Usman Grace Ojali, N. Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, L. Mohammed, Dauda A. Nuhu, Abalaka Ezra Onuh
{"title":"饲粮中添加精料植物对肉兔胴体产量和感官评价的影响","authors":"Usman Grace Ojali, N. Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, L. Mohammed, Dauda A. Nuhu, Abalaka Ezra Onuh","doi":"10.11648/j.avs.20200804.12","DOIUrl":null,"url":null,"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 (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.","PeriodicalId":7842,"journal":{"name":"Animal and Veterinary Sciences","volume":"21 1","pages":"76"},"PeriodicalIF":0.0000,"publicationDate":"2020-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet\",\"authors\":\"Usman Grace Ojali, N. Jibrin, Omale Yusuf Zainab, Omada Unekwuojo Juliet, L. Mohammed, Dauda A. Nuhu, Abalaka Ezra Onuh\",\"doi\":\"10.11648/j.avs.20200804.12\",\"DOIUrl\":null,\"url\":null,\"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 (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.\",\"PeriodicalId\":7842,\"journal\":{\"name\":\"Animal and Veterinary Sciences\",\"volume\":\"21 1\",\"pages\":\"76\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Animal and Veterinary Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11648/j.avs.20200804.12\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal and Veterinary Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.avs.20200804.12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet
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) 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.
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