Abstract
The present investigation aimed at comparing meat qualities of broiler chickens reared on deep litter as affected by skip-a-day feed restriction and strain. A total number of two hundred and eighty-eight (288) unsexed day-old broilers comprising of 96 chicks each of Arbor acre, Marshall and Hubbard strains of broiler chickens raised on intensive housing systems were used to evaluate the organoleptic attributes. The chicks were allotted randomly to 12 pens per strain. The birds were distributed into four treatments with three replicates per treatment. An organoleptic test was carried out using the breast muscle at the 8th week. The cuts were salted and kept inside labeled polythene bags and steamed to the temperature of 72ᶿC. A total of ten trained individuals aged between 20 and 30 years (males and females) were employed to assess the coded meat samples. Equal bite size from each treatment was coded, replicated thrice, and served for evaluation by the trainees. Analyzed results revealed that the organoleptic parameters such as Aroma, flavor, tenderness, juiciness, texture, and overall acceptability were not significantly affected by both the different feeding regimes and strains of broiler chickens.
Highlights
Labneh is a conventional product of fermented milk
Fortified labneh with virgin olive, sunflower, corn, and sesame oils can be considered as a new product with functional properties
The Change in pH is a crucial factor as it affects shelf life and the acceptability of labneh
Summary
Labneh is a conventional product of fermented milk It is a popular food in different places of the world, in the regions of the Middle East, where it plays an important role in the family diet. Vegetable oils play important functional and sensory roles, and they act as carriers of fatsoluble vitamins (A, D, E, and K). They include an essential fatty acid, responsible for growth [3, 4]. As a source of health oils, sesame oil with a distinctive flavour is very common in many Asian and European countries and widely used in the food industry It has a high volume of polyunsaturated fat, abundant compounds of lignans and alpha tocopherol. The composition of fatty acids contains 43% oleic and linoleic acids, 9% palmitic fatty acids and 4% stearic acid [5]
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