Effects of Dietary Levels of Locust (Zonocerus variegatus) Meal and Cooking Methods on Meat Quality of Growing Rabbits
Keywords:
Rabbit, Locust Meal, Cooking Methods, Sensory evaluation, Microbial Analysis
Abstract
This study was conducted to evaluate the effects of dietary locust (Zonocerous variegatus) meal and cooking methods on the meat quality of growing rabbits. Twenty-eight (28) weaned rabbits at the age of 6 weeks (average weight 500±12g) of mixed sex and breeds (Dutch and New Zealand white) were used in this study. The rabbits were randomly allotted to four dietary treatments (0, 5, 10 and 15% locust meal) and three cooking methods (simmering, pan-frying, and grilling) in a 4 × 3 factorial arrangement in a completely randomized design. Results showed that the meat of rabbits fed 0 and 15% locust meal (LM)diet had similar but higher P<0.05 values for crude protein (24.64 and 23.42%, respectively) than in other treatments. Ether extract (EE) and Gross energy (GE)contents were higher (P<0.05) in rabbits fed diet containing 15% LM (10.70% and 198.9 Kcal/100g, respectively). Processing methods had effect (P<0.05) on the proximate composition and GE of rabbit meat. Simmering (SM) and Pan-frying (PF) had higher (P<0.05) and similar values for crude protein (16.67 and 17.91%, respectively). Interactions between inclusion levels of LM in diets and processing methods were significant at P<0.05 and P<0.01. Processing method affected the organoleptic properties of rabbit meat. Simmered meat had better (P<0.05) colour, taste, texture, flavour, aroma and acceptability attributes (2.64, 2.81, 2.29, 2.68, 2.62, 2.37, 2.66%, respectively). Results for microbiological load of rabbit meat indicated that there were differences (P<0.05) in parameters measured, although values were lower than recommended threshold levels. It was concluded that the dietary inclusion of LM at levels up to 15 %, improved nutrient and sensory qualities of rabbit meat. Processed meat from rabbits fed 5% LM and meat processed using simmering method had the best overall sensory attributes. Rabbit meat subjected to pan-frying as a cooking method presented the least microbial load. Microbial load of processed (simmered, pan-fried or grilled) rabbit meat stored for up to seven days was within acceptable limits for food products.
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References
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Travnicek, D. and Hooper, A. S. (1968). Effect of cooking method on the quality of turkey breast meat cooked from the frozen state. Poultry Science, 47: 1281-1283
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Wahidu, Z., Peeyachat, C., Nor Faadila, M. I. and Tajul, A.Y. (2013). Effect of Different Cooking Methods on the Quality Attribute of Beef Burgers. Journal of Applied Sciences Research, 9(4): 2538-2547
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Zhang, X.W., Wei, W. and Jiaming, Z. (2014). Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat African Journal of Food Science, 8(2):98-103 http://www.academicjournals.org/AJFS
Aderonke, I. O. and Ifeanyi, D.N. (2020). The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources. Croatian Journal of Food Science and Technology, 12(1): 1-11
Alan, A. S. (2001). Poultry Meat Processing. CRC Press, Taylor and Francis Group pp:345
Alberti, P., Sanudo C., and Santolaria, (1992). Effect of diet on pH and colour of meat in young bulls. Proceedings of the 37th International Congress of Meat Sci. Technology, Kulmbach. 21-22.
Amenan, P. K., Juliana, M. V., Dominic, G., Dany, C., Frederic, G. and Linda, S. (2018). Application of Carno-bacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety. Meat Science, 135: 174-188.
Official Methods of Analytical Chemist, 2012.AOAC International, 19th Ed. Latimer, G. W.(edit). Gaithersburg, MD Publishers.
Brugiapaglia, A. and Destafanis, G. (2012). Effect of cooking method on the nutritional value of Piemontese beef. 58th International Congress of Meat Science and Technology, 12-17th August 2012, Montreal, Canada, 1-4pp.
Christine, J.L. B., Banisa, S.J. and Erma, C.T. (2020). Carcass quality evaluation of broilers fed with black soldier fly (HermetiaIlucens) larvae. Journal of Environmental Science, Computer Science and Engineering & Technology, 9(2): 272-280. www.jecet.org
Cristina, M.M.A., Susana, P. A., Anabela, F. L., Maria, J.E. F., Ana, S.H. C., Carlos, M.G.A. F., MA tilde, L.F. C., Rui, J.B.B. and José, A.M. P. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat.Meat Science Journal, 84: 769–777www.elsevier.com/locate/meatsci
Dalvi-Isfahan, M., Hamdami, N. and Le-Bail, A. (2016). Effect of freezing under electrostatic field on the quality Impact of the Fenton process in meat digestion as assessed of lamb meat. Innovative Food Science Emerge, 37: 68-73. https://doi.org/10.1016/j.ifset.2016.07.028
Eke, S.O., Irabor, J.I., Okoye, M., Aitufe, O.F. and Ekoh, S.N. (2013). The microbial status ofcommercial ‘Suya’ meat products in Ekpoma, Edo, Nigeria. International Journal of Community Research, 2(1): 18-21.http://www.anrescentpub.com
FAO. (2011). World Livestock 2011 – Livestock in food security. Food and Agriculture Organization of the United Nations (FAO), Rome.
Hyun-Seok, C., Nam-Young, K., In-Chul, C., Sang-Rae, C., Won-Mo, C., Yong-Sang, P., Shin-Ae, O., Aera, J., Pil-Nam, S. and Moon-Suck, K. (2013). Effect of Dietary Supplementation of Dried-Citrus Pulp and Wheat Bran on Growth and Meat Quality in Horses. Journal of Animal Science and Technology 55(3): 219~227.
I A R (2019). Institute for Agricultural Research Metrological Station. Samaru weather report, Samaru Office. Ahamadu Bello University, Zaria.
Josianne, C. (2015). Edible insects in Africa: An introduction to finding, using and eating insects. Agromisa Foundation and CTA, Wageningen, Pp86.
Khan, K., Khan, S., Khan, N. A. and Ahmad, N., (2017). Production performance of indigenous rabbits under traditional and intensive production systems in northern Pakistan.The Journal of Animal Production and Plant Science, 27(1):75-81.
Laura, G., Sihem, D., Francesco, G., Alberto, B., Achille, S., Marco, B., Gerolamo, X. and Angela, T. (2019). Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats. Animals, 9(629):1-14 www.mdpi.com/journal/animals
Lenka, K. and Anna, A. (2016). Nutritional and sensoryqualityofedible insects. Nutrition and Food Science Journal, 4: 22-26
Martínez-Álvaro, M. and Hernández, P. (2018). Evaluation of the sensory attributes along rabbit loin by a trained panel. World Rabbit Science, 26: 43-48 doi:10.4995/wrs.2018.7904.
Mohammad Nisar, P. U., Chatli, M. K., Sharma, D. K. and Sahoo, J. (2010). Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties. Asian-Australian Journal of Animal Science 23 (10): 1380 – 1385
Monika, P. S., L’ubica, C., Anna, K., Son, G., Eva, B., Iveta, P., Jana, Š., Viola, S., Rudolf, Ž. and Andrea, L. (2020). Can Enterocin M in Combination with Sage Extract Have Beneficial Effect on Microbiota, Blood Biochemistry, Phagocytic Activity and Jejunal Morphometry in Broiler Rabbits? Animals, 10(115): 2-17 www.mdpi.com/journal/animals
Nikmaram, P., Mohamad, S. Y. and Zahra, E. (2011). Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal. African Journal of Biotechnology, 10(51): 10478-10483 http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.2534
Nistor, E., Bampidis, V. A., Păcală, N., Pentea, M., Tozer, J. and Prundeanu, H. (2013). Contentof rabbit meat as compared to chicken, beef and pork meat. Journal of Animal Production Advances, 3:172-176.
Nomasonto, M., Xazela, V. M. and Upenyu, M. (2011). Effects of different cooking methods on the consumer acceptability of Chevon. African Journal of Biotechnology. 10(59):12671-12675,
http://www.academicjournals.org/AJB
Partida, J.A., Olleta, J.L., Sañudo, C., Alberti, P. and Campo, M.M. (2007). Fatty acid composition and sensory traits of beef fed palm oil supplements. Meat Science, 76:444-454.
Raj, R., Sahoo, J., Karwasra, R.K and Hooda, S. (2005). Effect of ginger extract and clove powder as natural preservatives on the quality of microwave oven cooked chevon patties. Journal of Food Science and Technology, 42(4):362-364.
Ranken, M.D. (2000). Handbook of Meat Product Technology. Blackwell Publishers Ltd 245ppSAS, (Statistical Analysis Systems). (2005). Procedures Guide. North Carolina, USA: Statistical Analysis Systems Institute, Cary, USA
Sherief, M.S.A. and Doaa, M. A. (2018). Nutritional Value and Quality Profile of Fresh Rabbit Meat in Assiut City, Egypt. International Journal for Research in Agricultural and Food Science, 4(7): 1-15
Tennin, D., Robert, N. and Ademola, O. (2000). Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins. Journal of Food Engineering 44:149-153 www.elsevier.com/locate/jfoodeng
Teye, M., Fuseini, A. and Odoi, F.N.A. (2020). Consumer acceptance, Carcass and sensory characteristics of meats of farmed and wild cane rats (Thryonomys swinderianus). Scientific African, 8:1-9 www.elsevier.com/locate/sciaf
Travnicek, D. and Hooper, A. S. (1968). Effect of cooking method on the quality of turkey breast meat cooked from the frozen state. Poultry Science, 47: 1281-1283
Van-Huis, A., Itterbeeck, V.J., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P. (2013). Edible insects Future prospects for food and feedsecurity. FAO Forestry Paper 171.
Wahidu, Z., Peeyachat, C., Nor Faadila, M. I. and Tajul, A.Y. (2013). Effect of Different Cooking Methods on the Quality Attribute of Beef Burgers. Journal of Applied Sciences Research, 9(4): 2538-2547
Wang, Z., He, Z., Gan, X. and Li, H. (2018). The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science, 26: 165-177 doi:10.4995/wrs.2018.8616
Warner, R.D., Greenwood, P.L., Pethick, D.W. and Ferguson, D.M. (2010) Genetic and environmental effects on meat quality. Meat Science, 86 (1):171-183.
Wharton, M.D., Apple, J.K., Yancey, J.W.S., Sawyer, J.T. and Lee M.S., (2008). Internal colour and tenderness of the Longissimus thoracis are affected by cooking methods and degree ofdoneness. Arkansas Animal Science Department Report, 563:105-108.
Zahraddeen, D., Butswat, I. S. R., Jama’a, N. A., Sir, M. S., Musa, R., Balarabe, R.S. and Aliyu , Z. I. (2020).Influence of sensory attributes and storage media on quality of meat floss ‘‘dambunnama’’ processed from white meat. Nigerian Journal of Animal Science, 22 (2): 306-317
Zhang, X.W., Wei, W. and Jiaming, Z. (2014). Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat African Journal of Food Science, 8(2):98-103 http://www.academicjournals.org/AJFS
Published
2023-01-23
How to Cite
Aliyu, Z.I., Abdu, S.B., Gandi, B.R., Jibir, M., Ahmad, Y., & Balarabe, R.S. (2023). Effects of Dietary Levels of Locust (Zonocerus variegatus) Meal and Cooking Methods on Meat Quality of Growing Rabbits. Nigerian Journal of Animal Science and Technology (NJAST), 5(4), 26 - 38. Retrieved from https://njast.com.ng/index.php/home/article/view/225
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Articles
