Effects of Feeding Albizia Julirissin leaf Meal on the Carcass and Sensory characteristics of Rabbits

Abstract

A study was conducted at the Meat Processing Unit of the Department of Animal Science, University for Development Studies, Tamale to assess the carcass and sensory characteristics of local rabbits fed Albizia julibrissin leaf meal (AJLM) at 0% (T0), 5% (T1), 7.5% (T2) and 10% (T3) inclusion levels. Twenty, eight-week old crossbred rabbits were used. Parameters recorded included live weight, lung weight, heart weight, liver weight, kidney weight, empty intestine weight, carcass dressing weight, cold carcass dressing weight, hot and cold carcass dressing percentages. The carcass characteristics data were analyzed using ANOVA of Genstats 4^th edition.Sensory analysis was also conducted on the chest and thigh muscles to determine the influence of AJLM on rabbit flavor, colour, tenderness, juiciness, off-odour and overall liking using the British Standard Institution procedure.There was no significant difference (P>0.05) observed in all carcass characteristics except hot carcass dressing percentage (P<0.05). There were also no significant differences (P>0.05) in the sensory attributes except off-odour (P<0.05). AJLM inclusion of up to 10% level does not affect the carcass characteristics and eating quality of rabbit meat.