IMPACT OF FEED FORM AND PHYTOBIOTIC BLENDS ON SENSORY EVALUATION OF RABBIT MEAT

Abstract

A ten-week feeding trial was conducted using forty eight (48) 7-8 weeks old crossbreed rabbits to determine the impact of feed forms and phytobiotics blend (turmeric, garlic, ginger and clove) on sensory attribute of rabbit meat. The rabbits were allocated into four treatments. T1-12 rabbits fed mash diets without inclusion of phytobiotics. T2- 12 rabbits fed mash diets with 10g inclusion of phytobiotics, T3- 12 rabbits fed pelletized diets without inclusion of phytobiotic. T4-12 rabbits fed pelletized diets with 10g inclusion of phytobiotic in a 2x2 factorial arrangement. Data collected oncooked meat to check the aroma, colour, taste and overallacceptability using hedonic scale and were analyzed using analysis of variance. Significant (P<0.05) difference were recorded on aroma and colour of meat. Higher (P<0.05) aroma (6.65±0.12) value was recorded with rabbit fed diet in pelletized form while rabbit fed diets in mash form had the least (P<0.05) value (6.21±0.1). Higher (P<0.05) colour (6.32±0.11) value of meat was recorded with rabbit fed diet in pellet form while rabbit fed diets in mash form had the least (P<0.05) value of meat colure (6.24±0.10).This study concluded that feeding diet in pelletized form and inclusion of phytobiotic blend had positive effect on aroma, colour, taste and overall acceptability of rabbit meat. Therefore it is recommended to feed rabbit with pelletized diet containing phytobiotic blend in order to improve sensory quality.