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

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