Serum lipid profile and organoleptic characteristics of meat from rabbits fed diets containing selim pepper (Xylopia aethiopica) and African nutmeg (Monodora myristica)

Abstract

A study was conducted to determine the effect of selim pepper meal (Xylopia aethiopica) and African nutmeg meal (Monodora myristica) on serum lipid profile and sensory quality of rabbit meat. A total of thirty-two weaned rabbits (16 males and 16 females) were used. Four dietary treatments were formulated and the rabbits were randomly allocated to four replicates per treatment groups with each replicate having two rabbits in a completely randomized block design. Diets were formulated to contain 0 % selim pepper meal (SPM) and African nutmeg meal (ANM) (T1). 1% SPM (T2), 1 % ANM (T3) and 0.5 % each of SPM and ANM (T4). After 90 days feeding trial, serum lipid profile and sensory evaluation of meats were carried out. Selim pepper meal, African nutmeg meal and their combination had a significant effect (P < 0.05) on the lipid profile of rabbits. Total cholesterol (TC) and low density lipoprotein (LDL) increased in the control group (T1) (P<0.05). Sex effect showed similar (P>0.05) result. Sensory properties of rabbit meat showed no adverse effect with the addition of the spices. Nevertheless, rabbit meat from T3 group had the highest overall acceptability score in both male and female (P < 0.05). It is recommended that 1% of ANM be used as additive in rabbit diet to improve lipid profile and sensory quality of rabbit meat.