Effect of Different Energy Density and Packaging Materials on Fungal Load of Chicken Meat Floss
DOI:
https://doi.org/10.51791/njap.vi.5831Keywords:
Chicken, fungal load, meat floss, packaging materials, energy densityAbstract
The experimental was designed to investigate the fungal load of floss prepared from broiler chickens fed different density energy levels. The experiment was laid in a 3x4 factorial arrangement of a Completely Randomized Design. The factors were 3 dietary energy levels; 2400 (A), 2600(B) and 2800 ME Kcal/Kg (C) and 4 packaging materials; high density polyethylene (HDPE), low density polyethylene (LDPE), aluminum foil (AF) and plastic container (PC). Significantly different means were separated using LSD at 5% level of probability. The results showed that treatments B (5.542 X 104 cfu/g) and C (5.550X 104 cfu/g) had the lowest fungal count and were statistically similar (p>0.05).Fungal load from floss packaged in AF had the lowest load (5.133 X 104 cfu/g). It was recommended that chicken meat floss should be produced from poultry broilers fed diets containing 2600 and/or2800 ME Kcal/Kg and packaged in AF to minimized fungal contamination.
