Sensory Attributes and Consumer Acceptability of Meat from Broilers Fed Diets Substituted with Sun-Dried Cassava Peels and Maize as Energy Sources

Authors: Okafor BB and Kalio GA*

Volume 2, Issue 2

Abstract

A study to determine the sensory attributes and consumer acceptability of meat from broilers fed diets substituted with sun-dried cassava peels and maize as energy sources. Four dietary feed with graded levels of sun-dried cassava peels and maize were used: T1 (0%CSP: 100%M) – control; T2 (25%CSP: 75%M); T3 (50%CSP: 50%M) and T4 (75%CSP: 25%M) respectively. On the last day of the 56-day feeding and growth trial, 3 birds were decapitated per dietary treatment, singed in warm water, defeathered, eviscerated, deboned and meat cuts of about 800g each were obtained from the thigh and breast muscles of each of the representative birds per treatment was mixed in 0.4% of iodized common salt. They were cut into 2.5 – 3.0cm pieces before boiling in a pot at a cooking temperature range above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The overall acceptability results depicted by the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2 (25%CSP: 75%M) were most preferred by consumers and will be recommended.

Keywords: Sensory Attributes Broiler Meat; Cassava Peels; Maize; Consumer; Acceptability

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