Carcass characteristics and meat quality of broilers fed periwinkle flesh (Pachymelania aurita), palm kernel cake and oil-based rations
✍ Scribed by Okon B Igri; Ayuk A Ausaji
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 95 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
The effect of supplementation of palm kernel oil in periwinkle flesh and palm kernel cake‐based diets on carcass characteristics and meat quality of broilers was evaluated. Birds were assigned to five dietary treatments in a completely randomized design. The first diet, which was the control, contained 20 mg kg^−1^ fishmeal but it did not contain palm kernel cake and periwinkle flesh. The second diet contained 20 mg kg^−1^ fishmeal, 250 mg kg^−1^ palm kernel cake but no periwinkle flesh. The third diet contained 60 mg kg^−1^ periwinkle flesh, 250 mg kg^−1^ palm kernel cake and no fishmeal. Present in the fourth diet were 250 mg kg^−1^ palm kernel cake, 30 mg kg^−1^ periwinkle flesh, no fishmeal and 20 mg kg^−1^ palm kernel oil. Similarly, the fifth diet contained 250 mg kg^−1^ palm kernel cake, 30 mg kg^−1^ periwinkle flesh, no fishmeal and 40 mg kg^−1^ palm kernel oil. Carcass measures and cuts were significantly influenced (P < 0.05) by dietary treatments. Diets 2, 3 and 5 gave significantly higher plucked dressed weights, total edible meat and total bone weights, respectively. Also carcass cuts were significantly increased (P < 0.05) in birds on periwinkle and palm kernel oil diets, with abdominal fat being highest in diet 5 having 40 mg kg^−1^ palm kernel oil. However, proximate composition, physical and sensory properties were not significantly (P < 0.05) influenced by dietary treatment. Results showed that carcass characteristics improved as compared to the control group. Copyright © 2005 Society of Chemical Industry