DOI: 10.36347/sjavs.2019.v06i10.004

Pages: 229-234

Chemical and sensory characteristics of West African Dwarf (WAD) rams fed diets supplemented with garlic powder at varying levels were evaluated in this study. Raw and cooked meats from primal-cuts of the experimental animals were sampled to determine their chemical composition. Untrained panelists were used to evaluate the meat samples for sensory attributes such as: flavour, aroma, texture, juiciness, tenderness and overall acceptability of cooked primal-cut samples using nine-point scoring scale. Results from the chemical composition of the raw meat samples indicated that an increase in the level of inclusion of garlic powder influenced significantly (p<0.05) crude protein content of round and loin cuts. The highest raw and cooked values for crude protein contents were recorded in the loin cut, of treatment 5(8% garlic powder) and shoulder cut of treatment 4 respectively. There was no significant difference (p>0.05) among the treatment groups for chemical constituents of raw rib and shoulder cuts, while crude protein and moisture contents of the cooked round, rib, loin and shoulder cuts were mostly influenced by the dietary treatments in the study. Significant differences (p<0.05) were observed among the treatment groups for flavour and tenderness. The study concluded that the chemical constituents and overall acceptability of cooked meat products from WAD fed garlic powder supplemented diets were enhanced irrespective of their cut parts.