EFFECT OF HIGH FIBRE DIETS WITH OR WITHOUT ENZYME ON SENSORY EVALUATION AND MEAT CHARACTERISTICS OF BROILERS CHICKEN
DOI:
https://doi.org/10.51791/njap.vi.7665Keywords:
High fibre diet, primal cuts, cooking loss, cooking yield, sensory evaluationAbstract
This experiment was conducted to evaluate the effect of feeding high fibre diet to broilers chicken on sensory evaluation, primal cuts and meat characteristics. A total of two hundred and forty, one-day old Arbor Acres broiler chicks of mixed sex was obtained from a commercial hatchery were used for the trial. An average (33±0.12g body weight) were weighted individually and randomly divided into three (3) Treatments with ten replicate per treatment and eight birds\er replicate using a completely randomized design. The diet contained T1= 8.70% fibre; T2= 13.10% with enzyme and T3= 13.10% fibre without enzyme. The experiment lasted for eight week. Parameters measured were primal cuts, sensory evaluation, cooking loss and yield using a standard procedure. Data were analysed using descriptive statistic and ANOVA at α0.05. There were no significant differences (P>0.05) observed in the primal cuts and sensory evaluation. The cooking loss was significantly higher in Treatment 1(control with 8.7% fibre) 33.36% with least cooking loss in Treatment 3 containing 13.10% (21.54%). Treatment 3 had the highest cooking yield (78.46%) compared to other treatment. The study showed that feeding high fibre diet to broilers chicken at 13.10% enhances better cooking yield and lower cooking loss.
