International Journal of
Livestock Production

  • Abbreviation: Int. J. Livest. Prod.
  • Language: English
  • ISSN: 2141-2448
  • DOI: 10.5897/IJLP
  • Start Year: 2009
  • Published Articles: 264

Full Length Research Paper

Leafy feed supplementation, rabbit growth performance and meat quality: Case study of Ipomoea aquatica

Janvier Mêlégnonfan Kindossi
  • Janvier Mêlégnonfan Kindossi
  • Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin.
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Folachodé Akogou
  • Folachodé Akogou
  • Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin.
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Ogouyôm Herbert Iko Afé
  • Ogouyôm Herbert Iko Afé
  • School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P. O. Box 2819 Cotonou, Benin.
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Abdoul Yazid B. Tchani
  • Abdoul Yazid B. Tchani
  • Department of Sciences and Techniques of Animal and Fisheries Productions, Faculty of Agronomy, University of Parakou, Parakou, Benin.
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Fataou Djibrila
  • Fataou Djibrila
  • Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin.
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Franck Hongbété
  • Franck Hongbété
  • Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin.
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  •  Received: 06 July 2021
  •  Accepted: 12 August 2021
  •  Published: 30 September 2021

Abstract

Thirty-six local young rabbits of 42 days old were used to evaluate their growth performances and sensory characteristics of their meats based on the type of feed. The rabbits were divided into three groups of twelve animals each, that were fed for 56 days with one of three diets: Commercial feed (Cfe), commercial feed supplemented with water spinach (Ipomoea aquatica) (Cfw) and feed composed only of water spinach (Wsp). At the end of the fattening period, rabbits were slaughtered at 1561.8 ± 105.3 g, for physicochemical analysis and sensory evaluation. Meat from rabbits fed with Cfw had protein and fat contents significantly higher (P< 0.05) than meat from rabbits fed with the two other diets. However, the meat from rabbits fed with Wsp had pH and moisture content significantly lower (P < 0.05) and significantly higher (P < 0.05) than those of rabbits fed with the two other diets respectively. The sensory analysis showed that the meats obtained from rabbits fed with the three types of feed were accepted. The panellists particularly appreciated meat from rabbits fed with Cfw for tenderness, juiciness and succulence.

Key words: Ipomoea aquatic, rabbit, fattening, meat quality, sensory.