Sensory Attribute of Meat and Meat Floss of Broiler Chickens Raised on Free Range System Supplemented with Wheat Sprout

  • Ijasini, J.A.
  • Jiya, E.Z.
  • Abdul, S.B.
  • Bislava, M.B.
Keywords: Broiler, Free range, Meat floss, Sensory attribute

Abstract

The study was conducted to determine the effect of duration on free range on broiler chickens, in relation to sensory characteristics. Two hundred (200) unsexed Arbor broiler chicks were randomly assigned to four treatments. The birds were transferred to the free-range paddock, at 2, 4 and 6 weeks. Some of the birds were reared indoors throughout the rearing period and these served as the control (week 0). The results indicated that the production system had no effect (p>0.05) on sensory traits for broiler chickens. Sensory results showed that there was no difference in juiciness, tenderness, flavour and aroma between meats from free ranged and conventionally raised broiler chickens. Meat floss from week 0 broiler chickens had higher (p<0.05) sensory ratings for colour, aroma, flavour tenderness and juiciness. Overall acceptability showed that the meat floss from weeks 2, 4 and 6 scored above intermediate (7.2, 7.0, and 6.75, respectively), which indicated that all the products irrespective of the rearing system were acceptable to the panellists. It was evident that meat floss from broiler chickens at week 0 was more preferred by the panellists than the other treatments.

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Published
2024-05-20
How to Cite
Ijasini, J.A., Jiya, E.Z., Abdul, S.B., & Bislava, M.B. (2024). Sensory Attribute of Meat and Meat Floss of Broiler Chickens Raised on Free Range System Supplemented with Wheat Sprout. Nigerian Journal of Animal Science and Technology (NJAST), 7(1), 10 - 18. Retrieved from http://njast.com.ng/index.php/home/article/view/308