SENSORY EVALUATION OF MEAT OBTAINED FROM BROILER CHICKENS FED DIETARY BOVINE RUMEN FILTRATE FERMENTED COCOA BEAN SHELL

Abstract

A sensory evaluation was conducted on meat obtained of broiler chickens fed for 56 days on diet containing graded levels of bovine rumen filtrate Fermented Cocoa Bean Shell (FCBS). Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 5:5, fermented and then dried. The dried fermented cocoa bean shell was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. One hundred and fifty one-day old broiler chickens were randomly allotted into five treatment groups with thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design. At the end of the feeding trial, after being fasted for 12 h; three birds per replicate were randomly selected and sacrificed; then the sensory evaluation of the cooked samples were carried out by 10 panelists. Parameters; colour, juiciness, flavour, tenderness, aroma and taste were evaluated by the panellist using a nine point hedonic scale. The collected data on sensory traits were analysed using ANOVA at (P<0.05). Tenderness (7.60 – 8.33), juiciness (7.40 – 8.37), flavour (7.37 – 8.43), colour (7.53 - 8.30), aroma (7.53 – 8.37) and taste (7.07 – 8.13) of the cooked meat samples varied significantly across the dietary treatments in which birds fed 10% FCBS based diet recorded the highest values (8.33, 8.37, 8.43, 8.30, 8.37 and 8.00) respectively. Therefore, the meat sample on 10% FCBS based diet recorded highest level of preference across the dietary treatments investigated.