Unconventional Composite Feed Ingredients on Storage and Sensory Attributes of Chicken Meat

Abstract

Aim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat.
 Study Design: Quasi Experimental
 Place and Duration of Study: Department of Animal Production and Health Technology, Department of Nutrition and Dietetics and Department of Science Laboratory Technology, Imo State Polytechnic Umuagwo-Ohaji, June 2020-April, 2021.
 Methodology: Arbor Acres broiler reared with unconventional composite feed ingredients, consisting of 0%, 2.5%, 5%, 7.5% proportions of Homogenized Vegetable Meal (HVM) was used. After six weeks, the broilers were slaughtered, cleaned and stored in the freezer at the temperature of 30C. Nutrient Agar (NA), Mac Conkey Agar (MCA) and Sabouraud Dextrose Agar (SDA) were the media used for the determination of bacterial and fungi growth on chicken meats during storage. Sensory evaluation of chicken meats was determined after 14 days of storage.
 Results: The result revealed low (3.4x 105-8x105) microbial and fungi (2.1 x105-7 x105) growth on the chicken meat samples. There was no significant difference (P=0.05) in the sensory attributes (taste, colour, aroma and general acceptability) tested. The chicken meats were generally (7.6 -7.8) acceptable by the taste panel members after 14 days of storage.
 Conclusion: The inclusion of unconventional (leave) ingredients in broiler feed did not affect the storage of chicken meat, rather some sensory attributes (aroma and colour) of chicken meat were improved.