This study
was conducted to valorize four sources of fiber (Gliricidia sepium, Leucaena leucocephala, Moringa oleifera and palm nut fibers) in
animal production. The experiments were carried
out on 128 rabbits divided into 4 batches of 32 animals, reared for 8 weeks under
the same conditions. Each batch was subdivided into two subgroups, one fed with
a complete diet (a diet containing one of the fiber sources and served
all day) and the other with the same diet separated from the fiber source (served
at 9 a.m. and supplemented with the fiber source at 4 p.m.). Eight (8) experimental
rations were, respectively, tested on the subgroups: complete feed Gliricidia sepium (CFG); supplemented feed Gliricidia sepium (SFG); complete feed Leucaena leucocephala (CFL); supplemented feed Leucaena leucocephala (SFL); complete feed Moringa oleifera (CFM); supplemented feed Moringa oleifera (SFM); complete feed palm nut fiber (CFF); supplemented feed palm nut fiber
(SFF). In each subgroup, 4 rabbits were slaughtered at 15 weeks of age for a total
of 32 rabbits. Physico-chemical parameters were evaluated on the feed and the meat.
Data were analyzed using SAS 2013 software. Fiber content was similar (p > 0.05)
for complete feeds. Fat content was high (p < 0.001)
References
[1]
Organisation des Nations Unies pour l’Alimentation et l’Agriculture (FAO) (2018) Stratégie Nationale de Développement de la Cuniculture au Bénin 2018-2022. Libérer le potentiel de la cuniculture pour la nutrition humaine et la création de richesses.
[2]
Lebas, F., Coudert, P., De Rochambeau, H. and Thébault, R.G. (1996) Le lapin: Elevage et pathologie (nouvelle version revisitée). FAO éditeur, Rome, 227.
[3]
Dalle Zotte, A. and Szendrő, Z.S. (2011) The Role of Rabbit Meat as Functional Food. Meat Science, 88, 319-331. https://doi.org/10.1016/j.meatsci.2011.02.017
[4]
Tiemoko, Y., Adanguidi, J. and Sodjinou, E. (2018) étude de marché du lapin au Bénin. Organisation des Nations Unies pour l’Alimentation et l’Agriculture (FAO), Rome, 82.
[5]
Wognin, L.R.M.F., Otchoumou, K.A., Yao, K.F. and Niamke, S. (2018) Improving the Nutritive Value and Sensory Quality of Rabbit Meat by Using Leafy Vegetables as Feedstuffs. Journal of Animal & Plant Sciences, 36, 5812-5824. https://doi.org/10.35759/JAnmPlSci.v36-1.5
[6]
Edoh, J.H., Annongu, A.A., Houndonougbo, F.M., Ajayi, A.O. and Chrysostome, C.A.A.M. (2019) The Possible Role of DL-Methionine in the Detoxification of Gliricidia Leaf Anti-Nutrients in Rabbit Nutrition. World Journal of Research and Review, 9, 6-12. https://doi.org/10.31871/WJRR.9.3.3
[7]
Tchibozo, S.V.C., Dossa, L.H., Alowanou, G.G., Koura, B.I., Lesse, P., Houndonougbo, F.M. and Houinato, M.B. (2017) Valorisation des Ressources Alimentaires Locales en alimentation des lapins en Engraissement en Afrique: Synthèse bibliographique. Journal of Applied Biosciences, 120, 12036-12041.
[8]
Aholou, R.B., Tougan, U.P., Assa, R.R.A., Mensah, G.A., Tchobo, P.F., Akoègninou, P.A. and Koutinhouin, G.B. (2016) Utilisation des feuilles granulées de Cissus Populnea (Guill & Perr) et Synedrella nodiflora (l.) Gaertn dans l’alimentation des lapins: Impact sur la qualité de la viande. Annales de L’université de Parakou, Série, Sciences Naturelles et Agronomie, 6, 83-91.
[9]
Oguche, G.H.E., Ocheja, J.O., Omonzokpia, O.F. and Jibrin, R. (2018) Whole Sale Cuts and Organoleptic Properties of Meat from West African Dwarf Goats Fed Diets Containing Graded Levels of Cashew Nut Shell. International Journal of Agriculture and Veterinary Science, 4, 47-52.
[10]
Agence pour la Sécurité de la Navigation Aérienne (ASECNA) (2012) Relevés climatologiques du Bénin. Données climatologiques de Cotonou.
[11]
Kpodékon, M. and Djago, Y.A. (2000) Le guide pratique de l’éleveur de lapins en Afrique de l’Ouest. 1ère éd, CECURI, 9-60.
[12]
AOAC (1984) Official Methods of Analysis. 14th Edition, Association of Analytical Chemists, Washington DC.
[13]
Association Française de Normalisation (AFNOR) (1977) Determination of Nitrogen for the Calculation of Crude Protein Content. Association Française de Normalisation, Paris.
[14]
American Association for Clinical Chemistry (AACC) (1984) Approuved Methods of the American Association of Cereal Chemists. 8th Edition, American Association for Clinical Chemistry, Saint Paul, 332.
[15]
Wolff, J.P. (1968) Manuel d’analyse des corps gras. Azoulay, Paris.
[16]
SAS Institute Inc. (2013) SAS/ETS User’s Guide. SAS Institute, Cary.
[17]
Dahouda, M., Adjolohoun, S., Sènou, M., Tolèba, S.S., Abou, M., Vidjannagni, D.S., Kpodékon, M. and Youssao, A.K.I. (2013) Effets des aliments contenant les folioles de Moringa oleifera Lam et des aliments commerciaux sur les performances de croissance des lapins (Oryctolagus cuniculus) et la qualité de la viande. International Journal of Biological and Chemical Sciences, 7, 1838-1852. https://doi.org/10.4314/ijbcs.v7i5.5
[18]
Lebas, F. (1989) Nutritional Requirements of Rabbits: Bibliography and Perspectives. Cuniculture Science, 5, 1-28.
[19]
Ojali, U.G., Jibrin, N., Zainab, O.Y., Juliet, O.U., Mohammed, L., Nuhu, D.A. and Onuh, A.E. (2020) Carcass Yield and Sensory Evaluation of Meat from Rabbits Fed Some Browse Plants Supplemented with a Concentrate Diet. Animal and Veterinary Sciences, 8, 76-79. https://doi.org/10.11648/j.avs.20200804.12
[20]
Combes, S. and Dalle Zotte, A. (2005) La valeur nutritionnelle et particularités technologiques. 11ème journée de la recherche cunicole, Paris, 29-30 November 2005, 167-180.
[21]
Lebas, F. and Combes, S. (2001) Quel mode d’élevage pour un lapin de qualité? INRA, Station de Recherches Cunicoles, Chambray les Tours, 27 November 2001, 1-10.
[22]
Combes, S. (2004) Valeur nutritionnelle de la viande de lapin. INRA Production Animales, 17, 373-383. https://doi.org/10.20870/productions-animales.2004.17.5.3610
[23]
Cauquil, L., Combes, S., Jehl, N., Darche, B. and Lebas, F. (2001) Caractérisation physico-chimique et rhéologique de la viande de lapin. Application à la comparaison de lapins Label et Standard, 9ème Journée de la Recherche Cunicole, Paris, 28-29 November 2001, 11-14.
