Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa) Tubers (FTT)
Paper Details
Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa) Tubers (FTT)
Abstract
Broilers are specifically raised for meat purposes. Feed and water supplements are provided to the birds in order to hasten growth and development. The study was conducted to evaluate the sensory attributes of broiler chickens with Dietary Supplementation of Fermented Turmeric Tubers (FTT). A total of sixty (60) day-old broiler chicks were randomly assigned into four treatment groups with three (3) replicates with (5) birds per replication. The experimental treatments were T1(antibiotic-control), T2 (20 ml FTT), T3 (30ml FTT) and T4 (40 ml FTT) per liter of water. The birds were raised under standard management practices for thirty (30) days. After 30 days, the breast cut of the experimented birds was roasted and sensory attributes of meat based on taste, tenderness, juiciness, odor, texture and overall acceptability were determined by a group of testing panel using hedonic scale of evaluation. The data gathered were analyzed using ANOVA for Complete Randomized Design (CRD). Results showed that T3 got the highest mean value for Taste, T1 for Tenderness, T4 for juiciness and odor, T1 and T4 for Texture, T2 and T4 for the overall acceptability. However, Statistical Analysis showed no significant differences among treatment means which indicates that supplementation of FTT in broilers did not markedly vary in all treatments. Nevertheless, the supplementation of FTT in the diet of broilers proved to have a positive influence on the taste, juiciness, odor, texture and overall acceptability of broiler meat. It could be concluded that the use FTT as water supplement had enhanced the sensory attributes of broiler chickens.
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