SENSORY EVALUATION AND MEAT CHOLESTEROL OF TURKEY POULT FED VARIED SUBSTITUTION LEVELS OF SIEVED PALM OIL MILL EFFLUENT

Abstract

The trial evaluates sensory evaluation and meat cholesterol of turkey poult fed varied substitution levels of sieved palm oil mill effluent (POME) for maize. One hundred and fifty (150) day old poults were used for the trials that lasted eight (8) weeks. Sieved POME was used to replace 0% (control diet), 10%, 20% and 30% and 40% maize in diets 1, 2, 3, 4 and 5 respectively. Five dietary treatments groups of 30 birds each which were further subdivided into 3 replicates of 10 birds each in a Completely Randomized Design. Results showed that, Flavour, tenderness and juiciness were all (P<0.05) influenced by the dietary treatments. The values recorded for flavour, tenderness and juiciness increased with increase substitution levels of sieved POME. There were no significant (P>0.05) differences in the colour, texture and overall acceptability of breast muscle meat of turkey across the dietary treatment. Meat cholesterol; the values recorded varies significantly (P<0.05) across the treatments. However, bird fed 40% has the highest breast meat cholesterol value (67.51mg/100g) while 0% (control) had the lowest value (37.65mg/100g). The highest thigh meat cholesterol value (55.72mg/100g) was recorded from the bird fed 40% while the lowest value (42.69mg/100g) was recorded from the bird fed 0%. It could be concluded that sieved POME can be substituted for maize
up to 40% in the diet of turkey without; impairing the health of the bird, reducing meat quality; predisposes the final consumer to heart risks.