Fatty Acid Profile, Carcass and Meat Quality Attributes of Rabbit Breeds in Ghana Fed Diets with Graded Levels of Palm (Elaeis guineensis) Kernel Oil Residue

Abstract

This study was conducted to test the fatty acid profile and some meat quality attributes of local breed of rabbits which were given diets formulated with palm kernel oil residue (PKOR), a by-product from manual extraction of palm kernel oil by cottage industries. The feed was compounded with or without PKOR replacing wheat bran at 0% (T1, control), 25% (T2), 50% (T3) and 100% (T4) in rabbit rations. At the end of the feeding trial, 48 (equal number of males and females) out of 144 rabbits fed, were selected and slaughtered. Data obtained were analysed using the Analysis of Variance (ANOVA). Rabbits fed with diets containing PKOR (T2 and T3) had higher liveweights, dressing percentages, warm and chilled carcass weights, than those fed conventional rabbit diets. Moreover, rabbits fed PKOR-based diets (T2 and T3) had higher fat contents and higher muscle weights than those fed on the conventional diets. Sensory evaluation indicated that meat of rabbits on the PKOR-based diets were juicier, more tender, and had better acceptability. The n-6/n-3 fatty acid ratios were higher, but saturation (S/P) and Atherogenic Index (AI) significantly decreased (p < 0.05) in meat of animals on T2 and T3 diets. In addition, the polyunsaturated fatty acid (PUFA) contents were significantly higher (p < 0.05) in the PKOR-fed, than rabbits fed with diets without PKOR. It can be concluded that PKOR could be used to replace up to 50% of wheat bran in rabbit diets to improve carcass and meat quality characteristics.

Water Hyacinth (Eichhornia crassipes) Plant Meal in Rabbit Diets: Effects on Meat Quality and Heavy Metal Content

“…The dressing percentages assessed in this finding are similar to those reported by Fielding, indicating dressing percentages between 50 and 60% in rabbits. Earlier studies by Teye et al, however, reported higher dressing percentages (61.98–69.74%) of rabbits than those recorded in the current studies. The differences observed might be due to differences in age of the rabbits in the two studies.…”

“…Similar trends were reported when palm kernel oil residue was used in rabbit rations. 17 This confirms reports that the kind of diet fed to animals affects the fatty acid profile of the meat. 37,41,43 Though the animals on the water hyacinth meal diets had a number of saturated fatty acids being imparted to the meat, that did not increase the total saturated fatty acid (SFA) content, but rather, the SFA content was reduced (p < 0.001) significantly in the meat of rabbits fed the 10% and 15% WHM diets, due to a simultaneous decrease in levels of other saturated fatty acids in the meat.…”

“…Mancini et al reported higher levels of palmitic acid in wheat bran, and this might have accounted for the higher levels of C16:0 in the fat of animals fed diets with higher levels of wheat bran. In a similar study where wheat bran was substituted with palm kernel oil residue in rabbit rations, it was reported that the levels of C16:0 were reduced as wheat bran replacements increased . Findings from the two studies suggest that the use of wheat bran in rabbit rations might have a corresponding increase in the palmitic acid (C16:0) levels in the fats of the animals.…”

“…The fatty acid profile of the meat was evaluated based on methods explained by Teye et al and Opoku-Boahen and Barku…”

“…16 Fatty Acid Profile Analyses of the Meat. The fatty acid profile of the meat was evaluated based on methods explained by Teye et al 17 and Opoku-Boahen and Barku. 18 The saturation (S/P) and atherogenic index (AI) were calculated using the formula of Ulbricht and Southgate (1991), as follows:…”