Evaluation of Carcass and Meat Quality Traits among Domesticated Rabbit Breeds Crosses in Western and North-rift Kenya

Abstract

Rabbit farming has a lot of promise for producing high-quality meat, which may help with nutrition and poverty reduction. The current study sought to investigate the carcass and meat quality traits of domesticated rabbit (Oryctolagus cuniculus) (L) crosses. The local breeds included in the study were from Kenya's Western and North-rift areas. On-site research was carried out in the rabbitry unit of the University of Eldoret (UoE). Rabbits were reared in cages with standard specifications. The F1 rabbits were sacrificed when they were at roasting age in the University of Eldoret Laboratory. The weight of the carcass, head and internal organs, pelt and tail were taken and recorded. In preparation for sensory evaluation of domestic rabbit crosses meat a total of twenty-two (22) panelists within age group of 18 to 25 years were randomly sourced from the school of consumer science, food science department. A five-point hedonic scale was used to assesss sensory evaluation of domestic rabbits’ meat across the breed crosses. Least square means for carcass and its parts’ weight as well as sensory qualities were estimated using the GLM procedure of SPSS version 20. Live weights (g) before fasting were significantly high in NZW*SF (2319±164) and low in NZW*FG (2188±156). In terms of hot carcass weight, NZW*R (1083±96.0) cross had significant higher weight in comparison to other crosses. Giblets- liver heart and kidneys weight did not differ significantly among crosses irrespective of NZW*Pr (89.5±7.65) which differed. A higher dressed weight of the head was recorded for NZW*SF (147±16.2) which was non significantly different with other crosses (p>0.05). Primal cut up parts of rabbit crosses carcasses were established where they did not differ significantly with crosses. The ranking of the flavour, tenderness, juiciness, texture, colour as well as acceptability of meat from New Zealand cross with other breeds was not statistically significant (P>0.05). In conclusion various carcass characteristics weights as well as sensory traits did not significantly differ across the rabbit crosses. This could be due to the fact that the rabbits were kept in the same environment, fed with the same amount and type of feeds. The ranking of the flavor, tenderness, juiciness, texture, colour as well as acceptability of meat from New Zealand cross with other breeds was not significant irrespective of general acceptability ranked high in NZW*Sf. Research recommends more work to be done to compare the rabbit crosses with pure breed in terms of carcass characteristics. Additionally, effects of feed distribution mode, management, gender and age need to be tested to ascertain their influences in carcass characteristics. Similarly, more work needs to be done to compare the crosses meat organoleptic characteristics with those of pure breed.