Full Length Research Paper
References
Adande R, Adjahouinou DC, Nourou M, Liady D, Fiogbe D (2017a). Feeding of rabbits (Oryctolagus cuniculus L.) based on Azolla filiculoïdes, Elaeis guineensis, Ipomoea aquatica and Panicum maximum: Effect on rabbit growth and nutritive potential of the resulting rabbit dung for aquaculture, International Journal of Biological and Chemical Sciences 11(6):2914-2923. |
|
Adande R, Kouessivi H, Bokossa J, Liady NMD, Fiogbé ED (2017b). Valorization of various sources of rabbit manure in agro-piscicultural system in Benin (West Africa): dynamics and effect of mineralization upon quality of fresh water. International Journal of Recycling of Organic Waste in Agriculture 6(3):233-243. |
|
Adanguidi J (2020). Analysis of the Profitability and Competitiveness of Rabbit Value Chains in Benin. Journal of Agricultural Science 12 (2):151-159. |
|
AMSA (2015). Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. 2nd ed. Champaign, IL, USA. |
|
Association of Official Analytical Chemists (AOAC) (1995). Official Methods of Analysis of the Association of Official Analytical Chemists. Washington, USA: AOAC. |
|
Barbut S (2015). Evaluating texture and sensory attributes, in: The science of Poultry and meat processing, pp. 1-39. |
|
Blasco A, Nagy I, Hernández P (2018). Genetics of growth carcass and meat quality in rabbits. Meat Science 145:178-185. |
|
Caron N, Minvielle F, Desmarais M, Poste LM (1990). Mass Selection for 45-Day Body Weight in Japanese Quail: Selection Response, Carcass Composition, Cooking Properties, and Sensory Characteristics. Poultry Science 69(7):1037-1045. DOI:10.3382/ps.0691037. |
|
Carrilho MC, Campo MM, Olleta JL, Beltrán JA, López M (2009). Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits. Meat Science 82(1):37-43. |
|
Comerford KB, Pasin G (2016). Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods. Nutrients 8(446):1-18. |
|
Cullere M, Dalle A, Tasoniero G, Giaccone V, Szendr Z, Szín M, Matics Z (2018). Effect of diet and packaging system on the microbial status, pH , color and sensory traits of rabbit meat evaluated during chilled storage. Meat Science 141:36-43. |
|
Cullere M, Zotte AD (2018). Rabbit meat production and consumption?: State of knowledge and future perspectives. Meat Science 143:137-146. |
|
Dokoupilová A, Marounek M, Sk?ivanová V, B?ezina P (2007). Selenium content in tissues and meat quality in rabbits fed selenium yeast. Czech Journal of Animal Science 52(6):165-169. |
|
Duchène C, Pascal G, Prigent S (2010). Meat today: Major nutritional characteristics. Cahiers de Nutrition et de Dietetique 45(1):44-54. |
|
Elmadfa I, Meyer AL (2017). Animal Proteins as Important Contributors to a Healthy Human Diet. Annual Review of Animal Biosciences 5:1-21. |
|
Gigaud V, Combes S (2007). Nutritional advantages of rabbit meat: comparison with other meat products. In: 12th Cuniculture Research Days. Mans, France, pp. 187-190. |
|
Gondret F, Larzul C, Combes S, De Rochambeau H (2005). Carcass composition, bone mechanical properties, and meat quality traits in relation to growth rate in rabbits. Journal of Animal Science 83(7):1526-1535. |
|
Guéguen J, Walrand S, Bourgeois O (2016). Les protéines végétales : contexte et potentiels en alimentation humaine. Cahiers de Nutrition et de Dietetique 51(4):177-185. |
|
Hongbété F, Akpo Y, Kindossi JM, Tchani YAB, Akissoé N, Hounhouigan JD (2016). Effect of three types of farinaceous food on the growth performance of rabbit and the organoleptic quality of its meat, Annales de l'Université de Parakou. Série Sciences Naturelles et Agronomie 6(1):75-82. |
|
Houndonougbo MF, Chrysostome CAAM, Attakpa SE, Sezan A, Dehou HB (2012). Growth Performance of Rabbits Fed Palm-Press Fibres-Based Diets. International Scholarly Research Network 2012:10-15. |
|
Iko Afé OH, Anihouvi DG, Assogba MF, Anihouvi EL, Kpoclou YE, Douny C, Hounhouigan DJ (2020). Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. Journal of Food Composition and Analysis 92:103549. |
|
ISO S (1999). Meat and meat products -- Measurement of pH (reference method), (ISO, Ed.). International Organisation for Standardisation. |
|
Kimsé M, Gnanda BI, Beugré Grah AM, N'guessan CB, Fantodji A (2014). Effect of associated using of commercial feed supplementation and green forage on rabbit (Oryctolagus cuniculus) growth and health. Scientia Agriculturae 2(3):3-8. |
|
Kindossi JM, Akpo-Djenontin OOD, Anihouvi VB, Akissoé NH, Anne-Laure D, Vieira-Dalodé G, Tomlins K, Pallet D, Hounhouigan JD (2013). Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer. Indian Journal of Applied Research 3(8):317-321. |
|
Konmy BBS, Olounladé PA, Doko-Allou Sy, Azando EVB (2020). Evaluation Of The Activity Of Powder Of Leaves Of Moringa Oleifera On Gastro Intestinal Parasites Of The Domestic Rabbit (Oryctolagus Cuniculus) in Southern Benin. European Scientific Journal 16(30): 51-71. |
|
Kosina P, Dokoupilová A, Janda K, Sládková K, Silberová P, Pivodová V, Ulrichová J (2017). Effect of Silybum marianum fruit constituents on the health status of rabbits in repeated 42-day fattening experiment. Animal Feed Science and Technology 223:128-140. |
|
Kpodekon M, Youssao AKI, Koutinhouin B, Djago Y, Houezo M, Coudert P (2006). Influence des facteurs non génétiques sur la mortalité des lapereaux au sud du Bénin. Annales de Medecine Veterinaire 150:197-201. |
|
Larzul C, Gondret F, Combes S, De Rochambeau H (2005). Divergent selection on 63-day body weight in the rabbit: Response on growth, carcass and muscle traits. Genetics Selection Evolution 37(1):105-122. DOI:10.1051/gse:2004038. |
|
Lebas F, Bannelier C, Adoukonou J, Djago AY (2012). Chemical composition chimique de quelques matières premières disponibles pour l'alimentation du lapin au Bénin. In: 10th World Rabbit Congress pp.3-6. |
|
Lehninger AL, Nelson DL, Cox MM (2008). Principles of biochemistry. 5th editio. New York, USA: W. H. Freeman and Company, New York, USAW. H. Freeman and Company. |
|
Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TDD, Duckett S (2003). Prediction of color , texture , and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy . A feasibility study. Meat Science 65(3):1107-1115. |
|
Martens EAP, Westerterp-plantenga MS (2014). Protein diets , body weight loss and weight maintenance. Current Opinion in Clinical Nutrition and Metabolic Care 17(1):75-79. |
|
Martinez-alvaro O, Hernández P, Martinez-Alvaro M, Hernández P (2018). Evaluation of the sensory attributes along rabbit loin by a trained panel. World Rabbit Science 26(1):43-48.. |
|
Mattioli S, Dal Bosco A, Duarte JMM, D'Amato R, Castellini C, Beone GM, Proietti,P (2019). Use of Selenium-enriched olive leaves in the feed of growing rabbits: Effect on oxidative status, mineral profile and Selenium speciation of Longissimus dorsi meat. Journal of Trace Elements in Medicine and Biology 51:98-105. |
|
Nielsen S, Alvarez J, Bicout DJ, Calistri P, Depner K, Winckler C (2020). Health and welfare of rabbits farmed in different production systems, EFSA Journal 18(1):e5944. DOI:10.2903/j.efsa.2020.5944. |
|
Ouyed A, Rivest J, Brun JM (2011). Heterosis, direct and maternal additive effects on rabbit growth and carcass traits from a Canadian experiment. World Rabbit Science 19(1):31-41. |
|
Pascual M, Pla M (2008). MEAT Changes in collagen , texture and sensory properties of meat when selecting rabbits for growth rate. Meat Science 78(4):375-380. |
|
Piles M, Rafel O, Ramon J, Gomez EA (2004). Crossbreeding parameters of some productive traits in meat rabbits. World Rabbit Science 12(3):139-148. |
|
Prawirodigdo S, Subiyanti VU, Purwanto G, Sudarmoyo B (2005). Inclusioon of fresh Ipomea aquatica in the diets of growing indonesian native rabbits: a preliminary study. Journal of the Indonesian Tropical Animal Agriculture 30(1):1-6. |
|
Samkol P (2009). Water Spinach (Ipomoea aquatica) as a feed resource for growing rabbits. Revista Computadoriza de Produccion Porcina 16 (2):91-99. |
|
Tomlins KI, Manful JT, Larwer P, Hammond L (2005). Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa. Food Quality and Preference 16(1):79-89. |
|
Vasta V, Nudda A, Cannas A, Lanza M, Priolo A (2008). Alternative feed resources and their effects on the quality of meat and milk from small ruminants. Animal Feed Science and Technology 147(1-3): 223-246. |
|
Volek Z, Bureš D, Uhlí?ová L (2018). Effect of dietary dehulled white lupine seed supplementation on the growth , carcass traits and chemical , physical and sensory meat quality parameters of growing-fattening rabbits. Meat Science 141:50-56. |
|
Wafar RJ, Tarimbuka LI (2016). Effects of substituting groundnut cake with water spinach (Ipomoea aquatica) leaf meal on performance, carcass yield and blood profile of weaner rabbit. FUW Trends in Science and Technology Journal 1(1):238-243. |
|
Westerterp-plantenga MS (2003). The significance of protein in food intake and body weight regulation. Current Opinion in Clinical Nutrition and Metabolic Care 6(6):635-638. |
|
Youssao AKI, Koutinhouin GB, Kpodekon TM, Bonou AG, Adjakpa A, Dotcho CDG, Atodjinou FTR (2008). Pig Pro- duction and Indigenous Genetic Resources in Suburban Areas of Cotonou and Abomey-Calavi in Benin. Revue d'élevage et de Médecine Vétérinaire Des Pays Tropicaux 61(3-4):235. |
|
Zeferino CP, Komiyama CM, Pelícia VC, Fascina VB, Aoyagi MM, Coutinho LL, Sartori JR, Moura ASAMT (2016). Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress. Animal 10(1):163-171. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0