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2235 Article
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ECORFAN Journal June 2015 Vol.6 No.14 2235-2242
Carcass characteristics, proximate composition and mineral analysis of African giant snail (Archachantina marginata) SOLA-SUNDAY, Fagbuaro*† Department of Animal Production and Health Sciences, Faculty of Agricultural Sciences, Ekiti state University, Ado-Ekiti, Nigeria. Received January 8, 2014; Accepted June 12, 2015
Abstract The experiment was carried out at the Snailry unit of the Department of Forestry and Wild life, Faculty of Agricultural Sciences, Ekiti State University, Ado Ekiti using African Giant Land Snails (Archachatina marginata) procured from farmers in a settlement close to Ado Ekiti and reared in improvised plastic baskets between 1st of August and 30th of November 2012. At the end of the rearing period, the snails were killed and the internal mass separated from the shell. The separated feet were randomly divided into two groups tagged Treatments 1 and 2. Treatment 1 was deslimed with lime while Treatment 2 was deslimed with alum. The mean live weight, foot weight, viscera weight and shell weight of the experimental animals were determined and their respective percentages calculated. The sensory evaluation study, proximate and mineral analyses were also carried out. All the data obtained were subjected to statistical analyses using the cross sectional design of the two-sample t-Test for independent samples with equal and unequal variances. The results of the study showed that the percentage constituents of the body parts that made up a matured snail include: Foot (40.15 – 41.18 %), viscera mass (15.98 – 16.12 %), shell (16.97 – 17.17 %) and the balance of 25.53 - 26.89 % was water. The result of the sensory evaluation study revealed no significant (p>0.05) differences between the two treatments but treatment 1 was the more preferred combining all the sensory profiling parameters investigated. The proximate analysis of the snail meat showed that the values of protein, ash, moisture and crude fat were similar (p>0.05) in the two treatments. The content of carbohydrate was significantly (p0.05). The percentage constituents of the body parts that made up a matured snail were: Foot (40.15 – 41.18 %), viscera mass (15.98 – 16.12 %), shell (16.97 – 17.17 %) and the balance of 25.53 - 26.89 % was water. This result is in agreement with the report of Omole, (2010) and Ojebiyi et al. (2011).
From the ash obtained in the proximate analysis, mineral contents were determined. Phosphorus was determined with vanadomolybdate and the concentration assessed with a UV spectrophotometer at a wavelength of 470 nm. Calcium was determined by flame photometry. Other minerals were determined by means of Atomic Absorption Spectrophotometry (AAS) at a wavelength of 324.7 nm for copper, 285.2 nm for magnesium, 248.3 nm for iron, 283.3 nm for lead and 198.5 nm for mercury. Statistical analysis All the Data obtained were subjected to statistical analyses using the cross sectional design of the two-sample t-Test for independent samples with equal and unequal variances (Rosner, 2000) while using PC-SAS T-test Programme (PROGT-Test) computer package to carry out the analyses. Equality of variances was verified using the F-test and significant level determined by two-sample t-Test as described by Snedecor and Cochran (1973).
ISSN-Print: 2007-1582- ISSN-On line: 2007-3682 ECORFAN® All rights reserved.
Table 1 Carcass analysis of matured snails processed differently
T1 = Snail deslimed with lime T2 = snail deslimed with alum Table 2 showed the result of the sensory evaluation study. Sensory evaluation of snail meat was carried out to find out the impact of the methods of desliming snails on their sensory qualities and how the qualities may influence the palatability and preference for snail meat by consumers.
SOLA-SUNDAY, Fagbuaro. Carcass characteristics, proximate composition and mineral analysis of African giant snail (Archachantina marginata). ECORFAN Journal-Mexico 2015
2239 Article
OPTIMIZATION The results revealed no significant differences between the two treatments but treatment 1 was the more preferred combining all the sensory profiling parameters investigated. Sensory qualities are very beneficial to owners of restaurants who trade in snail meat to guarantee patronage by customers.
Table 2 Sensory profiling of differently deslimed snail meat based on tastiness, toughness, tenderness and flavour
T1: Snails deslimed by using lime T1: Snails deslimed by using alum Table 3 showed the proximate compositions of the snail meat. The values of protein, ash and crude fat were similar (p>0.05) in the two treatments. Also, the moisture contents in the two treatments were similar (p>0.05) though treatment one was superior by 1.48 %. The values of moisture contents recorded in the two treatments under this study were higher than the value of 73.67 % recorded for the same species of snail by Ademolu et al (2004) and 66.60 % reported for Whelk, Buccinidae, (Exler, 1987). However, the values were lower than the value of 81.22 % reported for Cod, Gadus morhua (Exler, 1987) but close to the value of 76.56 % reported by Fagbuaro et al., (2006) for Archachantina marginata (ovum) pfeiffer.
ISSN-Print: 2007-1582- ISSN-On line: 2007-3682 ECORFAN® All rights reserved.
ECORFAN Journal June 2015 Vol.6 No.14 2235-2242 The crude protein contents of the two treatments were similar (p>0.05). The values were found to be inferior to the values obtained for conventional livestock (FAO, 2001); the value of 17 -18 % obtained by Awesu, 1980; Odukoya, 1998 and Omole, 2003; the value of 20.50 % obtained by Fagbuaro et al. (2006) and the values of 17.81 % and 23.84 % reported respectively for Cod and Whelk (Exler, (1987). However, it is fairly close to crude protein value of 16.9 % obtained for mutton (FAO, 1969). The fat contents of 4.27 and 4.10 % obtained for the two treatments in this study were higher than the value of 2.44% obtained for AM by Ademolu et al (2004); 1.36% obtained by Awesu (1980); 1.3-1.5% by Asibey and Eyeson (1975); 0.005-0.8% by Cobbinah (1993) and 0.82-0.95% by Hamzat (2004). However the fat content obtained in this study was low when compared with 9.6, 21.4 and 23.0% found in egg, mutton and duck products respectively (FAO, 1969). The low fat content makes snail meat a good antidote for the hypertensive patient and those that have fat related diseases i.e. arteriosclerosis (Bright, 1999).
Table 3 Proximate composition of matured African Giant land snail (Archachantina marginata)
T1: Snails deslimed by using lime T1: Snails deslimed by using alum
SOLA-SUNDAY, Fagbuaro. Carcass characteristics, proximate composition and mineral analysis of African giant snail (Archachantina marginata). ECORFAN Journal-Mexico 2015
2240 Article
OPTIMIZATION The ash contents of the two treatments were similar (p>0.05) while the content of carbohydrate was significantly (p