Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat
European Journal of Nutrition & Food Safety,
The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.
- meat quality and sensory attributes
How to Cite
Costa LB, Tse MLP, Miyada VS. Extratos vegetais como alternativas aos antimicrobianos promotores de crescimento para leitões recém-desmamados. Revista Brasileira de Zootecnia. 2007;36:589-595.
Ferrini G, Baucells MD, Esteve-Garcia E, Barroeta AC. Dietary polyunsaturated fat reduces skin fat as well as abdominal fat in broiler chickens. Poultry Science. 2008;87:528-535.
Gilani SMH, Zehra S, Galani S, Ashraf A. Effect of natural growth promoters on immunity, and biochemical and haematological parameters of broiler chickens. Tropical Journal of Pharmaceutical Research. 2018;17:627-633.
Hayajneh FMF. Natural feed additives for broiler chickens. South African Journal of Animal Science. 2019;49 (5):867 – 873.
Tyagi S, Patel CJ, Dadarwal P, Mangukia D, Sojitra I, Zubair KL, Anil KG, Kalpen NP. Importance of garlic (Allium sativum): An exhaustive review. Journal of Drug Discovery and Therapeutics. 2013;1(4):23-27.
Tyagi S, Chirag JP, Poonam D, Dhruv M, Ishita S, Labu ZK, Gupta AK, Pate KN. Importance of garlic (Allium sativum): An exhaustive review. Journal of Drug Discovery and Therapeutics. 2013;1(4):23-27.
Tsao SM, Yin MC. In vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oil. Journal of Medical Microbiology. 2001;50:646-649.
Keskin S, Kor A, Karaca S. Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis. Czech Journal of Animal Science. 2012;57(11): 516 -521.
Rodrigues S, Teixeira A. Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano. Journal of Animal Science. 2009;87: 711−715.
Kalio GA, Okafor BB, Legbara KP. Multipurpose trees and shrub foliage as valuable feed resources for integration into commercial snail farming. Journal of Vocational Education and Technology. 2009;6(1&2):143–150.
Fabiyi EF. Proposed cooking method for satisfactory flavor of Nigerian broiler consumers. Nigerian Food Journal. 2005; 23:248–251.
AOAC. Official Method of Analysis.15th Edition. (Association of Official Analytical Chemist. Washington, DC, USA); 1990.
Obi IU. Statistical method of detecting between treatment means. SNAAP Press Nigeria Limited, Enugu, Nigeria; 2001.
Benerjee GC. A textbook of animal husbandry, (8th Edition). Oxford and IBH Pub., Co., PVT, LTD; 2004.
Pauzenga U. Feeding Parent Stock. Zootechnica International. 1985;22-24.
Węglarz A. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech Journal of Animal Science. 2010;55 (12):548–556.
Sirri F, Petracci M, Bianchi M, Meluzzi A. Survey of skin pigmentation of yellow-skinned broiler chickens. Poultry Science. 2010;89:1556–1561.
Egesel CO, Wong JC, Lambert RJ, Rocheford TR. Combining ability of maize inbreeds for carotenoids and tocopherols. Crop Science Journal. 2003; 43:818–823.
Imafidon GI, Spanier AM. Unveiling the secret of meat flavour. Trends in Food Science and Technology. 1994;5:315– 321.
Fasuyi AO, Nonyerem AD. Biochemical, nutritional and haematological implications of Telfairia occidentalis leaf meal as protein supplement in broiler starter diets. African Journal of Biotechnology. 2007; 6(8):1055-1065.
Abstract View: 63 times
PDF Download: 19 times