Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal
Moringa oleifera leaves (MOL) containing phytochemicals could be used to replace synthetic growth promoters to improve products quality in sustainable rabbit production. This study explores the supplementation of MOLM on carcass characteristics and meat quality of rabbits. A total of 64, 28 days-old...
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Taylor & Francis Group
2023-12-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://dx.doi.org/10.1080/1828051X.2023.2206416 |
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| author | Mankga William Hilda K. Mokoboki Freddy Manyeula Monnye Mabelebele Nthabiseng A. Sebola |
| author_facet | Mankga William Hilda K. Mokoboki Freddy Manyeula Monnye Mabelebele Nthabiseng A. Sebola |
| author_sort | Mankga William |
| collection | DOAJ |
| description | Moringa oleifera leaves (MOL) containing phytochemicals could be used to replace synthetic growth promoters to improve products quality in sustainable rabbit production. This study explores the supplementation of MOLM on carcass characteristics and meat quality of rabbits. A total of 64, 28 days-old male weaned New Zealand white rabbits (600 ± 8.58 g live weight) were randomly allocated to four diets in completely randomised design. The rabbits were reared on iso-energetics and isoproteic diets formulated by incorporating MOLM at 0, 5, 10, and 15% and were humanely slaughtered after 6 weeks. Heart weight increased linearly with MOLM levels (R2 = 0.50; p = 0.007) whereas slaughter (SLW), hot carcass (HCW), cold carcass (CCW), legs, head and kidneys weights were increased quadratically. Also, liver decreased quadratically (R2 = 0.41; p = 0.03) with MOLM levels. Fillet lightness (L*) (R2 = 0.21; p = 0.02), redness (a*) (R2 = 0.14; p = 0.04) and yellowness (b*) (R2 = 0.14; p= <0.0001) decrease whereas peak force increased (R2 = 0.63; p = 0.02) quadratically with MOLM levels. Leg muscle a* (R2 = 0.45; p = 0.0001) and cooking loss (R2 = 0.19; p = 0.0009) decreased linearly with MOLM levels. Only aroma (R2 = 0.04; p = 0.04), juiciness (R2 = 0.05; p = 0.04) and connective tissues (R2 = 0.03; p = 0.05) increased linearly with MOLM levels. In conclusion, MOLM did not adversely affect rabbit carcass characteristics and meat quality hence it can be recommended as a nutraceutical sources for sustainably rabbit production.Highlights Moringa oleifera leaves (MOL) containing phytochemicals could be used to improve the physio-chemical quality of meat of rabbit in sustainable rabbit production. Partial inclusion of MOL in rabbit’s diets improved carcass characteristics and meat quality. Slaughter and organ weights, physio-chemical and sensory evaluation were significantly improved by MOLM inclusion. |
| format | Article |
| id | doaj-art-bff024de24d3410ea52e6e6d19fc53a8 |
| institution | DOAJ |
| issn | 1594-4077 1828-051X |
| language | English |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
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| series | Italian Journal of Animal Science |
| spelling | doaj-art-bff024de24d3410ea52e6e6d19fc53a82025-08-20T03:22:07ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2023-12-0122146347110.1080/1828051X.2023.22064162206416Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves mealMankga William0Hilda K. Mokoboki1Freddy Manyeula2Monnye Mabelebele3Nthabiseng A. Sebola4Department of Animal Science, North-West UniversityDepartment of Animal Science, North-West UniversityDepartment of Agriculture and Animal Health, University of South AfricaDepartment of Agriculture and Animal Health, University of South AfricaDepartment of Agriculture and Animal Health, University of South AfricaMoringa oleifera leaves (MOL) containing phytochemicals could be used to replace synthetic growth promoters to improve products quality in sustainable rabbit production. This study explores the supplementation of MOLM on carcass characteristics and meat quality of rabbits. A total of 64, 28 days-old male weaned New Zealand white rabbits (600 ± 8.58 g live weight) were randomly allocated to four diets in completely randomised design. The rabbits were reared on iso-energetics and isoproteic diets formulated by incorporating MOLM at 0, 5, 10, and 15% and were humanely slaughtered after 6 weeks. Heart weight increased linearly with MOLM levels (R2 = 0.50; p = 0.007) whereas slaughter (SLW), hot carcass (HCW), cold carcass (CCW), legs, head and kidneys weights were increased quadratically. Also, liver decreased quadratically (R2 = 0.41; p = 0.03) with MOLM levels. Fillet lightness (L*) (R2 = 0.21; p = 0.02), redness (a*) (R2 = 0.14; p = 0.04) and yellowness (b*) (R2 = 0.14; p= <0.0001) decrease whereas peak force increased (R2 = 0.63; p = 0.02) quadratically with MOLM levels. Leg muscle a* (R2 = 0.45; p = 0.0001) and cooking loss (R2 = 0.19; p = 0.0009) decreased linearly with MOLM levels. Only aroma (R2 = 0.04; p = 0.04), juiciness (R2 = 0.05; p = 0.04) and connective tissues (R2 = 0.03; p = 0.05) increased linearly with MOLM levels. In conclusion, MOLM did not adversely affect rabbit carcass characteristics and meat quality hence it can be recommended as a nutraceutical sources for sustainably rabbit production.Highlights Moringa oleifera leaves (MOL) containing phytochemicals could be used to improve the physio-chemical quality of meat of rabbit in sustainable rabbit production. Partial inclusion of MOL in rabbit’s diets improved carcass characteristics and meat quality. Slaughter and organ weights, physio-chemical and sensory evaluation were significantly improved by MOLM inclusion.http://dx.doi.org/10.1080/1828051X.2023.2206416carcass characteristicsinternal organsmoringa olifera leave mealphysico-chemicalrabbit and sensory evaluation |
| spellingShingle | Mankga William Hilda K. Mokoboki Freddy Manyeula Monnye Mabelebele Nthabiseng A. Sebola Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal Italian Journal of Animal Science carcass characteristics internal organs moringa olifera leave meal physico-chemical rabbit and sensory evaluation |
| title | Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal |
| title_full | Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal |
| title_fullStr | Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal |
| title_full_unstemmed | Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal |
| title_short | Carcass characteristics and meat quality of weaned New Zealand rabbits supplemented with Moringa oleifera leaves meal |
| title_sort | carcass characteristics and meat quality of weaned new zealand rabbits supplemented with moringa oleifera leaves meal |
| topic | carcass characteristics internal organs moringa olifera leave meal physico-chemical rabbit and sensory evaluation |
| url | http://dx.doi.org/10.1080/1828051X.2023.2206416 |
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