BIBLIOGRAPHY DAGAS, DIETER REY...
BIBLIOGRAPHY
DAGAS, DIETER REY B. APRIL, 2013. Carcass Characteristics of Colored
Broilers Given Home-Mixed Ration. Benguet State University, La Trinidad, Benguet
Adviser: Genevieve Tabon, MSc.
ABSTRACT
This study was conducted to determine the effect of home-mixed ration on the
carcass characteristics of colored broilers.
It aimed to find out the effect of home-mixed ration on the dressing percentage of
colored broilers under La Trinidad condition. It also aimed to evaluate the organoleptic
quality of meat produced. The treatments used were as follows: T0=commercial feeds, T1=
A. 35% corn + 18% soy bean + 10% rice bran+ 20% mongo + 15% copra meal, B= 40%
corn + 10% soybean + 20% rice bran + 15% mongo + 15% copra meal, T2= A. 40% corn
+ 25% soybean + 23% mongo + 7% chayote + 5% galiang tuber, B. 40 % corn + 20%
soybean + 18% mongo + 12% chayote + 10% galiang tubers. A total of 24 birds were
slaughtered for the evaluation.
This result indicated that there were no significant differences between treatments
in terms of the mean weight and mean percentage of the slaughter, dressed, abdominal fat,
legs, breast, wings, head, neck, feet, heart liver, gizzard, full and empty gastrointestinal
tract (GIT).
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
On the other hand, significance differences among treatments were noted in terms of mean
weight and mean percentage of back and mean percentage of the abdominal fat.
In sensory properties there were no significant differences among treatments in
terms of appearance, aroma, tenderness, juiciness, taste, and acceptability. Generally,
colored broiler given home-mixed ration had a higher percentage of back and abdominal
fat and improved sensory properties produced from colored broiler.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
INTRODUCTION
Poultry production has now occupied a leading role among agricultural industries
in many parts of the world particularly in the Philippines. A colored broiler is one of the
most important animal protein sources for the people as the price is relatively affordable.
In our locality, we prefer to buy poultry meat because it is cheaper than those meats coming
from different livestock animals and they are being naturally grown in a free-range style.
Poultry carcass produces high quality nutritious value, flavor, texture, and eating
quality of meat as commodity. Chicken meat yield is likewise affected by management
techniques, nutrition, weather and rearing conditions, genetics, transportation, and the
ability of the birds to respond to the environment (Bertol, 2004).
Gill (2002) as cited by Kalinggan (2012) mentioned that to produce good quality
meat, it is best to use organic feeds because they are formulated ration without synthetic
chemicals such as antibiotics.
Characteristics of the meat depend on the management and feeding practices of the
owner. Due to high cost of feedstuff, poultry raisers tend to formulate feed rations using
naturally available feedstuffs such as the home-mixed ration without downgrading the meat
characteristics.
This study served as a basis for colored broiler raisers in formulating ration on
readily available feedstuffs on their locality to improve the performance of colored broilers
and have higher income and to discourage the rampant use of synthetic supplements in
food animals if it is proven effective. Furthermore, it hopes to promote the use of home-
mixed ration in improving the carcass characteristics of animals such as colored broilers.
Also, it served as standard information for students and future researchers.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Generally, the study was conducted to evaluate the carcass characteristics of
colored broilers given different home-mixed ration. Specifically, it aimed to determine: the
effect of home-mixed ration on the dressing percentage of colored broilers under La
Trinidad condition; the characteristic of carcass produced from colored broilers fed with
home-mixed ration through organoleptic testing; and the home-mixed ration that will give
the best characteristic of colored broiler carcass.
The study was conducted at the Benguet State University, Meat laboratory at Balili,
La Trinidad, Benguet on September 2012.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
REVIEW OF LITERATURE
The nutritive value of poultry is not confined to its nutritional content and
completeness of the protein, it is also due to fat and the ratio of individual fatty acids. White
meat chicken and turkey, quail meat differs little fat, so it is more commonly used in dietetic
food. It is desirable that in the muscle, fat content does not exceed 3.5-4%. Lipids of
chicken meat in contrast to the lipids of meat other farm animals to humans are rich in
essential fatty acids — linoleic, linolenic and arachidonic, which accounted for 22% of the
mass of all fat (Agro and Food Union, 2010).
Coma (2000) cited that nutrients may have significant effects on certain attributes
of meat quality. Meat quality is a complex without a single definition. Fresh meat attributes
such as colors, quality of fats, tenderness, juiciness and flavor are essential in order to drive
the purchase and assure consumers fidelity. In addition, we must not forget the
interrelation with the other elements of production process like genetic handling and
slaughter.
A poultry carcass should produce high yield of meat of good nutritional value and
eating quality. On the other hand as a commodity, it has to meet the requirement of the
customers in terms of attractive color and appearance of the products offered (Paris, 1998).
Quality also include the nutrient value, flavor and smell and especially free from chemical
residues (Inocencio 2001 as cited by Donguez, 2004).
Castellini et al., (2002) as cited by Velarde (2010) stated that a good quality meat
is characterized by many factors, but the true importance is the nutrient present in the meat
or lean. Animals fed with commercial feeds or diets with additional chemicals have greater
effect on the growth performance but have lesser quality of meat. The odor of the meat is
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
fishy and when being cooked, it also gives out odor. The lean comprises of residues of
chemicals such as antibiotics, chromium and other metallic based chemicals, which gives
hazard to consumers. On the other hand, animals grown organically, produced meat which
has lesser fats and the nutrients present are compounds digestible by the body and not
hazardous to the consumers. The meat has an aroma of freshness as compared to the
commercially produced meat.
Martin (1992) mentioned that visual traits of the carcass are of practical importance
because they are the qualities that can be evaluated. The freezing technique can have a
significant effect on the lightness and uniformity in the appearance of the frozen carcass
especially in broilers which are accumulated in the subcutaneous fat mainly in certain areas
in the skin, such as along the feather line (Paris, 1998).
Breed and feeds given to the animals are one of the contributing factors affecting
yield, quality, and nutritional value of meat. A good breed and a good ration is
recommended as a source of good quality and nutritional value poultry meat. Formulated
feeds from plant and animal protein are a good substitute for commercial feeds. Feeds are
necessary in the production of poultry for it sustains the birds and the one being converted
into meat for human consumption (Musa, 2006).
Organoleptic Test
Anonymous, stated that an organoleptic test will be done to determine the
acceptability of the colored broilers meat coming from the different treatments. Two
samples were taken from each treatment to be used for the test. Organoleptic evaluation
consists in describing the attributes of food, in this special case of meat and meat products
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
that can be perceived by the sense organs. The attributes to be evaluated are texture and
consistency, smell, and taste.
Texture and consistency (tenderness and juiciness). Meat prepared for the
consumer should be tender and juicy. Meat tenderness depends on the animal species from
which the meat originates. Lamb, pork and poultry meat are sufficiently tender after
slaughter, but beef requires a certain period of maturation to achieve optimal eating quality.
Texture and consistency, including juiciness, are an important criterion, still neglected by
many consumers, for the eating quality of meat. Often consumers do not know that the
eating quality of meat can be upgraded by ripening, especially in the case of beef and
similar meats. There is also a great deal of consumer negligence in how to prepare meat. It
should be cooked to become sufficiently tender, but cooking should not be too intense
otherwise the meat becomes dry, hard and with no juiciness. The simple way to check the
consistency of foods is by chewing. Although this test seems easy, in practice it is rather
complicated. Taste panelists need experience, particularly when the different samples have
to be ranked, for example which sample is the toughest, the second toughest or the most
tender. The texture is of less importance in meat products, such as cured or canned
products, sausages, etc., because they are either made of comminuted meat and/or meat
which has undergone heat treatment or long maturation periods and will therefore generally
be tender. On the other hand, inadequate processing methods (too intensive cooking,
curing, comminuting) may cause losses in the desired consistency and juiciness, and the
best way to check this is by chewing.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Smell and taste (aroma and flavor). These characteristics are related to each other
to a certain extent because they have to be evaluated together for the reliable determination
of a product's flavor. The smell of fresh meat should be slightly acidic, increasing in
relation to the duration of the ripening period because of the formation of acids such as
lactic acid. On the other hand, meat in decomposition generates an increasingly unpleasant
odor owing to substances originating from the bacterial degradation of the meat proteins,
such as sulphur compounds, mercaptane, etc.
The freshness of meat is generally indicated by its smell together with its
appearance and color. Sorting out deteriorated meat is mandatory from the point of view
of the product's palatability. It is also important because of the fact that high bacterial
contamination of meat in decomposition could be accompanied by food-poisoning
bacteria(pathogens), which have a deleterious impact on consumers' health. On the other
hand, the best fresh meat can also be heavily contaminated with food-poisoning bacteria
because these micro-organisms do not cause organoleptic alterations by destruction of meat
proteins. Food poisoning can therefore only be avoided by proper hygienic meat handling.
The flavor of fresh meat can also be checked by putting small samples (approx. 10 pieces
of 1 cm3 each) in preheated water of 80°C for about five minutes (boiling test). The odor
of the cooking broth and the taste of the warm meat samples will indicate whether the meat
was fresh or in deterioration or subject to undesired influences, for instance rancidity of
the meat fat, any a typical meat flavor due to the feed and the sex (boar taint) of the animal
or treatment with veterinary drugs shortly before slaughter. When processing the meat, the
smell and taste of the meat products can differ a great deal owing to heat treatment and the
use of salt, spices and food additives. Every meat product has its typical smell and taste,
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
and the test person should know about it. Changes in these qualities indicate the use of
improper raw materials or a deterioration of the meat product during storage. Experience
is required to become acquainted with the typical flavor (smell and taste) of foods. Only
four basic taste components--sweet, sour, bitter and salty--will be perceived by the taste
buds. These receptors are small papillae located in certain areas of the tongue. However,
the overall flavor consists of smell and taste produced by the meat components and
influenced and covered by spices and those compounds produced by ripening or heat
treatment. Flavor test panelists should be aware of these special cases. Panelists should not
smoke or eat spicy meals before starting the test and should rinse their mouth frequently
with warm water during the test. Sensory evaluation plays an important role in the
examination of meat and meat products. Not only does scientific sensory evaluation with
skilled panelists using special test programs and point systems give reliable results, but
useful results can also be obtained in a simple way at the consumer level. For the average
consumer sensory evaluation is the only way to decide whether or not he or she should buy
or eat a certain product. In developing countries consumers do not receive sufficient
information and training on this point, although it is often the only means available for
quality control. Sensory evaluation is easy to understand and to perform. What is needed
is a basic knowledge of the composition of foods and their typical texture, color and flavor.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
MATERIALS AND METHODS
Experimental Materials
The materials that were utilized in the study were 24 heads of 60-days old colored
broilers taken from a growth study, weighing scale, slaughtering materials such as knives
or blades, bolo, basin, chopping board and pot for boiling water, camera, record book and
pen.
Experimental Procedures
Completely Randomized Design (CRD) was used in the study. Eight birds
weighing about 2kg were taken out from each treatment making a total of 24 heads of 60-
days old colored broilers. The different treatments were:
T0- commercial feeds
T1-Home-mixed Ration A- 35% corn+18% soybean+10% rice bran+20%
mungo+15% copra meal
Home-mixed Ration B-40% corn+10% soybean+20% rice bran+15%
mungo+15% copra meal
T2-Home-mixed Ration C- 40% corn+25% soybean+23% mungo+7% chayote+5%
galiang tubers
Home-mixed Ration D- 40% corn+20% soybean+18% mungo+12%
chayote+10% galiang tubers
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Slaughtering of Birds
Before dressing, the live weights of the birds taken individually (Figure 1). The
birds were confined in cages and fasted for 8 hours but water was provided ad libitum
(Figure 2). At the time of slaughtering or dressing, each bird was secured by holding both
shanks to prevent struggling. With the help of an assistant, sticking was done by severing
the large blood vessel of the neck at the lateral side below the mandible. Complete bleeding
was accomplished by raising the bird approximately 450C so that the caudal part will be
higher than the head. After sticking, the birds were immersed into a hot water about a
minute, after which its feathers was plucked. Re- immersing was done when some of the
feathers are hard to pluck. After plucking, the birds were washed thoroughly and made
ready for evisceration.
Evisceration was done by laying the bird in dorsal recumbence. The esophagus and
the wind pipe were pulled out from the base of the mandible. For easy insertion of the hand,
a slit was made around the vent and then down to the keel. The hand was inserted into the
slit in the abdominal cavity then to the abdominal attachment of the entrails. After the
entrails were pulled out, the liver, heart and gizzard with proventriculus were separated.
The head was detached from the atlanto-occipital joint, which was accomplished by
severing skin, muscle and ligaments at the said joint with sharp knife.
Sensory Evaluation
The chicken meat sample for taste test was taken from the breast portion of the
carcass. The meat was cooked in a steamer for 45 minutes without adding salt or any spice
ingredients. The meat was sliced into bite sizes and was placed on a plastic cups then
presented to a panel of tasters for them to give their evaluation on the sensory traits of the
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
cooked meat. To minimize residues of the meat tasted by each panel taster that might affect
the rating on the succeeding samples, each taster was requested to drink water before and
after tasting each sample. Panel of tasters composed of 20 persons, invited randomly to
taste the cooked samples. A score sheet was provided for the panel to mark their evaluation.
Data Gathered
The following parameters gathered from the study:
1. Slaughter weight (kg). This was the weight of the bird before slaughter time.
2. Dressed weight (kg). This was the actual weight of slaughtered bird after
plucking the feathers, and after removing the head, feet and entrails.
3. Weight of abdominal fat (g). This was the weight of the abdominal fat.
4. Weight of the major cuts (g). This includes the weight of the legs (including
thigh), breast, back, and wings.
5. Weight of other cuts (g). This includes the weight of head, neck, and feet.
6. Weight of internal organs (g). This was the weight of heart, liver, gizzard, full
GIT, and empty GIT.
7. Meat quality. This was taken through organoleptic test and includes aroma,
appearance, tenderness, juiciness, taste, general acceptability.
Data Computed
From the data above, the following data will be computed:
1. Dressing percentage (%). This was obtained by dividing the carcass
weight by the slaughter weight multiplied by 100%.
2. Percentage of major cuts (%). This was obtained by dividing the weight of
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
the major cuts by the dressed weight multiplied by 100: which includes the following: legs
(including the thigh), breast, back, and wings.
3. Percentage of other cuts (%). This was obtained by dividing the weight of the
other cuts by the dressed weight multiplied by 100 which includes the following: head,
neck, and feet.
4. Percentage of edible internal organs (%). This was obtained by dividing the
weight of the internal organs by the dressed weight multiplied by 100 which includes the
following: heart, liver, gizzard, full GIT, and empty GIT.
Data Analysis
Data gathered were analyzed using the Analysis of Variance for Completely
Randomized Design and treatment means were compared using the Duncan’s Multiple
Range Test (DMRT).
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
RESULT AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
After eight hours of fasting, the birds were slaughtered. Table 1 presents the mean
slaughter and carcass weights and dressing percentage of 60 days old colored broilers.
Statistical analysis revealed that there were no significant differences in terms of slaughter
and carcass weight. This proves the homogeneity of birds used in the study. The weight of
the birds ranged from 1.7 to 2.0 kilograms.
Table 1 also presents no significant differences among treatment means in terms of
dressing as revealed by statistical analysis. The dressing recovery from birds regardless of
treatment was comparable. This shows giving home mixed ration to the birds does not
affect the dressing percentage of the birds. The dressing percentage in the study reached
the 70% industry standard.
Table 1. Mean slaughter and carcass weight and dressing percentage
TREATMENT
SLAUGHTER
CARCASS
DRESSING
WEIGHT (KG)
WEIGHT (KG)
PERCENTAGE
Commercial feeds
1.91a
1.19a
62.53a
Home-mixed ration
A and B
1.90a
1.21a
64.12a
Home-mixed ration
C and D
1.84a
1.14a
61.53a
*Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Weight of Major Cuts
Table 2 presents the mean weight and percentage of major cuts particularly the
breast, back, legs, and wings expressed as portion of the carcass weight as affected by the
different treatments. The table shows that there were no significant differences between
treatments. Based on numerical values in terms of leg weight, it was observed that
treatment 1 had the mean percentage of 33.52 followed by treatment 2 which had a mean
percentage of 32.83 and the birds given commercial feeds had a mean percentage of 32.54.
In terms of mean weights of breast and wings, birds which were given the different rations
have produced more or less the same weights for the said cuts.
The table further shows that there were significant differences among treatments in
terms of the back weight. Birds given treatment 1 ration and treatment 2 ration attained the
highest mean percentage of 21.63 % and 22.11% respectively compared to bird that were
not given home mixed ration which had a mean percentage of 20.38%. This implies that
giving home mixed ration to colored broilers could significantly increase the mean
percentage of back.
Weight of Heart, Liver, and Gizzard
Table 3 presents the mean weight of heart, liver, and gizzard as percentage of
carcass weight derived from the different treatments. Statistical analysis revealed no
significant differences among treatments. This proves that supplementing colored broilers
with different levels of home-mixed ration has no effect on the mean percentage of the
heart, liver, and gizzard.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 2. Weight of major cuts as percentage of dressed weight
TREATMENT
LEGS
WINGS
BREAST
BACK
Commercial feeds
32.54a
13.73a
33.34a
20.38b
Home-mixed ration
32.54a
13.44a
31.74a
21.63a
A and B
Home-mixed ration
32.83a
13.26a
31.74a
22.11a
C and D
*Mean with the same letter are not significantly different at 0.05 by DMRT
Weight of Abdominal Fat
Table 4 shows the mean weight of abdominal fats of colored broilers. Statistical
analysis revealed that there were no significant differences among the mean weight of the
carcass, but was found significant on the mean percentage. It was observed that the birds
given the different levels of home-mixed ration had a mean of 4.30 % and 4.40% which
was significantly heavier than birds given commercial feeds with a mean of 2.75%. This
implies that supplementing of home-mixed ration to colored broilers could increase the
weight abdominal fats.
Weight of Full and Empty GIT
It showed in Table 5 that the mean weight of full and empty GIT were found to be
comparable between the different levels of home-mixed ration. This signifies that varying
levels of home-mixed ration does not cause any change in the weight of gastrointestinal
tract of colored broilers.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 3. Weight of heart, liver, and gizzard as percentage of dressed weight
TREATMENT
HEART
LIVER
GIZZARD
Commercial feeds
0.84a
3.26a
2.38a
Home-mixed ration
0.77a
3.32a
2.45a
A and B
Home-mixed ration
0.95a
3.76a
2.55a
C and D
*Means with the same letter are not significantly different at 0.05 by DMRT
Table 4. Weight of abdominal fats as percentage of dressed weight
TREATMENT
MEAN
Commercial feeds
2.75a
Home-mixed ration
4.30a
A and B
Home-mixed ration
C and D
4.40a
*Means with the same letter are not significantly different at 0.05 by DMRT
Table 5. Weight of full and empty GIT as percentage of dressed weight
TREATMENT
FULL GIT
EMPTY GIT
Commercial feeds
6.85a
5.06a
Home-mixed ration
6.89a
5.54a
A and B
Home-mixed ration
C and D
8.84a
6.50a
*Mean with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Weight of Head, Neck, and feet
Table 6 shows the mean weight of head, neck, and feet expressed as portion of the
carcass weight as affected by different treatments. The table shows that there were no
significant differences between treatments in terms of percent head, neck, and feet.
This signifies that using home-mixed ration as feed supplement could not increase
the weight of head, neck, and feet of colored broilers.
Table 6. Weight of head, neck, and feet as percentage of dressed weight
TREATMENT
HEAD
NECK
FEET
Commercial feeds
4.54a
7.63a
7.74a
Home-mixed ration
4.68a
6.20a
8.55a
A and B
Home-mixed ration
C and D
4.99a
8.97a
8.11a
*Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 7. Sensory evaluation summary
SENSORY TRAITS
VERBAL DESCRIPTION
Appearance
Commercial Feeds
Desirable
Home-mixed ration A and B
Moderately Desirable
Home-mixed ration C and D
Moderately Desirable
Aroma
Commercial Feeds
Like Much
Home-mixed ration A and B
Like Much
Home-mixed ration C and D
Like Much
Tenderness
Commercial Feeds
Moderately Tender
Home-mixed ration A and B
Moderately Tender
Home-mixed ration C and D
Moderately Tender
Juiciness
Commercial Feeds
Moderately Juicy
Home-mixed ration A and B
Moderately Juicy
Home-mixed ration C and D
Moderately Juicy
Taste
Commercial Feeds
Moderately Good
Home-mixed ration A and B
Moderately Good
Home-mixed ration C and D
Moderately Good
Acceptability
Commercial Feeds
Like Much
Home-mixed ration A and B
Like Much
Home-mixed ration C and D
Like Much
Sensory Quality Attributes
Table 7 shows the sensory evaluation summary of appearance as influenced by the
treatments. The birds given commercial feeds had a verbal description of desirable while
birds given the home-mixed ration rated moderately desirable, this indicates a difference
among treatments based on verbal description. The aroma as affected by the different
treatments was rated as like much in all treatments. The tenderness of meat samples based
on the verbal description of tasters, the products under the different treatments were all
rated moderately tender. Result of juiciness evaluation as affected by the different
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
treatments were rated to be moderately juicy in all treatments. This implies that colored
broilers meat in all treatments were more or less the same in terms of meat juiciness. The
result of meat taste evaluated was rated to be moderately good in all treatments.
Acceptability of meat samples were rated to be like much verbally in all treatments.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of colored broilers
given home-mixed ration on September 15, 2012 at the Meat Laboratory Room, Benguet
State University.
It was conducted generally to evaluate the effect of home-mixed ration on the
carcass characteristics of colored broilers and specifically, to determine the effect of home-
mixed ration on the dressing percentage under La Trinidad condition and to characterize
the effect of the formulated ration on the carcass produced from colored broilers through
organoleptic test, and also to determine which ration will give the best characteristics of
colored broiler carcass. The treatments used were as follows; T0 (commercial feeds); T1
(A-35% corn+18% soybean+10% rice bran+20% munggo+15% copra meal), (B-40%
corn+10% Soybean+20% rice bran+15% munggo+15% copra meal) T2 (A-40% corn+25%
soybean+23% munggo+7% chayote+5% galiang tuber), (B-40% corn+20% soybean+18%
munggo+12% chayote+10% galiang tubers).
Basing on the statistical analysis there were no significant differences in terms of
slaughter weight, dressed weight, weight of legs, wings, breast, weight of minor cuts,
weight of heart, liver, gizzard, and weight of full and empty GIT expressed as percent of
carcass weight. However, weight of back and percentage of abdominal fat had significant
differences.
In terms of weight of back, birds given T2 (A-40% corn+25% soybean+23%
munggo+7% chayote+5% galiang tuber), (B-40% corn+20% soybean+18% munggo+12%
chayote+10% galiang tubers) garnered the highest back percentage with a mean of 22.11%,
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
followed by birds given T1 (A-35% corn+18% soybean+10% rice bran+20%
munggo+15% copra meal), (B-40% corn+10% Soybean+20% rice bran+15%
munggo+15% copra meal) with a mean of 21.63% and birds given commercial feeds had
a mean of 20.38%.
Additionally, as for verbal description there were no differences in terms of aroma,
tenderness, juiciness, taste, and acceptability. As for appearance it showed that there were
differences in terms verbal description.
Conclusion
Based from the results and observation, it is therefore concluded that using home-
mixed ration increased the percent of back and percent of abdominal fat of carcass from
colored broilers.
Recommendation
This study covered the effect of home-mixed ration on the carcass characteristics
and sensory properties; it is interesting to know how home mixed ration affect the meat
quality and this could be scope of a further study.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
LITERATURE CITED
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carne
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suinos.
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http://www.cnpsa.embrapa.br/?/artigos/2004/artigo-2004-n004. html.
COMA, V. 2000. Carcass Yield and Characteristics of Cob and Hubbard Broiler Fed with
Varying Levels of Okara. Undergraduate Thesis. Benguet State University, La
Trinidad, Benguet. P.1.
DONGUEZ, M. O. 2004. A Comparative Study on the Carcass Characteristics of Sasso
and Native Chicken. Undergraduate Thesis. Benguet State University, La
Trinidad, Benguet. P. 3.
FOOD AND AGRICULTURE ORGANIZATION. Simple Test for Meat Products.
Retrieved data September 2012 from http://www.fao.org/docrep/010/ai407e/
AI407E24.htm.
KALINGGAN, G. D. 2012. Carcass yield and sensory evaluation of Sunshine Chicken fed
with garlic (Allium sativum). Undergraduate Thesis. Benguet State University, La
Trinidad, Benguet. P. 4.
MARTIN, D. 1992. Poultry Meat Produce. World Poultry 31 (3):44.
MUSA, H. 2006. International Journal of Poultry Science 5(6): 530-533.
PARIS, S. G. 1998. Correlation analysis between live weight and some related dressed
carcass turkey. Undergraduate Thesis. Benguet State University, La Trinidad,
Benguet. P. 5.
VELARDE, A. M. 2010. Carcass yield of confined Sunshine Chickens fed with Different
fermented products. Undergraduate Thesis. Benguet State University, La Trinidad,
Benguet. P. 3.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
DAGAS, DIETER REY B. APRIL, 2013. Carcass Characteristics of Colored
Broilers Given Home-Mixed Ration. Benguet State University, La Trinidad, Benguet
Adviser: Genevieve Tabon, MSc.
ABSTRACT
This study was conducted to determine the effect of home-mixed ration on the
carcass characteristics of colored broilers.
It aimed to find out the effect of home-mixed ration on the dressing percentage of
colored broilers under La Trinidad condition. It also aimed to evaluate the organoleptic
quality of meat produced. The treatments used were as follows: T0=commercial feeds, T1=
A. 35% corn + 18% soy bean + 10% rice bran+ 20% mongo + 15% copra meal, B= 40%
corn + 10% soybean + 20% rice bran + 15% mongo + 15% copra meal, T2= A. 40% corn
+ 25% soybean + 23% mongo + 7% chayote + 5% galiang tuber, B. 40 % corn + 20%
soybean + 18% mongo + 12% chayote + 10% galiang tubers. A total of 24 birds were
slaughtered for the evaluation.
This result indicated that there were no significant differences between treatments
in terms of the mean weight and mean percentage of the slaughter, dressed, abdominal fat,
legs, breast, wings, head, neck, feet, heart liver, gizzard, full and empty gastrointestinal
tract (GIT).
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
On the other hand, significance differences among treatments were noted in terms of mean
weight and mean percentage of back and mean percentage of the abdominal fat.
In sensory properties there were no significant differences among treatments in
terms of appearance, aroma, tenderness, juiciness, taste, and acceptability. Generally,
colored broiler given home-mixed ration had a higher percentage of back and abdominal
fat and improved sensory properties produced from colored broiler.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
INTRODUCTION
Poultry production has now occupied a leading role among agricultural industries
in many parts of the world particularly in the Philippines. A colored broiler is one of the
most important animal protein sources for the people as the price is relatively affordable.
In our locality, we prefer to buy poultry meat because it is cheaper than those meats coming
from different livestock animals and they are being naturally grown in a free-range style.
Poultry carcass produces high quality nutritious value, flavor, texture, and eating
quality of meat as commodity. Chicken meat yield is likewise affected by management
techniques, nutrition, weather and rearing conditions, genetics, transportation, and the
ability of the birds to respond to the environment (Bertol, 2004).
Gill (2002) as cited by Kalinggan (2012) mentioned that to produce good quality
meat, it is best to use organic feeds because they are formulated ration without synthetic
chemicals such as antibiotics.
Characteristics of the meat depend on the management and feeding practices of the
owner. Due to high cost of feedstuff, poultry raisers tend to formulate feed rations using
naturally available feedstuffs such as the home-mixed ration without downgrading the meat
characteristics.
This study served as a basis for colored broiler raisers in formulating ration on
readily available feedstuffs on their locality to improve the performance of colored broilers
and have higher income and to discourage the rampant use of synthetic supplements in
food animals if it is proven effective. Furthermore, it hopes to promote the use of home-
mixed ration in improving the carcass characteristics of animals such as colored broilers.
Also, it served as standard information for students and future researchers.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Generally, the study was conducted to evaluate the carcass characteristics of
colored broilers given different home-mixed ration. Specifically, it aimed to determine: the
effect of home-mixed ration on the dressing percentage of colored broilers under La
Trinidad condition; the characteristic of carcass produced from colored broilers fed with
home-mixed ration through organoleptic testing; and the home-mixed ration that will give
the best characteristic of colored broiler carcass.
The study was conducted at the Benguet State University, Meat laboratory at Balili,
La Trinidad, Benguet on September 2012.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
REVIEW OF LITERATURE
The nutritive value of poultry is not confined to its nutritional content and
completeness of the protein, it is also due to fat and the ratio of individual fatty acids. White
meat chicken and turkey, quail meat differs little fat, so it is more commonly used in dietetic
food. It is desirable that in the muscle, fat content does not exceed 3.5-4%. Lipids of
chicken meat in contrast to the lipids of meat other farm animals to humans are rich in
essential fatty acids — linoleic, linolenic and arachidonic, which accounted for 22% of the
mass of all fat (Agro and Food Union, 2010).
Coma (2000) cited that nutrients may have significant effects on certain attributes
of meat quality. Meat quality is a complex without a single definition. Fresh meat attributes
such as colors, quality of fats, tenderness, juiciness and flavor are essential in order to drive
the purchase and assure consumers fidelity. In addition, we must not forget the
interrelation with the other elements of production process like genetic handling and
slaughter.
A poultry carcass should produce high yield of meat of good nutritional value and
eating quality. On the other hand as a commodity, it has to meet the requirement of the
customers in terms of attractive color and appearance of the products offered (Paris, 1998).
Quality also include the nutrient value, flavor and smell and especially free from chemical
residues (Inocencio 2001 as cited by Donguez, 2004).
Castellini et al., (2002) as cited by Velarde (2010) stated that a good quality meat
is characterized by many factors, but the true importance is the nutrient present in the meat
or lean. Animals fed with commercial feeds or diets with additional chemicals have greater
effect on the growth performance but have lesser quality of meat. The odor of the meat is
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
fishy and when being cooked, it also gives out odor. The lean comprises of residues of
chemicals such as antibiotics, chromium and other metallic based chemicals, which gives
hazard to consumers. On the other hand, animals grown organically, produced meat which
has lesser fats and the nutrients present are compounds digestible by the body and not
hazardous to the consumers. The meat has an aroma of freshness as compared to the
commercially produced meat.
Martin (1992) mentioned that visual traits of the carcass are of practical importance
because they are the qualities that can be evaluated. The freezing technique can have a
significant effect on the lightness and uniformity in the appearance of the frozen carcass
especially in broilers which are accumulated in the subcutaneous fat mainly in certain areas
in the skin, such as along the feather line (Paris, 1998).
Breed and feeds given to the animals are one of the contributing factors affecting
yield, quality, and nutritional value of meat. A good breed and a good ration is
recommended as a source of good quality and nutritional value poultry meat. Formulated
feeds from plant and animal protein are a good substitute for commercial feeds. Feeds are
necessary in the production of poultry for it sustains the birds and the one being converted
into meat for human consumption (Musa, 2006).
Organoleptic Test
Anonymous, stated that an organoleptic test will be done to determine the
acceptability of the colored broilers meat coming from the different treatments. Two
samples were taken from each treatment to be used for the test. Organoleptic evaluation
consists in describing the attributes of food, in this special case of meat and meat products
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
that can be perceived by the sense organs. The attributes to be evaluated are texture and
consistency, smell, and taste.
Texture and consistency (tenderness and juiciness). Meat prepared for the
consumer should be tender and juicy. Meat tenderness depends on the animal species from
which the meat originates. Lamb, pork and poultry meat are sufficiently tender after
slaughter, but beef requires a certain period of maturation to achieve optimal eating quality.
Texture and consistency, including juiciness, are an important criterion, still neglected by
many consumers, for the eating quality of meat. Often consumers do not know that the
eating quality of meat can be upgraded by ripening, especially in the case of beef and
similar meats. There is also a great deal of consumer negligence in how to prepare meat. It
should be cooked to become sufficiently tender, but cooking should not be too intense
otherwise the meat becomes dry, hard and with no juiciness. The simple way to check the
consistency of foods is by chewing. Although this test seems easy, in practice it is rather
complicated. Taste panelists need experience, particularly when the different samples have
to be ranked, for example which sample is the toughest, the second toughest or the most
tender. The texture is of less importance in meat products, such as cured or canned
products, sausages, etc., because they are either made of comminuted meat and/or meat
which has undergone heat treatment or long maturation periods and will therefore generally
be tender. On the other hand, inadequate processing methods (too intensive cooking,
curing, comminuting) may cause losses in the desired consistency and juiciness, and the
best way to check this is by chewing.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Smell and taste (aroma and flavor). These characteristics are related to each other
to a certain extent because they have to be evaluated together for the reliable determination
of a product's flavor. The smell of fresh meat should be slightly acidic, increasing in
relation to the duration of the ripening period because of the formation of acids such as
lactic acid. On the other hand, meat in decomposition generates an increasingly unpleasant
odor owing to substances originating from the bacterial degradation of the meat proteins,
such as sulphur compounds, mercaptane, etc.
The freshness of meat is generally indicated by its smell together with its
appearance and color. Sorting out deteriorated meat is mandatory from the point of view
of the product's palatability. It is also important because of the fact that high bacterial
contamination of meat in decomposition could be accompanied by food-poisoning
bacteria(pathogens), which have a deleterious impact on consumers' health. On the other
hand, the best fresh meat can also be heavily contaminated with food-poisoning bacteria
because these micro-organisms do not cause organoleptic alterations by destruction of meat
proteins. Food poisoning can therefore only be avoided by proper hygienic meat handling.
The flavor of fresh meat can also be checked by putting small samples (approx. 10 pieces
of 1 cm3 each) in preheated water of 80°C for about five minutes (boiling test). The odor
of the cooking broth and the taste of the warm meat samples will indicate whether the meat
was fresh or in deterioration or subject to undesired influences, for instance rancidity of
the meat fat, any a typical meat flavor due to the feed and the sex (boar taint) of the animal
or treatment with veterinary drugs shortly before slaughter. When processing the meat, the
smell and taste of the meat products can differ a great deal owing to heat treatment and the
use of salt, spices and food additives. Every meat product has its typical smell and taste,
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
and the test person should know about it. Changes in these qualities indicate the use of
improper raw materials or a deterioration of the meat product during storage. Experience
is required to become acquainted with the typical flavor (smell and taste) of foods. Only
four basic taste components--sweet, sour, bitter and salty--will be perceived by the taste
buds. These receptors are small papillae located in certain areas of the tongue. However,
the overall flavor consists of smell and taste produced by the meat components and
influenced and covered by spices and those compounds produced by ripening or heat
treatment. Flavor test panelists should be aware of these special cases. Panelists should not
smoke or eat spicy meals before starting the test and should rinse their mouth frequently
with warm water during the test. Sensory evaluation plays an important role in the
examination of meat and meat products. Not only does scientific sensory evaluation with
skilled panelists using special test programs and point systems give reliable results, but
useful results can also be obtained in a simple way at the consumer level. For the average
consumer sensory evaluation is the only way to decide whether or not he or she should buy
or eat a certain product. In developing countries consumers do not receive sufficient
information and training on this point, although it is often the only means available for
quality control. Sensory evaluation is easy to understand and to perform. What is needed
is a basic knowledge of the composition of foods and their typical texture, color and flavor.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
MATERIALS AND METHODS
Experimental Materials
The materials that were utilized in the study were 24 heads of 60-days old colored
broilers taken from a growth study, weighing scale, slaughtering materials such as knives
or blades, bolo, basin, chopping board and pot for boiling water, camera, record book and
pen.
Experimental Procedures
Completely Randomized Design (CRD) was used in the study. Eight birds
weighing about 2kg were taken out from each treatment making a total of 24 heads of 60-
days old colored broilers. The different treatments were:
T0- commercial feeds
T1-Home-mixed Ration A- 35% corn+18% soybean+10% rice bran+20%
mungo+15% copra meal
Home-mixed Ration B-40% corn+10% soybean+20% rice bran+15%
mungo+15% copra meal
T2-Home-mixed Ration C- 40% corn+25% soybean+23% mungo+7% chayote+5%
galiang tubers
Home-mixed Ration D- 40% corn+20% soybean+18% mungo+12%
chayote+10% galiang tubers
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Slaughtering of Birds
Before dressing, the live weights of the birds taken individually (Figure 1). The
birds were confined in cages and fasted for 8 hours but water was provided ad libitum
(Figure 2). At the time of slaughtering or dressing, each bird was secured by holding both
shanks to prevent struggling. With the help of an assistant, sticking was done by severing
the large blood vessel of the neck at the lateral side below the mandible. Complete bleeding
was accomplished by raising the bird approximately 450C so that the caudal part will be
higher than the head. After sticking, the birds were immersed into a hot water about a
minute, after which its feathers was plucked. Re- immersing was done when some of the
feathers are hard to pluck. After plucking, the birds were washed thoroughly and made
ready for evisceration.
Evisceration was done by laying the bird in dorsal recumbence. The esophagus and
the wind pipe were pulled out from the base of the mandible. For easy insertion of the hand,
a slit was made around the vent and then down to the keel. The hand was inserted into the
slit in the abdominal cavity then to the abdominal attachment of the entrails. After the
entrails were pulled out, the liver, heart and gizzard with proventriculus were separated.
The head was detached from the atlanto-occipital joint, which was accomplished by
severing skin, muscle and ligaments at the said joint with sharp knife.
Sensory Evaluation
The chicken meat sample for taste test was taken from the breast portion of the
carcass. The meat was cooked in a steamer for 45 minutes without adding salt or any spice
ingredients. The meat was sliced into bite sizes and was placed on a plastic cups then
presented to a panel of tasters for them to give their evaluation on the sensory traits of the
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
cooked meat. To minimize residues of the meat tasted by each panel taster that might affect
the rating on the succeeding samples, each taster was requested to drink water before and
after tasting each sample. Panel of tasters composed of 20 persons, invited randomly to
taste the cooked samples. A score sheet was provided for the panel to mark their evaluation.
Data Gathered
The following parameters gathered from the study:
1. Slaughter weight (kg). This was the weight of the bird before slaughter time.
2. Dressed weight (kg). This was the actual weight of slaughtered bird after
plucking the feathers, and after removing the head, feet and entrails.
3. Weight of abdominal fat (g). This was the weight of the abdominal fat.
4. Weight of the major cuts (g). This includes the weight of the legs (including
thigh), breast, back, and wings.
5. Weight of other cuts (g). This includes the weight of head, neck, and feet.
6. Weight of internal organs (g). This was the weight of heart, liver, gizzard, full
GIT, and empty GIT.
7. Meat quality. This was taken through organoleptic test and includes aroma,
appearance, tenderness, juiciness, taste, general acceptability.
Data Computed
From the data above, the following data will be computed:
1. Dressing percentage (%). This was obtained by dividing the carcass
weight by the slaughter weight multiplied by 100%.
2. Percentage of major cuts (%). This was obtained by dividing the weight of
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
the major cuts by the dressed weight multiplied by 100: which includes the following: legs
(including the thigh), breast, back, and wings.
3. Percentage of other cuts (%). This was obtained by dividing the weight of the
other cuts by the dressed weight multiplied by 100 which includes the following: head,
neck, and feet.
4. Percentage of edible internal organs (%). This was obtained by dividing the
weight of the internal organs by the dressed weight multiplied by 100 which includes the
following: heart, liver, gizzard, full GIT, and empty GIT.
Data Analysis
Data gathered were analyzed using the Analysis of Variance for Completely
Randomized Design and treatment means were compared using the Duncan’s Multiple
Range Test (DMRT).
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
RESULT AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
After eight hours of fasting, the birds were slaughtered. Table 1 presents the mean
slaughter and carcass weights and dressing percentage of 60 days old colored broilers.
Statistical analysis revealed that there were no significant differences in terms of slaughter
and carcass weight. This proves the homogeneity of birds used in the study. The weight of
the birds ranged from 1.7 to 2.0 kilograms.
Table 1 also presents no significant differences among treatment means in terms of
dressing as revealed by statistical analysis. The dressing recovery from birds regardless of
treatment was comparable. This shows giving home mixed ration to the birds does not
affect the dressing percentage of the birds. The dressing percentage in the study reached
the 70% industry standard.
Table 1. Mean slaughter and carcass weight and dressing percentage
TREATMENT
SLAUGHTER
CARCASS
DRESSING
WEIGHT (KG)
WEIGHT (KG)
PERCENTAGE
Commercial feeds
1.91a
1.19a
62.53a
Home-mixed ration
A and B
1.90a
1.21a
64.12a
Home-mixed ration
C and D
1.84a
1.14a
61.53a
*Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Weight of Major Cuts
Table 2 presents the mean weight and percentage of major cuts particularly the
breast, back, legs, and wings expressed as portion of the carcass weight as affected by the
different treatments. The table shows that there were no significant differences between
treatments. Based on numerical values in terms of leg weight, it was observed that
treatment 1 had the mean percentage of 33.52 followed by treatment 2 which had a mean
percentage of 32.83 and the birds given commercial feeds had a mean percentage of 32.54.
In terms of mean weights of breast and wings, birds which were given the different rations
have produced more or less the same weights for the said cuts.
The table further shows that there were significant differences among treatments in
terms of the back weight. Birds given treatment 1 ration and treatment 2 ration attained the
highest mean percentage of 21.63 % and 22.11% respectively compared to bird that were
not given home mixed ration which had a mean percentage of 20.38%. This implies that
giving home mixed ration to colored broilers could significantly increase the mean
percentage of back.
Weight of Heart, Liver, and Gizzard
Table 3 presents the mean weight of heart, liver, and gizzard as percentage of
carcass weight derived from the different treatments. Statistical analysis revealed no
significant differences among treatments. This proves that supplementing colored broilers
with different levels of home-mixed ration has no effect on the mean percentage of the
heart, liver, and gizzard.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 2. Weight of major cuts as percentage of dressed weight
TREATMENT
LEGS
WINGS
BREAST
BACK
Commercial feeds
32.54a
13.73a
33.34a
20.38b
Home-mixed ration
32.54a
13.44a
31.74a
21.63a
A and B
Home-mixed ration
32.83a
13.26a
31.74a
22.11a
C and D
*Mean with the same letter are not significantly different at 0.05 by DMRT
Weight of Abdominal Fat
Table 4 shows the mean weight of abdominal fats of colored broilers. Statistical
analysis revealed that there were no significant differences among the mean weight of the
carcass, but was found significant on the mean percentage. It was observed that the birds
given the different levels of home-mixed ration had a mean of 4.30 % and 4.40% which
was significantly heavier than birds given commercial feeds with a mean of 2.75%. This
implies that supplementing of home-mixed ration to colored broilers could increase the
weight abdominal fats.
Weight of Full and Empty GIT
It showed in Table 5 that the mean weight of full and empty GIT were found to be
comparable between the different levels of home-mixed ration. This signifies that varying
levels of home-mixed ration does not cause any change in the weight of gastrointestinal
tract of colored broilers.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 3. Weight of heart, liver, and gizzard as percentage of dressed weight
TREATMENT
HEART
LIVER
GIZZARD
Commercial feeds
0.84a
3.26a
2.38a
Home-mixed ration
0.77a
3.32a
2.45a
A and B
Home-mixed ration
0.95a
3.76a
2.55a
C and D
*Means with the same letter are not significantly different at 0.05 by DMRT
Table 4. Weight of abdominal fats as percentage of dressed weight
TREATMENT
MEAN
Commercial feeds
2.75a
Home-mixed ration
4.30a
A and B
Home-mixed ration
C and D
4.40a
*Means with the same letter are not significantly different at 0.05 by DMRT
Table 5. Weight of full and empty GIT as percentage of dressed weight
TREATMENT
FULL GIT
EMPTY GIT
Commercial feeds
6.85a
5.06a
Home-mixed ration
6.89a
5.54a
A and B
Home-mixed ration
C and D
8.84a
6.50a
*Mean with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Weight of Head, Neck, and feet
Table 6 shows the mean weight of head, neck, and feet expressed as portion of the
carcass weight as affected by different treatments. The table shows that there were no
significant differences between treatments in terms of percent head, neck, and feet.
This signifies that using home-mixed ration as feed supplement could not increase
the weight of head, neck, and feet of colored broilers.
Table 6. Weight of head, neck, and feet as percentage of dressed weight
TREATMENT
HEAD
NECK
FEET
Commercial feeds
4.54a
7.63a
7.74a
Home-mixed ration
4.68a
6.20a
8.55a
A and B
Home-mixed ration
C and D
4.99a
8.97a
8.11a
*Means with the same letter are not significantly different at 0.05 by DMRT
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
Table 7. Sensory evaluation summary
SENSORY TRAITS
VERBAL DESCRIPTION
Appearance
Commercial Feeds
Desirable
Home-mixed ration A and B
Moderately Desirable
Home-mixed ration C and D
Moderately Desirable
Aroma
Commercial Feeds
Like Much
Home-mixed ration A and B
Like Much
Home-mixed ration C and D
Like Much
Tenderness
Commercial Feeds
Moderately Tender
Home-mixed ration A and B
Moderately Tender
Home-mixed ration C and D
Moderately Tender
Juiciness
Commercial Feeds
Moderately Juicy
Home-mixed ration A and B
Moderately Juicy
Home-mixed ration C and D
Moderately Juicy
Taste
Commercial Feeds
Moderately Good
Home-mixed ration A and B
Moderately Good
Home-mixed ration C and D
Moderately Good
Acceptability
Commercial Feeds
Like Much
Home-mixed ration A and B
Like Much
Home-mixed ration C and D
Like Much
Sensory Quality Attributes
Table 7 shows the sensory evaluation summary of appearance as influenced by the
treatments. The birds given commercial feeds had a verbal description of desirable while
birds given the home-mixed ration rated moderately desirable, this indicates a difference
among treatments based on verbal description. The aroma as affected by the different
treatments was rated as like much in all treatments. The tenderness of meat samples based
on the verbal description of tasters, the products under the different treatments were all
rated moderately tender. Result of juiciness evaluation as affected by the different
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
treatments were rated to be moderately juicy in all treatments. This implies that colored
broilers meat in all treatments were more or less the same in terms of meat juiciness. The
result of meat taste evaluated was rated to be moderately good in all treatments.
Acceptability of meat samples were rated to be like much verbally in all treatments.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of colored broilers
given home-mixed ration on September 15, 2012 at the Meat Laboratory Room, Benguet
State University.
It was conducted generally to evaluate the effect of home-mixed ration on the
carcass characteristics of colored broilers and specifically, to determine the effect of home-
mixed ration on the dressing percentage under La Trinidad condition and to characterize
the effect of the formulated ration on the carcass produced from colored broilers through
organoleptic test, and also to determine which ration will give the best characteristics of
colored broiler carcass. The treatments used were as follows; T0 (commercial feeds); T1
(A-35% corn+18% soybean+10% rice bran+20% munggo+15% copra meal), (B-40%
corn+10% Soybean+20% rice bran+15% munggo+15% copra meal) T2 (A-40% corn+25%
soybean+23% munggo+7% chayote+5% galiang tuber), (B-40% corn+20% soybean+18%
munggo+12% chayote+10% galiang tubers).
Basing on the statistical analysis there were no significant differences in terms of
slaughter weight, dressed weight, weight of legs, wings, breast, weight of minor cuts,
weight of heart, liver, gizzard, and weight of full and empty GIT expressed as percent of
carcass weight. However, weight of back and percentage of abdominal fat had significant
differences.
In terms of weight of back, birds given T2 (A-40% corn+25% soybean+23%
munggo+7% chayote+5% galiang tuber), (B-40% corn+20% soybean+18% munggo+12%
chayote+10% galiang tubers) garnered the highest back percentage with a mean of 22.11%,
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
followed by birds given T1 (A-35% corn+18% soybean+10% rice bran+20%
munggo+15% copra meal), (B-40% corn+10% Soybean+20% rice bran+15%
munggo+15% copra meal) with a mean of 21.63% and birds given commercial feeds had
a mean of 20.38%.
Additionally, as for verbal description there were no differences in terms of aroma,
tenderness, juiciness, taste, and acceptability. As for appearance it showed that there were
differences in terms verbal description.
Conclusion
Based from the results and observation, it is therefore concluded that using home-
mixed ration increased the percent of back and percent of abdominal fat of carcass from
colored broilers.
Recommendation
This study covered the effect of home-mixed ration on the carcass characteristics
and sensory properties; it is interesting to know how home mixed ration affect the meat
quality and this could be scope of a further study.
Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013
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Carcass Characteristics of Colored Broilers Given Home-Mixed Ration.
DAGAS, DIETER REY B. APRIL, 2013