Consumer Preferences, Carcass Characteristics and Sensory Evaluation of Meat of Four Guinea Fowl Genotypes in the Transitional Zone of Ashanti Region, Ghana

Main Article Content

E. Agumah
S. Y. Annor
W. K. J. Kwenin
E. D. Ahiale

Abstract

This study was conducted to investigate the effects of Guinea fowl genotype on consumer preferences, carcass characteristics and sensory attributes of meat in Ghana. The study was divided into 3 phases, where phase one consisted of sales of a total of 82 Guinea fowls made up of Pearl, Lavender, Black and White and the administration of questionnaires to consumers, retailers, producers and processors in one Municipal (Asante Mampong) and one district (Ejura/sekere dumase district) in Ashanti Region. The second phase involved the slaughter of 16 male Guinea fowls consisting of 4 each of the genotypes for carcass and biochemical analysis. The third phase entailed determination of sensory attributes of cooked meat samples from the four genotypes. Phase two and three were carried out at the Poultry Unit of the Department of Animal Science. Data were analyzed using Microsoft Excel 2007 for consumer preferences and Genstat Release 11.1 (Windows) for carcass and sensory analysis. The study revealed that Guinea fowl genotypes are preferred based on availability. The Pearl genotype was the most preferred. At 32 weeks of age, body weight was significantly (p˂0.05) higher in Lavender, White and Black genotypes. Breast weight was significantly (p˂0.05) highest in the White genotype. The Lavender recorded significantly (p˂0.05) higher drumstick weight. On the other hand, the Black had significantly (p˂0.05) higher thigh weight whiles Wing weight was significantly (p˂0.05) higher in Pearl, Lavender and Black genotypes. Empty gizzard weight was significantly (p˂0.05) highest in Pearl with the least in White. There were no differences in biochemical properties and sensory attributes of meat of genotypes except for raw meat samples where significant (p˂0.05) difference was observed between genotypes. This study concludes that, all the genotypes could be preferred by consumers if made available and that the Pearl could perform much better if improved upon. Breeders should therefore improve upon the Pearl and also concentrate on the production of the White, Lavender and Black Guinea fowls for commercial production. Sustainability of these genotypes will also be achieved to prevent extinction as these are not as common as the Pearl. Further research to elucidate comparable advantage of any one of the genotypes is suggested to give major attention to the specific one.

Keywords:
Product quality, primal cuts, commercial production, biochemical properties, sensory attributes

Article Details

How to Cite
Agumah, E., Annor, S. Y., Kwenin, W. K. J., & Ahiale, E. D. (2018). Consumer Preferences, Carcass Characteristics and Sensory Evaluation of Meat of Four Guinea Fowl Genotypes in the Transitional Zone of Ashanti Region, Ghana. Annual Research & Review in Biology, 30(1), 1-8. https://doi.org/10.9734/ARRB/2018/45672
Section
Original Research Article