Carcass and meat quality of broiler chickens reared on herb residues
This study was conducted to determine the effects of herb residues on carcass and meat quality in broilers. A total of 160 chicks were divided into four groups, each with four replicates of 10 chicks; the chicks were provided ad libitum access to a control diet or the same diet supplemented with Zin...
| Main Authors: | , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Diponegoro University, Faculty of Animal and Agricultural Sciences
2022-08-01
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| סדרה: | Journal of the Indonesian Tropical Animal Agriculture |
| נושאים: | |
| גישה מקוונת: | https://ejournal.undip.ac.id/index.php/jitaa/article/view/40571 |
| _version_ | 1828350035581992960 |
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| author | K. Lokaewmanee R. Sirival |
| author_facet | K. Lokaewmanee R. Sirival |
| author_sort | K. Lokaewmanee |
| collection | DOAJ |
| description | This study was conducted to determine the effects of herb residues on carcass and meat quality in broilers. A total of 160 chicks were divided into four groups, each with four replicates of 10 chicks; the chicks were provided ad libitum access to a control diet or the same diet supplemented with Zingiber cassumunar, Kaempferia galangal, or Curcuma aromatica residues at 0.3% feed. At 42 days of age, 20 chicks from each group were slaughtered, and the carcass and meat quality were determined. All exper-imental groups demonstrated lower abdominal fat weight, and the K. galangal group had a significantly higher total visceral organ weight than that of the control group (P<0.05). The experimental groups demonstrated improved color of the breast muscle, breast fillet muscle, skin, and abdominal fat (P<0.05). The shear force value of the breast muscle increased in the K. galangal group, whereas that of the thigh muscle increased in all experimental groups (P< 0.05). The highest overall acceptability of raw and cooked chicken breast meat was produced by 0.3% C. aromatica residue supplementation (P<0.05). These finding suggest that the inclusion of 0.3% C. aromatica residue in the diets resulted in improved overall acceptability of breast meat without negatively affecting dressing percentage. |
| first_indexed | 2024-04-14T01:19:32Z |
| format | Article |
| id | doaj.art-3ad147e303354f81b51cf5f528031369 |
| institution | Directory Open Access Journal |
| issn | 2087-8273 2460-6278 |
| language | English |
| last_indexed | 2024-04-14T01:19:32Z |
| publishDate | 2022-08-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences |
| record_format | Article |
| series | Journal of the Indonesian Tropical Animal Agriculture |
| spelling | doaj.art-3ad147e303354f81b51cf5f5280313692022-12-22T02:20:42ZengDiponegoro University, Faculty of Animal and Agricultural SciencesJournal of the Indonesian Tropical Animal Agriculture2087-82732460-62782022-08-0147320421410.14710/jitaa.47.3.204-21420872Carcass and meat quality of broiler chickens reared on herb residuesK. Lokaewmanee0https://orcid.org/0000-0003-4105-8658R. Sirival1Department of Agriculture and Resources, Faculty of Natural Resources and Agro-Industry, Kasetsart University, ThailandDepartment of Science, Faculty of Science and Engineering, Kasetsart University, ThailandThis study was conducted to determine the effects of herb residues on carcass and meat quality in broilers. A total of 160 chicks were divided into four groups, each with four replicates of 10 chicks; the chicks were provided ad libitum access to a control diet or the same diet supplemented with Zingiber cassumunar, Kaempferia galangal, or Curcuma aromatica residues at 0.3% feed. At 42 days of age, 20 chicks from each group were slaughtered, and the carcass and meat quality were determined. All exper-imental groups demonstrated lower abdominal fat weight, and the K. galangal group had a significantly higher total visceral organ weight than that of the control group (P<0.05). The experimental groups demonstrated improved color of the breast muscle, breast fillet muscle, skin, and abdominal fat (P<0.05). The shear force value of the breast muscle increased in the K. galangal group, whereas that of the thigh muscle increased in all experimental groups (P< 0.05). The highest overall acceptability of raw and cooked chicken breast meat was produced by 0.3% C. aromatica residue supplementation (P<0.05). These finding suggest that the inclusion of 0.3% C. aromatica residue in the diets resulted in improved overall acceptability of breast meat without negatively affecting dressing percentage.https://ejournal.undip.ac.id/index.php/jitaa/article/view/40571carcassmeat qualitybroiler chickensherb residuescurcuma aromatic |
| spellingShingle | K. Lokaewmanee R. Sirival Carcass and meat quality of broiler chickens reared on herb residues Journal of the Indonesian Tropical Animal Agriculture carcass meat quality broiler chickens herb residues curcuma aromatic |
| title | Carcass and meat quality of broiler chickens reared on herb residues |
| title_full | Carcass and meat quality of broiler chickens reared on herb residues |
| title_fullStr | Carcass and meat quality of broiler chickens reared on herb residues |
| title_full_unstemmed | Carcass and meat quality of broiler chickens reared on herb residues |
| title_short | Carcass and meat quality of broiler chickens reared on herb residues |
| title_sort | carcass and meat quality of broiler chickens reared on herb residues |
| topic | carcass meat quality broiler chickens herb residues curcuma aromatic |
| url | https://ejournal.undip.ac.id/index.php/jitaa/article/view/40571 |
| work_keys_str_mv | AT klokaewmanee carcassandmeatqualityofbroilerchickensrearedonherbresidues AT rsirival carcassandmeatqualityofbroilerchickensrearedonherbresidues |