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K. Lokaewmanee
Department of Agriculture and Resources, Faculty of Natural Resources and Agro-Industry, Kasetsart University
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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Carcass and meat quality of broiler chickens reared on herb residues K. Lokaewmanee; R. Sirival
Journal of the Indonesian Tropical Animal Agriculture Vol 47, No 3 (2022): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.47.3.204-214

Abstract

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.
Co-Authors R. Sirival