International Journal of Agricultural Policy and Research Vol.1 (6), pp. 166-171, August 2013
© 2013 Journal Issues
Article 13/ID/JPR39, 8 pages
Original Research Paper
Physical appearance and organoleptic properties of poultry meat fed Aspergillus niger hydrolyzed cassava peel meal based diet
Accepted 22 July, 2013
*Adeyemo I.A1 and Sani A2
1 Department of Biological Sciences, Oduduwa University, Ile Ife, Osun State,Nigeria.
2 Department of Microbiology, University of Ilorin, Kwara State, Nigeria.
*Corresponding Author,E-mail: firstname.lastname@example.org
Tel : +2348035671847
The experiment investigate the organoleptic properties of chickens fed different proportions of hydrolyzed cassava peel meal based diet of 0%,25%,50%,75% and 100% respectively. The chickens were randomly allocated to five dietary treatments A – E using a completely randomized design. Each treatment group contained two replicates of three broiler chickens. Group A chickens (A1 and A2) were fed with the control diet while Groups B to E were administered with experimental diets containing 25%, 50%, 75%, 100% of hydrolyzed cassava peels respectively for 42 days. Sensory qualities of thigh muscles of the chickens boiled in a microwave oven for four minutes were then assessed by an eight member panel that rated the meat for colour, flavor, tenderness and overall acceptability on a nine point hedonic scale. There was a significant difference (P <0.05) in the colour, tenderness and juiceness of the chickens in groups A to E as cassava peel inclusion increased across the groups.There was however no significant difference in overall acceptability and flavour of the chickens across the groups A to E. It was then concluded that replacement of maize in chicken feeds by up to 50% hydrolyzed cassava peels produced the best organoleptic properties of the meat.
Key words: Organoleptic properties,cassava peel, broilers,groupings, hydrolysis, feeding trials, hydrolysis, meal based diet.