European Journal of Biotechnology and Bioscience

Authors
Wognin Légbé Marie Flavienne Raïssa, Otchoumou Kraidy Athanase, Yao Konan Franck, Niamke Sébastien

Abstract
Leafy vegetables play an important role in food security. Many research have been conducted in order to promote their nutritional assets. One of the areas of emphasis was to study impact of their contribution as green forage on nutritive value and sensory properties of meat. 105 rabbits (400 - 450 g) weaned at 35 day old were used to evaluate the effect of forage during 63 days. The experiment was a completely randomized design involving seven treatments. Each treatment was replicated three times with five rabbits per replicate. Results showed that leafy vegetables affected significantly (P>0.05) nutritional composition of meat. Ash contents ranged 2.74 g/100g (control diet) to 4.63 g/100 g (group V). Protein contents ranged 16.87 g/100 g (control group) to 19.52 g/100 g (group IV). Minerals content were higher for group V with levels estimate to 17.7 mg/100 g for calcium, phosphorus (443.40 mg/100g), potassium (593.30 mg/100 g) and zinc (8.88 mg/100 g). The amino acids concentration were similar. The inclusion leafy vegetables in the diets did not significantly (P<0.05) influenced the appearance, juiciness, tenderness and overall acceptability. The study revealed that mixtures Ipomea batatas and Solanum melongena mixture on the hand or Corchorus olitorius and Vigna unguiculata on the other hand can be used to enhance the nutritive value and organoleptic properties of meat rabbit.