Quality Characteristics of Chevon Sausage Obtained from Goats Fed a 50% Inclusion Level of Melon (Colocynthis citrillus) Husk and Palm (Elaeis guineensis) Oil Slurry
محورهای موضوعی : Camel
K.A. Sanwo
1
(
Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, P.M.B, 2240, Abeokuta, Ogun State, Nigeria
)
S.O. Iposu
2
(
Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, P.M.B, 2240, Abeokuta, Ogun State, Nigeria
)
J.A. Adegbite
3
(
Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, P.M.B, 2240, Abeokuta, Ogun State, Nigeria
)
S.S. Abiola
4
(
Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, P.M.B, 2240, Abeokuta, Ogun State, Nigeria
)
O.A. Fanimo
5
(
Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, P.M.B, 2240, Abeokuta, Ogun State, Nigeria
)
کلید واژه: goats, chevon sausage, melon husk, palm oil slurry,
چکیده مقاله :
A study was undertaken to determine effect of nutritional value of Melon husk (MH) and Palm oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats fed finishing diets as follows: diet 1(0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS), along with Panicum maximum as basal diet for all dietary treatment groups. After 60 days of feeding, eight goats (two goats per treatment) were slaughtered and muscles from the forelegs were used to produce chevon sausages, respectively. Proximate composition, sensory evaluation, cooking and refrigerated weight losses of sausages were determined. All data generated were analyzed as a oneway analysis of variance in a completely randomized design using SPSS statistical package. The study showed that values obtained for dry matter contents of the diets ranged from 89.53% to 89.81%. Cooking weight loss of the chevon sausages showed no significant (P>0.05) difference but refrigerated weight loss was lowest for sausages from goats fed diet 3 at 0.37%, with a high crude fat content of 13.30%. In conclusion, palm oil slurry reduced refrigerated weight loss in chevon sausage while organoleptic properties of chevon sausage, such as flavor, juiciness, saltiness e.t.c. were not influenced by dietary treatments.
Abiola S.S.and Adekunle O.A.(2001). Nutritive value of melon husk in the diet of chickens. Bioresource. Technol. 81, 265-267.
Abiola S.S., Analime A.C. and Akadiri K.C. (2002). The utilization of alkaline-treated melon husk by broilers.Bioresource. Technol. 84, 247-250.
Abiola S.S., Kadiri E.I. and Kareem T.T. (2004). Effect of melon seed meal addition on some quality characteristics of chicken sausage. J. Sci. Food Agric. 84, 423-426.
ActonJ.C., Ziegler G.R. and Burge D.L. (1983). Functionality of muscle constituents in the processing of comminuted products. Crit. Rev. Food Sci. 18, 99-121.
Akinola S.O. and Abiola S.S. (1999). Blood chemistry and carcass yield of cockerels fed melon husk diets. Trop. J. Anim. Sci. 2, 39-44.
Allen B. (2004). A food lover’s compendium of event and Anaecdote from prehistory to the present. Owl books. Pp. 48-51.
AOAC. (1995). Official Method of Analysis. 16th Ed. Association of Official Analytical Chemists, Washington, DC, USA.
Bendall J.R. and Restall D.J. (1993). Cooking of single myofiber bundles and muscles stripes of beef at varying cooking heating rates and muscular stripe of beef at varying cooking, heating rates and temperature. Meat Sci. 43, 325-332.
Colmenero J.F., Carballo J. and Cofrades S. (2001). Healthier meat and meat products; their role as functional foods. Meat Sci. 59, 5-13.
Fanimo A.O. and Fashina-Bombata H.A. (1997). The response of weaner pigs to diets containing palm oil slurry. Anim. Feed Sci. Tech. 71, 191-195.
Fetuga B.L. and Tewe O.O. (1985). Potentials of agro industrial by-products and crop residues as animal feeds. Nig. Food Sci. J. 2, 136-141.
Forest J.C., Aberie E.D., Edric H.B, JudgeM.E.and Merkel R.A. (1975). Deterioration of meat. Pp. 240-250 in Principles of Meat Science. W.H. Freeman and Coy, Ed., San Francisco.
Honikel K.O. (1987). How to measure the water holding capacity of meat. Pp. 129-142 in Meat quality in pigs. P.V. Tarrant, G. Eikelonboom and G. Monn, Eds., Dordrecht, Netherlands.
Hughes E., Cofrades S. and TroyD.J. (1997). Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5%, 12% and 30% fat. Meat Sci. 45, 273-281.
Hutagalung R.L. (1981). Utilization of Cocoaby-products as animal feed. Pp. 447-456 in Proc. Conf. on Cocoa and Coconuts. Kuala Lumpur Incorporated Society of Planters.
Ikeme A.I. (1990). Meat Science and Technology. A Comprehensive Approach. Africana-Feb Publishers Limited.
Lawrie R.A. (1985). Meat Science. 4th Edition, Pergamon Press, Oxford.
SPSS. (1999). Statistical Package for Social Sciences. Procedure and Facilities for Release. McGraw-Hill Book Co. NY.
