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

Jane Atieno Odero-Waitituh; Anthony Macharia King’ori; Atieno Odero-Waitituh; Joseph Wafula Matofari; Stephen Odera Onyango; Robert Mwasigwa

doi:doi:10.11648/j.wjfst.20210502.11

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

Jane Atieno Odero-Waitituh, Anthony Macharia King’ori, Atieno Odero-Waitituh, Joseph Wafula Matofari, Stephen Odera Onyango, Robert Mwasigwa

Published in World Journal of Food Science and Technology (Volume 5, Issue 2)

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

References

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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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TY  - JOUR
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
AU  - Robert Mwasigwa
Y1  - 2021/04/29
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.11
DO  - 10.11648/j.wjfst.20210502.11
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

Jane Atieno Odero-Waitituh

School of Agriculture, Natural Resources and Environmental Studies, Rongo University, Rongo, Kenya
Anthony Macharia King’ori

Department of Animal Sciences, Egerton University, Egerton, Kenya
Atieno Odero-Waitituh

Department of Animal Sciences, Egerton University, Egerton, Kenya
Joseph Wafula Matofari

Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Stephen Odera Onyango

Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Robert Mwasigwa

Department of Animal Sciences, Egerton University, Egerton, Kenya

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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}
}

Copy | Download

TY  - JOUR
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
AU  - Robert Mwasigwa
Y1  - 2021/04/29
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.11
DO  - 10.11648/j.wjfst.20210502.11
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  -

Copy | Download