Interaction on the Diet and Substrate on the Growth of Archachatina Marginata in Breeding | JBES 2023

Author Information

Kouassi Kouadio Daniel* (Université Jean Lorougnon Guédé, Laboratoire de Biodiversité et d’Ecologie Tropicale,Boîte Postale, Daloa, Côte d’Ivoire) 

N’guessan N’guessan Olivier (Université Jean Lorougnon Guédé, Laboratoire de Biodiversité et d’Ecologie Tropicale,Boîte Postale, Daloa, Côte d’Ivoire) 

Aman Jean-Baptiste (Université Nangui Abrogoua, Laboratoire de Biologie et Cytologie Animales, Côte d'Ivoire)

Journal Name

Journal of Biodiversity and Environmental Sciences | JBES

Publisher Name

International Network For Natural Sciences | INNSpub

Abstract

Nine hundred juveniles of Archachatina marginata aged about two weeks, with an average live weight of 2.25 g with an average shell length of 20.12mm were monitored in culture for six (6) months on five types of substrates [S1 (soil collected in a cassava plantation: Manihot sp.), S2 (S1 with 10% oyster shell meal), S3 (S1 with 10% sawdust), S4 (S1 with 5% oyster shell meal and 5% sawdust) and S5 (uncultivated forest soil). Four diets including two industrial (D1 and D 2 of 12% and 16% calcium respectively) and two based on fodder (D3 and D4 based on leaves and fruit of the papaya (Carica papaya) on the one hand and a mixture of papaya leaves and taro (Xanthosoma maffafa) on the other hand, were used. In order to determine the best combinations inducing the best growth performance, 20 combinations were formed at the rate of 45 spat for each combination; three replicas of 15 spat each. This study showed that the combination of diet and livestock substrate influences the growth of Archachatina marginata. Although the best feed is D1 (74.68 g and 7.94cm) and the best substrate is S2 (77.12 g and 7.79cm), the best combinations are D2S3 (69.37 g and 7.47cm), D1S4 (74.68 g and 7.94cm and D4S2 (77.12 g and 7.79cm). The combined effect of the high level of dietary calcium and that of the culture substrate does not promote good growth of snails. This work will help improve the production of African giant snails and provide important data for anyone wishing to engage in the breeding of these animals.

Introduction

Naturally available food resources play a fairly substantial role in populations (Sodjinou et al., 2002). Among these resources, African giant snails (or Achatines) belonging to the family Achatinidae are found there. These snails are highly valued by many African populations (Zongo 1995). For example, Achatine meat is the most consumed meat in South Benin ahead of aulacode, chicken, sheep or goats, beef and pork (Sodjinou et al., 2002). It is estimated that in Côte d'Ivoire, the population eats 7.9 million kg of snails per year, while in Ghana; demand clearly exceeds production capacity (Cobbinah et al., 2008).

Unfortunately, these protein resources are becoming scarce in their natural environment. To compensate for these deficits, heliculture is one of the alternatives to diversify the sources of animal protein of populations. It is therefore right that initiatives to breed these animals should be carried out in order to satisfy the ever-increasing demand for their consumption, but also to ensure the sustainability of the resource. Thus, several research initiatives on the pace of activity, growth (Ejidike et al., Otchoumou et al., 2004; Kouassi et al., 2016), on reproduction (Otchoumou et al., 2005, Kouassi, 2008) as well as on snail farming substrate were supported (Kouassi et al., 2016; Awohouedji et al., 2017). Indeed, the success of such breeding goes beyond the control of the feed, the breeding substrate, the pathology of these animals, but also and above all by a healthy appreciation of the food according to the different types of breeding substrate.

Thus, the substrate is a key element for snails as it is both a source of mineral nutrients and a refuge. In terms of snail production, several studies have shown the effect of feeding (Kouassi et al., 2007, Kouassi, 2002) or farming substrate on the growth and reproduction of these animals by a variation in calcium levels. However, to our knowledge, no studies have yet been devoted to the combined effect of diet and substrate. The objective of this study is to highlight the combined effect of diet and culture substrate on the live weight and growth of the shell of Archachatina marginata in order to optimize its rearing. It was therefore necessary to evaluate the combined effect of food and substrate on the weight and shell growth of snails. Check out more by following the link Interaction on the diet and substrate on the growth of Archachatina marginata in breeding

Reference

Awohouedji DYG, Attakpa EY, Babatounde S, Alkoiret TI, Ategbo JM, Aman JB, Kouassi KD, Karamoko M, Otchoumou A. 2011. Effet de la teneur en poudre de coquille d’huître dans le substrat d’élevage sur la croissance d’Archachatina marginata, Journal of Applied of Biosciences 47, 3205-3213.

Bouye TR, Ocho-Anin AAL, Memel JD, Otchoumou A. 2017. Effet de l’amendemant au carbonate de calcium (mikhart) de substrat d’élevage sur les performances de reproduction de l’escargot Achatina achatina (Linné 1758).

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Cobbinah JC, Adri V, Ben O. 2008. L’élevage d’escargots : Production, transformation et commercialisation. Première édition, Wageningen, (Pays-Bas) 84p.

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Ejidike BN, Afolayant TA, Alokan JA. 2004. Observations on some climatic variables and dietary influence on the performance of cultivated African giant land snail (Archachatina marginata): notes and records. Pakistan journal of Nutrition 3(6), 362-364.

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Kouassi KD, Aman JB, Karamoko M. 2016. Growth performance of Archachatina marginata bred on the substrate amended with industrial calcium: Mikhart. International Journal of Science and Research 5(1), 582-586.

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Kouassi KD. 2002. Impact de trois espèces d’escargots sur quelques plantes de l’université d’Abobo-Adjamé: Inventaire et préférence alimentaire. Mémoire de DEA, UFR-SN, Université d’Abobo-Adjamé/Abidjan – Côte d’Ivoire 48p.

Kouassi kD. 2008. Effet de l’alimentation et du substrat d’élevage sur les performances biologiques de Archachatina ventricosa (Gould 1850) et quelques aspects de la collecte des escargots géants de Côte d’Ivoire. Thèse unique, Université d’Abobo-Adjamé; n°32, 125p.

Otchoumou A, Dosso H, Fantodji A. 2003. Elevage comparatif d’escargots juvéniles Achatina achatina (Linné, 1758); Achatina fulica (Bowdich, 1820) et Archachatina ventricosa (Gould, 1850): effets de la densité animale sur la croissance, l’ingestion alimentaire et le taux de mortalité cumulée, Revue Africaine de Santé et de Production Animale 1(2), 146-151.

Otchoumou A, Dupont-Nivet M, Dosso H. 2004. Les escargots comestibles de Côte d’Ivoire: effets de quelques plantes, d’aliments concentrés et de la teneur en calcium alimentaire sur la croissance d’Archachatina ventricosa (Gould, 1850) en élevage hors-sol en bâtiment. Tropicultura 22(3), 127-133.

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Evaluation of Talisay (Terminalia catappa) nuts by-products | IJAAR 2022

Source: Wikipedia

Author Name

Mauricio S. Adlaon and Alicia Z. Maghuyop

Institute: Surigao State College of Technology, Philippines

Journal Name

International Journal of Agronomy and Agricultural Research | IJAAR

Publisher Name

International Network For Natural Sciences | INNSpub

Abstract

Sensory evaluation or analysis is an invaluable tool in determining the consumers’ acceptability of a product developed and eventually its market success. This is a sequel test after the chemical analysis and microbiological procedures have been conducted. The study determined the level of acceptability of the by-product of Talisay (Terminalia catappa) nuts specifically; Talisay Nuts Polvoron, Glazed Talisay Nuts, and Sugar-coated Talisay Nuts using sensory evaluation as to appearance, taste, aroma, sweetness, and texture. The responses of the food inclined participants are described yielding from the Hedonic Tests conducted and statistically treated. Results concluded that the developed products are remarkably acceptable and marketable.

Introduction

The value of conducting sensory evaluation underscores the level of acceptability of a product developed prior to its extension or commercialization. Hence, Singh-Achbarali and Maharaj (2014) considered it as an invaluable tool in determining the consumers’ acceptability of a product and eventually its market success. It must be noted that characterization as to appearance, aroma, flavor, texture, and after-sensation of products cannot be accomplished or predicted by chemical or instrumental laboratory measurements. 

According to Sidel & Stone (2004), sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. Generally, grading methods for food and beverage products traditionally involved one or two trained “experts” assigning quality scores on the appearance, and flavor of the products based on the presence or absence of predetermined defects. Yang (2015) posited that sensory analysis help in grasping the characters of various food products. Thus, by using the traditional methods of evaluation, some products with different sensory characteristics, such as those identified by a product profile, but with no product defect will obtain the same quality score. 

This is where sensory evaluation becomes an invaluable tool. In support, Singh-Achbarali and Maharaj (2014) contended that without sensory evaluation, development efforts reflect the personal feelings, views and choices of the product developer, product development team, marketer/s and/or top management and results that may be used to base product development trade-offs and decisions, product development successes will be few and development timelines very long. Watts (1989), also affirmed that there is no one instrument that can replicate or replace the human response making sensory evaluation component of any food study essential. Meiselman (1993), on the other hand, stressed the need for integration of sensory and hedonic dimensions rather than separation of these dimensions. 

The current study is inclined to product development derived from Talisay nuts out from Talisay seeds as the trees grow abundantly in some areas in Surigao del Norte particularly in Malimono and nearby areas. Since only a few researchers have studied the possibility of developing a new product from the Talisay seeds and nut extracts, the researchers have unlocked its possibility through this study. As the by- products already underwent chemical analysis and microbiological procedures, the researchers would then determine the level of acceptability of the products through sensory evaluation or analysis reducing the subjectivity aspects in rating prior to its extension and or commercialization venture. Check out more by following the link Evaluation of Talisay (Terminalia catappa) nuts by-products

Reference

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Singh-Ackbarali D, Maharaj R. 2014. Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at the University of Trinidad and Tobago, Journal of Curriculum and Teaching 3, 1. https://doi.org /10.5430/jct.v3n1p10

Stone H, Sidel J. 2004. Introduction To Sensory Evaluation. In: Food Science Technology, Sensory Evaluation Practices (2nd ed.). https://doi.org /10.1016 /B978-012672690-9/50005-6

Watts BM, Jeffery IE, Elias LG. 1989. Basic Sensory Methods for Food Evaluation.Ottawa, Ontario (Canada): International Development Research Centre.

Yang Z. 2015. Research on the Sensory Design and Evaluation System for Food Shape and Color. Advance Journal of Food Science and Technology 8(12), 901-904. DOI:10.19026/ajfst.8.2728

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