EFFECT OF GINGER POWDER-BASED DIET AS NATURAL TENDERIZER OF MEAT FROM SPENT LAYER HENS

Résumé

This study evaluated the effect of ginger powder- based diet as a natural tenderizer of spent layer hens‘ meat. Seventy-two spent layer hens were assigned to four (4) dietary treatment groups with six (6) birds per replicate and three (3) replicates per treatment in a completely randomized design. Dried ginger was milled and added as additive to the basal diet of the birds at 5%, 10% and 15% inclusion levels. After two weeks of feeding trial, the birds were slaughtered and the meat subjected to shear force, extract release volume (ERV) and water holding capacity (WHC) measurements using standard procedures. Data were analyzed using descriptive statistics and ANOVA at α0.05. Based on the result obtained, as the ginger inclusion level increased, the meat tenderness increased. Control was significantly higher in shear force value with least value in meat from birds fed 15% ginger-based diet. Both ERV and WHC values increased as inclusion level of ginger increased. In conclusion, up to 15% ginger powder can be included in diet of spent layer hens to achieve meat tenderness two weeks prior to slaughter.