Effect of Cassava Leaf (<i> Manihot esculenta </i>) Level in Guinea-Pigs (<i> Cavia porcellus </i>) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat — Oak Academic Publishing
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Effect of Cassava Leaf (<i> Manihot esculenta </i>) Level in Guinea-Pigs (<i> Cavia porcellus </i>) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat
Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
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Department of Process Engineering, National School of Agro-Industrial Sciences, University of Nga-oundéré, Ngaoundéré, Cameroon
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Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
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Department of Biological Science, Faculty of Science, University of Ngaoundéré, Nga-oundéré, Cameroon
1 Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
2 Department of Process Engineering, National School of Agro-Industrial Sciences, University of Nga-oundéré, Ngaoundéré, Cameroon
3 Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
4 Department of Biological Science, Faculty of Science, University of Ngaoundéré, Nga-oundéré, Cameroon
The present study was carried out to evaluate the effect of different rates of dried cassava leafs in diet as replacement of protein sources on the weight gain and carcass yield of guinea-pigs, as well as on the physico-chemical and technological properties of guinea-pigs’ meat. A total of forty-eight (48) eight-week-old guinea-pigs were divided in a completely randomized experimental design, in four groups and fed with the experimental foods. These experimental foods were formulated as follows: cassava-leaf ( Manihot esculenta ) powder was incorporated at concentrations of 0%, 8%, 10% and 12% respectively in replacement of protein sources for R0, R1, R2 and R3. Each treatment consisted of a group of 12 guinea pigs per paddock (6 males and 6 females). The initial weight (IW), final weight (FW), daily weight gain (DWG) and total gain (TG) were evaluated. At the 22nd week, animals of each group were sacrificed by bleeding, then skinned and eviscerated. Carcasses were cut, and some parts (loin, thigh and shoulder) were collected, deboned and analysed. The highest FW and carcass yield (CY) were obtained with the use of 10% cassava leafs (R2): 556 g (FW), 42.65% (CY) for males and 529.17 g (FW), 37.39% (CY) for females. The incorporation of 8% (R1) and 12% (R3) cassava leafs led to a significant increase ( P < 0.05) in protein levels in the loins (22.89%) and shoulders (22.43%) of females and the thighs (21.68%) and shoulders (21.09%) of males. However, protein levels of male fed with R3 in the various parts studied were higher than females fed with the same diet. The study of the technological parameters of guinea-pig’s meat showed that the incorporation of 8% and 12% cassava leafs in the diet resulted in a significant decrease in the water holding capacity and technological yield in the different parts studied. These results show that, the incorporation of cassava leafs in guinea-pigs’ diet made it possible to obtain good growth (R2) and meat of good technological quality.
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