Effect of Cassava Leaf (<i> Manihot esculenta </i>) Level in Guinea-Pigs (<i> Cavia porcellus </i>) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat

Abstract

The present study was carried out to evaluate the effect of different rates of dried cassava leafs in diet as replacement of protein sources on the weight gain and carcass yield of guinea-pigs, as well as on the physico-chemical and technological properties of guinea-pigs' meat. A total of forty-eight (48) eight-week-old guinea-pigs were divided in a completely randomized experimental design, in four groups and fed with the experimental foods. These experimental foods were formulated as follows: cassava-leaf (Manihot esculenta) powder was incorporated at concentrations of 0%, 8%, 10% and 12% respectively in replacement of protein sources for R0, R1, R2 and R3. Each treatment consisted of a group of 12 guinea pigs per paddock (6 males and 6 females). The initial weight (IW), final weight (FW), daily weight gain (DWG) and total gain (TG) were evaluated. At the 22 nd week, animals of each group were sacrificed by bleeding, then skinned and eviscerated. Carcasses were cut, and some parts (loin, thigh and shoulder) were collected, deboned and analysed. The highest FW and carcass yield (CY) were obtained with the use of 10% cassava leafs (R2): 556 g (FW), 42.65% (CY) for males and 529.17 g (FW), 37.39% (CY) for females. The incorporation of 8% (R1) and 12% (R3) cassava leafs led to a significant increase (P < 0.05) in protein levels in the loins (22.89%) and shoulders (22.43%) of females and the thighs (21.68%) and shoulders (21.09%) of males. However, protein levels of male fed with R3 in the various parts studied were higher than females fed with the same diet. The study of the technological parameters of guinea-pig's meat showed that the incorporation of 8% and 12% cassava leafs in the diet resulted in a significant decrease in the water holding capacity and technological yield in the different parts C. L. M. Tandzong et al. 1409 studied. These results show that, the incorporation of cassava leafs in guinea-pigs' diet made it possible to obtain good growth (R2) and meat of good technological quality.

Essential Oils in Broiler Chicken Production, Immunity and Meat Quality: Review of Thymus vulgaris, Origanum vulgare, and Rosmarinus officinalis

“…After the ban on the use of antibiotics in animal nutrition, phytobiotics have proven to be a good alternative solution; hence, they are successfully used in the diet of broiler chickens to improve the nutritional, technical, and sensory qualities of chicken meat [14,166]. The positive influence of medicinal plants and essential oils on the nutritional and technical parameters of chicken meat quality has been confirmed in many studies [17,55,[167][168][169][170].…”

Características productivas y tecnológicas de la carne de cuy (Cavia porcellus) utilizando dietas basadas en pisonay (Erythrina sp)

“…Se ha estimado el incremento de peso corporal vivo por día para lo cual los animales se pesaron cada 7 días, y el rendimiento de la carcasa al final del estudio con previa remoción de pelaje y eviscerado (Tandzong, Mbougueng, Womeni & Ngouopo, 2015). Al respecto, el sacrificio de los animales ha sido realizado por dislocación de las vértebras cervicales y sangrado, a través de una incisión de la vena yugular, con ayuno previo de 12-14 h (Sánchez et al, 2016).…”

Effect of three feed rations on lipid profile and productive parameters in guinea pigs (Cavia porcellus)

“…Guinea pig breeding takes on greater importance due to the fact that their protein production is possible at a low cost since their diet is based on feed, forages, and vegetable residues from crops and traditional markets, although if meat production is to be increased, they can be fed with concentrates and supplements [4]. High nutritional values have been reported, which vary by different factors, even in different anatomical regions of the same guinea pig, varying according to origin and gender; thus, females contain higher lipid content at the thigh and shoulder level [5]. Likewise, of the total polyunsaturated fatty acids, guinea pig meat has proportions of more than 50%, whereas the carcass of a guinea pig without skin covers more than 21% daily of polyunsaturated fatty acids required (Omega-3) by humans, increasing with the consumption of the skin [6].…”