BIBLIOGRAPHY KALINGGAN, GRAYGORY D....
BIBLIOGRAPHY
KALINGGAN, GRAYGORY D. APRIL 2011. Carcass Yield and Sensory
Evaluation of Sunshine Chicken Fed with Garlic (
Allium sativum). Benguet State
University, La Trinidad.
Adviser: Madeline S. Kingan, Msc.
ABSTRACT
This study was conducted to determine the effect of garlic on the carcass yield and
sensory properties of the sunshine chicken.
It aimed to find out the effect of garlic on the dressing percentage, weight of skin,
lean, bone, abdominal fats, bone to lean ratio, and sensory properties traits produced from
sunshine chicken through organoleptic test. The treatments used were as follows: T0
(Commercial Feeds with antibiotic in the water), T1 (15 grams of garlic / kg of CF), T2 (30
grams of garlic / kg of CF), T3 (Commercial Feeds with no antibiotic premix). A total of
16 birds from each replication were slaughtered for the evaluation.
Result revealed that there was no significant difference between treatments in terms
of slaughter weight, dressed weight, weight of the skin, weight of the bones, dressing
percentage, percent of skin, percent of bones, and bone to lean ratio.
On the other hand, significant differences were noted in terms of percent of lean,
percent of abdominal fats. In sensory properties there were significant differences in terms
of appearance, juiciness, tenderness, flavor, and acceptability. Generally, sunshine chicken
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
given diets supplemented with garlic had a higher percentage, thinner abdominal fats, and
improves sensory properties produced from sunshine chicken.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
INTRODUCTION
Consumption of poultry meat is increasing because of the growing population, and
because it has a high protein value which helps human body for growth and maintenance.
In our locality we prefer to buy poultry meat because it is cheaper than those meats coming
from different livestock animals. But because of the low level supply of animal protein due
to the poor performance of livestock, it has attributed factors such as inadequate nutrition,
high price and poor quality of feeds and inefficiency in production and distribution in the
feed industry. That’s why some livestock and poultry raisers undergo organic farming
because it is environmentally friendly and sustains the animal in good health.
Ever since herbal is widely used to maintain and improve health for humans and
now it is also used as feed supplement. As according to Gardzielewska
et al., 2003, garlic
(
Allium sativum) has been recognized for its strong stimulating effect on the immune
system and has very rich aromatic oil that enhances digestion of birds. And also, trials have
been evaluated garlic as an alterative of growth promoters in livestock and it was measured
its effect on growth digestibility and carcass traits (Bampidis
et al., 2005;Tatara
et al.,
2005).
This research aims at producing a reference in the use of garlic in improving the
carcass quality and the general health of food such as sunshine chicken. This was conducted
also to discourage the rampant use of synthetic supplements in food animals if it is proven
effective. Furthermore, it hopes to promote the use of natural products such as garlic in
improving the carcass quality and the general health of food animals such as sunshine
chicken.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Generally, this study aims to determine the effect of the garlic on the carcass and
sensory of the sunshine chicken. Specifically, it aimed to find out the effect of garlic on the
carcass yield of sunshine chicken under La Trinidad, Benguet and to determine the sensory
traits of carcass produced from broilers fed with garlic through organoleptic test.
The experiment used a total 16 sunshine chicken, which was subjected to 52 days
feeding period. Meanwhile, carcass evaluation and organoleptic taste was done at the
Department of Animal Science Laboratory.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
REVIEW OF LITERATURE
Garlic (
Allium sativum L.) has been widely used as a foodstuff since antiquity and
has acquired a reputation in the folklore of many cultures as a therapeutic agent. It has been
known as an herbal remedy to prevent and treat a variety of heart diseases and metabolic
diseases, such as atherosclerosis, thrombosis, hypertension, dementia, cancer, and diabetes
(Agarwal, 1996; Konjufca
et al., 1997; Amagase
et al., 2001).
Many studies indicate that allicin is the potentially active component of garlic. These
compounds provide garlic its characteristic odor and flavor as well as most of its biological
properties and have been identified as having the hypocholesterolemic effect in human and
animal products (Silagy and Neil, 1994; Konjufca et al., 1997; Chowdhury
et al., 2002).
Over the past years, it has been observed that besides providing flavor to foods,
spices also possess antimicrobial activity. Thus, studies utilizing spices as antimicrobial
agents are increasing. Among the spices that possess antimicrobial properties, garlic
presents great potential since garlic is commonly used as a condiment in the preparation of
poultry as food. The antimicrobial activity of garlic is identified as allicin, a compound that
presents more bacteriostatic than bactericidal activity against gram-positive and gram
negative (Cavallito and Bailey, 1944).
The anti-oxidative influence of the garlic in meat becomes more imperative in less
developed nations, considering storage problems and increasing use of alternative feed
resources without due consideration for meat quality (Onibi
et al., 2007).
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Animal studies suggested that garlic paste (3.8%), solvent-extracted fractions
(petroleum ether, methanol, and water in sequence), or garlic oil equivalent reduced the
amount of serum cholesterol by 18 and 23% in broilers and 12-wk-old Leghorn pullets,
respectively, when diets were fed for 4 wk (Qureshi
et al., 1983).
Apart from the inadequate supply and consumption of animal protein, there has
been a resurgence of interest in improving the sensory properties of meat, as well as its
storage life. In pursuit of improved chicken healthiness and in order to fulfill consumer
expectations in relation to food quality, poultry producers more and more commonly apply
natural feeding supplements, mainly herbs (Gardzielewska
et al., 2003).
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 costumer in terms of attractive color and appearance of the product offered. Also,
include the nutritive and the smell and especially free from chemical residues.
Level of feeding during the animal growing phase plays on important in the
tenderness of meat. Animal fed with feeds produced more tender and juicy meat than other
animals with restricted feeding. Therefore feeding the animal adlibitum has an important
positive effect on meat quality (Coma, 2000).
Gill (2000) stated that to produce a good quality of meat, it is the best to use organic
feeds which are formulated ration without using synthetic chemicals. Formulated ration
such as organic feeds are more economical then commercial feeds. Organic chicken refers
to animal reared in semi out-door conditions and feed diets without using chemicals.
According to USDA Nutrient database, the nutrient values of 100g raw garlic are
as follows:
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Nutritional value per 100 g (3.5 oz)
Energy
623 kJ (149 kcal)
Carbohydrates
33.06 g
-
Sugars
1.00g
-
Dietary fiber
2.1 g
Fat
0.5 g
Protein
6.39 g
-
beta-carotene
5 μg (0%)
Thiami
ne (Vit. B1)
0.2 mg (15%)
Ribofla
vin (Vit. B2)
0.11 mg (7%)
Niacin B.3)
0.7 mg (5%)
Pantothenic acid (B5)
0.596 mg (12%)
Vitamin B6
1.235 mg (95%)
Folate (Vit. B9)
3 μg (1%)
Vitamin C
31.2 mg (52%)
Calcium
181 mg (18%)
Iron
1.7 mg (14%)
Magnesium
25 mg (7%)
Phosphorus
153 mg (22%)
Potassium
401 mg (9%)
Sodium
17 mg (1%)
Zinc
1.16 mg (12%)
Manganese
1.672 mg
Selenium
14.2 μg
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
METHODOLOGY
Materials
The materials and equipment that was used in the study are 16 of 52 days of old
sunshine chicken, butcher knives, weighing scale, containers, stove, water, basin, and
digital camera to document the process while the record notebook was used in entering
the data being gathered.
The birds used in the study were taken from a previous growth study which utilized
the following treatments:
T0 = Commercial Feeds with antibiotic premix in the water (Control)
T1 = 15 g Garlic / kg of Commercial Feeds
T2 = 30 g Garlic / kg of Commercial Feeds
T3 = Commercial Feeds with no antibiotic premix
Slaughtering of Birds
Prior to dressing, the birds were confined in the cages for 8 hours and water was
provided adlibitum (Figure 1). The live weight of birds was taken individually before
dressing (Figure 2). At the time of slaughtering, the bird was secured by holding both
shanks with one hand and both wings, 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 then the bird was hanged to allow for complete bleeding. After sticking, each
bird was immersed in hot water about 30 seconds to make the feathers easy to pluck. After
plucking, the birds was washed thoroughly and made ready for evisceration.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Evisceration was done by laying the bird in dorsal recumbence. The esophagus and
pipe was then pulled out the base of mandible. For easy insertion of the hand, a slit was
made around the vent then down to the keel. The hand was inserted into the slit in the
abdominal cavity and the abdominal attachment on the entrails. After entrails were pulled
out, the liver, heart, and gizzard with proventriculus was separated. The head was detached
from the alanto-occipital joint, which was accomplished by severing the skin, muscle and
ligaments at the said joints with a sharp knife.
Carcass Yield Evaluation
The dressed birds were placed on the pan of the weighing scale and weight was
recorded in kilograms (Figure 3). The birds were carefully worked on as a whole to separate
the lean (Figure 4), skin (Figure 5), bone (Figure 6) and abdominal fat (Figure 7). Then it
was weighed in the weighing scale for record.
Figure 1. Birds confined in the cages for 8 hours fasting
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Figure 2. Taking the live weight
Figure 3. Dressed weight
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Figure 4. Weighing of lean from the slaughtered birds
Figure 5. Weighing of skin from the slaughtered birds
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Figure 6. Weighing of bones from the slaughtered birds
Figure 7. Weighing of the abdominal fats from the slaughtered birds
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Sensory Evaluation
The chicken meat sample for taste test was taken from the breast portion of the
carcass. The meat was sliced into bite sizes and was cooked in the same kind of stainless
cooking pot in four cups of water for 45 minutes without adding salt or any spice
ingredients. The meat was placed on a plate then presented to a panel of tasters for them
to give their evaluation on the sensory traits of the cooked meat. To minimize residues of
the sample meat tasted by each panel taster that might affect the rating on the succeeding
samples, each taster were requested to drink water before in after tasting each sample.
Panels of tasters composed of 20 persons were invited randomly to taste the cooked
samples. A score sheet was provided for the panel to mark their evaluation.
Data to be Gathered
The following parameters were gathered from the study:
1. Slaughter weight (kg). This is the weight of the broiler before slaughter time.
2. Dressed weight (kg). This is the actual weight of slaughter bird after plucking
the feathers, head, feet, and entrails off.
3. Weight of the skin (g). This is the weight of the skin removed from each carcass.
4. Weight of the bones (g). This is the weight of the bones of each carcass after
deboning.
5. Weight of the lean (g). This is the weight of all lean that was separated from each
carcass after deboning.
6. Weight of the abdominal fat (g). This was obtained by taking the weight of the
abdominal fats remove from each carcass.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
7. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight multiplied by 100%.
8. Percent of the skin (%). This was obtained by dividing the weight of the skin by
carcass weight multiplied by 100.
9. Percent of the bones (%). This was obtained by dividing the weight of the bones
by the carcass weight multiplied by 100.
10. Percent of lean (%). This was obtained by dividing the weight of the lean by the
carcass weight multiplied by 100.
11. Percent of abdominal fats (%). This was obtained by dividing the weight of the
abdominal fats by the carcass weight multiplied by 100.
12. Bone to lean ratio (%). This was obtained by dividing percent bone by the
percent lean.
13. Meat appearance, flavor, juiciness, tenderness and acceptability. This
was obtained through organoleptiptic testing of cooked samples.
Data Analysis
Data was analyzed using the analysis of variance for Completely Randomized
Design and treatment means was compared using Duncans Multiple Range Test (DMRT).
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
RESULT AND DISCUSSION
Mean Slaughter and Carcass Weights
And Dressing Percentage
The mean slaughter and carcass weights and dressing percentage of 52 days old
sunshine chickens under different treatments is shown in Table 1. After eight hours of
fasting, analysis of variance 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 1.9 to 2.0 kilograms. Moreover, there were no significant
differences among slaughter weights because the birds used in the study were selected to
be the same weight and sex.
Statistical analysis revealed that there were no significant differences among
treatment means in terms of dressing percentage. As shown in Table 1, the dressing
recovery from the birds regardless of treatment was comparable. This shows that using
garlic as feed supplement does not affect the dressing percentage of the birds, still these
result of the study reached the 70 % industry standard.
Mean Weights of Skin, Lean, and Bone
Table 2 shows the mean weights of skin, lean and bone expressed as portion of the
carcass weights as affected by different treatments. The table shows that there were no
significant differences between treatments in terms of percent skin and bone. However, it
was observed that the birds given diets with 30 and 15 grams of garlic had a mean of 63.55
and 62.81 which was significantly heavier than birds given diets without garlic as feed
supplement with a mean of
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
61.76. This implies that supplementing of garlic to sunshine chickens could significantly
increase the weight of lean.
Table 1. Mean slaughter and carcass weights and dressing percentage
TREATMENT
SLAUGHTER
CARCASS
DRESSING
WEIGHT (KG)
WEIGHT (KG)
PERCENTAGE
Commercial Feeds
1.98
1.43
72.25
(CF) with antibiotic
premix in the water
15 g Garlic / kg of
1.95
1.43
73.25
CF
30 g Garlic / kg of
1.98
1.48
74.75
CF
Commercial Feeds
1.98
1.40
71.00
with no antibiotic
premix
* Means with no letter superscripts are significantly different at 0.05 by DMRT
Table 2. Mean percentage of skin, lean, and bone
TREATMENT
SKIN
LEAN
BONE
Commercial Feeds
13.85
61.76c
20.63
(CF) with antibiotic
premix in the water
15 g Garlic / kg of
13.77
62.81ab
20.70
CF
30 g Garlic / kg of
13.65
63.55a
20.43
CF
Commercial Feeds
13.75
62.23bc
20.71
with no antibiotic
premix
* Means with different letter are significantly different at 0.05 by DMRT
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Mean Weight of Abdominal Fats
Table 3 presents the mean weights of abdominal fats of the sunshine chickens.
Statistical analysis revealed that there were significant differences among the treatments.
Birds given antibiotic premix in the water with a mean of 3.51 and only commercial feeds
with a mean weight of 3.30 were significantly having heavier abdominal fats than the birds
given diets with 30 grams of garlic having a mean weight of 2.37. This implies that
supplementing diet to sunshine chickens with garlic was affected lesser abdominal fat
deposition.
Mean Percentage of Bone to Lean Ratio
The mean percentage bone to lean ratio is presented in Table 4. Bone to lean ratio
is the relation of bone and lean of the sunshine chickens. The birds given diet with antibiotic
premix in the water, 15 grams of garlic, 30 grams of garlic and pure commercial feeds with
a mean of 1:2.34, 1:2.33, 1:2.32 and 1:2.33, respectively were more or less the same in the
bone to lean ratio. Statistical analysis revealed that there were no significant differences in
the bone to lean ratio of sunshine chicken indicates that the bone to lean ratio is not affected
Table 3. Mean percentage of abdominal fats
TREATMENT
MEAN*
Commercial Feeds (CF) with antibiotic
3.51a
premix in the water
15 g Garlic / kg of CF
2.72b
30 g Garlic / kg of CF
2.37b
Commercial Feeds with no antibiotic
3.30a
premix
* Means with different letter are significantly different at 0.05 by DMRT
by supplementing diets with garlic.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Sensory Quality Attributes
Appearance. Table 5 shows the evaluation of appearance as affected by different
treatments. Results revealed that using garlic as feed supplement in birds resulted to
numerical differences in organoleptic rating. The birds given with garlic and antibiotic
premix in the water were rated very desirable while birds given only commercial feeds
rated slightly desirable. Base on statistical analysis, there were significant differences
between the birds given only commercial feeds compared to the birds given with garlic and
antibiotic premix in the water.
Tenderness. Table 6 shows the tenderness of the meat samples. Meat samples of
the bird given only commercial feeds rated slightly tender while birds given with garlic
granules was rated very tender.
Statistical analysis shows significant differences among treatments. Results shows
that the tenderness of the meat derived from the birds given with garlic granules were
Table 4. Mean percentage of bone to lean ratio
TREATMENT
MEAN*
Commercial Feeds (CF) with antibiotic
1:2.34
premix in the water
15 g Garlic / kg of CF
1:2.33
30 g Garlic / kg of CF
1:2.32
Commercial Feeds with no antibiotic
1:2.33
premix
* Means with different letter are significantly different at 0.05 by DMRT
Table 5. Appearance of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Commercial Feeds (CF) with
Very Desirable
antibiotic premix in the water
15 g Garlic / kg of CF
Very Desirable
30 g Garlic / kg of CF
Very Desirable
Commercial Feeds with no
Slightly Desirable
antibiotic premix
* Means with different letter are significantly different at 0.05 by DMRT
significantly differ from the birds not supplemented by garlic. Addition of garlic affect in
the tenderness of the meat.
Juiciness. Table 7 shows juiciness of the meat as influenced by the treatments. The
bird given only commercial feeds had a verbal description of slightly juicy while birds
given with garlic and antibiotic premix in the water were rated very juicy, this indicates a
difference among treatment based on verbal description.
Statistical analysis also revealed significant differences among treatments. This
implies that the treatments are not similar in juiciness numerically.
Table 6. Tenderness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Commercial Feeds (CF) with
Very Tender
antibiotic premix in the water
15 g Garlic / kg of CF
Very Tender
30 g Garlic / kg of CF
Very Tender
Commercial Feeds with no
Slightly Tender
antibiotic premix
* Means with different letter are significantly different at 0.05 by DMRT
Table 7. Juiciness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Commercial Feeds (CF) with
Very Juicy
antibiotic premix in the water
15 g Garlic / kg of CF
Very Juicy
30 g Garlic / kg of CF
Very Juicy
Commercial Feeds with no
Slightly Juicy
antibiotic premix
* Means with different letter are significantly different at 0.05 by DMRT
Flavor. Table 8 shows the flavor as affected by the different treatments. Birds given
with garlic had a verbal rating of very good while birds given with antibiotic premix in the
waster and only commercial feeds had a verbal rating of good. Statistical analysis showed
that there were significant among treatments means. This implies that garlic had an effect
on the flavor of the meat. This collaborates on the study cited by Silagy and Neil, 1994;
Konjufca et al., 1997; Chowdhury et al., 2002. Many studies indicate that allicin is the
potentially active component of garlic. These compounds provide garlic its characteristic
odor and flavor as well as most of its biological properties and have been identified as
having the hypocholesterolemic effect in human and animal products.
Acceptability. Table 9 shows the acceptability of the different birds. Birds given
with garlic and antibiotic premix in the water rated like very much while bird given only
commercial feeds rated as like. Statistical analysis revealed significant differences among
treatments. Results shows that birds given with garlic and antibiotic premix on the water
differ from the bird fed only commercial feeds.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
Table 8. Flavor of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Commercial Feeds (CF) with
Good
antibiotic premix in the water
15 g Garlic / kg of CF
Very Good
30 g Garlic / kg of CF
Very Good
Commercial Feeds with no
Good
antibiotic premix
* Means with different letter are significantly different at 0.05 by DMRT
Table 9. Acceptability of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Commercial Feeds (CF) with
Like Very Much
antibiotic premix in the water
15 g Garlic / kg of CF
Like Very Much
30 g Garlic / kg of CF
Like Very Much
Commercial Feeds with no
Like
antibiotic premix
* Means with different letter are significantly different at 0.05 by DMRT
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the sensory and carcass yield of sunshine
chicken fed with garlic in December 10, 2011 at Meat lab and ATEP 2 Laboratory Room,
Benguet State University.
It was conducted generally to determine the effects of garlic on the carcass yield
and sensory traits specifically, to determine the effect of garlic on the carcass weight,
dressing percentage, bone to lean ratio and to determine the quality of carcass produced
from sunshine chicken fed with garlic through organoleptic test. The treatment used was
as follows; T0 (commercial feeds with antibiotic premix in the water); T1 (15 grams of
garlic / kg of commercial feeds); T2 (30 grams of garlic/ kg of commercial feeds); T3
(commercial feeds with no antibiotic premix).
The result found that there were no significant differences in terms of slaughter
weight, weight of bone, weight of skin, dressing percentage and bone to lean ratio as
expressed as percent of carcass weight. However, weight of lean and abdominal fats had
significant differences.
In terms of weight of lean, birds given diets with 30 grams of garlic garnered the
highest lean percentage with a mean of 63.55, followed by birds given 15 grams of garlic
with a mean of 62.81 and commercial feeds with no antibiotic premix had a mean of
62.23, respectively as compared to the birds given diets with antibiotic on the water
having a mean of 61.76.
Additionally, the re result of statistical analysis showed that there were significant
differences in organoleptic test of the different treatments. As for the verbal description
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
there were differences in terms of appearance, tenderness, juiciness and acceptability.
Birds given with garlic and antibiotic premix in the water rated very desirable, very
tender and very juicy, while only commercial feeds rated desirable, slightly tender, and
slightly juicy in terms of appearance, tenderness and juiciness. As for flavor, birds given
with garlic was rated very good while birds given with antibiotic premix in the water and
only commercial feeds rated good. And for acceptability, birds given with garlic and
antibiotic premix in the water rated like very much compared to the birds given only
commercial feeds rated like.
Conclusion
Based from the results and observations, it is therefore concluded that adding 30
grams of garlic improved the percent lean, abdominal fats and sensory properties of
carcass from sunshine chicken.
Recommendation
This study covered the effect of garlic on the carcass yield and sensory properties;
it is interesting to know how garlic affects meat quality. This could be scope of a further
study.
Carcass Yield and Sensory Evaluation of Sunshine Chicken Fed with Garlic (Allium
sativum) |
KALINGGAN, GRAYGORY D. APRIL 2011
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