat lipid profile and sensory evaluation were carried out. Results showed significant (P<0.05) increase in feed intake and daily weight gain for rabbits fed diets 2 and 3 as well as lower feed conversion ratio for rabbits fed diet 3 compared to the control. Rabbits on diet 3 indicated significan (P<0.05) increase in pre-slaughter weight, dressed weight as well as prime cuts (forelegs, thoracic cage, loin and hind legs). Meat lipid profile showed significant (P<0.05) reduction in total cholesterol, triglycerides, LDL, and VLDL while HDL increased for T3 and T2. Meat protein values showed significant (P<0.05) increase in T3 followed by T2 while abdominal fat decreased as against the control. Sensory evaluation showed significant (P<0.05) decline in tenderness from T3 to T2 without adverse effect on overall acceptability. Inclusion of the VALM and MPM in rabbit diets therefore improved performance, carcass quality and sensory characteristics.