Organoleptic Qualities of Broilers Fed Diets Containing Different Inclusion Levels of Common Salt

Authors

  • V. C. Anyanwu Federal University of Technology Owerri, Nigeria
  • A. U. C. Ohanaka Federal University of Technology Owerri, Nigeria
  • O. R. Alaoma Federal University of Technology Owerri, Nigeria
  • N. O. Aladi Federal University of Technology Owerri, Nigeria
  • N. J. Okeudo Federal University of Technology Owerri, Nigeria

Keywords:

broilers, common salt, Organoleptic qualities

Abstract

This study aimed at evaluating the effect of different common salt inclusion levels on organoleptic qualities of broilers. A total of one hundred and forty-four (144) day old chicks were randomly allotted to four treatment groups and each subdivided into three replicates with twelve (12) birds per replicate. Four experimental diets were formulated (T1, T2, T3, T4). T1 (control) had no dietary common salt, treatments T2, T3 and T4 0.25, 0.50 and 0.7 % inclusion of common salt respectively. Each treatment group of birds was assigned to one of the four (4) experimental diets in a completely randomized design and the experiment lasted for nine weeks. Data were collected on organoleptic qualities. Results of organoleptic qualities showed significant differences (p<0.05) among treatments except for connective tissue amount and off-flavor characteristics. Birds on T3 were juicer, tenderer, better flavored and higher hedonic score rating followed by birds placed on T4 diets. It is therefore concluded that meat samples from birds fed the diet containing 0.50% and 0.75% salt inclusion level were judged by the panelist to be juicer, more tender, better flavored as well as higher in degree of likeness (hedonic rating) on a nine points category rating than meat from birds fed 0.00% and 0.25% dietary salt inclusion levels

Author Biographies

V. C. Anyanwu, Federal University of Technology Owerri, Nigeria

Department of Animal Science and Technology, 

A. U. C. Ohanaka, Federal University of Technology Owerri, Nigeria

Department of Animal Science and Technology

O. R. Alaoma, Federal University of Technology Owerri, Nigeria

Department of Animal Science and Technology

N. O. Aladi, Federal University of Technology Owerri, Nigeria

Department of Animal Science and Technology

N. J. Okeudo, Federal University of Technology Owerri, Nigeria

Department of Animal Science and Technology, 

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Published

2024-07-09

How to Cite

Anyanwu, V. C. ., Ohanaka, A. U. C. ., Alaoma, O. R. ., Aladi, N. O. ., & Okeudo, N. J. . (2024). Organoleptic Qualities of Broilers Fed Diets Containing Different Inclusion Levels of Common Salt. Nigerian Journal of Animal Production, 1406–1408. Retrieved from https://njap.org.ng/index.php/njap/article/view/6571

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