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Research Article Open access CC BY 4.0

Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat

J. N. Ikoroma, S. C. Nwaorgu, G. A. Kalio

European Journal of Nutrition & Food Safety · pp. 62–73 · Published 28 Dec 2022

10.9734/ejnfs/2022/v14i121282

Abstract

The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature 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 meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.

Garlic ginger meat quality and sensory attributes

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