Sixteen (16) male Rabbits were allotted into four (4) dietary treatments of four Rabbits each. They were fed concentrate diet and Bamboo, Senna, Gmelina and Teak leaves for 42 days, water was served ad-libitum, at the end of the feeding period 2 rabbits from each treatment were slaughtered and used for the evaluation of carcass yield and sensory properties All the values for carcass yield showed significant (P<0.05) difference across the treatment means, values for dressing percentage ranged from 51.50- 58%, while that for meat to bone ratio had a range of 2.80- 3.50. Values for Juiciness, palatability and over all meat quality were significantly (p<0.05) different across the treatment means. Flavor, tenderness and leanness were however not significant (p>0.05) T1 (Bamboo) had the best value for overall meat quality with a score of 16.6. It was concluded that the browse species significantly (p<0.05) influenced, the carcass yield and sensory properties of the rabbit meat. T1 (bamboo) had the best values for carcass yield and sensory properties. Bamboo was therefore recommended for rabbit feeding for improved carcass yield and sensory properties.
| DOI | 10.11648/j.avs.20200804.12 |
| Published in |
Animal and Veterinary Sciences (Volume 8, Issue 4, July 2020)
This article belongs to the Special Issue Promoting Animal and Veterinary Science Research |
| Page(s) | 76-79 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Carcass Yield, Sensory Evaluation, Browse, Concentrate, Rabbits
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APA Style
Usman Grace Ojali, Netela Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, Lamido Mohammed, et al. (2020). Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet. Animal and Veterinary Sciences, 8(4), 76-79. https://doi.org/10.11648/j.avs.20200804.12
ACS Style
Usman Grace Ojali; Netela Jibrin; Omale Yusuf Zainab; Omada Unekwuojo Juliet; Lamido Mohammed, et al. Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet. Anim. Vet. Sci. 2020, 8(4), 76-79. doi: 10.11648/j.avs.20200804.12
AMA Style
Usman Grace Ojali, Netela Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, Lamido Mohammed, et al. Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet. Anim Vet Sci. 2020;8(4):76-79. doi: 10.11648/j.avs.20200804.12
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Download@article{10.11648/j.avs.20200804.12,
author = {Usman Grace Ojali and Netela Jibrin and Omale Yusuf Zainab and Omada Unekwuojo Juliet and Lamido Mohammed and Dauda Adamu Nuhu and Abalaka Ezra Onuh},
title = {Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet},
journal = {Animal and Veterinary Sciences},
volume = {8},
number = {4},
pages = {76-79},
doi = {10.11648/j.avs.20200804.12},
url = {https://doi.org/10.11648/j.avs.20200804.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20200804.12},
abstract = {Sixteen (16) male Rabbits were allotted into four (4) dietary treatments of four Rabbits each. They were fed concentrate diet and Bamboo, Senna, Gmelina and Teak leaves for 42 days, water was served ad-libitum, at the end of the feeding period 2 rabbits from each treatment were slaughtered and used for the evaluation of carcass yield and sensory properties All the values for carcass yield showed significant (P0.05) T1 (Bamboo) had the best value for overall meat quality with a score of 16.6. It was concluded that the browse species significantly (p1 (bamboo) had the best values for carcass yield and sensory properties. Bamboo was therefore recommended for rabbit feeding for improved carcass yield and sensory properties.},
year = {2020}
}
TY - JOUR T1 - Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet AU - Usman Grace Ojali AU - Netela Jibrin AU - Omale Yusuf Zainab AU - Omada Unekwuojo Juliet AU - Lamido Mohammed AU - Dauda Adamu Nuhu AU - Abalaka Ezra Onuh Y1 - 2020/08/05 PY - 2020 N1 - https://doi.org/10.11648/j.avs.20200804.12 DO - 10.11648/j.avs.20200804.12 T2 - Animal and Veterinary Sciences JF - Animal and Veterinary Sciences JO - Animal and Veterinary Sciences SP - 76 EP - 79 PB - Science Publishing Group SN - 2328-5850 UR - https://doi.org/10.11648/j.avs.20200804.12 AB - Sixteen (16) male Rabbits were allotted into four (4) dietary treatments of four Rabbits each. They were fed concentrate diet and Bamboo, Senna, Gmelina and Teak leaves for 42 days, water was served ad-libitum, at the end of the feeding period 2 rabbits from each treatment were slaughtered and used for the evaluation of carcass yield and sensory properties All the values for carcass yield showed significant (P0.05) T1 (Bamboo) had the best value for overall meat quality with a score of 16.6. It was concluded that the browse species significantly (p1 (bamboo) had the best values for carcass yield and sensory properties. Bamboo was therefore recommended for rabbit feeding for improved carcass yield and sensory properties. VL - 8 IS - 4 ER -
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