Effect of dietary garlic powder as additive on quality of Kilishi: A dried meat produced from west African dwarf ram
Alamuoye Oluwatoyin F
The study was conducted to investigate the effect of dietary garlic powder as additive in Kilishi a dried meat product derived from West African Dwarf (WAD) rams. Forty yearling West African Dwarf rams were randomly allotted to five dietary treatments at the inclusion of 0% (control), 2%, 4%, 6% and 8% into diets 1,2,3,4 and 5 respectively. At the end of feeding trials of 90 days, three WADS rams were randomly selected from treatment groups, weighed, slaughtered and muscles dissected. Bicep femoris of each carcass was trimmed of all adhering and processed to kilishi. Kilishi samples were analyzed for chemical properties, sensory evaluations and lipid stability at different display days. The study showed that dietary treatments influenced significantly (p<0.05) crude protein, moisture content, shear force and Thiobarbituric acid reactive substance (TBARS) values. Ether extracts, ash content and sensorial properties of kilishi were not significantly (p>0.05) influenced by the diets. However, TBARs values of treatment 5 fed WAD rams were significantly (p<0.05) lower than other dietary treatments as storage period advanced. The study revealed that garlic powder as additive up to 8% in WAD rams’ diets may improve chemical characteristics, organoleptic properties and delay lipid oxidation in derivable products.