Impact of Carob Supplementation on Sensory Meat Quality of Rabbits
Keywords:
Ceratoniasiliqua, dietary effects, flavor, local rabbit, organoleptic analysis
Abstract
The objective of this study was to investigate the effects of including carob in rabbit diets on meat quality. At 35 d of age, 68 local Algerian rabbits were weaned and randomly divided into two groups, each containing 34 rabbits. Two experimental diets were used: a control diet designed to meet the nutritional needs of fattening rabbits, and the "CR15" diet, which included 15% carob, replacing barley in the control diet. Sensory analysis revealed that the meat from carob-fed rabbits exhibited greater tenderness (4.95), juiciness (4.91), and flavor (5.0) compared to the control group. The study concluded that adding 15% carob to the diet enhances the organoleptic qualities of the meat and increases the overall preference for cooked meat, particularly roasted meat. Thus, carob supplementation can be a valuable strategy for improving carcass traits and meat quality.
References
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18. Custodio L, Fernandes E, Escapa AL, Fajardo A,Aligue R, Albericio F, Neng NR, Nogueira JMF, Romano A.Antioxidant and cytotoxic activities of carob tree fruit pulps are strongly influenced by gender and cultivar.J. Agric. Food Chem.[Internet].2011;59: 7005-7012.doi:https://doi.org/10.1021/jf200838f
19. Gugliuzzo A, Mazzeo G, Mansour R,Garzia GT. Carob pests in the Mediterranean region: bio-ecology, natural enemies and management options. Phytoparasitica. [Internet]. 2019;47:605-628.doi:https://doi:10.1007/s12600-019-00766-11U.
20. Ben-Ayache S, Saafi EB, Emhemmed F, Flamini G, Achour L,Muller CD. Biological activities of aqueous extractsfrom carob plant (Ceratoniasiliqua L.) by antioxidant, analgesic,and proapoptotic properties evaluation. Molecules. [Internet].2020;25,3120. doi:https://doi.org/ 10.3390/molecules25143120.
21. Avallone R, Plessi M, Baraldi M,Monzani A.Determination of the chemical composition of carob (Ceratoniasiliqua): Protein, fat, carbohydrates, and tannins. J. Agric. Food Chem.[Internet].1997;10 :166-172.doi:https://doi.org/10.1006/jfca.1997.0528
22. Kotrotsios N,Christaki E,BonosE, Florou-Paneri P,Spais AB.Carobs in productive animal nutrition. J. Hellenic Vet. Med. Soc.[Internet]. 2011 [cited 24 Oct 2022];2011;62:48-57.Available in:http://www.ingentaconnect.com/content/hellenic/jhvms/2011/00000062/00000001/art0
23. Mokhtary M, Sharifi A,Shahamir-Tabatabaee M. The effect of carob on liver function test in diabetic male rat. J.ShahrekordUniv.Med.Sci.[Internet]. 2013 [cited 10 Oct 2022];15:40-47.Available in: https://sid.ir/paper/58403/en
24. El Bouzdoudi B, Saïdi R, Embarch K, El Mzibri M,NejjarElAnsari Z,El Kbiach ML, Badoc A, Patrick M, Lamarti A. Mineral composition of mature carob(Ceratoniasiliqua L.) pod: A study. J. Food Sci. Nutrit. Engin. [Internet].2017;7: 91-103.doi:https://doi.org/ 10.5923/j.food.20170704.04
25. Food and Agriculture Organization of the United Nations (FAO).Donnéesstatistiques de la FAO 2022.[Internet]. [Accessed 25 October 2022]. Available in:https://www.fao.org/faostat/en/#data/QCL.
26. Teillet B, Colin M, Armengol J, Prigent AY.Proceedings of the 14èmes Journées de la Recherche Cunicole, 2011 Nov 22-23 ; Le Mans, France.
27. Guenaoui M, Guemour DJ ,Meliani S.Evaluation of the use of carob pods (Ceratoniasiliqua) in rabbit nutrition: effect on growth performances and health status after weaning.LRRD.[Internet]. 2019 [cited 20 Aug 2023];31:31085.Available in:http://www.lrrd.org/lrrd31/6/hamad31085.html
28. Blasco A, Piles M, Rodriguez E,Pla M. The effect of selection for growth rate on the live weight curve in rabbits. Proceeding of the 6th World Rabbit Congress;1996 July 9-12;Toulouse,France.
29. Gondret F,Lazur C, Combes S,Rochambeau HD. Carcass composition, bone mechanical properties, and meat quality traits in relation to growth rates in rabbits.J. Anim. Sci.[Internet].2005;83:1526-1535.doi: https://doi.org/10.2527/2005.8371526x
30. Kim YJ, Jin SK, Yang HS. Effect of dietary garlicbulb and husk on the physicochemical properties of chicken meat.Poult Sci. [Internet].2009;88:398-405.doi: https:// doi.org/10.3382/ps.2008-00179
31. Sour S, Fridi C,Taif A .Beneficial effects of carob pulp(CeratoniaSiliqua) on lipids profile and oxidant/antioxidant status in obese rats. Agrobiol. [Internet].2019 [cited 9Nov 2022];9 :1200-1206.Available in:http://agrobiologia.net/online/beneficial-effects-of-carob-pulp-ceratonia-siliqua-on-lipids-profile-and-oxidantantioxidant-status-in-obese-rats.
32. Du M, Ahn DU.Effect of dietary conjugated linoleicacid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poult.Sci. [Internet].2002;81:428-433.doi:https://doi.org/10.1093/ps/81.3.428
33. Horsted K, Allesen-Holm BH, Hermansen JE,KongstedAG. Sensory profiles of breastmeat from broilersreared in an organic niche production system and conventionalstandard broilers. J. Sci. Food Agric.[Internet].2012;30:258-265.doi:https://doi.org/ 10.1002/jsfa.4569
34. De Blas C, Wiseman J.Nutrition of the rabbit . 2nd Ed,CABI Publishing, United Kingdom.2010; pp 83-118. https://doi.org/10.1079/9781845936693.0083
35. Apata ES, Koleosho TS, Apata CO,Okubanjo AO.Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat. Afr. J. Food Sci.[Internet].2012; 6: 407-411.doi: https://doi.org/10.5897/AJFS12.008
36. Heba HS, Sallam KI, HMBA Z .Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics,fatty acids profile, microbial quality, and sensory attributes. Meat Sci.[Internet].2021;181:108612. doi:https://doi.org/10.1016/j.meatsci.2021.108612
37. HadjAyed M, Aïssa A,Chakroun I .Carcass traits and meat quality of rabbits fed regimens containing carob pods and reared under Tunisian summer conditions.Int. J. Agric. Environ. Bioresearch.[Internet].2019;4:318-330.doi:https://doi.org/10.35410/IJAEB.2019.318330
2. Sadoud M. Place de l’activité bouchère dans la filière viande rouge algérienne. Arch. Zootec. [Internet]. 2011 ;60:309-312.doi:https://dx.doi.org/10.4321/S0004-05922011000200018.
3. Chikhi K,Bencharif A. The consumption of meat products in the Mediterranean: What prospects for Algeria? CIHEAM (Options Méditerranéennes) [Internet].2016 (Cited 11 September 2024]; p 435-440. Available in: https://om.ciheam.org/om/pdf/a115/a115.pdf
4. Sanah I, Becila S, DjeghimFandBoudjellalA .Rabbit meat in the east of Algeria: motivation and obstacles to consumption. World Rabbit Sci. [Internet].2020;28: 221-237. doi : https://doi.org/10.4995/wrs.2020.13419
5. National Statistics Office (ONS) . Collections Statistiques, Evolution des Echanges de Marchandises de 2003 à 2013.,N° 188/2014.Série E:Statistiques Economiques.2014b,N°75, Alger, Algeria.2014 ;p 45-87.
6. Nodu MB,Oguzor NS,Onwurah F. Problems Associated with Rabbit Farming in Ogba Community of River State. Proceedings of the 8th Annual Conference of Animal Science Association of Nigeria (ASAN), Federal University of Technology,2003 Sep 16-18; Minna, Niger State Nigeria,
7. Dalle-Zotte A, Szendrő Z.The role of rabbit meat as a functional food. Meat Sci. [Internet]. 2011; 88:319-331.doi: https://doi.org/10.1016/j.meatsci.2011.02.017
8. Pogány-Simonová M,Chrastinová L, Lauková A.Enterocin7420 and Sage in Rabbit diet and their effect on meat mineral content and physico-chemical properties. [Internet]. Microorganisms. [Internet]. 2022;10(6):1094. doi: https://doi.org/10.3390/microorganisms10061094
9. Tufarelli V, Tateo A, Schiavitto M, Mazzei D, Calzaretti G, Laudadio V .Evaluating productive performance, meat quality, and oxidation products of Italian White breed rabbits under free-range and cage rearing system.Anim.Biosci. [Internet].2022; 35:884-889. doi:https://doi.org/10.5713/ab.21.0327
10. Frunză G,MurariuOC,Ciobanu MM, Radu-Rusu RM ,Simeanu D ,Boișteanu PC.Meat Quality in Rabbit (Oryctolagus cuniculus) and Hare (Lepus europaeus Pallas). A Nutritional and Technological Perspective.Agriculture. [Internet].2023;13,:26.doi: https:// doi.org/10.3390/agriculture13010126.
11. Dalle-Zotte A.Rabbit farming for meat purposes. Anim. Front. [Internet].2014; 4:62-67. doi : https://doi.org/10.2527/af.2014-0035.
12. Cullere M, Dalle-Zotte A. Rabbit meat production and consumption: State of knowledge and future perspectives.Meat Sci. [Internet].2018;143:137-146. doi: https://doi.org/10.1016/j.meatsci.2018.04.029
13. Dalle-Zotte A. A Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Liv. Prod. Sci. [Internet]. 2002;75:11-32.doi: https://doi.org/10.1016/S0301-6226(01)00308-6
14. Food and Agriculture Organization of the United Nations (FAO) :Statistical Database, Données statistiques de la FAO, domaine de la production agricole: Division de la statistique.2018. [Internet]. [Accessed 16 April 2020]. Available in:http://faostat3.fao.org/download/Q/QL/E.
15. Duperray J. L'éleveur de lapins. Ed du boisbaudry.SA cesson-SEVIGNE-France.2008 : 73 pages.
16. Mahmoudi S, Mahmoudi N, Benamirouche K, Estevez M,Abou-Mustapha M. Bougoutaia K, Ben Djoudi NEH. Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality. Poult. Sci. [Internet].2022;101(12):102186.doi:https://doi.org/10.1016/j.psj.2022.102186
17. Estevez M.Critical overview of the use of plant antioxidants inthe meat industry:opportunities, innovative applications, andfuture perspectives. Meat Sci. [Internet].2021;181:108610.doi:https://doi.org/10.1016/j.meatsci.2021.108610
18. Custodio L, Fernandes E, Escapa AL, Fajardo A,Aligue R, Albericio F, Neng NR, Nogueira JMF, Romano A.Antioxidant and cytotoxic activities of carob tree fruit pulps are strongly influenced by gender and cultivar.J. Agric. Food Chem.[Internet].2011;59: 7005-7012.doi:https://doi.org/10.1021/jf200838f
19. Gugliuzzo A, Mazzeo G, Mansour R,Garzia GT. Carob pests in the Mediterranean region: bio-ecology, natural enemies and management options. Phytoparasitica. [Internet]. 2019;47:605-628.doi:https://doi:10.1007/s12600-019-00766-11U.
20. Ben-Ayache S, Saafi EB, Emhemmed F, Flamini G, Achour L,Muller CD. Biological activities of aqueous extractsfrom carob plant (Ceratoniasiliqua L.) by antioxidant, analgesic,and proapoptotic properties evaluation. Molecules. [Internet].2020;25,3120. doi:https://doi.org/ 10.3390/molecules25143120.
21. Avallone R, Plessi M, Baraldi M,Monzani A.Determination of the chemical composition of carob (Ceratoniasiliqua): Protein, fat, carbohydrates, and tannins. J. Agric. Food Chem.[Internet].1997;10 :166-172.doi:https://doi.org/10.1006/jfca.1997.0528
22. Kotrotsios N,Christaki E,BonosE, Florou-Paneri P,Spais AB.Carobs in productive animal nutrition. J. Hellenic Vet. Med. Soc.[Internet]. 2011 [cited 24 Oct 2022];2011;62:48-57.Available in:http://www.ingentaconnect.com/content/hellenic/jhvms/2011/00000062/00000001/art0
23. Mokhtary M, Sharifi A,Shahamir-Tabatabaee M. The effect of carob on liver function test in diabetic male rat. J.ShahrekordUniv.Med.Sci.[Internet]. 2013 [cited 10 Oct 2022];15:40-47.Available in: https://sid.ir/paper/58403/en
24. El Bouzdoudi B, Saïdi R, Embarch K, El Mzibri M,NejjarElAnsari Z,El Kbiach ML, Badoc A, Patrick M, Lamarti A. Mineral composition of mature carob(Ceratoniasiliqua L.) pod: A study. J. Food Sci. Nutrit. Engin. [Internet].2017;7: 91-103.doi:https://doi.org/ 10.5923/j.food.20170704.04
25. Food and Agriculture Organization of the United Nations (FAO).Donnéesstatistiques de la FAO 2022.[Internet]. [Accessed 25 October 2022]. Available in:https://www.fao.org/faostat/en/#data/QCL.
26. Teillet B, Colin M, Armengol J, Prigent AY.Proceedings of the 14èmes Journées de la Recherche Cunicole, 2011 Nov 22-23 ; Le Mans, France.
27. Guenaoui M, Guemour DJ ,Meliani S.Evaluation of the use of carob pods (Ceratoniasiliqua) in rabbit nutrition: effect on growth performances and health status after weaning.LRRD.[Internet]. 2019 [cited 20 Aug 2023];31:31085.Available in:http://www.lrrd.org/lrrd31/6/hamad31085.html
28. Blasco A, Piles M, Rodriguez E,Pla M. The effect of selection for growth rate on the live weight curve in rabbits. Proceeding of the 6th World Rabbit Congress;1996 July 9-12;Toulouse,France.
29. Gondret F,Lazur C, Combes S,Rochambeau HD. Carcass composition, bone mechanical properties, and meat quality traits in relation to growth rates in rabbits.J. Anim. Sci.[Internet].2005;83:1526-1535.doi: https://doi.org/10.2527/2005.8371526x
30. Kim YJ, Jin SK, Yang HS. Effect of dietary garlicbulb and husk on the physicochemical properties of chicken meat.Poult Sci. [Internet].2009;88:398-405.doi: https:// doi.org/10.3382/ps.2008-00179
31. Sour S, Fridi C,Taif A .Beneficial effects of carob pulp(CeratoniaSiliqua) on lipids profile and oxidant/antioxidant status in obese rats. Agrobiol. [Internet].2019 [cited 9Nov 2022];9 :1200-1206.Available in:http://agrobiologia.net/online/beneficial-effects-of-carob-pulp-ceratonia-siliqua-on-lipids-profile-and-oxidantantioxidant-status-in-obese-rats.
32. Du M, Ahn DU.Effect of dietary conjugated linoleicacid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poult.Sci. [Internet].2002;81:428-433.doi:https://doi.org/10.1093/ps/81.3.428
33. Horsted K, Allesen-Holm BH, Hermansen JE,KongstedAG. Sensory profiles of breastmeat from broilersreared in an organic niche production system and conventionalstandard broilers. J. Sci. Food Agric.[Internet].2012;30:258-265.doi:https://doi.org/ 10.1002/jsfa.4569
34. De Blas C, Wiseman J.Nutrition of the rabbit . 2nd Ed,CABI Publishing, United Kingdom.2010; pp 83-118. https://doi.org/10.1079/9781845936693.0083
35. Apata ES, Koleosho TS, Apata CO,Okubanjo AO.Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat. Afr. J. Food Sci.[Internet].2012; 6: 407-411.doi: https://doi.org/10.5897/AJFS12.008
36. Heba HS, Sallam KI, HMBA Z .Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics,fatty acids profile, microbial quality, and sensory attributes. Meat Sci.[Internet].2021;181:108612. doi:https://doi.org/10.1016/j.meatsci.2021.108612
37. HadjAyed M, Aïssa A,Chakroun I .Carcass traits and meat quality of rabbits fed regimens containing carob pods and reared under Tunisian summer conditions.Int. J. Agric. Environ. Bioresearch.[Internet].2019;4:318-330.doi:https://doi.org/10.35410/IJAEB.2019.318330
Published
2024-12-02
How to Cite
Rahla MEZIANE, Abdelhak Karim Mouss, Dalila Hammouche, Mouzdalifa BOUGHRIS, Farid BOUGHRIS, Halil OZANCAN-ARSLAN, Ullas ACAROZ, & Damla ARSLAN-ACARÖZ. (2024). Impact of Carob Supplementation on Sensory Meat Quality of Rabbits. Revista Electronica De Veterinaria, 25(2), 518-524. https://doi.org/10.69980/redvet.v25i2.1422
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