SENSORY EVALUATION OF MEAT FROM RED SOKOTO GOATS FED GRADED LEVELS OF CORNCOB DIETS SUPPLEMENTED WITH COWPEA HUSK

Authors

  • Ishiaku Y.M.
  • Tsado D.N.
  • Oyibo S.U

Keywords:

Red Sokoto goats, Meat, Sensory evaluation, Corncob and Cowpea husk

Abstract

An experiment was conducted on Sensory evaluationof meat from Red Sokoto goats in
feedlot trial. The goats were fed graded levels of corn cob diets at 0%, 10%, 20%, and 30%
respectively, supplemented with cowpea husk. Meat from the experimental animals were
subjected to cooking and frying. 18 untrained panelists are requested to record their responses
for meat quality based on colour, tenderness, juiciness, flavour and overall acceptability for
cooked and fried meat samples using the nine point scoring scale. The result of this study
showed that both cooking and frying of the meat samples were significantly (P< 0.05)
different in terms of individual preferences for meat quality. The preferences observed for the
cooked meat in all the treatment diets ranges from 7.27 to 8.94 and for the fried meat it
ranges from 6.15 to 8.72 respectively. However, cooked meat samples in terms of colour
preference in Diet 3 (8.78) was significantly (P<0.05) better than the meat samples from other
treatment diets. Meat samples obtained from Diet 2 was significantly (P<0.05) better in
tenderness (8.56), juiciness (8.94) and flavour (8.78). The fried goat meat preferences for
colour (8.50), juiciness (8.72) and flavour (8.11) respectively were significantly (P<0.005)
better in diet 4 while meat samples from goats fed diet 2 were significantly (P<0.05) better in
tenderness (8.67). The overall acceptability of goat meat samples for the cooked and the fried
meats preferences were not significantly (P>0.05) different when compared to all the other
treatment diets on colour, tenderness and flavour. It was concluded from this trial that despite
variations in the levels of inclusion of corncob in the diets of Red Sokoto goats, the overall
acceptability of either cooked or fried goat meat was not significant. Therefore, corncob can
be included in the diets of Red Sokoto goats up to 30% for better meat quality and acceptability without any detrimental effect.

Published

2015-12-30