INFLUENCE OF PHYTOBIOTICS BLEND (TURMERIC, GARLIC, GINGER AND CLOVE) ON COOK LOSS, WATER ABSORPTIVE POWER, CHILLING LOSS AND COLOUR OF RABBIT MEAT

Abstract

The present study was conducted to investigate the effect of natural feed additives on meat quality of rabbit. A total of forty eight (48) 7-8 weeks old crossbreed rabbits were used to determine the influence of phytobiotics blend (turmeric, garlic, ginger and clove) on rabbit meat quality. The rabbits were allocated into two treatments. T1-24 rabbits fed diet without blend and T2- 24 rabbits fed mash diets with 10g inclusion of phytobiotics blend in a one way analysis of variance arrangement. Data collected on cook Loss, water absorptive power, chilling loss and colour and were analyzed using analysis of variance. Significant (P<0.05) differences were obtained on meat colour A, B, A*and B*. Rabbits fed the blend-containing diet had the highest (P<0.05) value A (10.88), while those fed the diet without the blend-containing diet had the least value (9.43). The blend-containing diet-fed rabbits had the highest (P<0.05) B (8.42) value, while the blend-free diet-fed rabbits had the lowest value (7.42). Highest (P<0.05) A* (11.91) value was recorded with rabbits fed diet containing the blend whereas those fed diet without the inclusion of the blend had the least value (10.37). Rabbits fed the blend-containing diet had the highest (P<0.05) B* (10.21) value, while those fed the diet without the blend had the lowest value (9.15). In conclusion feeding diet containing phytobiotic blend had positive effect on cook Loss, water absorptive power, chilling loss and colour of rabbit meat. Therefore it is recommended to feed rabbit with diet containing phytobiotic blend in order improve the meat quality.