SENSORY CHARACTERISTICS OF MEAT CHICKENS OBTAINED FROM BROILERS FED MANNAN OLIGOSACCHARIDES, GINGER AND GARLIC SUPPLEMENTED WITH ENZYMES

Abstract

This study was conducted to investigate the sensory characteristics of muscle obtained from broiler breast meat fed Mannan oligosaccharides (MOS), ginger and garlic supplemented with ROVABIO enzymes. One hundred and twenty (120) broiler birds were assigned to four treatment groups of ten birds per replicate of three replicates per treatment. In treatment 1, the birds were fed control diets with ROVABIO enzymes only, while treatments 2, 3 and 4 were fed control diets supplemented with MOS, ginger and garlic supplemented with ROVABIO enzyme respectively. Sensory characteristics such as Color, juiciness, Meaty flavor, Tenderness, Saltiness, overall flavor and acceptability were measured using a 9 point hedonic scale. Results showed no significant difference (P>0.05) amongst treatment means