Effects of Cooking Methods on Meat Quality of West African Dwarf Rams Fed Napier Grass Silage, Ensiled Sorghum and Crop Residue

Background and Objective: The West African Dwarf (WAD) sheep breed is valued for its adaptability and potential for meat production in smallholder farming systems. To enhance their economic value and meet consumer demands, optimizing growth performance and meat quality in WAD rams is crucial. This study examines the growth performance and meat quality of weaner WAD rams fed Pennisetum purpureum (Napier grass) silage supplemented with sorghum ensiled and crop residues. It assesses sensory evaluation and carcass characteristics to determine the impact of different cooking methods on meat quality. Materials and Methods: Forty WAD rams were randomly assigned to four dietary treatments: T1 (cassava peel plus urea, CSP+U), T2 (cassava peel plus broiler litter, CSP+BL), T3 (cassava peel plus Napier grass and sorghum ensiled, CSP+NSE) and T4 (cassava peel plus crop residues, CSP+CR), with ten replicates each. The rams were housed in ventilated pens and fed ad libitum for 90 days, with continuous access to fresh water. Daily feed intake and weekly weight measurements were recorded to monitor growth performance. Data were analyzed using one-way ANOVA, with differences compared using Duncan’s Multiple Range Test at a significance level of p<0.05. Results: Significant variations were found in sensory attributes such as color, flavor, tenderness and juiciness across cooking methods. Microwaving generally yielded higher sensory scores compared to boiling and oven drying, with the highest color and flavor scores in microwaved meat from rams fed CSP+BL. Boiling preserved tenderness and juiciness better than oven drying, with boiled meat from the CSP+NSE diet being the most desirable. Conclusion: This study highlights the importance of cooking methods in meat quality and consumer acceptability. The findings suggest that dietary supplementation and appropriate cooking methods can significantly enhance meat quality, supporting improved consumer satisfaction and potentially better market value for WAD ram meat.