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International Journal of Agricultural Sciences and Natural Resources

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Physicochemical and Organoleptic Evaluation of African Giant Land Snails (Achatina spp.) Meat

International Journal of Agricultural Sciences and Natural Resources
Vol.2 , No. 2, Publication Date: Feb. 13, 2015, Page: 24-27

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Authors

[1]	Ebunoluwa Stanley Apata, Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Nigeria.
[2]	Ayodeji Rotimi Falola, Department of Renewable Resources, Olabisi Onabanjo University, Yewa Campus, Nigeria.
[3]	Sebastian Kehinde Sanwo, Department of Renewable Resources, Olabisi Onabanjo University, Yewa Campus, Nigeria.
[4]	Kehinde Olukemi Adeyemi, National Productivity Centre, Sokoto, Nigeria.
[5]	Timothy Abiodun Okeowo, Department of Agricultural Extension and Management, Lagos State Polytechnic, Ikorodu, Nigeria.

Abstract

120 giant snails of 3 breeds weighing between 86.97-113.58g were used, for this study. Each of the breed constituted an experimental treatment namely, T1 = Achachatina marginata, T2 = Achatina achatina and T3 = Achatina fulica with 40 snails per treatment. They were housed in 6 cages, each cage contained 20 snails each and were fed paw-paw leaves and water ad-libitum. The carcass, physical, chemical and sensory properties of the snails’ meat were determined. The results showed that live, whole carcass, foot and visceral weights were significantly (P<0.05) higher in Achachatina marginata breed followed by Achatina achatina breed, while Achatina fulica had significantly (P<0.05) higher whole carcass, foot, visceral and dressing percentages. Cooking yield and water holding capacity were significantly (P<0.05) higher in Achachatina marginata meat followed by those of Achatina achatina meat while Achatina fulica meat had higher protein content, nitrogen free extract, shear force value, colour, texture, flavour and overall acceptability. It was advocated that production of Achachatina marginata and Achatina achatina breeds be encouraged for their high carcass and meat properties.

Keywords

Physicochemical, Organoleptic, African Giant land Snails, Meat, Evaluation

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