Comparative evaluation of carcass quality and sensory characteristics of meat of rabbits fed Vernonia amygdalina and Mucuna pruriens

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