MEAT QUALITY AND CONSUMER PREFERENCE OF BROILERS CHICKENS FED SELF–FORMULATED AND COMMERCIAL-BASED FEEDS

Authors

  • I. Garba National Veterinary Research Institute, Vom, Plateau state.
  • A. C. Nwamo National Veterinary Research Institute, Vom, Plateau State.
  • E. Sam University of Ibadan, Ibadan State.
  • D. O. Oshibanjo University of Jos, Plateau State.
  • C. G. Agu National Veterinary Research Institute, Vom, Plateau state.
  • C. I. Emennaa Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State
  • L. Abegunde University of Ibadan, Ibadan State.
  • I. W. Azi University of Jos, Plateau State.
  • A. I. Izang University of Jos, Plateau State.

DOI:

https://doi.org/10.51791/njap.vi.5971

Keywords:

meat quality, consumer preference, broilers chickens, fed self–formulated, commercialbased feeds and oxidative rancidity

Abstract

The aim of this study is to evaluate the meat quality and consumer preference of broilers chickens fed self–formulated and commercial-based feeds. A total of 120 Agritec broiler chicks were divided into four (4) groups. Each group were fed with a different diet for a period of 42 days. Each treatment consisted of three (3) replicates with ten (10) birds each in a Completely Randomized Design. Feeds were formulated at the experimental site to meet the nutritional requirements as recommended by
NRC. The three (3) commercial feeds used. A total of 16 (4 from each group) apparently healthy birds were manually slaughtered. After slaughtering, muscle were washed and transported in a cooler containing ice pack to the laboratory. pH, Water holding capacity, cooking loss, oxidative rancidity and Sensory Characteristics using a standard procedure were measured. Data were analyzed using descriptive statistic and ANOVA at α0.05. pH value of the self-formulated feed was higher (6.80) as compared to T1(6.77)>T2(6.60)>T3 (6.63). The WHC was higher (46.67%) in T1 and the least observed in T3 (33.33%). The oxidative rancidity was observed to be significantly (P<0.05, 0.69) higher in T3 with the least in self-formulated feed. The cooking loss in the drum stick and thigh muscles were significantly (P<0.05) higher in the self-formulated and T2 respectively. However, no significant differences (P > 0.05) were observed in acceptance of the sensory characteristics of the meat between treatments. In conclusion, self-formulated feed had the best physicochemical and overall acceptability.

Author Biographies

I. Garba, National Veterinary Research Institute, Vom, Plateau state.

Livestock Investigation Division

A. C. Nwamo, National Veterinary Research Institute, Vom, Plateau State.

Poultry Division

E. Sam, University of Ibadan, Ibadan State.

Department of Animal Science

D. O. Oshibanjo, University of Jos, Plateau State.

Department of Animal Production 

C. G. Agu, National Veterinary Research Institute, Vom, Plateau state.

Bacteria Vaccine Division

C. I. Emennaa, Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

L. Abegunde, University of Ibadan, Ibadan State.

Department of Animal Science

I. W. Azi, University of Jos, Plateau State.

Department of Animal Production

A. I. Izang, University of Jos, Plateau State.

Department of Animal Production

Downloads

Published

2024-07-08

How to Cite

Garba, I. ., Nwamo, A. C. ., Sam, E. ., Oshibanjo, D. O. ., Agu, C. G. ., Emennaa, C. I. ., Abegunde, L. ., Azi, I. W. ., & Izang, A. I. . (2024). MEAT QUALITY AND CONSUMER PREFERENCE OF BROILERS CHICKENS FED SELF–FORMULATED AND COMMERCIAL-BASED FEEDS. Nigerian Journal of Animal Production, 945–948. https://doi.org/10.51791/njap.vi.5971

Issue

2021: NSAP 2021 Proceedings

Section

Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.