BIBLIOGRAPHY OLI, DARLENE G. APRIL ...
BIBLIOGRAPHY
OLI, DARLENE G. APRIL 2013. Carcass Yield and Quality of Cobb Broilers
given activated Charcoal Containing Wood Vinegar. Benguet State University, La
Trinidad, Benguet.
Adviser: Madeline S. Kingan, MSc.
ABSTRACT
This study was conducted to determine the effect of activated charcoal containing
wood vinegar on the carcass yield and quality of Hubbard Cobb broilers in terms of
slaughter weight, dressed weight, dressing recovery, weight and percentage of major cuts,
weight and percentage of giblets; and to determine the effect of activated charcoal
containing wood vinegar through an acceptability test in terms of appearance, aroma,
tenderness, flavor and acceptability.
The result of the statistical analysis revealed no significant differences among
treatments in terms of the different meat cuts as well as the organoleptic test of the different
birds in each treatment. Significant differences were observed in T2 the weight of legs,
while T0 is the best in the weight of neck and T2 respectively is the best in the weight of
the head.
It is therefore concluded that the yield and quality of carcass produced by broilers
fed with 1% and 2% activated charcoal containing wood vinegar were comparable. Hence,
further study is recommended on the usage of activated charcoal containing wood vinegar
in raising broiler.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
INTRODUCTION
Today, people are health conscious and they are particular on what they eat. As
much as possible, the food they eat should be free from any toxic substance or chemical
residues which are hazardous to man. Because of the above reason, organically produced
products, meat or vegetable, is now popular. Consumers are even willing to pay higher
price for it (Coma, 2000). He also mentioned that nutrition may have significant effect on
certain attributes of meat quality, but we must not forget its interrelation with other
elements of production process like genetics, handling and slaughter.
With this change in consumer trend, raisers are encouraged to try alternative feed
additives which may help improve meat quality in their animals. One product being
advocated by the Japan Agricultural Exchange Cooperation project is Nekka- Rich which
is a mixture of activated charcoal and wood vinegar. Despite claims that this product has
beneficial effects on plants and animals, very little scientific data has been published about
its effects on carcass quality. This observation paved way for the inception of this study.
“Mokusaku” is a liquid produced from a composting mixture of wood, coconut
shell, bamboo, grass and other plants. It is a pesticide, insecticide and soil conditioner all
rolled into one. Also known as “wood vinegar”, mokusaku is pyroligneous acid, a pesticide
and insect repellant from the liquid that comes from water cooling wood smoke. It can also
used to reduce chemicals in pesticides and fertilizers to as much as 1:1 ratio. Masaki
Yokomori, who developed mokusaku, said agriculture in the Philippines is no longer that
of a developing country but one that is for a developed one.
Pyroligneous acid (wood vinegar), is a dark liquid produced through the natural act
of carbonization, which occurs when wood is heated in an airless container during charcoal
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
production. Its principal components are acetic acid and methanol. It was once used as a
commercial source for acetic acid. In addition, the vinegar often contains 80-90% water
along with some 200 organic compounds. Recently, it has been promoted as a natural aid
for various uses including detoxification, mild pain relief, and to sterilize and promote
healing of minor wounds.
To satisfy the demand of meat consumers today, broiler raisers are now searching
the use of probiotics or organic products. The study provides information regarding the
potential role of “Mokusaku” (Nekka-Rich) in wholesomeness of dressed poultry meat as
well as consumer's protection.
Nekka-Rich has potential as poultry feed additive considering its effect on plants.
This study is timely as it considers how the product may be used and how it may help
improve the eating quality of broiler meat. Additionally, no local studies have been
conducted to generate scientific data on this matter. If Nekka-Rich is to be used in poultry
feeding programs, it is essential that its impact on the carcass quality be assessed to
eliminate consumer apprehension.
Generally, the study was conducted to determine the effect of activated charcoal
containing wood vinegar (Nekka-Rich) on the carcass yield and quality of Cobb broilers.
Specifically, the project aspired to achieve the following:
1.
determine the effect of charcoal and mokusaku mixture to the carcass yield
of broilers in terms of slaughter weight, dressed weight, dressing recovery, weight and
percentage of major cuts, weight and percentage of giblets; and
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
2.
determine the quality of carcass produced from broilers fed with charcoal
and mokusaku through an acceptability test in terms of appearance, aroma, tenderness,
flavor and acceptability.
The study was conducted at Benguet State University, Km.5, Balili, La Trinidad,
Benguet at the DAS laboratory in December 2012.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
REVIEW OF LITERATURE
Nekka-Rich
Nekka-Rich® (Miyazaki-Midori Pharmaceuticals Inc., Japan) is a product made by
mixing activated charcoal and wood vinegar (mokusaku) liquid that contains organic acids.
The activated charcoal and wood vinegar liquid of Nekka-Rich are both obtained from the
bark of evergreen oak (Castanopis cuspidate and Quercusacuta) by carbonization.
Watarai et al (2008) found that activated charcoal from bark containing wood
vinegar liquid (Nekka-Rich) is an effective treatment for Cryptosporidiosis in calves by
reducing the viability and inhibiting adsorption of the C. parvum oocytes. Furthermore, the
caves that were fed milk enriched with Nekka-Rich showed recovery from diarrhea one
day after the start of treatment.
Mixture of charcoal and wood vinegar was proved to be useful as aqua feed (Yoo
et al, 2007) while Samanya and Yamauchi (2001) found it a useful component in chicken
feed.
Watarai and Tana (2004) studied the protective efficacy of activated carbon
containing wood vinegar liquid (Nekka-Rich) against intestinal infection with Salmonella
Enterica serovar Enteritidis in chicken and showed that S. Enteritidis was effectively
adsorbed by activated charcoal. The wood vinegar included in Nekka-Rich inhibited the
growth of S. Enteritidis whereas the growth of the normal bacteria flora in the intestine,
Enterococcus faecum and Bifido bacterium thermophilu, was enhanced. These results
suggest that Nekka-Rich would be a good product for eliminating the carriage of S.
Enteritidis in domestic fowl.
Wood Vinegar (Mokusaku)
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Mokusaku is liquid obtained from oil, juices, sap and other liquid contents of
organic materials such as wood, coconut shell, bamboo, grass and other plants after being
heated in a chamber. It is composed of a lot of organic chemical substances. Studies in
Japan have shown that there could be more than 300 chemical substances. However, these
substances are dependent on the materials to be heated as well as the burning /
carbonization process and the timing collecting cooled steam from the tube: Further
research are still needed to validate the chemical components since the data are based on
few studies in Japan (Yokomori, 2009).
Wood vinegar is an all-natural deodorant derived from plant extracts. The skin
friendly plant chemicals bind themselves to odor-causing agents on the animal’s body and
wastes, effectively breaking down, absorbing and transforming them into a natural acidic
state – and destroying suppressing bacteria, viruses, and other odor-causing pathogens
(ACE Pte Ltd, Singapore, 2012).
Sjostrom (1993), Godlstein (1983) and Frengel and Wegener (1984) as cited by
Tiilikkala et al. (2010) claimed that the main organic components of wood vinegar are
methanol and acetic acid. Other components are acetone, methyl acetone, acetaldehyde,
allyl alcohol, furan and fromic, propionic and butyric acids.
Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the
natural act of carbonization, which occurs when wood is heated in an airless container
during charcoal production. The principal components of pyroligneous acid are acetic acid,
acetone and methanol. It was once used as a commercial source for acetic acid. In addition,
the vinegar often contains 80-90% water along with some 200 organic compounds.
Japanese farmers have been using wood vinegar to improve crop and livestock production.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
They use it as: (1) foliar spray, particularly for fungus (grey molds), (2) insecticide when
mixed with pepper, (3) enhancer for compost-making, (4) soil conditioner to improve the
soil when mixed with charcoal, and (5) feed supplement or additive for livestock feeds
(Yokomori, 2009).
Choi et al. (2009), reported that Apparent fecal digestibility of dry matter, gross
energy and crude protein was significantly higher (p<0.05) in pigs fed the antibiotic diet
when compared with pigs fed the control but comparable among pigs fed antibiotic, organic
acid and wood vinegar diets. Higher populations of Lactobacillus (p=0.004) were noted in
the ileum of pigs fed the wood vinegar diet, while the population of coliforms in the ileum
and cecum was higher (p<0.001) in pigs fed the control diet when compared with pigs fed
antibiotic, organic acid or wood vinegar diets. These results indicated that wood vinegar
could improve the performance of weanling pigs by improving the nutrient digestibility
and reducing harmful intestinal coliforms; moreover performance of pigs fed wood vinegar
was superior to those fed organic acid.
Activated Charcoal
In 2002, OMRI (Organic Materials Review Institute) updated a previous evaluation
of activated charcoal as an animal feed supplement for the USDA. The panel is in complete
agreement as to the unmatched efficacy of activated charcoal for the treatment of animal
poisoning. However, it should be clear that charcoal is inert and thus it is neither digested
nor assimilated by any animal.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Carcass Quality
According to Paris (1998) a poultry carcass should produce high yield of meat of
good nutritional value and eating quality. As commodity, it has to meet the requirement of
the customer in terms of attractive color and appearance of the product offered. Also,
include the nutrient value, flavor and the smell and especially free from chemical residues.
Gill (2000) stated that to produce a good quality of meat, it is best to use organic
feeds which are formulated ration without using synthetic chemicals.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
MATERIALS AND METHODS
The study used a total of 24 heads 42-days-old straight-run broiler chicks, weighing
scale, record book, slaughtering materials such as sticking knife, butchering knife, steamer,
water basin, pot for boiling water, stove, water and a camera.
Pre-experimental phase. The pre-experimental phase of this study is a growth trial
where 144 birds were fed with commercial feeds added with 1% and 2% Nekka-Rich to
the ration, depending on the treatment they were assigned to for 42 days. Feeding and
watering was done ad libitum. All necessary prophylactic and sanitary measures were
observed to prevent diseases during the grow-out period. The following feeding regimes
were followed in the growth trial:
TREATMENT NUMBER
TREATMENT
T0
Control (commercial feeds with antibiotic premix)
T1
Commercial feeds + 1% Nekka-Rich
T2
Commercial feeds + 2% Nekka-Rich
Experimental Phase
Experimental design. The experiment was laid out in a Completely Randomized
Design. There were three treatments replicated four times and each replicate was
represented by ten birds.
Slaughtering and carcass yield evaluation. After the 42nd day of the grow-out
period, two birds with comparable weights from each replicate were selected for slaughter.
These birds were fasted for eight hours but water was provided ad libitum.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
The following standard slaughtering procedures for poultry followed:
a.
Sticking and bleeding. With the help of an assistant securing both shanks
with one hand and both wings with the other hand to prevent struggling, sticking was done
by severing the carotid vein in the neck with a sharp pointed knife. To allow complete
bleeding, the birds were raised at a 45° angle, with the caudal part being higher than the
head.
b.
Scalding. After bleeding, the birds were immersed in hot water for one
minute to loosen the feathers.
c.
De-feathering/plucking. After scalding, the feathers were plucked
manually. The birds were immersed for a second or third time when some feathers remain
hard to pluck
d.
Evisceration. Evisceration was done by laying the bird in dorsal
recumbence. The esophagus and windpipe 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 tip
of the keel. The entrails were then be pulled out from the abdominal area by severing the
mesentery attachments.
e.
Removal of head and feet. The head detached from the atlanto-occipital
joint by cutting the skin, muscle and ligament with a sharp knife.
After slaughtering, the carcasses weighed and then prepared for fabrication. Each
of the major cuts such as the whole breast, whole back, three-joint wing, and whole legs
were separated from the whole carcass and then weighed individually. The weights of
each cut recorded was deducted from the carcass weight.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Carcass quality evaluation. The quality of meat was judged by conducting an
acceptability test. Twenty people with ages ranging from 18 to 40 were invited to serve as
members of the taste panel. The breast portions were cooked for 45 minutes in a stainless
steamer then cut into serving sizes (one-half matchbox size). The samples were offered to
the panel in individual one ounce Dixie cups labeled appropriately. Sample score cards
were given the each member of panel of tasters for their rating.
Data Gathered
The following data were gathered:
1.
Slaughter weight (kg). The weight of the broiler after eight hours of fasting
and just before slaughtering.
2.
Dressed weight (kg). The weight of the carcass after it has been dressed with
its head, feet off, feathers and viscera.
3.
Weight of the major cuts (g). The weight of whole legs, three-joint wing,
whole breast, and whole back.
4.
Weight of giblets (g). The weight of heart, liver with spleen, weight of
gizzard, feet, neck, and GIT.
5.
Carcass quality parameters. These were obtained from the acceptability test
and include the appearance, aroma, tenderness, flavor and acceptability.
6.
Length of GIT (cm). This was obtained by measuring GIT in cm.
7.
Other observations
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Data Computed
1.
Dressing percentage. This was obtained by dividing the dressed weight by
the slaughter weight by 100.
2.
Percentage of major cuts. This was computed by dividing the weight of
major cut by the dressed weight then multiplied by 100. It includes the percent whole legs,
percent wing, percent breast and percent back.
3.
Percentage of giblets. This was computed by dividing the weight of giblet
by the dressed weight then multiplied by 100. It includes the following: percent heart,
percent gizzard, percent neck, percent head and percent GIT.
Data Analysis
All response variables were tested for significance through Analysis of Variance
(ANOVA) appropriate for CRD. When significance is found, means were compared using
Duncan’s Multiple Range Test at 0.05 level.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
RESULTS AND DISCUSSION
Weight at Slaughter, Dressed and
Dressing Percentage
The birds were slaughtered after 8 hours of fasting. Table 1 presents the slaughter
weights taken. Statistical analysis showed that there were no significance differences
among means which confirms that the birds were selected to have more or less comparable
weights during slaughter.
The dressed weight of birds were likewise homogenous in all three groups which
may indicate that the carcass yield was not affected significantly by the addition of 10 to
20g activated charcoal containing wood vinegar.
The computed dressing percentage was found to be within the industry standard of
70%. Statistical analysis showed that there is no significant difference among means
Table 1. Slaughter weight, dressed weight and dressing percentage of 42 days old broilers
TREATMENT
SLAUGHTER
DRESSED
DRESSING
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
Commercial feeds
1.657a
1.089a
65.694a
only
10g activated
1.669a
1.093a
65.551a
charcoal containing
wood vinegar/kg CF
20g activated
1.635a
1.055a
64.468a
charcoal containing
wood vinegar/kg CF
Means with the same superscript are not significantly different (P≥0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
The table shows the weight of major cuts recovered from the broiler carcasses. The
control group had the highest numerical breast weight while birds given 20g of activated
charcoal containing wood vinegar had the lowest. However, this numerical difference is
statistically insignificant. This implies that the different levels of activated charcoal
containing wood vinegar did not affect or increase the yield of weight of breast over birds
given pure commercial feeds.
On the contrary, in terms of leg weight, the birds given plain commercial feeds had
significantly lower mean compared to the birds given 10g and 20g activated charcoal
containing wood vinegar. This may indicate that the addition of activated charcoal
containing wood vinegar, may have enhanced leg muscle deposition.
The back and wing weights were homogenous across treatments which means that
the inclusion of activated charcoal containing wood vinegar has no effect on the ability of
the birds to produce carcass particularly the back and wings.
Table 2. Weight of major cuts
MAJOR CUTS
TREATMENTS
Breast
Legs
Back
Wings
Commercial
feeds 41.672a
29.461b
17.384a
11.437a
only
CF+10g activated
40.458a
31.316a
16.574a
11.585a
charcoal containing
wood vinegar
CF+20g activated
39.691a
31.739a
16.442a
12.059a
charcoal containing
wood vinegar
Means with the same superscript are not significantly different (P≥0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 3 reflects that the birds given plain commercial feeds had heavier neck
weights while the birds given 10g of activated charcoal containing wood vinegar had the
lowest. In terms of weight of head, the birds given 20g activated charcoal with activated
vinegar had a higher mean compared to the birds given 10g activated charcoal containing
wood vinegar. The feet yield of all treatments was relatively homogenous.
Consistently, the birds given 10g activated charcoal per kg of commercial feed
had lower weight of minor cuts compared to those given plain commercial feed and 20 g
activated charcoal per kilogram feed.
This finding may show that 10g activated charcoal has a negative effect on the
head and neck weight but this is reverted as the level of activated charcoal is increased.
This may be a positive impact for producers as oftentimes these minor cuts are considered
by-products and of little value in the market.
Table 3. Weight of minor cuts
TREATMENT
NECK
HEAD
FEET
(g)
(g)
(g)
Commercial feeds only 7.400a 3.724ab 6.078a
10g activated charcoal 6.262b 3.554b 6.467a
containing wood vinegar
per kg CF
20g activated charcoal 7.167ab 3.968a 6.806a
containing wood vinegar
per kg CF
Means with the same superscript are not significantly different (P ≥ 0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 4 reveals that there were no significant difference among treatment means of
all giblets particularly the liver and spleen, gizzard, feet and GIT, meaning the giblet yield
of all the birds regardless of treatment is comparable to each other. This signifies that
varying levels of activated charcoal containing wood vinegar did not cause any change in
the weight of the viscera of the broilers. This may be indicative of the safety of this feed
additive as it did not produce any hypertrophy or atrophy in any of the organs considered.
Compared to the weight of minor cuts, the giblets recovered from the birds given
10g and 20g activated charcoal produced heavier giblets compared to the giblets produced
by the birds fed plain commercial feeds.
Table 4. Weight of giblets
GIBLETS (g)
TREATMENT LIVER GIZZARD HEART GIT
& SPLEEN
Commercial feeds only 4.108a 3.095a 0.976a 9.810a
10g activated charcoal 4.200a 3.665a 1.038a 11.202a
containing wood vinegar
per kg CF
20g activated charcoal 4.151a 3.379a 1.006a 11.916a
containing wood vinegar
per kg CF
Means with the same superscript are not significantly different (P ≥ 0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 5, the panel of tasters evaluated the cooked meat samples for five sensory
traits specifically appearance, aroma, tenderness, flavor and overall acceptability. In terms
of appearance, the meat sample from the broilers given 10g activated charcoal was
adjudged dull while those that came from the birds fed with plain commercial feeds and
20g activated charcoal were found to be pleasing in appearance. As to aroma, the meat
from the birds given 10g activated charcoal was fair while those that came from the birds
fed with plain commercial feeds and 20g activated charcoal had poor aroma according to
the tasters.
The birds fed plain commercial feeds and 10g activated charcoal per kg feed yield
moderately tender meat while the broilers given 20g activated charcoal had tough meat. In
terms of flavor, all the cooked samples were moderately desirable to the panel of tasters
whereas in overall acceptability, all samples were liked moderately.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 5. Summary of the sensory evaluation of cooked meat samples
SENSORY TRAITS
MEAN
PARTICULARS
Appearance
Commercial feeds only
2.412a
Pleasing
10g activated charcoal
2.562a
Dull
containing wood vinegar/CF
20g activated charcoal
2.375a
Pleasing
containing wood vinegar/CF
Aroma
Commercial feeds only
2.512a
Poor
10g activated charcoal
2.425a
Fair
containing wood vinegar/CF
20g activated charcoal
2.500a
Poor
containing wood vinegar/CF
Tenderness
Commercial feeds only
2.400a
Moderately Tender
10g activated charcoal
2.325a
Moderately Tender
containing wood vinegar/CF
20g activated charcoal
2.550a
Tough
containing wood vinegar/CF
Flavor
Commercial feeds only
2.362a
Moderately Desirable
10g activated charcoal
2.312a
Moderately Desirable
containing wood vinegar/CF
20g activated charcoal
2.462a
Moderately Desirable
containing wood vinegar/CF
Acceptability
Commercial feeds only
2.400a
Like Moderately
10g activated charcoal
2.175a
Like Moderately
containing wood vinegar/CF
20g activated charcoal
2.425a
Like Moderately
containing wood vinegar/CF
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effect of the different levels of activated
charcoal containing wood vinegar on the carcass yield and quality of broilers.
Specifically, the study aimed to determine the effect of activated charcoal
containing wood vinegar on the slaughter and carcass weight, dressing percentage, the
weights of the major and minor cuts as well as giblets of the birds. It likewise aimed
tocompare the sensory evaluation of cooked meat samples from the different treatment
groups.
It was found that slaughter parameters such as slaughter weight, carcass weight and
dressing percentage was not enhanced by the utilization of activated charcoal containing
wood vinegar as feed additive. Furthermore, the weight of major cuts did not vary to a
significant extent across treatments. The giblets yield was comparable across levels of
activated charcoal in the diet. On the contrary, the birds given 10 g and 20 g activated
charcoal containing wood vinegar had higher leg but lower neck and head yield.
Sensory evaluation by 20 tasters revealed the following results: (a) the meat from
broilers fed plain commercial feeds had a pleasing appearance, poor aroma, and moderately
tender; (b) the meat from broilers given 10g activated charcoal containing wood vinegar
had dull appearance, fair aroma, and moderately tender; (c) the meat from broilers given
20g activated charcoal with wood vinegar had pleasing appearance, poor aroma, and tough.
All the cooked samples had moderately desirable flavor and in terms of overall
acceptability, was liked moderately by the panel.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Conclusion
Based from the result of the study it is therefore concluded that the different levels
of activated charcoal containing wood vinegar at a level of 10g per kg commercial feedmay
increase the leg yield and decrease the weight of head and neck of broilers. The sensory
traits of meat from broilers given 10g activated charcoal was closely comparable to that of
those fed plain commercial feeds.
Recommendation
Further study is recommended to verify the results of this study and evaluate further
the usage of activated charcoal containing wood vinegar on broilers and other poultry
species.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
LITERATURE CITED
ACE Pte Ltd. 2012. Wood Vinegar. Retrieved from the World Wide Web on June 11,
2012.http://www.ace-agro.com/wood-vinegar.html.
BACANI, F. 2010. Carcass yield and quality of Hubbard broilers given different levels of
Palm Kernel Meal.
BAYACSAN, R. 2008. Carcass yield and quality of Cobb and Hubbard broilers fed with
varying levels of OKARA (Soybean Pulp).
CHOI, J.H., P.L. SHINDE, I.K. KWON, Y.H. SONG, and B.J. CHAE, 2009. Effect of
wood vinegar on the performance, nutrient digestibility and intestinal microflora in
weanling pigs. Asian Aust Journal of Animal Science; 22(2):267-274.
COMA, V. 2000. Feeding Guidelines for Meat and pig Progress 16 (10):16-17. Retrieved
from undergraduate thesis: Carcass yield and quality of cob and Hubbard broilers
fed with varying levels okara # (soybean pulp).P. #5.
GILL, C. 2000. Originally Dutch, Feed International 21 (4):63 Retrieved from BS Thesis.
Carcass yield and quality of cobb and hubbard broilers fed with varying levels of
okara (soybean pulp),p.6.
PARIS, C. G. 1998. Correlation Analysis between Live Weight and some related Dressed
Carcass and Turkey. BS thesis Benguet State University La Trinidad, Benguet P.
#5.
SAMANYA,M. and K. YAMAUCHI, 2001. Morphological changes of the intestinal villi of
chickens fed the dietary charcoal powder including wood vinegar compounds. Journal of
Poultry Science; 38:289-301.
TIILIKKALA, K., L. FAGERNAS and J. TIILIKKALA, 2010. History and use of woo
pyrolysis liquid as biocide and plant protection product. The Open Agriculture
Journal; 4:111-118
WATARAI, S., TANA and M. KOIWA, 2007. Feeding activated charcoal from bark
containing wood vinegar liquid (Nekka-Rich) is effective as treatment for
cryptosporidiosis in calves. Journal of Dairy Science. 91:1458-1463.
WATARAI, S. and TANA. 2004. Eliminating the carriage of Salmonella enteric serovar
enteritidis in domestic fowls by feeding activated charcoal from bark containing
wood vinegar liquid (Nekka-Rich). Graduate School Agriculture and Biological
Sciences. Osaka Prefecture University, Japan.
YOKOMORI, W. 2009. Manual: Organic Farming Technology in Japan. Koibuchi College
of Agriculture and Nutrition.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
YOO, J.H, JI, S.C and G.S. JEONG, 2007. Effect of dietary charcoal and wood vinegar
mixture (CV82) on body composition of Olive Flounder Paralichthy salivaceus.
Journal of World Aquaculture Society; 36 (2):203-208
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
OLI, DARLENE G. APRIL 2013. Carcass Yield and Quality of Cobb Broilers
given activated Charcoal Containing Wood Vinegar. Benguet State University, La
Trinidad, Benguet.
Adviser: Madeline S. Kingan, MSc.
ABSTRACT
This study was conducted to determine the effect of activated charcoal containing
wood vinegar on the carcass yield and quality of Hubbard Cobb broilers in terms of
slaughter weight, dressed weight, dressing recovery, weight and percentage of major cuts,
weight and percentage of giblets; and to determine the effect of activated charcoal
containing wood vinegar through an acceptability test in terms of appearance, aroma,
tenderness, flavor and acceptability.
The result of the statistical analysis revealed no significant differences among
treatments in terms of the different meat cuts as well as the organoleptic test of the different
birds in each treatment. Significant differences were observed in T2 the weight of legs,
while T0 is the best in the weight of neck and T2 respectively is the best in the weight of
the head.
It is therefore concluded that the yield and quality of carcass produced by broilers
fed with 1% and 2% activated charcoal containing wood vinegar were comparable. Hence,
further study is recommended on the usage of activated charcoal containing wood vinegar
in raising broiler.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
INTRODUCTION
Today, people are health conscious and they are particular on what they eat. As
much as possible, the food they eat should be free from any toxic substance or chemical
residues which are hazardous to man. Because of the above reason, organically produced
products, meat or vegetable, is now popular. Consumers are even willing to pay higher
price for it (Coma, 2000). He also mentioned that nutrition may have significant effect on
certain attributes of meat quality, but we must not forget its interrelation with other
elements of production process like genetics, handling and slaughter.
With this change in consumer trend, raisers are encouraged to try alternative feed
additives which may help improve meat quality in their animals. One product being
advocated by the Japan Agricultural Exchange Cooperation project is Nekka- Rich which
is a mixture of activated charcoal and wood vinegar. Despite claims that this product has
beneficial effects on plants and animals, very little scientific data has been published about
its effects on carcass quality. This observation paved way for the inception of this study.
“Mokusaku” is a liquid produced from a composting mixture of wood, coconut
shell, bamboo, grass and other plants. It is a pesticide, insecticide and soil conditioner all
rolled into one. Also known as “wood vinegar”, mokusaku is pyroligneous acid, a pesticide
and insect repellant from the liquid that comes from water cooling wood smoke. It can also
used to reduce chemicals in pesticides and fertilizers to as much as 1:1 ratio. Masaki
Yokomori, who developed mokusaku, said agriculture in the Philippines is no longer that
of a developing country but one that is for a developed one.
Pyroligneous acid (wood vinegar), is a dark liquid produced through the natural act
of carbonization, which occurs when wood is heated in an airless container during charcoal
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
production. Its principal components are acetic acid and methanol. It was once used as a
commercial source for acetic acid. In addition, the vinegar often contains 80-90% water
along with some 200 organic compounds. Recently, it has been promoted as a natural aid
for various uses including detoxification, mild pain relief, and to sterilize and promote
healing of minor wounds.
To satisfy the demand of meat consumers today, broiler raisers are now searching
the use of probiotics or organic products. The study provides information regarding the
potential role of “Mokusaku” (Nekka-Rich) in wholesomeness of dressed poultry meat as
well as consumer's protection.
Nekka-Rich has potential as poultry feed additive considering its effect on plants.
This study is timely as it considers how the product may be used and how it may help
improve the eating quality of broiler meat. Additionally, no local studies have been
conducted to generate scientific data on this matter. If Nekka-Rich is to be used in poultry
feeding programs, it is essential that its impact on the carcass quality be assessed to
eliminate consumer apprehension.
Generally, the study was conducted to determine the effect of activated charcoal
containing wood vinegar (Nekka-Rich) on the carcass yield and quality of Cobb broilers.
Specifically, the project aspired to achieve the following:
1.
determine the effect of charcoal and mokusaku mixture to the carcass yield
of broilers in terms of slaughter weight, dressed weight, dressing recovery, weight and
percentage of major cuts, weight and percentage of giblets; and
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
2.
determine the quality of carcass produced from broilers fed with charcoal
and mokusaku through an acceptability test in terms of appearance, aroma, tenderness,
flavor and acceptability.
The study was conducted at Benguet State University, Km.5, Balili, La Trinidad,
Benguet at the DAS laboratory in December 2012.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
REVIEW OF LITERATURE
Nekka-Rich
Nekka-Rich® (Miyazaki-Midori Pharmaceuticals Inc., Japan) is a product made by
mixing activated charcoal and wood vinegar (mokusaku) liquid that contains organic acids.
The activated charcoal and wood vinegar liquid of Nekka-Rich are both obtained from the
bark of evergreen oak (Castanopis cuspidate and Quercusacuta) by carbonization.
Watarai et al (2008) found that activated charcoal from bark containing wood
vinegar liquid (Nekka-Rich) is an effective treatment for Cryptosporidiosis in calves by
reducing the viability and inhibiting adsorption of the C. parvum oocytes. Furthermore, the
caves that were fed milk enriched with Nekka-Rich showed recovery from diarrhea one
day after the start of treatment.
Mixture of charcoal and wood vinegar was proved to be useful as aqua feed (Yoo
et al, 2007) while Samanya and Yamauchi (2001) found it a useful component in chicken
feed.
Watarai and Tana (2004) studied the protective efficacy of activated carbon
containing wood vinegar liquid (Nekka-Rich) against intestinal infection with Salmonella
Enterica serovar Enteritidis in chicken and showed that S. Enteritidis was effectively
adsorbed by activated charcoal. The wood vinegar included in Nekka-Rich inhibited the
growth of S. Enteritidis whereas the growth of the normal bacteria flora in the intestine,
Enterococcus faecum and Bifido bacterium thermophilu, was enhanced. These results
suggest that Nekka-Rich would be a good product for eliminating the carriage of S.
Enteritidis in domestic fowl.
Wood Vinegar (Mokusaku)
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Mokusaku is liquid obtained from oil, juices, sap and other liquid contents of
organic materials such as wood, coconut shell, bamboo, grass and other plants after being
heated in a chamber. It is composed of a lot of organic chemical substances. Studies in
Japan have shown that there could be more than 300 chemical substances. However, these
substances are dependent on the materials to be heated as well as the burning /
carbonization process and the timing collecting cooled steam from the tube: Further
research are still needed to validate the chemical components since the data are based on
few studies in Japan (Yokomori, 2009).
Wood vinegar is an all-natural deodorant derived from plant extracts. The skin
friendly plant chemicals bind themselves to odor-causing agents on the animal’s body and
wastes, effectively breaking down, absorbing and transforming them into a natural acidic
state – and destroying suppressing bacteria, viruses, and other odor-causing pathogens
(ACE Pte Ltd, Singapore, 2012).
Sjostrom (1993), Godlstein (1983) and Frengel and Wegener (1984) as cited by
Tiilikkala et al. (2010) claimed that the main organic components of wood vinegar are
methanol and acetic acid. Other components are acetone, methyl acetone, acetaldehyde,
allyl alcohol, furan and fromic, propionic and butyric acids.
Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the
natural act of carbonization, which occurs when wood is heated in an airless container
during charcoal production. The principal components of pyroligneous acid are acetic acid,
acetone and methanol. It was once used as a commercial source for acetic acid. In addition,
the vinegar often contains 80-90% water along with some 200 organic compounds.
Japanese farmers have been using wood vinegar to improve crop and livestock production.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
They use it as: (1) foliar spray, particularly for fungus (grey molds), (2) insecticide when
mixed with pepper, (3) enhancer for compost-making, (4) soil conditioner to improve the
soil when mixed with charcoal, and (5) feed supplement or additive for livestock feeds
(Yokomori, 2009).
Choi et al. (2009), reported that Apparent fecal digestibility of dry matter, gross
energy and crude protein was significantly higher (p<0.05) in pigs fed the antibiotic diet
when compared with pigs fed the control but comparable among pigs fed antibiotic, organic
acid and wood vinegar diets. Higher populations of Lactobacillus (p=0.004) were noted in
the ileum of pigs fed the wood vinegar diet, while the population of coliforms in the ileum
and cecum was higher (p<0.001) in pigs fed the control diet when compared with pigs fed
antibiotic, organic acid or wood vinegar diets. These results indicated that wood vinegar
could improve the performance of weanling pigs by improving the nutrient digestibility
and reducing harmful intestinal coliforms; moreover performance of pigs fed wood vinegar
was superior to those fed organic acid.
Activated Charcoal
In 2002, OMRI (Organic Materials Review Institute) updated a previous evaluation
of activated charcoal as an animal feed supplement for the USDA. The panel is in complete
agreement as to the unmatched efficacy of activated charcoal for the treatment of animal
poisoning. However, it should be clear that charcoal is inert and thus it is neither digested
nor assimilated by any animal.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Carcass Quality
According to Paris (1998) a poultry carcass should produce high yield of meat of
good nutritional value and eating quality. As commodity, it has to meet the requirement of
the customer in terms of attractive color and appearance of the product offered. Also,
include the nutrient value, flavor and the smell and especially free from chemical residues.
Gill (2000) stated that to produce a good quality of meat, it is best to use organic
feeds which are formulated ration without using synthetic chemicals.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
MATERIALS AND METHODS
The study used a total of 24 heads 42-days-old straight-run broiler chicks, weighing
scale, record book, slaughtering materials such as sticking knife, butchering knife, steamer,
water basin, pot for boiling water, stove, water and a camera.
Pre-experimental phase. The pre-experimental phase of this study is a growth trial
where 144 birds were fed with commercial feeds added with 1% and 2% Nekka-Rich to
the ration, depending on the treatment they were assigned to for 42 days. Feeding and
watering was done ad libitum. All necessary prophylactic and sanitary measures were
observed to prevent diseases during the grow-out period. The following feeding regimes
were followed in the growth trial:
TREATMENT NUMBER
TREATMENT
T0
Control (commercial feeds with antibiotic premix)
T1
Commercial feeds + 1% Nekka-Rich
T2
Commercial feeds + 2% Nekka-Rich
Experimental Phase
Experimental design. The experiment was laid out in a Completely Randomized
Design. There were three treatments replicated four times and each replicate was
represented by ten birds.
Slaughtering and carcass yield evaluation. After the 42nd day of the grow-out
period, two birds with comparable weights from each replicate were selected for slaughter.
These birds were fasted for eight hours but water was provided ad libitum.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
The following standard slaughtering procedures for poultry followed:
a.
Sticking and bleeding. With the help of an assistant securing both shanks
with one hand and both wings with the other hand to prevent struggling, sticking was done
by severing the carotid vein in the neck with a sharp pointed knife. To allow complete
bleeding, the birds were raised at a 45° angle, with the caudal part being higher than the
head.
b.
Scalding. After bleeding, the birds were immersed in hot water for one
minute to loosen the feathers.
c.
De-feathering/plucking. After scalding, the feathers were plucked
manually. The birds were immersed for a second or third time when some feathers remain
hard to pluck
d.
Evisceration. Evisceration was done by laying the bird in dorsal
recumbence. The esophagus and windpipe 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 tip
of the keel. The entrails were then be pulled out from the abdominal area by severing the
mesentery attachments.
e.
Removal of head and feet. The head detached from the atlanto-occipital
joint by cutting the skin, muscle and ligament with a sharp knife.
After slaughtering, the carcasses weighed and then prepared for fabrication. Each
of the major cuts such as the whole breast, whole back, three-joint wing, and whole legs
were separated from the whole carcass and then weighed individually. The weights of
each cut recorded was deducted from the carcass weight.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Carcass quality evaluation. The quality of meat was judged by conducting an
acceptability test. Twenty people with ages ranging from 18 to 40 were invited to serve as
members of the taste panel. The breast portions were cooked for 45 minutes in a stainless
steamer then cut into serving sizes (one-half matchbox size). The samples were offered to
the panel in individual one ounce Dixie cups labeled appropriately. Sample score cards
were given the each member of panel of tasters for their rating.
Data Gathered
The following data were gathered:
1.
Slaughter weight (kg). The weight of the broiler after eight hours of fasting
and just before slaughtering.
2.
Dressed weight (kg). The weight of the carcass after it has been dressed with
its head, feet off, feathers and viscera.
3.
Weight of the major cuts (g). The weight of whole legs, three-joint wing,
whole breast, and whole back.
4.
Weight of giblets (g). The weight of heart, liver with spleen, weight of
gizzard, feet, neck, and GIT.
5.
Carcass quality parameters. These were obtained from the acceptability test
and include the appearance, aroma, tenderness, flavor and acceptability.
6.
Length of GIT (cm). This was obtained by measuring GIT in cm.
7.
Other observations
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Data Computed
1.
Dressing percentage. This was obtained by dividing the dressed weight by
the slaughter weight by 100.
2.
Percentage of major cuts. This was computed by dividing the weight of
major cut by the dressed weight then multiplied by 100. It includes the percent whole legs,
percent wing, percent breast and percent back.
3.
Percentage of giblets. This was computed by dividing the weight of giblet
by the dressed weight then multiplied by 100. It includes the following: percent heart,
percent gizzard, percent neck, percent head and percent GIT.
Data Analysis
All response variables were tested for significance through Analysis of Variance
(ANOVA) appropriate for CRD. When significance is found, means were compared using
Duncan’s Multiple Range Test at 0.05 level.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
RESULTS AND DISCUSSION
Weight at Slaughter, Dressed and
Dressing Percentage
The birds were slaughtered after 8 hours of fasting. Table 1 presents the slaughter
weights taken. Statistical analysis showed that there were no significance differences
among means which confirms that the birds were selected to have more or less comparable
weights during slaughter.
The dressed weight of birds were likewise homogenous in all three groups which
may indicate that the carcass yield was not affected significantly by the addition of 10 to
20g activated charcoal containing wood vinegar.
The computed dressing percentage was found to be within the industry standard of
70%. Statistical analysis showed that there is no significant difference among means
Table 1. Slaughter weight, dressed weight and dressing percentage of 42 days old broilers
TREATMENT
SLAUGHTER
DRESSED
DRESSING
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
Commercial feeds
1.657a
1.089a
65.694a
only
10g activated
1.669a
1.093a
65.551a
charcoal containing
wood vinegar/kg CF
20g activated
1.635a
1.055a
64.468a
charcoal containing
wood vinegar/kg CF
Means with the same superscript are not significantly different (P≥0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
The table shows the weight of major cuts recovered from the broiler carcasses. The
control group had the highest numerical breast weight while birds given 20g of activated
charcoal containing wood vinegar had the lowest. However, this numerical difference is
statistically insignificant. This implies that the different levels of activated charcoal
containing wood vinegar did not affect or increase the yield of weight of breast over birds
given pure commercial feeds.
On the contrary, in terms of leg weight, the birds given plain commercial feeds had
significantly lower mean compared to the birds given 10g and 20g activated charcoal
containing wood vinegar. This may indicate that the addition of activated charcoal
containing wood vinegar, may have enhanced leg muscle deposition.
The back and wing weights were homogenous across treatments which means that
the inclusion of activated charcoal containing wood vinegar has no effect on the ability of
the birds to produce carcass particularly the back and wings.
Table 2. Weight of major cuts
MAJOR CUTS
TREATMENTS
Breast
Legs
Back
Wings
Commercial
feeds 41.672a
29.461b
17.384a
11.437a
only
CF+10g activated
40.458a
31.316a
16.574a
11.585a
charcoal containing
wood vinegar
CF+20g activated
39.691a
31.739a
16.442a
12.059a
charcoal containing
wood vinegar
Means with the same superscript are not significantly different (P≥0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 3 reflects that the birds given plain commercial feeds had heavier neck
weights while the birds given 10g of activated charcoal containing wood vinegar had the
lowest. In terms of weight of head, the birds given 20g activated charcoal with activated
vinegar had a higher mean compared to the birds given 10g activated charcoal containing
wood vinegar. The feet yield of all treatments was relatively homogenous.
Consistently, the birds given 10g activated charcoal per kg of commercial feed
had lower weight of minor cuts compared to those given plain commercial feed and 20 g
activated charcoal per kilogram feed.
This finding may show that 10g activated charcoal has a negative effect on the
head and neck weight but this is reverted as the level of activated charcoal is increased.
This may be a positive impact for producers as oftentimes these minor cuts are considered
by-products and of little value in the market.
Table 3. Weight of minor cuts
TREATMENT
NECK
HEAD
FEET
(g)
(g)
(g)
Commercial feeds only 7.400a 3.724ab 6.078a
10g activated charcoal 6.262b 3.554b 6.467a
containing wood vinegar
per kg CF
20g activated charcoal 7.167ab 3.968a 6.806a
containing wood vinegar
per kg CF
Means with the same superscript are not significantly different (P ≥ 0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 4 reveals that there were no significant difference among treatment means of
all giblets particularly the liver and spleen, gizzard, feet and GIT, meaning the giblet yield
of all the birds regardless of treatment is comparable to each other. This signifies that
varying levels of activated charcoal containing wood vinegar did not cause any change in
the weight of the viscera of the broilers. This may be indicative of the safety of this feed
additive as it did not produce any hypertrophy or atrophy in any of the organs considered.
Compared to the weight of minor cuts, the giblets recovered from the birds given
10g and 20g activated charcoal produced heavier giblets compared to the giblets produced
by the birds fed plain commercial feeds.
Table 4. Weight of giblets
GIBLETS (g)
TREATMENT LIVER GIZZARD HEART GIT
& SPLEEN
Commercial feeds only 4.108a 3.095a 0.976a 9.810a
10g activated charcoal 4.200a 3.665a 1.038a 11.202a
containing wood vinegar
per kg CF
20g activated charcoal 4.151a 3.379a 1.006a 11.916a
containing wood vinegar
per kg CF
Means with the same superscript are not significantly different (P ≥ 0.05) DMRT
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 5, the panel of tasters evaluated the cooked meat samples for five sensory
traits specifically appearance, aroma, tenderness, flavor and overall acceptability. In terms
of appearance, the meat sample from the broilers given 10g activated charcoal was
adjudged dull while those that came from the birds fed with plain commercial feeds and
20g activated charcoal were found to be pleasing in appearance. As to aroma, the meat
from the birds given 10g activated charcoal was fair while those that came from the birds
fed with plain commercial feeds and 20g activated charcoal had poor aroma according to
the tasters.
The birds fed plain commercial feeds and 10g activated charcoal per kg feed yield
moderately tender meat while the broilers given 20g activated charcoal had tough meat. In
terms of flavor, all the cooked samples were moderately desirable to the panel of tasters
whereas in overall acceptability, all samples were liked moderately.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Table 5. Summary of the sensory evaluation of cooked meat samples
SENSORY TRAITS
MEAN
PARTICULARS
Appearance
Commercial feeds only
2.412a
Pleasing
10g activated charcoal
2.562a
Dull
containing wood vinegar/CF
20g activated charcoal
2.375a
Pleasing
containing wood vinegar/CF
Aroma
Commercial feeds only
2.512a
Poor
10g activated charcoal
2.425a
Fair
containing wood vinegar/CF
20g activated charcoal
2.500a
Poor
containing wood vinegar/CF
Tenderness
Commercial feeds only
2.400a
Moderately Tender
10g activated charcoal
2.325a
Moderately Tender
containing wood vinegar/CF
20g activated charcoal
2.550a
Tough
containing wood vinegar/CF
Flavor
Commercial feeds only
2.362a
Moderately Desirable
10g activated charcoal
2.312a
Moderately Desirable
containing wood vinegar/CF
20g activated charcoal
2.462a
Moderately Desirable
containing wood vinegar/CF
Acceptability
Commercial feeds only
2.400a
Like Moderately
10g activated charcoal
2.175a
Like Moderately
containing wood vinegar/CF
20g activated charcoal
2.425a
Like Moderately
containing wood vinegar/CF
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effect of the different levels of activated
charcoal containing wood vinegar on the carcass yield and quality of broilers.
Specifically, the study aimed to determine the effect of activated charcoal
containing wood vinegar on the slaughter and carcass weight, dressing percentage, the
weights of the major and minor cuts as well as giblets of the birds. It likewise aimed
tocompare the sensory evaluation of cooked meat samples from the different treatment
groups.
It was found that slaughter parameters such as slaughter weight, carcass weight and
dressing percentage was not enhanced by the utilization of activated charcoal containing
wood vinegar as feed additive. Furthermore, the weight of major cuts did not vary to a
significant extent across treatments. The giblets yield was comparable across levels of
activated charcoal in the diet. On the contrary, the birds given 10 g and 20 g activated
charcoal containing wood vinegar had higher leg but lower neck and head yield.
Sensory evaluation by 20 tasters revealed the following results: (a) the meat from
broilers fed plain commercial feeds had a pleasing appearance, poor aroma, and moderately
tender; (b) the meat from broilers given 10g activated charcoal containing wood vinegar
had dull appearance, fair aroma, and moderately tender; (c) the meat from broilers given
20g activated charcoal with wood vinegar had pleasing appearance, poor aroma, and tough.
All the cooked samples had moderately desirable flavor and in terms of overall
acceptability, was liked moderately by the panel.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
Conclusion
Based from the result of the study it is therefore concluded that the different levels
of activated charcoal containing wood vinegar at a level of 10g per kg commercial feedmay
increase the leg yield and decrease the weight of head and neck of broilers. The sensory
traits of meat from broilers given 10g activated charcoal was closely comparable to that of
those fed plain commercial feeds.
Recommendation
Further study is recommended to verify the results of this study and evaluate further
the usage of activated charcoal containing wood vinegar on broilers and other poultry
species.
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013
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2012.http://www.ace-agro.com/wood-vinegar.html.
BACANI, F. 2010. Carcass yield and quality of Hubbard broilers given different levels of
Palm Kernel Meal.
BAYACSAN, R. 2008. Carcass yield and quality of Cobb and Hubbard broilers fed with
varying levels of OKARA (Soybean Pulp).
CHOI, J.H., P.L. SHINDE, I.K. KWON, Y.H. SONG, and B.J. CHAE, 2009. Effect of
wood vinegar on the performance, nutrient digestibility and intestinal microflora in
weanling pigs. Asian Aust Journal of Animal Science; 22(2):267-274.
COMA, V. 2000. Feeding Guidelines for Meat and pig Progress 16 (10):16-17. Retrieved
from undergraduate thesis: Carcass yield and quality of cob and Hubbard broilers
fed with varying levels okara # (soybean pulp).P. #5.
GILL, C. 2000. Originally Dutch, Feed International 21 (4):63 Retrieved from BS Thesis.
Carcass yield and quality of cobb and hubbard broilers fed with varying levels of
okara (soybean pulp),p.6.
PARIS, C. G. 1998. Correlation Analysis between Live Weight and some related Dressed
Carcass and Turkey. BS thesis Benguet State University La Trinidad, Benguet P.
#5.
SAMANYA,M. and K. YAMAUCHI, 2001. Morphological changes of the intestinal villi of
chickens fed the dietary charcoal powder including wood vinegar compounds. Journal of
Poultry Science; 38:289-301.
TIILIKKALA, K., L. FAGERNAS and J. TIILIKKALA, 2010. History and use of woo
pyrolysis liquid as biocide and plant protection product. The Open Agriculture
Journal; 4:111-118
WATARAI, S., TANA and M. KOIWA, 2007. Feeding activated charcoal from bark
containing wood vinegar liquid (Nekka-Rich) is effective as treatment for
cryptosporidiosis in calves. Journal of Dairy Science. 91:1458-1463.
WATARAI, S. and TANA. 2004. Eliminating the carriage of Salmonella enteric serovar
enteritidis in domestic fowls by feeding activated charcoal from bark containing
wood vinegar liquid (Nekka-Rich). Graduate School Agriculture and Biological
Sciences. Osaka Prefecture University, Japan.
YOKOMORI, W. 2009. Manual: Organic Farming Technology in Japan. Koibuchi College
of Agriculture and Nutrition.
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YOO, J.H, JI, S.C and G.S. JEONG, 2007. Effect of dietary charcoal and wood vinegar
mixture (CV82) on body composition of Olive Flounder Paralichthy salivaceus.
Journal of World Aquaculture Society; 36 (2):203-208
Carcass Yield and Quality of Cobb Broilers given activated Charcoal Containing Wood
Vinegar | OLI, DARLENE G. APRIL 2013