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

Received: 6 April 2021     Accepted: 19 April 2021     Published: 29 April 2021
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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.

Published in World Journal of Food Science and Technology (Volume 5, Issue 2)
DOI 10.11648/j.wjfst.20210502.11
Page(s) 19-24
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), 2021. Published by Science Publishing Group

Keywords

Carcass, Fermentation, Mature Prosopis juliflora Pods, Grower Rabbits, Sensory Evaluation

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Cite This Article
  • APA Style

    Jane Atieno Odero-Waitituh, Anthony Macharia King’ori, Atieno Odero-Waitituh, Joseph Wafula Matofari, Stephen Odera Onyango, et al. (2021). Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets. World Journal of Food Science and Technology, 5(2), 19-24. https://doi.org/10.11648/j.wjfst.20210502.11

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    ACS Style

    Jane Atieno Odero-Waitituh; Anthony Macharia King’ori; Atieno Odero-Waitituh; Joseph Wafula Matofari; Stephen Odera Onyango, et al. Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets. World J. Food Sci. Technol. 2021, 5(2), 19-24. doi: 10.11648/j.wjfst.20210502.11

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    AMA Style

    Jane Atieno Odero-Waitituh, Anthony Macharia King’ori, Atieno Odero-Waitituh, Joseph Wafula Matofari, Stephen Odera Onyango, et al. Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets. World J Food Sci Technol. 2021;5(2):19-24. doi: 10.11648/j.wjfst.20210502.11

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  • @article{10.11648/j.wjfst.20210502.11,
      author = {Jane Atieno Odero-Waitituh and Anthony Macharia King’ori and Atieno Odero-Waitituh and Joseph Wafula Matofari and Stephen Odera Onyango and Robert Mwasigwa},
      title = {Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets},
      journal = {World Journal of Food Science and Technology},
      volume = {5},
      number = {2},
      pages = {19-24},
      doi = {10.11648/j.wjfst.20210502.11},
      url = {https://doi.org/10.11648/j.wjfst.20210502.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210502.11},
      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 (p0.05) 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.},
     year = {2021}
    }
    

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    T1  - Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets
    AU  - Jane Atieno Odero-Waitituh
    AU  - Anthony Macharia King’ori
    AU  - Atieno Odero-Waitituh
    AU  - Joseph Wafula Matofari
    AU  - Stephen Odera Onyango
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    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 19
    EP  - 24
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20210502.11
    AB  - 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 (p0.05) 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.
    VL  - 5
    IS  - 2
    ER  - 

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Author Information
  • School of Agriculture, Natural Resources and Environmental Studies, Rongo University, Rongo, Kenya

  • Department of Animal Sciences, Egerton University, Egerton, Kenya

  • Department of Animal Sciences, Egerton University, Egerton, Kenya

  • Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya

  • Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya

  • Department of Animal Sciences, Egerton University, Egerton, Kenya

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