Effect of captive rearing on meat and haemolymph nutritional characteristics of snail (Archachatina marginata swainson)

I.E Odiaka,T.A Adebisi-Fagbohungbe,O.B Oyediran,A.S Kehinde,O.A Ganiyu,F.A Abuldulazeez,O.O Babatunde,O.M Udaghe

doi:10.4314/jasem.v25i9.20

Abstract

An experiment was conducted to investigate and compare the impact of treatment, which is the source of snail (wild and captive reared) on the proximate and mineral composition (Na, K, Ca, Mg, P, Fe and Mn) of the meat and haemolymph of African land snails (Archachatina marginata). Ninety (90) adult snails (250.00 + 0.5g) were randomly distributed into two (2) treatments, each of three replicates, (15 snails per replicate), in a Complete Randomized Design. Samples of meat and haemolymph collected using standard procedures were subsequently analyzed for their nutritional qualities, using standard chemical analytical procedures. All data collected were statistically analyzed using ANOVA, while significant variation were separated with Duncan Multiple Range Test of the same package. The proximate composition of the meat revealed higher (P>0.05) DM (26.00%), Ether extract (2.17%) and NFE (3.57%) in SC, while there was a non-significant variation (P<0.05) in most proximate factors for haemolymph, except NFE (4.27%), which was higher (P>0.05) in SW. The mineral profiling of the meat revealed elevated (PP>0.05) levels of Fee (22.30mg/kg) and Mn (4.79mg/kg) of SC, the haemolymph recorded improved levels (P>0.05) for all mineral elements in SC. In conclusion, the captive rearing of snail had improved impact on thenutritional qualities of SC.

Highlights

The supply of snail meat is mainly from the wild, especially in the humid forest of Southern part of Nigeria (Kehinde et al, 2020)
Snail meat consumption is recommended for people suffering from hypertension, due to its low level of sodium, which has been widely implicated in muscle paralysis
It shows that snails reared in captivity had improved levels of all the proximate components, with levels within ranges obtained by (Ajibola et al, 2018, Akinnusi et al, 2019 and Ejidike and Ojekunle, 2019)

Summary

Introduction

The supply of snail meat is mainly from the wild, especially in the humid forest of Southern part of Nigeria (Kehinde et al, 2020). Meat from captive reared snail is significantly higher (P>0.05) in crude fat (2.17%), NFE (3.57%) and DM (26.00%).

Results

Conclusion