Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets

Abstract

The effect of inclusion of graded levels of fermented ground mature Prosopis juliflora pods (FGMPP) replacing maize grain in grower rabbits’ diets on sensory attributes was investigated. Thigh muscles were obtained from 12-week-old rabbits fed on five diets comprising: control (formulated standard grower diet), 15% UGMPP, 30% UGMPP, 15% FGMPP and 30% FGMPP replacing maize in standard grower diets. Deep-frozen meats from the rabbits were thawed and boiled in different aluminium pots, cut into small pieces of about 2 cm3 placed in ceramic plates and presented to 12 panellists. Questionnaires were used for sensory attribute profiling. Data were analysed using SPSS Statistics 25.0.0 and the general linear model (GLM) of Statistical Analysis Systems (SAS) softwares for Principal Component Analysis (PCA) and analysis of variance (ANOVA) respectively. Tukey’s range procedure was used to separate means at (p<0.05) significance. The PCA indicated that grittiness, particles, oiliness, colour, salty taste and oily taste contributed greatest to the observed variability. According to ANOVA, there was no treatment effect (p>0.05) in overall rating, appearance, flavour and colour of the meat. However, there was treatment effect (p<0.05) on beefy taste, tenderness, salty taste and grittiness. The study concluded that 30% maize grain in the diets of grower rabbits can be replaced with FGMPP as it did not affect consumer preference of the meat.