BIBLIOGRAPHY ITOK, BERNLEE D. OCTOBER ...
BIBLIOGRAPHY
ITOK, BERNLEE D. OCTOBER 2013. Carcass Characteristics of Rabbits Fed
with Galinsoga, Watercress, and Chayote Leaves. Benguet State University, La Trinidad,
Benguet.
Adviser: Genevieve R. Tabon, MSc
ABSTRACT
This study was conducted at the Meat Processing Laboratory under the Department
of Animal Science, College of Agriculture, Benguet State University, La Trinidad, Benguet
to determine the carcass characteristics of rabbits fed with galinsoga, watercress, and
chayote leaves. It also aimed to find out the meat traits of the rabbits through organoleptic
evaluation.
The dietary treatments involved are: T1-25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3-25g commercial feeds + chayote leaves.
Results showed that rabbits fed with T1-25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3-25g commercial feeds + chayote did not differ in
terms of slaughter weight; carcass weight; carcass length; dressing percentage; percentages
of full and empty GIT; percentages of major cuts; percentages of lean and bone;
appearance, aroma, tenderness, juiciness, and taste of lapan. The differences among the
treatments were not significant.
In terms of over-all acceptability, lapan from rabbits fed with galinsoga, watercress,
and chayote leaves are all acceptable based on the result of the organoleptic test.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
INTRODUCTION
Rabbit meat or lapan is a nutritious delicacy. It contains less cholesterol
compared to other kinds of meat. The cholesterol content of rabbit meat is 164 milligrams
per 100 grams. According to United States Department of Agriculture (2008), it contains
795 calories per pound and 63 percent of its fatty acids come from unsaturated fats. Both
levels are lower than the other kinds of meat. The USDA also indicates that rabbit meat is
the highest of all meats in the percentage of protein content. This makes it suitable for
people who are trying to lose weight or are on a diet for health purposes.
The meat of a young rabbit is different from a mature one. Young rabbit’s flesh is
tender, fine grained and a bright pearly pink in color. These rabbits may be cooked in the
same way as a young poultry. The mature meat rabbit is firm, coarse grained and the muscle
fiber is slightly darker in color and less tender. The color of the fat is creamier than that of
a fryer or young one. Braising or stewing is the best method in cooking the meat of larger
rabbits because their meat is tougher (daviddwaren22.hubpages.com).
Rabbit’s meat can be of help to people in many ways. It can be a source of
alternative income by selling it to the local market. It can also be added to diet especially
to those obese people who needs small amount of fat.
Some of the grasses given to rabbits which are locally available and abundant are
galinsoga, watercress, and chayote leaves. This study was all about the carcass
characteristics of rabbit fed with galinsoga, watercress, and chayote leaves.
Most people of today are still unaware of the importance of eating rabbit meat. This
is because it is not a native delicacy here in the Philippines. So with the unpopularity of
rabbit meat as a very good food, this study will serve as a guide and provide additional
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
knowledge to the readers as well as raisers about the importance of rabbit meat. This study
will also help those who want to have a further study on rabbits.
This study was conducted to determine the carcass characteristics of rabbit fed with
T1-25 g commercial + galinsoga (ad libitum), T2-25 g commercial + watercress (ad
libitum), and T3-25 g commercial +chayote leaves (ad libitum). Specifically, it aimed to:
1. determine the slaughter weight, carcass weight, carcass length, and dressing
percentage of rabbits fed with T1-25 g commercial + galinsoga, T1-25 g commercial +
watercress, and T1-25 g commercial +chayote leaves;
2. determine the weight of viscera, gastrointestinal tract and
3. compute for percent lean and bone of rabbits fed with T1-25 g commercial
+ galinsoga, T2-25 g commercial +watercress, and T3-25 g commercial + chayote leaves.
.
This study was conducted at the Meat Processing Laboratory under the Department
of Animal Science, College of Agriculture, Benguet State University, La Trinidad, Benguet
on September 2012.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
REVIEW OF LITERATURE
The New Zealand is the most popular breed for commercial meat production,
although hybrids are gradually replacing purebreds. Weight of a full-grown New Zealand
white is 4-5 kilograms with a production of about 2 kilogram of meat at 8-10 weeks of age
(Pond and Pond, 2000).
Rabbit meat also called lapan , is the primary white mat that is very fine in texture
and low fiber content. Because of the low fiber content, it is easy to digest which is
desirable for individuals having difficulty in chewing their food (Warren, 2002).
Rabbit meat is highly digestible, tasty, and low calorie food often recommended by
nutritionists over the other kinds of meat. Moreover, large rabbit industry integration is
becoming more important and the development of the rabbit meat production is forcing
processing plants to improve slaughter capacities by using high-speed and automated
slaughter lines (World Rabbit Science, 2004).
The office of home economics, state relations of the United States Department of
Agriculture has made an extensive test and has stated that domestic rabbit meat is the most
nutritious meat known to man. Rabbit has 795 calories per pound, poultry 810, veal 840,
turkey 1190, lamb 1420, beef 1440, and pork 2050. Rabbits will produce 6 pounds of meat
on the same feed and water as a cow will produce 1 pound of meat on the same feed and
water (USDA, 2008). Cholesterol level in rabbit meat is much lower than chicken, turkey,
beef, and pork (Alabama, A. and M. University, 1989).
Maddul (1999) cited that the digestive system of rabbits allows utilization of the
forage based diet effectively despite its being a non-ruminant. Consequently, rabbits are
well suited to low energy fibrous feedstuffs and are less adapted to high energy ingredients
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
such as cereals grains. Thus, fibrous such as fodders or fresh forage are typically the basal
ingredients of rabbit diet. For small-scale rabbit raising, feeding greens such as grass,
vegetable tops, carrots, and other succulent feeds may be feasible, but it is not practical on
a commercial scale.
Galinsoga
An annual dicot species of the family asteraceae is a common herb that is often
found in disturbed habitats and agriculture areas in many parts of the temperate and
subtropical areas of the world. Galinsoga parviflora is considered to be a common weed
in several crops of major importance, such as wheat, corn, cotton, tobacco, sugar beet,
tomato, pepper, potato, bean, onion, cabbage, and others. It is frequently found in gardens
and uncultivated areas. Galinsoga parviflora competes strongly particularly with irrigated
crops of short height and might also hinder crop harvest (Damalas, 2008).
Grubben et al., (2004) as cited by Guinyang (2005) stated that Galinsoga parviflora
contains 88.4 g water, 653 KJ energy, 3.2g protein, 0.4g fat, 5.2g carbohydrates, and 1.1g
fiber for every 100g of its edible portion.
Galinsoga is better than talinum in terms of gain in weight and feed conversion ratio
(Quintos, 2012).
Watercress
Watercress contains 11 kcal energy, 1.29 protein, 0.10 fat, and 0.5g dietary fiber.
According to Bonar (1986) watercress makes a fine salad either on its own or mixed with
other leaves. It contains range of vitamins including A, B, C, D, and E and various minerals
such as iron, manganese, iodine, phosphorus, calcium and has considerable medicinal
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
properties. Phillips and Rix (1993) wrote that watercress has been recognized as valuable
salad plant since Roman times, primarily as a source of vitamins to protect against scurvy.
Chayote Leaves
According to the Philippine Food composition as published by Portugal et. al (1997) as
cited by Aspilan (2006), chayote contains 35% edible portion, 440 energy (Kcal), 46
protein, 9 ash per 100 grams. And also, according to Baliaga (1985) as cited by Aspilan
(2006), 20% of the chayote leaves in the ration of rabbits is not detrimental to the growth
of the animal.
The result of the study of Aspilan in 2006 on the effects of chayote leaf meal on
broiler chicken proved that the dressed weight and dressing percentage of the broiler
chicken fed with chayote leaf meal is as good as the dressed weight and dressing percentage
of broiler chicken fed with commercial feed. This infers that in order to produce an
optimum dressed weight and dressing percentage, we can use natural, available, and cheap
but nutritious chayote leaf meal instead of buying expensive commercial feeds.
Bautista and Mabesa (1997) stated that green leafy vegetables such as Chinese
cabbage, pechay, kangkong, mustard, saluyot, young leaves of sweet potato, ampalaya,
sitao, gabi, chayote, squash, malunggay, and katuray are rich in vitamin A and vitamin C.
Organoleptic Evaluation
According to FAO (2012), organoleptic evaluation consists in describing
the attributes of food, in this special case of meat and meat products that can be perceived
by the sense organs. The attributes to be evaluated are appearance, color, texture and
consistency, smell and taste.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Appearance.
The way meat looks, either as a carcass or as boneless meat cuts, has an important
impact on its objective or subjective evaluation. Grading is an objective evaluation method
in this context. Traditional methods of carcass grading after slaughter involve the aspect of
beef or pork sides, poultry carcasses, etc. Skilled graders are able to classify different
carcasses by checking the size, the volume of muscular tissue, fat layers, etc. Although in
modern grading procedures more and more technical equipment has been incorporated,
visual methods are still in use. They can be of special value in most developing countries
where no extremely sophisticated methods are needed. The way the consumers or the
processors check the appearance of meat is subjective. Differences will be registered in the
relation of lean meat and fat including the degree of marbling or in the relation of bones
and lean meat. Furthermore, unfavorable influences can be detected such as unclean meat
surfaces, surfaces too wet or too dry, or unattractive blood splashes on muscle tissue.
Processed meat, on the other hand, can roughly be evaluated by its appearance according
to the different raw materials of which the product is composed and where the use of some
components is exaggerated (for instance too many particles of visible fat or connective
tissue, etc.). Special product treatments (for instance chilling, freezing, cooking, curing,
smoking, drying) or the kind and quality of portioning and packaging (casings, plastic bags,
and cans) will be recognized by evaluating the appearance.
Color. Under normal circumstances the color of meat is in the range of red and may
differ from dark red, bright red to slightly red; but also pink, grey and brown colors may
occur. In many cases the color indicates the type and stage of the treatment to which the
meat has been subjected, as well as the stage of freshness. In judging meat color, some
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
experience is needed to be able to distinguish between the colors which is typical for a
specific treatment or which is typical for specific freshness. Furthermore, meat deriving
from different species of animals may have rather different colors, as can easily be seen
when comparing beef, pork and poultry meat. The natural color of fresh meat, except
poultry meat, is dark red, caused by the muscle pigment, myoglobin. Fresh meat surfaces
which have been in contact with the air for only a short period turn into a bright red color
because of the influence of the oxygen in the air. Oxygen is easily aggregated to the
myoglobin and drastically changes the color of the meat surfaces exposed to it. On the
other hand, in the absence of oxygen, for example in meat cuts packaged in impermeable
plastic bags, meat surfaces remain or become dark red again. The same conditions
generally prevail in the interior of meat cuts which are not reached by oxygen. Changes
from dark red to bright red are therefore typical and are normal reactions of fresh meat.
Meat which is in the process of losing its freshness, however, no longer shows a bright red
color, even when intensively exposed to the air, because of the partial destruction of the
red meat pigment which results in a grey, brown or greenish color. Once these conditions
occur the consumer has to decide, after carefully checking the appearance, together with
testing smell and taste, whether the meat has to be discarded as a whole or whether use can
be made of some parts which so far have not been altered. Remarkable changes in the meat
color occur when fresh meat has been boiled or cooked. It loses its red color almost entirely
and turns to grey or brown. The reason for this is the destruction of the myoglobin through
heat treatment. On the other hand, it has long been known that after pickling (curing) fresh
meat with curing ingredients (nitrite), the meat color remains red during longer storage
periods, after ripening, drying and even after intensive heat treatment. Obviously the
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
original meat color has not been conserved, but a chemical reaction has taken place during
the curing process transforming the unstable pigment of the fresh meat into a stable red
pigment. This is the typical color shown in sausages of all types, raw and cooked hams,
corned beef, etc. It should also be noted that cured products have a longer shelf-life than
fresh meat because of the conserving effect of the curing salt. However, cured products
will also deteriorate under unfavorable conditions, cooked cured products sooner than raw
cured products. Cured products with a decreasing keeping quality can be recognized when
the red color becomes pale or changes to grey or green.
Texture and consistency (tenderness and juiciness). Meat prepared for the
consumer should be tender and juicy. Meat tenderness depends on the animal species which
the meat originates. Lamb, pork, and poultry meat are sufficiently tender after slaughter,
but beef requires a certain period of maturation to achieve optimal eating quality. Texture
and consistency, including juiciness, are important criterion, still neglected by many
consumers, for the eating quality of meat. Often consumers do not know the eating quality
of meat can be upgraded by ripening, especially in the case of beef and similar meats. There
is also a great deal of consumer negligence in how to prepare meat. It should be cooked to
become sufficiently tender, but cooking should not be too intense otherwise the meat
becomes dry, hard, and with no juiciness. The simple way to check the consistency of foods
is by chewing. Although this test seems easy, in practice it is rather complicated. Taste
panelists needs experience, particularly when the different samples have to be ranked, for
example, which sample is the toughest, the second toughest or the most tender. The texture
is of less importance in meat products such as cured or canned products, sausages etc.,
because they are either made of comminuted meat and/or meat which has undergone heat
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
treatment or long maturation periods and will therefore generally be tender. On the other
hand, inadequate processing methods (too intensive cooking, curing, comminuting) may
cause losses in the desired consistency and juiciness, and the best way to check this is by
chewing (www.fao.org., 2012).
Smell and taste (aroma and flavor). These characteristics are related to each other
to a certain extent because they have to be evaluated together for the reliable determination
of a product’s flavor. The smell of fresh meat should be slightly acidic, increasing in
relation to the duration of the ripening period because of the formation of acids such as
lactic acid. On the other hand, meat in decomposition generates an increasingly unpleasant
odor owing to substances originating from the bacterial degradation of the meat proteins,
such as sulfur compounds, mercaptane, etc.
The freshness of meat is generally indicated by its smell together with its
appearance and color. Sorting out deteriorated meat is mandatory from the point of view
of the product’s palatability. It is also important because of the fact that high bacterial
contamination of meat in decomposition could be accompanied by food-poisoning bacteria
(pathogens), which have a deleterious impact on consumers’ health. On the other hand, the
best fresh meat can also be heavily contaminated with food-poisoning bacteria because
these micro-organisms do not cause organoleptic alterations by destruction of meat
proteins. Food poisoning can therefore only be avoided by proper hygienic meat handling.
The flavor of fresh meat can also be checked by putting small samples (approx.10 pieces
of 1 cm3 each) in preheated water of 80˚C for about five minutes (boiling test). The odor
of the cooking broth and the taste of the warm meat samples will indicate whether the meat
is fresh or in deterioration or subject to undesired influences, for instance rancidity of the
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
meat fat, and a typical meat flavor due to the feed and the sex (boar taint) of the animal or
treatment with veterinary drugs shortly before slaughter. When processing the meat, the
smell and taste of the meat products can differ a great deal owing to heat treatment and the
use salt, species and food additives. Every meat product has its typical smell and taste, and
the test person should know about it. Changes in these qualities indicate the use of improper
raw materials or a deterioration of the meat product during storage. Experience is required
to become acquainted with the typical flavor (smell and taste) of foods. Only four basic
taste components sweet, sour, bitter, and salty will be perceived by the taste buds.
These receptors are small papillae located in certain areas of the tongue. However, the
overall flavor consists of smell and taste produced by the meat components and influenced
and covered by spices and those compounds produced by ripening or heat treatment. Flavor
test panelists should be aware of these special cases. Panelists should not smoke or eat
spicy meals before starting the test and should rinse their mouth frequently with warm
water during the test. Sensory evaluation plays an important role in the examination of
meat and meat products. Not only does scientific sensory evaluation with skilled panelists
using special test programs and point systems give reliable results, but useful results can
also be obtained in a simple way at the consumer level. For the average consumer sensory
evaluation, it is the only way to decide whether or not he or she should buy or eat a certain
product. In developing countries, consumers do not receive sufficient information and
training on this point, although it is often the only means available for quality control.
Sensory evaluation is easy to understand and to perform. What is needed is a basic
knowledge of the composition of foods and their typical texture, color, and flavor
(www.fao.org., 2012).
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
MATERIALS AND METHODS
Experimental Materials
The materials that were used in the study were six (6) four months old rabbits, bolo, knife,
containers, chopping board, weighing scales, tape measure, cleaning tools, digital camera,
record book, and pencil.
Experimental Treatments
Two (2) rabbits were taken from each of the three treatments from a previous study
which utilized the following treatments:
T1- 25g commercial feed + Galinsoga (ad libitum)
T2-25g commercial feed + watercress (ad libitum)
T3-25g commercial feed + chayote leaves (ad libitum)
Slaughtering of Rabbits
Six heads of four-months-old rabbits were used in the study. Before they were
slaughtered, they were not given any amount of forage. During the slaughtering, the rabbit
was suspended by its hind legs. The jugular vein was cut with a sharp knife. To allow
complete bleeding, the head was immediately removed. It was cut across the back of the
head down to the tip of the jaw. The feet were removed and then the skin was cut at the
hock joints of the legs across the lower part of the body. The tail was removed and the skin
was pulled down and forward from the body. A slit was made from the lower part of the
abdomen near the anus to the mid-point of the lowest rib making sure not to puncture the
intestine. The internal organs and the other gut contents were removed and weighed during
evisceration. The dressed carcass was weighed. The organ weights were taken and
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
expressed as percentage of the slaughter weight. The carcass was washed with clean water
to remove hair and any other dirt or debris. The length of the dressed carcass was measured
from the atlas vertebrae to the base of the tail. The lean from each carcass was removed
and then weighed and expressed as percentage of the carcass weight. The bone without
flesh was weighed and expressed as percentage of the carcass weight.
Organoleptic Test
An organoleptic test was done to determine the acceptability of the rabbit meat from
the different treatments. Twenty samples from the whole carcass were taken from each
treatment and were used for the test. Organoleptic evaluation consists in describing the
attributes of food, in this special case of meat and meat products that can be perceived by
sense organs. The attributes evaluated are texture and consistency, smell, and taste.
Data Gathered
1. Slaughter weight (kg). This was the weight of the live rabbit before slaughter
(Figure 1).
Figure 1. Weighing the rabbits for slaughter weight
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
2. Carcass Weight (kg). This was the weight of the carcass with the head, tail, feet, and
viscera removed (Figure 2).
Figure 2. Weighing the rabbits’ carcass
3. Carcass length (inch). This was the length of the carcass from the atlas vertebrae to the
base of the tail (Figure 3).
Figure 3. Measuring the carcass length
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
4. Weights of the major cuts (kg). This was taken by weighing the major cuts such
as hind legs (includes legs and thigh), front legs (includes legs and shoulder), ribs, belly,
and loin (Figure 4).
a
b
c
d
e
Figure 4. Major cuts of rabbit: (a) hind le gs; (b) front legs; (c) belly; (d) rib; (e) loin
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
5. Weight of viscera (kg). This was taken by weighing the heart, liver, lungs,
kidney, full GIT, and empty GIT (Figure 5).
a
b
c
d
e
f
Figure 5. Internal organs of rabbit: (a) heart; (b) liver; (c) lungs; (d) kidney; (e) full GIT;
(f) empty GIT
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
6. Weight of lean (kg). This refers to the weight of all the lean that was separated
from each carcass after deboning excluding the lean from the head, neck, and spinal cord
(Figure 6).
Figure 6. Weighing the lean
7. Weight of bone (kg). This was the weight of the rabbit’s bone separated from
each carcass excluding the bones from the head, neck, and spinal cord (Figure 7).
Figure 7. Weighing the bone
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Data Computed
1. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight and multiplied by 100.
Dressing Percentage (%)
x 100
Carcass weight (kg)
=
Slaughter weight (kg)
2. Percentage of the major cuts (%). This was obtained by dividing the weight of
major cuts by the carcass weight and multiplied by 100.
Percentage of cut (%) = Weight of cut (kg) x 100
Carcass weight (kg)
3. Percentage of the viscera (%).This was obtained by dividing the viscera weight
by the slaughter weight and multiplied by 100.
Percentage of viscera (%)
x 100
Viscera weight (kg)
=
Slaughter weight
(kg)
4. Percentage of lean (%). This was obtained by dividing the lean weight by the
carcass weight and multiplied by 100.
Percent lean (%) =
Lean weight (kg)
x 100
Carcass weight (kg)
5. Percentage of bone (%). This was obtained by dividing the bone weight by the carcass
weight and multiplied by 100.
Percent bone (%) =
Bone weight (kg)
x 100
Carcass weight (kg)
6. Percentage of head (%). This was obtained by dividing the head weight by the
slaughter weight and multiplied by 100.
Percent head (%) =
Head weight (kg)
x 100
Slaughter weight (kg)
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
7. Percentage of pelt (%). This was obtained by dividing the pelt weight by slaughter weight
and multiplied by 100.
Percent pelt (%) =
Pelt weight (kg)
x 100
Slaughter weight (kg)
8. Texture and consistency/tenderness and juiciness, smell and taste (aroma and flavor).
This was obtained through organoleptic testing of cooked meat that was rated by the panel
of tasters composed of 20 people.
Data Analysis
All the data on the carcass of rabbits were subjected to Analysis of Variance for
Completely Randomized Design (CRD). Treatment means were compared by the
Duncan’s Multiple Range Test (DMRT).
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
RESULTS AND DISCUSSION
Slaughter Weight, Carcass Weight
and Dressing Percentage
Table 1 shows the mean slaughter weight carcass weight, and dressing percentage
of the rabbits as affected by the different treatments.
Statistical analysis revealed no significant differences between the weights of the
rabbits from the different treatments at the time of the slaughter. This means that the
slaughter weights are more or less the same.
In terms of carcass weight, statistical analysis proved that the carcass weights of
the rabbits as affected by the different treatments are more or less the same. This means
that the different experimental treatments did not affect the rabbits to reach significantly
different carcass weight.
On the dressing percentage, rabbits given T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves obtained
the dressing percentages of 49.83%, 44.86%, and 49.67%, respectively. Even though there
are obvious numerical differences between the treatment means, statistical
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table1. Mean Slaughter Weight, Carcass Weight and Dressing Percentage
TREATMENTS
SLAUGHTER
CARCASS
DRESSING
WEIGHT (kg)
WEIGHT
PERCENTAGE
(kg)
(%)
25g CF + Galinsoga
2.09a
1.04a
49.83a
25g CF + Watercress
2.04a
0.92a
44.86a
25g CF + Chayote
2.05a
1.02a
49.67a
Leaves
Means with the same letter are not significantly different at 0.05 by DMRT.
analysis revealed that these differences are not significant. It implies that the dressing
percentages of the rabbits fed with the different feedstuffs are more or less the same. The
dressing percentages of the rabbits from the different treatments were below the average
dressing percentage of rabbits which is 58.2 % for mature New Zealand rabbits
(http://www.msstate.edu/dept/poultry/rabslau.htm#percent, 2012).
Weight of Head and Pelt Expressed as
Percentage of the Slaughter Weight
Table 2 presents the percentages of head and pelt as affected by the different treatments.
Percentages of pelt coming from rabbits given with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
are 13.41%, 12.26%, and 13.17%, respectively. Statistical analysis revealed that there are
no significant differences between the data that can be attributed to the imposed treatments.
It means that the data on pelt are more or less the same regardless of the feedstuffs given
to the rabbits.
In terms of the percentage of the rabbit’s head, those that are fed with T1- 25g
commercial feeds + galinsoga, T2- 25g commercial feeds + watercress, and T3- 25g
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
commercial feeds + chayote leaves have the percentages of 5.86%, 8.83%, and 7.69%,
respectively. Basing on the statistical analysis, the differences between the data are not
differently significant. It implies that the data on head percentages are more or less similar
in all the treatments as that which were given the different experimental feedstuffs. The T1-
25g commercial feeds + galinsoga, T2- 25g commercial feeds + watercress, and T3- 25g
commercial feeds + chayote leaves did not cause any effect that
Table 2. Means for head and pelt expressed as percentage of the slaughter weight
TREATMENTS
PELT
HEAD
25g CF + Galinsoga
13.41a
5.86a
25g CF + Watercress
12.26a
8.83a
25g CF + Chayote Leaves
13.17a
7.69a
Means with the same letter are not significantly different at 0.05 by DMRT
could make the data on the head percentages to be significantly different across the
treatments.
Internal Organs of the Rabbits
Table 3 shows the percentages for the internal organs as affected by the different
treatments. Statistical analysis showed that the data on the rabbit’s internal organs were
more or less similar in all treatments because the differences are significant enough to be
attributed to the different feedstuffs fed to the rabbits.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Carcass Length
Table 4 shows the mean carcass length of the slaughtered rabbits as affected by the
different treatments. It shows that rabbits given T2- 25g commercial feeds + watercress
have a mean of 13.90 inches while rabbits given T3- 25g commercial feeds + chayote leaves
have a mean of 13.55 inches and the ones given T1- 25g commercial feeds + galinsoga
have a mean of 13.25 inches. Statistical analysis reveals that the treatments are not
significantly different in terms of carcass length. It means that the different feedstuffs did
not affect the carcass length of the rabbits. It also shows that the rabbits fed
Table 3. Means for internal organs expressed as percentage of the slaughter weight
VISCERA
TREATMENTS
1
2
3
Heart
0.24a
0.37a
0.24a
Lungs
0.60a
0.61a
0.49a
Kidney
0.72a
0.74a
0.73a
Liver
3.59a
4.55a
3.80a
Full GIT
17.24a
22.13a
18.13a
Empty GIT
8.50a
8.36a
9.26a
Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 4. Mean carcass length
TREATMENTS
LENGTH (inches)
25g CF + Galinsoga
13.25a
25g CF + Watercress
13.90a
25g CF + Chayote Leaves
13.55a
Means with the same letter are not significantly different at 0.05 by DMRT
with these different feedstuffs are less comparable to each other in terms of carcass length.
Major Cuts of Rabbit
Table 5 shows the mean percentages of the major cuts such as loin, ribs, belly, hind
legs, and front legs as affected by the different treatments.
In the percentage of loin, rabbits given T1- 25g commercial feeds + galinsoga, T2-
25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have
the mean percentages of 30.87%, 33.24%, and 32.69%, respectively. Statistical analysis
revealed that there are no significant differences between the treatments that can be
attributed to the imposed experimental treatments.
Statistical analysis revealed that differences between the hind leg percentages are
not significant. Experimental rabbits given T1- 25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
mean percentages of 29.50%, 27.33%, and 26.55%, respectively. This means that the
rabbits fed with these different feedstuffs are more or less the same and are less comparable
to each other.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
For the percentages of the front legs, experimental rabbits given T1- 25g
commercial feeds + galinsoga, T2-25g commercial feeds + watercress, and T3- 25g
commercial feeds + chayote leaves have the mean percentages of 16.11%, 15.99%, and
14.51% respectively. Statistical analysis revealed that the treatment means are more or less
similar because the differences are not significant.
In terms of the percentage of the belly, rabbits given T3- 25g commercial feeds +
chayote leaves have a mean of 11.27% while rabbits given T1- 25g commercial feeds +
galinsoga and T2- 25g commercial feeds + watercress have the means of 8.69% and 7.18%
respectively. Statistical analysis shows that the treatment means are not significantly
different from each other. This infers that the treatment means for percentages of belly are
more or less similar to each other. For the mean percentage of
Table 5. Means for major cuts expressed as percentage of the carcass weight
TREATMENTS
LOIN
RIBS BELLY
HIND
FRONT
LEGS
LEGS
25g CF + Galinsoga
30.87a
9.32a
8.69a
29.50a
16.11a
25g CF + Watercress
33.24a 10.08a
7.18a
27.33a
15.99a
25g CF + Chayote 32.69a 10.81a
11.27a
26.55a
14.51a
Leaves
Means with the same letter are not significantly different at 0.05 by DMRT
the ribs, rabbits given T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds +
watercress and T3- 25g commercial feeds + chayote leaves have the means of 9.32%,
10.08%, and 10.81%, respectively. The treatment means are more or less similar because
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
the result of the statistical analysis is not significant and this makes the treatments less
comparable in terms of rid percentage.
Lean and Bone
Table 6 shows the mean percentage of lean and bone as affected by the different
treatments. In the mean percentage of the lean, rabbits given T3- 25g commercial feeds +
chayote leaves have the mean of 55.03% while rabbits given T1- 25g commercial feeds
+ galinsoga have a mean of 54.23% and rabbits given T2- 25g commercial feeds +
watercress have a mean of 49.75%. In terms of the mean percentage of the bone, rabbits
given T2- 25g commercial feeds + watercress have the mean of 8.97% while rabbits given
T1- 25g commercial feeds + galinsoga have a mean of 8.64% and rabbits given T3- 25g
commercial feeds + chayote leaves have a mean of 7.13%.
Statistical analysis revealed that there are no significant differences among the
treatment means in terms of the percentage of lean and bone. This means that the rabbits
Table 6. Means for lean and bone expressed as percentage of the carcass weight
TREATMENTS
LEAN
BONE
25g CF + Galinsoga
54.23a
8.64a
25g CF + Watercress
49.75a
8.97a
25g CF + Chayote Leaves
55.03a
7.13a
Means with the same letter are not significantly different at 0.05 by DMRT
given with these different feedstuffs were not affected in terms of the percentage of lean
and bone. It also shows that rabbits given with these different feedstuffs are less
comparable to each other in terms of the percentages of lean and bone.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Organoleptic Test
Table 7 shows the organoleptic test for the carcass in terms of appearance as affected by
the different treatments.
Rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds +
watercress, and T3- 25g commercial feeds + chayote leaves have the means of 3.30, 3.20,
and 3.20 respectively in terms of appearance. The means of the different treatments are on
the scale of 2.51-3.50 which is moderately desirable. This means that the treatment means
are more or less the same on appearance.
Table 8 shows the result of the organoleptic test for aroma as affected by the different
treatments.
In terms of the aroma, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
means of 3.43, 3.25, and 3.18 respectively. All the treatment means are also on
Table 7. Result of the organoleptic test for appearance
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.30
Moderately desirable
25g CF + Watercress
3.20
Moderately desirable
25g CF + Chayote Leaves
3.20
Moderately desirable
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 8. Result of the organoleptic test for aroma
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.43
Like Moderately
25g CF + Watercress
3.25
Like Moderately
25g CF + Chayote Leaves
3.18
Like Moderately
the scale of 2.51-3.50 where in the verbal description is like moderately. This also means
that the different treatments are more or less the same in aroma.
Table 9 shows the result of the organoleptic taste for tenderness as affected by the different
treatments.
For the tenderness, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
means of 3.10, 2.90, and 2.78 respectively. All the different means are on the same scale
of 2.51-3.50 which connotes moderately tender characteristics. This implies that the
different treatments are more or less the same in terms of tenderness.
Table 10 shows the result of the organoleptic test for juiciness as affected by the different
treatments.
In terms of the juiciness, rabbits fed with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
have the means of 2.85, 2.50, and 2.83 respectively. Treatment 1 and treatment 3 fall under
moderately juicy while treatment 2 falls under slightly juicy.
Table 11 shows the organoleptic test for taste as affected by the different treatments.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
For taste, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds
+ watercress, and T3- 25g commercial feeds + chayote leaves have the means of 3.40, 3.05,
and 3.23 respectively. The scale of the different treatment means falls under the verbal
description moderately good, which means that the different treatments are more or less
comparable and implies that they are more or less the same in terms of taste.
Table 12 shows the result of the organoleptic test for acceptability as affected by the
different treatments.
In terms of acceptability, rabbits fed with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
have the means of 3.48, 3.05, and 3.15 respectively. The means of all the treatments are on
the same scale of 2.51-3.50 which is like moderately in verbal description. This implies
that the tasters accepted the coked lapan on average rating because they moderately like it.
Table 9. Result of the organoleptic test for tenderness
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.10
Moderately Tender
25g CF + Watercress
2.90
Moderately Tender
25g CF + Chayote Leaves
2.78
Moderately Tender
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 10. Result of the organoleptic test for juiciness
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
2.85
Moderately Juicy
25g CF + Watercress
2.50
Slightly Juicy
25g CF + Chayote Leaves
2.83
Moderately Juicy
Table 11. Result of the organoleptic test for taste
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.40
Moderately Good
25g CF + Watercress
3.05
Moderately Good
25g CF + Chayote Leaves
3.23
Moderately Good
Table 12. Result of the organoleptic test for acceptability
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.48
Like Moderately
25g CF + Watercress
3.05
Like Moderately
25g CF + Chayote Leaves
3.15
Like Moderately
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
SUMMARY, CONCLUSION, AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of rabbits fed with
galinsoga, watercress, and chayote leaves. It was conducted at the Meat Processing
Laboratory at Benguet State University, La Trinidad, Benguet on November 2012. The
treatments that were used are as follows: T1- 25g commercial feeds + Galinsoga (control),
T2- 25g commercial feeds + Watercress, and T3- 25g commercial feeds + Chayote leaves.
The treatments were replicated two times. Six rabbits were used in the study following the
Completely Randomized Design (CRD).
Statistical analysis revealed that there were no significant differences between the
treatments in terms of slaughter weight, carcass weight, carcass length, dressing
percentage, percentages of the major cuts (loin, belly, ribs, hind, and front legs), percent
head, percent pelt, percentages of the viscera (lungs, liver, heart, kidney, full, and empty
GIT), percent lean ,and percent bone. This means that the data are less comparable to each
other in terms of the above mentioned carcass parameters. In terms of over-all
acceptability, lapan from rabbits fed with 25g commercial feeds + galinsoga, 25g
commercial feeds + watercress, and 25g commercial feeds + chayote leaves are all on the
average parameter basing on the result of the organoleptic test.
Conclusion
Based on the results, it is concluded that giving the different forages such as galinsoga,
watercress, and chayote leaves did not adversely affect the carcass traits and meat
characteristics of the rabbits.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Recommendation
It is therefore recommended that any of the experimented forages like galinsoga,
watercress, and chayote leaves can be given to rabbits to attain more or less the same results
in terms of carcass traits and meat characteristics.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
LITERATURE CITED
ALABAMA. A. and M. UNIVERSITY. 1989. Rabbit Meat Facts. July 8. 2012 from the
World Wide Wed:www.wholefoods4pets.com/rabbit%20meat%20info.htm.
ASPILAN, J. T. 2006. The Effect of chayote leaf meal as commercial feed substitute on
the growth and performance of broiler chicken. BS. Thesis. BSU. P. 12.
BAUTISTA, O. K and M. MABESA. 1997. Vegetable production. UPLB, College of
Agriculture. P. 14. In:M.S. Diplat. 1996. Growth performance of broilers given cabbage
leaf as feed supplement. BS. Thesis. BSU. P. 4.
BONAR, A. 1986. Vegetables. Tiger Books International PLC. London. P. 138.
DAMALAS, C. A. 2008. Distribution Biology and Agricultural Importance of Galinsoga
Parviflora (Asteraceae). Weed Biology and Management.8:147-153.
DRESSING PERCENTAGE OF DUTCH AND NEW ZEALAND RABBITS. Retrieved
May 2, 2013 from: http://www.msstate.edu/dept/poultry/rabslau.htm#percent.
FOOD AND AGRICULTURE ORGANIZATION (FAO). 2009. Rabbit Meat. Retrieved
July 8, 2012 from: http//www.fao.org//wairdocs/ILRI/x5458e09.htm.
FOOD AND AGRICULTURE ORGANIZATION (FAO). Retrieved September 15, 2012
from: http//www.fao.org.
GUINYANG, M. P. 2005. Performance of broilers given watercress (Nasturtium
officinale) as feed supplement. BS. Thesis. BSU. P. 3, 18.
HEALTH BENEFITS OF RABBIT MEAT. Retrieved August 16, 2012 from:
daviddwarren22.hubpages.com.
MADDUL, S. B. 1999. Lecture Manual on Rabbit Production. BSU, La Trinidad, Benguet.
P. 15.
PHILLIPS, R. and M.RIX. 1993. Vegetables, Cavage Plane, London. P. 54.
POND, K.and W. POND. 2000. Introduction to Animal Science. John Wily & Sons. Inc.
All Rights Reserved. Printed in the United States of America. P. 559-560.
QUINTOS, J. K. 2012. Growth performance of rabbits fed with galinsoga, talinum, and
kangkong. BS. Thesis. BSU. La Trinidad, Benguet. P. 27.
UNITED STATES DEPARTMENT OF AGRICULTURE (USDA). 2008. Rabbit Meat.
Retrieved July 8, 2012 from: http://www.wholefoods4pet.com/rabbit%20meat%info.htm.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
WARREN, D. M. 2002. Small Animal Care and Management. Second Edition. Delmar
Thomson Learning Incorporated. USA. Pp. 151-12.
WORLD RABBIT SCIENCE. 2004. Rabbit meat as food. Retrieved July 8, 2012 from the
World Wide Web://www.fao.org./docrep/x5082E04.htm.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
ITOK, BERNLEE D. OCTOBER 2013. Carcass Characteristics of Rabbits Fed
with Galinsoga, Watercress, and Chayote Leaves. Benguet State University, La Trinidad,
Benguet.
Adviser: Genevieve R. Tabon, MSc
ABSTRACT
This study was conducted at the Meat Processing Laboratory under the Department
of Animal Science, College of Agriculture, Benguet State University, La Trinidad, Benguet
to determine the carcass characteristics of rabbits fed with galinsoga, watercress, and
chayote leaves. It also aimed to find out the meat traits of the rabbits through organoleptic
evaluation.
The dietary treatments involved are: T1-25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3-25g commercial feeds + chayote leaves.
Results showed that rabbits fed with T1-25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3-25g commercial feeds + chayote did not differ in
terms of slaughter weight; carcass weight; carcass length; dressing percentage; percentages
of full and empty GIT; percentages of major cuts; percentages of lean and bone;
appearance, aroma, tenderness, juiciness, and taste of lapan. The differences among the
treatments were not significant.
In terms of over-all acceptability, lapan from rabbits fed with galinsoga, watercress,
and chayote leaves are all acceptable based on the result of the organoleptic test.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
INTRODUCTION
Rabbit meat or lapan is a nutritious delicacy. It contains less cholesterol
compared to other kinds of meat. The cholesterol content of rabbit meat is 164 milligrams
per 100 grams. According to United States Department of Agriculture (2008), it contains
795 calories per pound and 63 percent of its fatty acids come from unsaturated fats. Both
levels are lower than the other kinds of meat. The USDA also indicates that rabbit meat is
the highest of all meats in the percentage of protein content. This makes it suitable for
people who are trying to lose weight or are on a diet for health purposes.
The meat of a young rabbit is different from a mature one. Young rabbit’s flesh is
tender, fine grained and a bright pearly pink in color. These rabbits may be cooked in the
same way as a young poultry. The mature meat rabbit is firm, coarse grained and the muscle
fiber is slightly darker in color and less tender. The color of the fat is creamier than that of
a fryer or young one. Braising or stewing is the best method in cooking the meat of larger
rabbits because their meat is tougher (daviddwaren22.hubpages.com).
Rabbit’s meat can be of help to people in many ways. It can be a source of
alternative income by selling it to the local market. It can also be added to diet especially
to those obese people who needs small amount of fat.
Some of the grasses given to rabbits which are locally available and abundant are
galinsoga, watercress, and chayote leaves. This study was all about the carcass
characteristics of rabbit fed with galinsoga, watercress, and chayote leaves.
Most people of today are still unaware of the importance of eating rabbit meat. This
is because it is not a native delicacy here in the Philippines. So with the unpopularity of
rabbit meat as a very good food, this study will serve as a guide and provide additional
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
knowledge to the readers as well as raisers about the importance of rabbit meat. This study
will also help those who want to have a further study on rabbits.
This study was conducted to determine the carcass characteristics of rabbit fed with
T1-25 g commercial + galinsoga (ad libitum), T2-25 g commercial + watercress (ad
libitum), and T3-25 g commercial +chayote leaves (ad libitum). Specifically, it aimed to:
1. determine the slaughter weight, carcass weight, carcass length, and dressing
percentage of rabbits fed with T1-25 g commercial + galinsoga, T1-25 g commercial +
watercress, and T1-25 g commercial +chayote leaves;
2. determine the weight of viscera, gastrointestinal tract and
3. compute for percent lean and bone of rabbits fed with T1-25 g commercial
+ galinsoga, T2-25 g commercial +watercress, and T3-25 g commercial + chayote leaves.
.
This study was conducted at the Meat Processing Laboratory under the Department
of Animal Science, College of Agriculture, Benguet State University, La Trinidad, Benguet
on September 2012.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
REVIEW OF LITERATURE
The New Zealand is the most popular breed for commercial meat production,
although hybrids are gradually replacing purebreds. Weight of a full-grown New Zealand
white is 4-5 kilograms with a production of about 2 kilogram of meat at 8-10 weeks of age
(Pond and Pond, 2000).
Rabbit meat also called lapan , is the primary white mat that is very fine in texture
and low fiber content. Because of the low fiber content, it is easy to digest which is
desirable for individuals having difficulty in chewing their food (Warren, 2002).
Rabbit meat is highly digestible, tasty, and low calorie food often recommended by
nutritionists over the other kinds of meat. Moreover, large rabbit industry integration is
becoming more important and the development of the rabbit meat production is forcing
processing plants to improve slaughter capacities by using high-speed and automated
slaughter lines (World Rabbit Science, 2004).
The office of home economics, state relations of the United States Department of
Agriculture has made an extensive test and has stated that domestic rabbit meat is the most
nutritious meat known to man. Rabbit has 795 calories per pound, poultry 810, veal 840,
turkey 1190, lamb 1420, beef 1440, and pork 2050. Rabbits will produce 6 pounds of meat
on the same feed and water as a cow will produce 1 pound of meat on the same feed and
water (USDA, 2008). Cholesterol level in rabbit meat is much lower than chicken, turkey,
beef, and pork (Alabama, A. and M. University, 1989).
Maddul (1999) cited that the digestive system of rabbits allows utilization of the
forage based diet effectively despite its being a non-ruminant. Consequently, rabbits are
well suited to low energy fibrous feedstuffs and are less adapted to high energy ingredients
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
such as cereals grains. Thus, fibrous such as fodders or fresh forage are typically the basal
ingredients of rabbit diet. For small-scale rabbit raising, feeding greens such as grass,
vegetable tops, carrots, and other succulent feeds may be feasible, but it is not practical on
a commercial scale.
Galinsoga
An annual dicot species of the family asteraceae is a common herb that is often
found in disturbed habitats and agriculture areas in many parts of the temperate and
subtropical areas of the world. Galinsoga parviflora is considered to be a common weed
in several crops of major importance, such as wheat, corn, cotton, tobacco, sugar beet,
tomato, pepper, potato, bean, onion, cabbage, and others. It is frequently found in gardens
and uncultivated areas. Galinsoga parviflora competes strongly particularly with irrigated
crops of short height and might also hinder crop harvest (Damalas, 2008).
Grubben et al., (2004) as cited by Guinyang (2005) stated that Galinsoga parviflora
contains 88.4 g water, 653 KJ energy, 3.2g protein, 0.4g fat, 5.2g carbohydrates, and 1.1g
fiber for every 100g of its edible portion.
Galinsoga is better than talinum in terms of gain in weight and feed conversion ratio
(Quintos, 2012).
Watercress
Watercress contains 11 kcal energy, 1.29 protein, 0.10 fat, and 0.5g dietary fiber.
According to Bonar (1986) watercress makes a fine salad either on its own or mixed with
other leaves. It contains range of vitamins including A, B, C, D, and E and various minerals
such as iron, manganese, iodine, phosphorus, calcium and has considerable medicinal
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
properties. Phillips and Rix (1993) wrote that watercress has been recognized as valuable
salad plant since Roman times, primarily as a source of vitamins to protect against scurvy.
Chayote Leaves
According to the Philippine Food composition as published by Portugal et. al (1997) as
cited by Aspilan (2006), chayote contains 35% edible portion, 440 energy (Kcal), 46
protein, 9 ash per 100 grams. And also, according to Baliaga (1985) as cited by Aspilan
(2006), 20% of the chayote leaves in the ration of rabbits is not detrimental to the growth
of the animal.
The result of the study of Aspilan in 2006 on the effects of chayote leaf meal on
broiler chicken proved that the dressed weight and dressing percentage of the broiler
chicken fed with chayote leaf meal is as good as the dressed weight and dressing percentage
of broiler chicken fed with commercial feed. This infers that in order to produce an
optimum dressed weight and dressing percentage, we can use natural, available, and cheap
but nutritious chayote leaf meal instead of buying expensive commercial feeds.
Bautista and Mabesa (1997) stated that green leafy vegetables such as Chinese
cabbage, pechay, kangkong, mustard, saluyot, young leaves of sweet potato, ampalaya,
sitao, gabi, chayote, squash, malunggay, and katuray are rich in vitamin A and vitamin C.
Organoleptic Evaluation
According to FAO (2012), organoleptic evaluation consists in describing
the attributes of food, in this special case of meat and meat products that can be perceived
by the sense organs. The attributes to be evaluated are appearance, color, texture and
consistency, smell and taste.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Appearance.
The way meat looks, either as a carcass or as boneless meat cuts, has an important
impact on its objective or subjective evaluation. Grading is an objective evaluation method
in this context. Traditional methods of carcass grading after slaughter involve the aspect of
beef or pork sides, poultry carcasses, etc. Skilled graders are able to classify different
carcasses by checking the size, the volume of muscular tissue, fat layers, etc. Although in
modern grading procedures more and more technical equipment has been incorporated,
visual methods are still in use. They can be of special value in most developing countries
where no extremely sophisticated methods are needed. The way the consumers or the
processors check the appearance of meat is subjective. Differences will be registered in the
relation of lean meat and fat including the degree of marbling or in the relation of bones
and lean meat. Furthermore, unfavorable influences can be detected such as unclean meat
surfaces, surfaces too wet or too dry, or unattractive blood splashes on muscle tissue.
Processed meat, on the other hand, can roughly be evaluated by its appearance according
to the different raw materials of which the product is composed and where the use of some
components is exaggerated (for instance too many particles of visible fat or connective
tissue, etc.). Special product treatments (for instance chilling, freezing, cooking, curing,
smoking, drying) or the kind and quality of portioning and packaging (casings, plastic bags,
and cans) will be recognized by evaluating the appearance.
Color. Under normal circumstances the color of meat is in the range of red and may
differ from dark red, bright red to slightly red; but also pink, grey and brown colors may
occur. In many cases the color indicates the type and stage of the treatment to which the
meat has been subjected, as well as the stage of freshness. In judging meat color, some
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
experience is needed to be able to distinguish between the colors which is typical for a
specific treatment or which is typical for specific freshness. Furthermore, meat deriving
from different species of animals may have rather different colors, as can easily be seen
when comparing beef, pork and poultry meat. The natural color of fresh meat, except
poultry meat, is dark red, caused by the muscle pigment, myoglobin. Fresh meat surfaces
which have been in contact with the air for only a short period turn into a bright red color
because of the influence of the oxygen in the air. Oxygen is easily aggregated to the
myoglobin and drastically changes the color of the meat surfaces exposed to it. On the
other hand, in the absence of oxygen, for example in meat cuts packaged in impermeable
plastic bags, meat surfaces remain or become dark red again. The same conditions
generally prevail in the interior of meat cuts which are not reached by oxygen. Changes
from dark red to bright red are therefore typical and are normal reactions of fresh meat.
Meat which is in the process of losing its freshness, however, no longer shows a bright red
color, even when intensively exposed to the air, because of the partial destruction of the
red meat pigment which results in a grey, brown or greenish color. Once these conditions
occur the consumer has to decide, after carefully checking the appearance, together with
testing smell and taste, whether the meat has to be discarded as a whole or whether use can
be made of some parts which so far have not been altered. Remarkable changes in the meat
color occur when fresh meat has been boiled or cooked. It loses its red color almost entirely
and turns to grey or brown. The reason for this is the destruction of the myoglobin through
heat treatment. On the other hand, it has long been known that after pickling (curing) fresh
meat with curing ingredients (nitrite), the meat color remains red during longer storage
periods, after ripening, drying and even after intensive heat treatment. Obviously the
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
original meat color has not been conserved, but a chemical reaction has taken place during
the curing process transforming the unstable pigment of the fresh meat into a stable red
pigment. This is the typical color shown in sausages of all types, raw and cooked hams,
corned beef, etc. It should also be noted that cured products have a longer shelf-life than
fresh meat because of the conserving effect of the curing salt. However, cured products
will also deteriorate under unfavorable conditions, cooked cured products sooner than raw
cured products. Cured products with a decreasing keeping quality can be recognized when
the red color becomes pale or changes to grey or green.
Texture and consistency (tenderness and juiciness). Meat prepared for the
consumer should be tender and juicy. Meat tenderness depends on the animal species which
the meat originates. Lamb, pork, and poultry meat are sufficiently tender after slaughter,
but beef requires a certain period of maturation to achieve optimal eating quality. Texture
and consistency, including juiciness, are important criterion, still neglected by many
consumers, for the eating quality of meat. Often consumers do not know the eating quality
of meat can be upgraded by ripening, especially in the case of beef and similar meats. There
is also a great deal of consumer negligence in how to prepare meat. It should be cooked to
become sufficiently tender, but cooking should not be too intense otherwise the meat
becomes dry, hard, and with no juiciness. The simple way to check the consistency of foods
is by chewing. Although this test seems easy, in practice it is rather complicated. Taste
panelists needs experience, particularly when the different samples have to be ranked, for
example, which sample is the toughest, the second toughest or the most tender. The texture
is of less importance in meat products such as cured or canned products, sausages etc.,
because they are either made of comminuted meat and/or meat which has undergone heat
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
treatment or long maturation periods and will therefore generally be tender. On the other
hand, inadequate processing methods (too intensive cooking, curing, comminuting) may
cause losses in the desired consistency and juiciness, and the best way to check this is by
chewing (www.fao.org., 2012).
Smell and taste (aroma and flavor). These characteristics are related to each other
to a certain extent because they have to be evaluated together for the reliable determination
of a product’s flavor. The smell of fresh meat should be slightly acidic, increasing in
relation to the duration of the ripening period because of the formation of acids such as
lactic acid. On the other hand, meat in decomposition generates an increasingly unpleasant
odor owing to substances originating from the bacterial degradation of the meat proteins,
such as sulfur compounds, mercaptane, etc.
The freshness of meat is generally indicated by its smell together with its
appearance and color. Sorting out deteriorated meat is mandatory from the point of view
of the product’s palatability. It is also important because of the fact that high bacterial
contamination of meat in decomposition could be accompanied by food-poisoning bacteria
(pathogens), which have a deleterious impact on consumers’ health. On the other hand, the
best fresh meat can also be heavily contaminated with food-poisoning bacteria because
these micro-organisms do not cause organoleptic alterations by destruction of meat
proteins. Food poisoning can therefore only be avoided by proper hygienic meat handling.
The flavor of fresh meat can also be checked by putting small samples (approx.10 pieces
of 1 cm3 each) in preheated water of 80˚C for about five minutes (boiling test). The odor
of the cooking broth and the taste of the warm meat samples will indicate whether the meat
is fresh or in deterioration or subject to undesired influences, for instance rancidity of the
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
meat fat, and a typical meat flavor due to the feed and the sex (boar taint) of the animal or
treatment with veterinary drugs shortly before slaughter. When processing the meat, the
smell and taste of the meat products can differ a great deal owing to heat treatment and the
use salt, species and food additives. Every meat product has its typical smell and taste, and
the test person should know about it. Changes in these qualities indicate the use of improper
raw materials or a deterioration of the meat product during storage. Experience is required
to become acquainted with the typical flavor (smell and taste) of foods. Only four basic
taste components sweet, sour, bitter, and salty will be perceived by the taste buds.
These receptors are small papillae located in certain areas of the tongue. However, the
overall flavor consists of smell and taste produced by the meat components and influenced
and covered by spices and those compounds produced by ripening or heat treatment. Flavor
test panelists should be aware of these special cases. Panelists should not smoke or eat
spicy meals before starting the test and should rinse their mouth frequently with warm
water during the test. Sensory evaluation plays an important role in the examination of
meat and meat products. Not only does scientific sensory evaluation with skilled panelists
using special test programs and point systems give reliable results, but useful results can
also be obtained in a simple way at the consumer level. For the average consumer sensory
evaluation, it is the only way to decide whether or not he or she should buy or eat a certain
product. In developing countries, consumers do not receive sufficient information and
training on this point, although it is often the only means available for quality control.
Sensory evaluation is easy to understand and to perform. What is needed is a basic
knowledge of the composition of foods and their typical texture, color, and flavor
(www.fao.org., 2012).
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
MATERIALS AND METHODS
Experimental Materials
The materials that were used in the study were six (6) four months old rabbits, bolo, knife,
containers, chopping board, weighing scales, tape measure, cleaning tools, digital camera,
record book, and pencil.
Experimental Treatments
Two (2) rabbits were taken from each of the three treatments from a previous study
which utilized the following treatments:
T1- 25g commercial feed + Galinsoga (ad libitum)
T2-25g commercial feed + watercress (ad libitum)
T3-25g commercial feed + chayote leaves (ad libitum)
Slaughtering of Rabbits
Six heads of four-months-old rabbits were used in the study. Before they were
slaughtered, they were not given any amount of forage. During the slaughtering, the rabbit
was suspended by its hind legs. The jugular vein was cut with a sharp knife. To allow
complete bleeding, the head was immediately removed. It was cut across the back of the
head down to the tip of the jaw. The feet were removed and then the skin was cut at the
hock joints of the legs across the lower part of the body. The tail was removed and the skin
was pulled down and forward from the body. A slit was made from the lower part of the
abdomen near the anus to the mid-point of the lowest rib making sure not to puncture the
intestine. The internal organs and the other gut contents were removed and weighed during
evisceration. The dressed carcass was weighed. The organ weights were taken and
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
expressed as percentage of the slaughter weight. The carcass was washed with clean water
to remove hair and any other dirt or debris. The length of the dressed carcass was measured
from the atlas vertebrae to the base of the tail. The lean from each carcass was removed
and then weighed and expressed as percentage of the carcass weight. The bone without
flesh was weighed and expressed as percentage of the carcass weight.
Organoleptic Test
An organoleptic test was done to determine the acceptability of the rabbit meat from
the different treatments. Twenty samples from the whole carcass were taken from each
treatment and were used for the test. Organoleptic evaluation consists in describing the
attributes of food, in this special case of meat and meat products that can be perceived by
sense organs. The attributes evaluated are texture and consistency, smell, and taste.
Data Gathered
1. Slaughter weight (kg). This was the weight of the live rabbit before slaughter
(Figure 1).
Figure 1. Weighing the rabbits for slaughter weight
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
2. Carcass Weight (kg). This was the weight of the carcass with the head, tail, feet, and
viscera removed (Figure 2).
Figure 2. Weighing the rabbits’ carcass
3. Carcass length (inch). This was the length of the carcass from the atlas vertebrae to the
base of the tail (Figure 3).
Figure 3. Measuring the carcass length
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
4. Weights of the major cuts (kg). This was taken by weighing the major cuts such
as hind legs (includes legs and thigh), front legs (includes legs and shoulder), ribs, belly,
and loin (Figure 4).
a
b
c
d
e
Figure 4. Major cuts of rabbit: (a) hind le gs; (b) front legs; (c) belly; (d) rib; (e) loin
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
5. Weight of viscera (kg). This was taken by weighing the heart, liver, lungs,
kidney, full GIT, and empty GIT (Figure 5).
a
b
c
d
e
f
Figure 5. Internal organs of rabbit: (a) heart; (b) liver; (c) lungs; (d) kidney; (e) full GIT;
(f) empty GIT
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
6. Weight of lean (kg). This refers to the weight of all the lean that was separated
from each carcass after deboning excluding the lean from the head, neck, and spinal cord
(Figure 6).
Figure 6. Weighing the lean
7. Weight of bone (kg). This was the weight of the rabbit’s bone separated from
each carcass excluding the bones from the head, neck, and spinal cord (Figure 7).
Figure 7. Weighing the bone
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Data Computed
1. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight and multiplied by 100.
Dressing Percentage (%)
x 100
Carcass weight (kg)
=
Slaughter weight (kg)
2. Percentage of the major cuts (%). This was obtained by dividing the weight of
major cuts by the carcass weight and multiplied by 100.
Percentage of cut (%) = Weight of cut (kg) x 100
Carcass weight (kg)
3. Percentage of the viscera (%).This was obtained by dividing the viscera weight
by the slaughter weight and multiplied by 100.
Percentage of viscera (%)
x 100
Viscera weight (kg)
=
Slaughter weight
(kg)
4. Percentage of lean (%). This was obtained by dividing the lean weight by the
carcass weight and multiplied by 100.
Percent lean (%) =
Lean weight (kg)
x 100
Carcass weight (kg)
5. Percentage of bone (%). This was obtained by dividing the bone weight by the carcass
weight and multiplied by 100.
Percent bone (%) =
Bone weight (kg)
x 100
Carcass weight (kg)
6. Percentage of head (%). This was obtained by dividing the head weight by the
slaughter weight and multiplied by 100.
Percent head (%) =
Head weight (kg)
x 100
Slaughter weight (kg)
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
7. Percentage of pelt (%). This was obtained by dividing the pelt weight by slaughter weight
and multiplied by 100.
Percent pelt (%) =
Pelt weight (kg)
x 100
Slaughter weight (kg)
8. Texture and consistency/tenderness and juiciness, smell and taste (aroma and flavor).
This was obtained through organoleptic testing of cooked meat that was rated by the panel
of tasters composed of 20 people.
Data Analysis
All the data on the carcass of rabbits were subjected to Analysis of Variance for
Completely Randomized Design (CRD). Treatment means were compared by the
Duncan’s Multiple Range Test (DMRT).
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
RESULTS AND DISCUSSION
Slaughter Weight, Carcass Weight
and Dressing Percentage
Table 1 shows the mean slaughter weight carcass weight, and dressing percentage
of the rabbits as affected by the different treatments.
Statistical analysis revealed no significant differences between the weights of the
rabbits from the different treatments at the time of the slaughter. This means that the
slaughter weights are more or less the same.
In terms of carcass weight, statistical analysis proved that the carcass weights of
the rabbits as affected by the different treatments are more or less the same. This means
that the different experimental treatments did not affect the rabbits to reach significantly
different carcass weight.
On the dressing percentage, rabbits given T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves obtained
the dressing percentages of 49.83%, 44.86%, and 49.67%, respectively. Even though there
are obvious numerical differences between the treatment means, statistical
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table1. Mean Slaughter Weight, Carcass Weight and Dressing Percentage
TREATMENTS
SLAUGHTER
CARCASS
DRESSING
WEIGHT (kg)
WEIGHT
PERCENTAGE
(kg)
(%)
25g CF + Galinsoga
2.09a
1.04a
49.83a
25g CF + Watercress
2.04a
0.92a
44.86a
25g CF + Chayote
2.05a
1.02a
49.67a
Leaves
Means with the same letter are not significantly different at 0.05 by DMRT.
analysis revealed that these differences are not significant. It implies that the dressing
percentages of the rabbits fed with the different feedstuffs are more or less the same. The
dressing percentages of the rabbits from the different treatments were below the average
dressing percentage of rabbits which is 58.2 % for mature New Zealand rabbits
(http://www.msstate.edu/dept/poultry/rabslau.htm#percent, 2012).
Weight of Head and Pelt Expressed as
Percentage of the Slaughter Weight
Table 2 presents the percentages of head and pelt as affected by the different treatments.
Percentages of pelt coming from rabbits given with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
are 13.41%, 12.26%, and 13.17%, respectively. Statistical analysis revealed that there are
no significant differences between the data that can be attributed to the imposed treatments.
It means that the data on pelt are more or less the same regardless of the feedstuffs given
to the rabbits.
In terms of the percentage of the rabbit’s head, those that are fed with T1- 25g
commercial feeds + galinsoga, T2- 25g commercial feeds + watercress, and T3- 25g
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
commercial feeds + chayote leaves have the percentages of 5.86%, 8.83%, and 7.69%,
respectively. Basing on the statistical analysis, the differences between the data are not
differently significant. It implies that the data on head percentages are more or less similar
in all the treatments as that which were given the different experimental feedstuffs. The T1-
25g commercial feeds + galinsoga, T2- 25g commercial feeds + watercress, and T3- 25g
commercial feeds + chayote leaves did not cause any effect that
Table 2. Means for head and pelt expressed as percentage of the slaughter weight
TREATMENTS
PELT
HEAD
25g CF + Galinsoga
13.41a
5.86a
25g CF + Watercress
12.26a
8.83a
25g CF + Chayote Leaves
13.17a
7.69a
Means with the same letter are not significantly different at 0.05 by DMRT
could make the data on the head percentages to be significantly different across the
treatments.
Internal Organs of the Rabbits
Table 3 shows the percentages for the internal organs as affected by the different
treatments. Statistical analysis showed that the data on the rabbit’s internal organs were
more or less similar in all treatments because the differences are significant enough to be
attributed to the different feedstuffs fed to the rabbits.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Carcass Length
Table 4 shows the mean carcass length of the slaughtered rabbits as affected by the
different treatments. It shows that rabbits given T2- 25g commercial feeds + watercress
have a mean of 13.90 inches while rabbits given T3- 25g commercial feeds + chayote leaves
have a mean of 13.55 inches and the ones given T1- 25g commercial feeds + galinsoga
have a mean of 13.25 inches. Statistical analysis reveals that the treatments are not
significantly different in terms of carcass length. It means that the different feedstuffs did
not affect the carcass length of the rabbits. It also shows that the rabbits fed
Table 3. Means for internal organs expressed as percentage of the slaughter weight
VISCERA
TREATMENTS
1
2
3
Heart
0.24a
0.37a
0.24a
Lungs
0.60a
0.61a
0.49a
Kidney
0.72a
0.74a
0.73a
Liver
3.59a
4.55a
3.80a
Full GIT
17.24a
22.13a
18.13a
Empty GIT
8.50a
8.36a
9.26a
Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 4. Mean carcass length
TREATMENTS
LENGTH (inches)
25g CF + Galinsoga
13.25a
25g CF + Watercress
13.90a
25g CF + Chayote Leaves
13.55a
Means with the same letter are not significantly different at 0.05 by DMRT
with these different feedstuffs are less comparable to each other in terms of carcass length.
Major Cuts of Rabbit
Table 5 shows the mean percentages of the major cuts such as loin, ribs, belly, hind
legs, and front legs as affected by the different treatments.
In the percentage of loin, rabbits given T1- 25g commercial feeds + galinsoga, T2-
25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have
the mean percentages of 30.87%, 33.24%, and 32.69%, respectively. Statistical analysis
revealed that there are no significant differences between the treatments that can be
attributed to the imposed experimental treatments.
Statistical analysis revealed that differences between the hind leg percentages are
not significant. Experimental rabbits given T1- 25g commercial feeds + galinsoga, T2-25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
mean percentages of 29.50%, 27.33%, and 26.55%, respectively. This means that the
rabbits fed with these different feedstuffs are more or less the same and are less comparable
to each other.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
For the percentages of the front legs, experimental rabbits given T1- 25g
commercial feeds + galinsoga, T2-25g commercial feeds + watercress, and T3- 25g
commercial feeds + chayote leaves have the mean percentages of 16.11%, 15.99%, and
14.51% respectively. Statistical analysis revealed that the treatment means are more or less
similar because the differences are not significant.
In terms of the percentage of the belly, rabbits given T3- 25g commercial feeds +
chayote leaves have a mean of 11.27% while rabbits given T1- 25g commercial feeds +
galinsoga and T2- 25g commercial feeds + watercress have the means of 8.69% and 7.18%
respectively. Statistical analysis shows that the treatment means are not significantly
different from each other. This infers that the treatment means for percentages of belly are
more or less similar to each other. For the mean percentage of
Table 5. Means for major cuts expressed as percentage of the carcass weight
TREATMENTS
LOIN
RIBS BELLY
HIND
FRONT
LEGS
LEGS
25g CF + Galinsoga
30.87a
9.32a
8.69a
29.50a
16.11a
25g CF + Watercress
33.24a 10.08a
7.18a
27.33a
15.99a
25g CF + Chayote 32.69a 10.81a
11.27a
26.55a
14.51a
Leaves
Means with the same letter are not significantly different at 0.05 by DMRT
the ribs, rabbits given T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds +
watercress and T3- 25g commercial feeds + chayote leaves have the means of 9.32%,
10.08%, and 10.81%, respectively. The treatment means are more or less similar because
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
the result of the statistical analysis is not significant and this makes the treatments less
comparable in terms of rid percentage.
Lean and Bone
Table 6 shows the mean percentage of lean and bone as affected by the different
treatments. In the mean percentage of the lean, rabbits given T3- 25g commercial feeds +
chayote leaves have the mean of 55.03% while rabbits given T1- 25g commercial feeds
+ galinsoga have a mean of 54.23% and rabbits given T2- 25g commercial feeds +
watercress have a mean of 49.75%. In terms of the mean percentage of the bone, rabbits
given T2- 25g commercial feeds + watercress have the mean of 8.97% while rabbits given
T1- 25g commercial feeds + galinsoga have a mean of 8.64% and rabbits given T3- 25g
commercial feeds + chayote leaves have a mean of 7.13%.
Statistical analysis revealed that there are no significant differences among the
treatment means in terms of the percentage of lean and bone. This means that the rabbits
Table 6. Means for lean and bone expressed as percentage of the carcass weight
TREATMENTS
LEAN
BONE
25g CF + Galinsoga
54.23a
8.64a
25g CF + Watercress
49.75a
8.97a
25g CF + Chayote Leaves
55.03a
7.13a
Means with the same letter are not significantly different at 0.05 by DMRT
given with these different feedstuffs were not affected in terms of the percentage of lean
and bone. It also shows that rabbits given with these different feedstuffs are less
comparable to each other in terms of the percentages of lean and bone.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Organoleptic Test
Table 7 shows the organoleptic test for the carcass in terms of appearance as affected by
the different treatments.
Rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds +
watercress, and T3- 25g commercial feeds + chayote leaves have the means of 3.30, 3.20,
and 3.20 respectively in terms of appearance. The means of the different treatments are on
the scale of 2.51-3.50 which is moderately desirable. This means that the treatment means
are more or less the same on appearance.
Table 8 shows the result of the organoleptic test for aroma as affected by the different
treatments.
In terms of the aroma, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
means of 3.43, 3.25, and 3.18 respectively. All the treatment means are also on
Table 7. Result of the organoleptic test for appearance
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.30
Moderately desirable
25g CF + Watercress
3.20
Moderately desirable
25g CF + Chayote Leaves
3.20
Moderately desirable
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 8. Result of the organoleptic test for aroma
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.43
Like Moderately
25g CF + Watercress
3.25
Like Moderately
25g CF + Chayote Leaves
3.18
Like Moderately
the scale of 2.51-3.50 where in the verbal description is like moderately. This also means
that the different treatments are more or less the same in aroma.
Table 9 shows the result of the organoleptic taste for tenderness as affected by the different
treatments.
For the tenderness, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g
commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves have the
means of 3.10, 2.90, and 2.78 respectively. All the different means are on the same scale
of 2.51-3.50 which connotes moderately tender characteristics. This implies that the
different treatments are more or less the same in terms of tenderness.
Table 10 shows the result of the organoleptic test for juiciness as affected by the different
treatments.
In terms of the juiciness, rabbits fed with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
have the means of 2.85, 2.50, and 2.83 respectively. Treatment 1 and treatment 3 fall under
moderately juicy while treatment 2 falls under slightly juicy.
Table 11 shows the organoleptic test for taste as affected by the different treatments.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
For taste, rabbits fed with T1- 25g commercial feeds + galinsoga, T2- 25g commercial feeds
+ watercress, and T3- 25g commercial feeds + chayote leaves have the means of 3.40, 3.05,
and 3.23 respectively. The scale of the different treatment means falls under the verbal
description moderately good, which means that the different treatments are more or less
comparable and implies that they are more or less the same in terms of taste.
Table 12 shows the result of the organoleptic test for acceptability as affected by the
different treatments.
In terms of acceptability, rabbits fed with T1- 25g commercial feeds + galinsoga,
T2- 25g commercial feeds + watercress, and T3- 25g commercial feeds + chayote leaves
have the means of 3.48, 3.05, and 3.15 respectively. The means of all the treatments are on
the same scale of 2.51-3.50 which is like moderately in verbal description. This implies
that the tasters accepted the coked lapan on average rating because they moderately like it.
Table 9. Result of the organoleptic test for tenderness
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.10
Moderately Tender
25g CF + Watercress
2.90
Moderately Tender
25g CF + Chayote Leaves
2.78
Moderately Tender
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Table 10. Result of the organoleptic test for juiciness
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
2.85
Moderately Juicy
25g CF + Watercress
2.50
Slightly Juicy
25g CF + Chayote Leaves
2.83
Moderately Juicy
Table 11. Result of the organoleptic test for taste
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.40
Moderately Good
25g CF + Watercress
3.05
Moderately Good
25g CF + Chayote Leaves
3.23
Moderately Good
Table 12. Result of the organoleptic test for acceptability
TREATMENTS
MEAN
VERBAL
DESCRIPTION
25g CF + Galinsoga
3.48
Like Moderately
25g CF + Watercress
3.05
Like Moderately
25g CF + Chayote Leaves
3.15
Like Moderately
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
SUMMARY, CONCLUSION, AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of rabbits fed with
galinsoga, watercress, and chayote leaves. It was conducted at the Meat Processing
Laboratory at Benguet State University, La Trinidad, Benguet on November 2012. The
treatments that were used are as follows: T1- 25g commercial feeds + Galinsoga (control),
T2- 25g commercial feeds + Watercress, and T3- 25g commercial feeds + Chayote leaves.
The treatments were replicated two times. Six rabbits were used in the study following the
Completely Randomized Design (CRD).
Statistical analysis revealed that there were no significant differences between the
treatments in terms of slaughter weight, carcass weight, carcass length, dressing
percentage, percentages of the major cuts (loin, belly, ribs, hind, and front legs), percent
head, percent pelt, percentages of the viscera (lungs, liver, heart, kidney, full, and empty
GIT), percent lean ,and percent bone. This means that the data are less comparable to each
other in terms of the above mentioned carcass parameters. In terms of over-all
acceptability, lapan from rabbits fed with 25g commercial feeds + galinsoga, 25g
commercial feeds + watercress, and 25g commercial feeds + chayote leaves are all on the
average parameter basing on the result of the organoleptic test.
Conclusion
Based on the results, it is concluded that giving the different forages such as galinsoga,
watercress, and chayote leaves did not adversely affect the carcass traits and meat
characteristics of the rabbits.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
Recommendation
It is therefore recommended that any of the experimented forages like galinsoga,
watercress, and chayote leaves can be given to rabbits to attain more or less the same results
in terms of carcass traits and meat characteristics.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
LITERATURE CITED
ALABAMA. A. and M. UNIVERSITY. 1989. Rabbit Meat Facts. July 8. 2012 from the
World Wide Wed:www.wholefoods4pets.com/rabbit%20meat%20info.htm.
ASPILAN, J. T. 2006. The Effect of chayote leaf meal as commercial feed substitute on
the growth and performance of broiler chicken. BS. Thesis. BSU. P. 12.
BAUTISTA, O. K and M. MABESA. 1997. Vegetable production. UPLB, College of
Agriculture. P. 14. In:M.S. Diplat. 1996. Growth performance of broilers given cabbage
leaf as feed supplement. BS. Thesis. BSU. P. 4.
BONAR, A. 1986. Vegetables. Tiger Books International PLC. London. P. 138.
DAMALAS, C. A. 2008. Distribution Biology and Agricultural Importance of Galinsoga
Parviflora (Asteraceae). Weed Biology and Management.8:147-153.
DRESSING PERCENTAGE OF DUTCH AND NEW ZEALAND RABBITS. Retrieved
May 2, 2013 from: http://www.msstate.edu/dept/poultry/rabslau.htm#percent.
FOOD AND AGRICULTURE ORGANIZATION (FAO). 2009. Rabbit Meat. Retrieved
July 8, 2012 from: http//www.fao.org//wairdocs/ILRI/x5458e09.htm.
FOOD AND AGRICULTURE ORGANIZATION (FAO). Retrieved September 15, 2012
from: http//www.fao.org.
GUINYANG, M. P. 2005. Performance of broilers given watercress (Nasturtium
officinale) as feed supplement. BS. Thesis. BSU. P. 3, 18.
HEALTH BENEFITS OF RABBIT MEAT. Retrieved August 16, 2012 from:
daviddwarren22.hubpages.com.
MADDUL, S. B. 1999. Lecture Manual on Rabbit Production. BSU, La Trinidad, Benguet.
P. 15.
PHILLIPS, R. and M.RIX. 1993. Vegetables, Cavage Plane, London. P. 54.
POND, K.and W. POND. 2000. Introduction to Animal Science. John Wily & Sons. Inc.
All Rights Reserved. Printed in the United States of America. P. 559-560.
QUINTOS, J. K. 2012. Growth performance of rabbits fed with galinsoga, talinum, and
kangkong. BS. Thesis. BSU. La Trinidad, Benguet. P. 27.
UNITED STATES DEPARTMENT OF AGRICULTURE (USDA). 2008. Rabbit Meat.
Retrieved July 8, 2012 from: http://www.wholefoods4pet.com/rabbit%20meat%info.htm.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013
WARREN, D. M. 2002. Small Animal Care and Management. Second Edition. Delmar
Thomson Learning Incorporated. USA. Pp. 151-12.
WORLD RABBIT SCIENCE. 2004. Rabbit meat as food. Retrieved July 8, 2012 from the
World Wide Web://www.fao.org./docrep/x5082E04.htm.
Carcass Characteristics of Rabbits Fed with Galinsoga, Watercress, and Chayote Leaves
ITOK, BERNLEE D. OCTOBER 2013