Enhancing Pork Quality: Impact of Jathropha tanjorensis and Psidium guajava Leaf Meals on Carcass Traits, Physicochemical Properties and Sensory Appeal

Jathropha tanjorensis popularly known as hospital is too far and Psidium guajava (guava leaf) are plants of interest containing promising phyto-additives with the potentials to improve pork quality and carcass traits. This study evaluated the effects of Jathropha tangorensis and Psidium guajava leaf meals on pork quality in terms of sensory attributes, chemical composition, and carcass traits. In a completely randomized design, twenty-four grower pigs (21.81±2.15 kg) were randomly assigned to three dietary treatments with eight (8) pigs per treatment and further replicated twice (4 pigs per replicate). The dietary regimens were as follows: the basal diet group, which served as the control, the Jathropha tanjorensis Leaf Meal (JTLM) and Psidium guajava Leaf Meal (PGLM) groups. The additives were included at 3% of body weight, with two replicates of four pigs per regimen. Results showed JTLM and PGLM significantly (P < 0.05) improved carcass traits (P < 0.05) compared to control. Pre-slaughter weight, dressed weight, shank, belly, breast, and thick rib chop were higher (P < 0.05) in JTLM and PGLM groups. Test ingredients also elicited increase in organ weights. Abdominal fat differed significantly (P < 0.05), with the control group showing the highest value (10.00g) compared to JTLM (0.00g) and PGLM (0.00g). Pork physicochemical properties improved significantly (P < 0.05) in the JTLM and PGLM groups. Cooking loss, cooking yield, and water holding capacity showed significant (P< 0.001) differences. Taste panelists preferred pork from JTLM and PGLM groups for flavour, juiciness, and tenderness. Conclusively, JTLM and PGLM have good application values as potential feed additives for growing pigs. Dietary supplementation with Jathropha tanjorensis and Psidium guajava at 3% of body weight can improve pork quality including carcass traits, physicochemical properties, and sensory appeal. Higher inclusion levels of the leaf meals are encouraged in future studies.