BIBLIOGRAPHY CAWAYAN, WILAN A. APRIL ...
BIBLIOGRAPHY
CAWAYAN, WILAN A. APRIL 2013. The Effect of Commercial Feed
Supplemented with Lima Bean (Phaseolus lunatus) Meal on the Carcass Yield and Quality
of Colored Broiler. Benguet State University, La Trinidad Benguet.
Adviser: Mrs. Madeline S. Kingan, MSc.
ABSTRACT
This study was conducted to find out the effect of lima bean on the carcass yield
and quality of colored broiler. Specifically, this study aimed to measure and compare the
carcass yield of colored broilers fed with lima beans in terms of slaughter weight, carcass
weight and dressing percentage, weight of major cuts, weight of minor cuts, and weight of
giblets; It likewise aimed to, evaluate the carcass characteristics in terms of appearance,
aroma, tenderness, juiciness, taste and acceptabilility through a preference test.
The result of statistical analysis showed that lima bean meal had no effect on the
carcass yield as well as the sensory characteristics of the cooked meat in each treatment.
It is therefore concluded that lima bean meal added to the commercial ration from
100g to 200g is safe as it did not produce any detrimental effect on the carcass yield and
sensory characteristics of colored broiler meat. It may be used by the raisers upon their
own discretion.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
INTRODUCTION
Broiler chicken is one of the most important animal protein sources of the people
because the price is relatively achievable for the low income people. The growth of broiler
chicken is relatively faster with a shorter life cycle compared with other meat-producing
livestock. At the age of 5 to 6 weeks, broiler can reach slaughter weight of 1.5 to 2.0 kg.
In terms of its quantity, broiler is generally raised in a large number from thousand to
hundreds of thousands per farm for the period of two months or six periods per year. Thus,
broiler meat production is competitively enough to supply the demand for meat which
continuously increases as the human population also increases together with the
requirement for high quality food. However, the use of some chemically based feed
additives, such as antibiotics and growth promoters, have been widely applied by broiler
industries. These feed additives are used by the poultry industries to improve health and
productivity of chicken flocks (Ramos, 2012).
An increasing number of consumers are going into health and natural foods thus
they favored organically raised livestock. Organic livestock farming is claimed to be
environmentally friendly and sustainable for the animal’s health. It is high in quality but
with greater attention to animal welfare. The survival rate of animal feed grown without
pesticides or artificial fertilizers is at least 80%. The higher guarantee of the absence of
residue is certain, but the effect of organic farming on qualitative characteristics of the
products is unknown. This study sought to contribute to the knowledge of qualitative traits
of broiler carcass and meat products that are organically raised. A poultry carcass should
produce highly nutritious value, flavor, texture and eating quality of meat as commodity.
It has to meet the requirements of the costumer in terms of bright and attractive appearance
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
of the product offered. Other characteristics of meat should include the nutritive value, high
satiety value, color and especially free from chemical residue. Keeping the bleed animal
suspended by its hind legs throughout the dressing operations greatly increases the
efficiency of converting an animal into carcass and by products (MILLER, 2001).
The study was conducted to find out the effect of Lima Bean Meal to the carcass
yield and quality of colored broiler. The result of the study can serve as reference to the
other researcher to come up with follow- up researches.
Generally, the study was conducted to determine the effect of lima bean meal on
the carcass yield and quality of colored broiler.
Specifically, it aimed to:
1. measure and compare the carcass yield of colored broiler fed with lima beans in
terms of slaughter weight, carcass weight, dressing percentage, weight of major cuts,
weight of minor cuts, weight of giblets; and,
2. evaluate carcass characteristics through a taste test in terms of appearance, aroma,
tenderness, juiciness, taste and acceptabilility.
The production phase of this study was conducted at Belong, Ambassador, Tublay,
Benguet while carcass yield evaluation and organoleptic test was done at Meat Laboratory,
Department of Animal Science, College of Agriculture, Benguet State University.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
REVIEW OF LITERATURE
Sometimes called "butter beans" because of their starchy yet buttery texture, lima
beans have a delicate flavor that complements a wide variety of dishes. Although fresh
lima beans are often difficult to find, they are worth looking for during summer and fall
when they are in season. Dried and canned lima beans are available throughout the year.
The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches
in length. Inside the pod are two to four flat kidney- shaped seeds which are called lima
beans. The seeds are generally cream or green in color, but there are certain varieties that
colored white, red, purple, brown or black (Wood, 1988).
The chemical composition of lima beans: the dried pulp contains about 12.6%,
20.7% protein, 1.3% fat, 57.3% carbohydrate, 4.3% fiber, and 3.8% ash. The green beans
contain about 66.5% water, 7.5% protein, 0.8% fat, 22.3% carbohydrates, 1.5 % fiber, and
1.7% ash. The mature beans contained the glucoside phaseolutanin, which gives them their
characteristic flavor. Under damp condition or when tissues are broken down by chewing
or grinding, an enzyme present in the seeds causes the liberation of hydrocyanic acid. Large
lima beans of Inca type and small limas of Hopi type contains 25 to 55 p.p.m. HCN which
is far below to the tolerance set by law in the United States of 100 p.p.m HCN. Carib type
beans contain dangerous quantities of HCN and a wild lima bean in Puerto Rico gave 997
p.p.m. HCN. The HCN content is greater in colored beans; white seed types are relatively
free, but over 100 p.p.m. HCN has been recorded in a few cases (Mackie, 1943 and Heiser,
1965).
Lima bean nutritional values are touted for their high fiber content. Not only does
fiber control and stabilize blood sugar from rising too quickly after eating, but it also
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
provides a slow and steady complex carbohydrate energy burn. One cup of lima beans
provides 65.8 percent of the daily fiber value requirements; 24.9 percent of the required
iron; and 48.5 percent of the daily requirement of manganese, which plays an important
role in antioxidant defenses and energy production. Lima beans and other legumes may be
used as a meat substitute. When combined with a whole grain source, lima beans provide
a low-fat whole protein source, with 29.3 percent of the daily protein recommendation in
one cup. Cyanide compounds are present in lima beans and they should therefore not be
eaten raw unless they are among the low- cyanogen varieties. Western countries, such as
the United States, restrict commercially grown lima bean production to those with low
cyanogen levels. In some other countries, including Java and Burma, these legumes have
20 to 30 times more the cyanogen than is permitted in most Western countries. These high-
cyanogen beans require longer cooking times to drive out the hydrogen cyanide gas
(Ambler, 1994).
Lima bean health benefits per 100 g are 338 cal energy and 21.46 g or 38% of
protein. In addition, lima beans are rich source of antioxidants, vitamins, minerals, and
plant sterols. The beans, fresh or dried, contain substantial amounts of dietary fiber (50%
per 100g RDA). Dietary fiber functions as bulk laxative, which helps to protect the mucous
membrane of the colon by decreasing its exposure time to toxic substances as well as by
binding to cancer causing chemicals in the colon. Dietary fiber has also been shown to
reduce blood cholesterol levels by decreasing re- absorption of cholesterol binding bile
acids in the colon. Unlike soybeans, lima contain very small amounts of isoflavones.
Isoflavone such as genistein and daidzein have been found to protect breast cancer in
laboratory animals. However, they are plentiful in plant sterols (phytosterols) especially -
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
help lower cholesterol levels in the body. Fresh as well as dry lima are excellent source
of folates. 100g dry mature beans provide 395 µg or 99% of folates. Folate along with
vitamin B-12 is one of the essential components of DNA synthesis and cell division.
Adequate folate in the diet around conception and during pregnancy may help prevent
neural-tube defects in the newborn baby. Lima as well as thin butter beans are very rich
source of many vitamin B, especially vitamin-B6 (pyridoxine), thiamin (vitamin B-1),
pantothenic acid, riboflavin, and niacin. Most of these vitamins functions as co- enzymes
in carbohydrate, protein, and fat metabolism. In addition, lima and butter beans are one of
the excellent sources of minerals like molybdenum, iron, copper, manganese, calcium,
magnesium. They have more potassium than red kidney beans (1359 mg), broad beans
(1062 mg), black beans (1483 mg). Potassium is important electrolyte of cell and body
fluids. It helps counter pressing effects of sodium on heart and blood
pressure. Manganese is used by the body as a co- factor for the powerful anti- oxidant
enzyme, superoxide dismutase (Ensminger, 1986).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
MATERIALS AND METHODS
Materials
The different materials are: 16 head of 60 days old colored broiler from a previous
growth study on the effect of lima bean on the growth performance of colored broiler, gas
stove, stainless steamer, knives, containers, digital weighing scale, and Ziploc bags. A
digital camera, record book and ballpen were used in the documentation of the activities.
The birds were selected to have more or less the same weight. Four birds from each
of the four treatments from the previous study were taken. Each bird represents one
replication, making a total of 4 replicates per treatment. The treatments administered to the
birds during the growth study were as follows:
T0- Control (pure commercial feeds)
T1- 100 grams lima bean per kilogram commercial feeds
T2- 200 grams lima bean per kilogram commercial feeds
T3- 300 grams lima bean per kilogram commercial feeds
Slaughtering of the Birds
Prior to dressing, the birds were confined in cages and fasted for 8 hours, but
water was provided ad libitum. The live weight of birds was taken individually before
dressing (Figure 1). At the time of slaughtering or dressing, the birds will be secured by
holding both shanks with one hand and both wings with the other hand and to prevent
struggling .With the help of an assistant, bleeding by cutting the large blood vessel of the
neck at the lateral side below the mandible. Complete bleeding accomplished by raising
the bird approximately 45⁰ so that the caudal part will be higher than the head (Figure 2).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 1. Slaughter weight being taken
Figure 2. Bleeding
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
After bleeding, each bird was immersed into hot water for 4 seconds or more after
which its feather were plucked. After plucking (Figure 3), the birds were washed
thoroughly and made ready for evisceration. Evisceration was done by laying the bird in
dorsal recumbence. The esophagus and wind pipe will be pulled out the base of mandible.
For easy insertion of the fingers, a slit was made around the vent then down to the keel.
The two fingers were inserted into the slit in the abdominal cavity to the abdominal
attachment on the entrails. After entrails were pulled out, the liver, heart, and gizzards with
proventiculus were separated. The head was detached from the atlanto- occipital joint,
which accomplish by severing the skin, muscle and ligaments at the said joints with a sharp
knife.
Carcass Yield Evaluation
Each dressed bird was placed on the pan of the weighing scale and weights were
recorded in kilograms (Figure 4). The carcass was observed.
Carcass Quality Evaluation
The breast part of the carcasses from the different treatments were steamed for 35
minutes in an aluminum steamer (Figure 5). After steaming, these (Figure 6) were sliced
into 1 square inch sizes. A panel of tasters was invited to evaluate the samples and mark
their description in the evaluation sheets. A panel of tasters was composed (Figure 7) of
20 individuals aging from 20 to 40 who was randomly invited.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 3. Plucking
Figure 4. Dressed weight being taken
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 5. The steamer used by the researcher
Figure 6. Meat samples being steamed
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 7. The taste panel during sensory evaluation
Data Gathered
The following parameters were gathered from the study:
1.Slaughter weight (kg). This was the weight of the colored broiler before slaughter
time.
2.Dressed weight (kg). This refers to the actual weight of slaughter bird after
plucking the feathers, removing the head, feet and entrails.
3. Length of GIT (inch).This refers to the length of gastro intestinal tract.
4. Meat appearance, tenderness, juiciness, flavor, aroma and acceptability. This was
obtained through organoleptic testing of a panel of tasters composed of 20 individuals from
ages 20 to 40 randomly invited.
5. Weight of major cuts: This includes the weight of the breast, wings, back,
drumstick and thigh.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
6. Weight of giblets: This includes the weight of the liver and spleen, gizzard,
feet, and neck.
Data Computed
1. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight then multiplied by 100.
Sensory Traits of the Carcass
1. Appearance of the product. This evaluated using the score below:
Score
Remarks
1
Desirable
2
Moderately Desirable
3
Slightly Desirable
4
Slightly Undesirable
5
Undesirable
2. Aroma, Juiciness and Acceptability. This evaluated using the score below:
Score
Remarks
1
Like Very much
2
Like Moderately
3
Dislike
4
Dislike Moderately
5
Dislike Very Much
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
3. Tenderness. This evaluated using the score below:
Score
Remarks
1
Very Tender
2
Moderately Tender
3
Not Sure
4
Slightly Tender
5
Tough
4. Taste. This evaluated using the score below:
Score
Remarks
1
Very Good
2
Good
3
Not Sure
4
Poor
5
Very Poor
Data Analysis
Data gathered were analyzed using the Analysis of Variance for Completely
Randomized Design and treatment means were compared using Duncans Multiple Range
Test (DMRT).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight
and Dressing Percentage
Table 1 presents the slaughter weights of the birds after 8 hours of fasting. The birds
given plain commercial feeds, 100 grams lima bean per kilogram commercial feeds, 200
grams lima bean per kilogram commercial feeds and 300 grams lima bean per kilogram
commercial feeds were homogenous in terms of slaughter weight and dressing percentage.
This was expected because the birds for slaughter were purposely selected to have more or
less similar weights.
The dressed weight however varied. The birds given 300 grams lima bean per
kilogram commercial feeds had lower dressed weight compared to the three groups.
However, it was at par in terms of dressing percentage.
This shows that using lima bean supplement did affect the dressing percentage of
the birds. It can be observed that the dressing recovery of the selected samples are within
the industry standard of 60- 65% dressing recovery for broilers.
Table 1. Slaughter, dressed weight and dressing percentage of the birds
TREATMENT
SLAUGHTER
DRESSED
DRESSING
WEIGHT(kg)
WEIGHT(kg)
PERCENTAGE(%
)
100% commercial feed
1.950a
1.261a
64.67
(CF)
100 g lima beans / kg CF
1.900a
1.209ab
63.63
200 g lima beans / kg CF
1.850a
1.171ab
63.30
300 g lima beans / kg CF
1.825a
1.095a
60.00
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Means with the same letter superscript are not significantly different
Major Cuts
Table 2 shows the weight of major cuts. The weight of back, breast, wings and legs
did not vary across treatments. The weight of back ranged from 240 to 278.75 grams which
is less than industry standards. Meanwhile, the breast yield of the broilers was observed to
be from 328.75 to 383.75 grams, the wings shared about 158.75 to 171.25 grams of the
slaughter weight which did not vary considerably between treatments. The drumstick
portion was at 192.5 to 227.5 grams while the thigh was at 175 to 197.5 grams.
The weight of the drumstick of colored broiler supplemented with lima bean was
significantly lower.
Table 2. Weight of back, breast, wings, drumstick and thigh of the birds
TREATMEN
BACK(g
BREAST(g
WINGS(g
DRUMSTICK(g
THIGH(g
T
)
)
)
)
)
100%
commercial
278.75a
383.75a
171.25a
227.50a
197.50a
feed (CF)
100 g lima
276.25a
360.00a
171.25a
211.25ab
191.25a
beans / kg CF
200 g lima
270.00a
367.00a
160.00a
188.75b
187.50a
beans / kg CF
300 g lima
240.00a
328.75a
158.75a
192.50b
175.00a
beans / kg CF
Means with the same letter superscript are not significantly different
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Weight of Giblets
The feet, neck, head, liver with spleen and gizzard were considered giblets.
Statistical analysis showed in Table 3 that there were no significant differences among all
treatments on the feet, neck, head, and liver with spleen. This means that broilers
supplemented with plain commercial feed, 100 grams lima bean per kilogram commercial
feeds, 200 grams lima bean per kilogram commercial feeds, and 300 grams lima bean per
kilogram commercial feeds were more or less alike.
Interestingly, the weight of gizzard of the birds given 300g lima bean per kilogram
commercial feeds was lower compared to the other treatments. This may mean that there
was atrophy which could be a result of the diet given.
Table 3. Weight of giblets
TREATMENT
FEET
NECK
HEAD LIVER and GIZZARD
(g)
(g)
(g)
SPLEEN
(g)
(g)
100% commercial feed (CF)
107.25a
86.25a
57.50a
55.00a
62.50a
100 g lima beans / kg CF
106.25a
91.25a
52.50a
51.25a
51.25ab
200 g lima beans / kg CF
90.00a
81.25a
51.25a
50.00a
65.00b
300 g lima beans / kg CF
100.00a
73.75a
55.00a
43.75a
42.50b
Means with the same letter superscript are not significantly different
Sensory Traits of the Carcass
Appearance. Table 4 shows that the appearance of cooked meat samples from the
birds supplemented with lima beans were desirable in appearance while the meat samples
from the birds given with plain commercial feed was moderately desirable. The tasters
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
found the appearance of cooked carcass produced by colored broiler fed with lima bean to
be more desirable than that of the control.
Aroma. Table 5 shows that all treatments did not produce any effect on the aroma
of meat produced by the birds based on the result of the meat evaluation through
organoleptic test. The meat from the control group and the groups given with lima bean are
the same. It is interesting to note that the panel liked the cooked meat from the birds lima
bean as a supplement.
Tenderness. Table 6 focuses on the tenderness of the meat samples which ranged
from 1.00 to 1.49 for the numerical rating and very tender for the verbal rating.
This reveals that the tenderness of the meat samples derived from the birds was not
affected by the treatments. On the other hand, birds were of the same ages hence the result.
Table 4. Appearance of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Moderately Desirable
100 g lima beans / kg CF
Desirable
200 g lima beans / kg CF
Desirable
300 g lima beans / kg CF
Desirable
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Table 5. Aroma of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Like Very Much
100 g lima beans / kg CF
Like Very Much
200 g lima beans / kg CF
Like Very Much
300 g lima beans / kg CF
Like Very Much
Table 6. Tenderness of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Tender
100 g lima beans / kg CF
Very Tender
200 g lima beans / kg CF
Very Tender
300 g lima beans / kg CF
Very Tender
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Juiciness and Taste. For juiciness of the meat samples, there were no significant
differences among the treatments as shown in Table 7.
The different treatments obtained a verbal rating of very juicy. This reveals that
the juiciness of the meat samples derived from the birds in the different treatments was
more or less the same. It also reveals that the inclusion of lima bean did not affect on the
juiciness of the meat samples produced by birds. The differences in flavor of the meat
samples were not different among the treatments as shown in Table 8.
Acceptability. Based on the result of organoleptic test, the panel of tasters liked
very much the meat samples from the birds supplemented with lima bean (Table 9). This
implies that lima bean can be incorporated in the feeds of the birds without affecting the
acceptability of the resulting meat product.
Table 7. Juiciness of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Juicy
100 g lima beans / kg CF
Very Juicy
200 g lima beans / kg CF
Very Juicy
300 g lima beans / kg CF
Very Juicy
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Table 8. Taste of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Good
100 g lima beans / kg CF
Very Good
200 g lima beans / kg CF
Very Good
300 g lima beans / kg CF
Very Good
Table 9. Acceptability of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100%
commercial
Like Very Much
feed (CF)
100 g lima beans / kg
Like Very Much
CF
200 g lima beans / kg
Like Very Much
CF
300 g lima beans / kg
Like Very Much
CF
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
SUMMARY, CONCLUSIONS AND RECOMMENDATION
Summary
This study was conducted to determine the effect of lima bean on the carcass yield
and quality of colored broiler. The birds used on the study were 16 heads 60-days old
colored broilers which were raised using 100 grams lima bean meal, 200 grams lima bean
meal and 300 grams lima bean meal.
Specifically, the study aimed to determine the effect of the lima bean mean on the
carcass yield and quality of colored broilers through organoleptic test under La Trinidad
condition, and to determine the effect on slaughter weight, carcass weight and dressing
percentage. The treatments were as follows: (T0) Pure commercial feeds (control); (T1) 100
grams lima bean meal; (T2) 200 grams lima bean meal and (T3) 300 grams lima bean meal.
The result of statistical analysis showed no significance differences in terms of
slaughter weight. While there was a reduced dressed weight on the birds fed with 200g
lima bean per kilogram commercial feeds. The dressing recovery was observed to be
homogenous across treatments.
In terms of carcass yield, no significant differences was observed in the weight of
breast, back, thigh and 300g lima bean were notably lower.
The weight of feet, head, neck and liver with spleen also did not vary across
treatments. The gizzard of the birds fed with 300g was found to be smaller.
In terms of sensory traits, the appearance of the cooked samples from the birds fed
with 100g lima bean were appreciably better in appearance than that from the control
group. All other sensory traits were comparable across treatments.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Conclusions
It is therefore concluded that lima bean could be a potential feed supplement as it
did not affect the carcass yield and sensory characteristics of the cooked meat. However,
caution should be observed in giving 300g lima bean per kilogram feed as it was found to
have reduced the drumstick and gizzard yield of the experimental birds.
Recommendation
Based on the study, lima bean meal may be used as feed supplement upon the
discretion of the raiser. It is also recommended to conduct a further study using lima bean
meal with higher concentration to find out the efficacy or effect on the meat yield and
quality.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
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The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
CAWAYAN, WILAN A. APRIL 2013. The Effect of Commercial Feed
Supplemented with Lima Bean (Phaseolus lunatus) Meal on the Carcass Yield and Quality
of Colored Broiler. Benguet State University, La Trinidad Benguet.
Adviser: Mrs. Madeline S. Kingan, MSc.
ABSTRACT
This study was conducted to find out the effect of lima bean on the carcass yield
and quality of colored broiler. Specifically, this study aimed to measure and compare the
carcass yield of colored broilers fed with lima beans in terms of slaughter weight, carcass
weight and dressing percentage, weight of major cuts, weight of minor cuts, and weight of
giblets; It likewise aimed to, evaluate the carcass characteristics in terms of appearance,
aroma, tenderness, juiciness, taste and acceptabilility through a preference test.
The result of statistical analysis showed that lima bean meal had no effect on the
carcass yield as well as the sensory characteristics of the cooked meat in each treatment.
It is therefore concluded that lima bean meal added to the commercial ration from
100g to 200g is safe as it did not produce any detrimental effect on the carcass yield and
sensory characteristics of colored broiler meat. It may be used by the raisers upon their
own discretion.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
INTRODUCTION
Broiler chicken is one of the most important animal protein sources of the people
because the price is relatively achievable for the low income people. The growth of broiler
chicken is relatively faster with a shorter life cycle compared with other meat-producing
livestock. At the age of 5 to 6 weeks, broiler can reach slaughter weight of 1.5 to 2.0 kg.
In terms of its quantity, broiler is generally raised in a large number from thousand to
hundreds of thousands per farm for the period of two months or six periods per year. Thus,
broiler meat production is competitively enough to supply the demand for meat which
continuously increases as the human population also increases together with the
requirement for high quality food. However, the use of some chemically based feed
additives, such as antibiotics and growth promoters, have been widely applied by broiler
industries. These feed additives are used by the poultry industries to improve health and
productivity of chicken flocks (Ramos, 2012).
An increasing number of consumers are going into health and natural foods thus
they favored organically raised livestock. Organic livestock farming is claimed to be
environmentally friendly and sustainable for the animal’s health. It is high in quality but
with greater attention to animal welfare. The survival rate of animal feed grown without
pesticides or artificial fertilizers is at least 80%. The higher guarantee of the absence of
residue is certain, but the effect of organic farming on qualitative characteristics of the
products is unknown. This study sought to contribute to the knowledge of qualitative traits
of broiler carcass and meat products that are organically raised. A poultry carcass should
produce highly nutritious value, flavor, texture and eating quality of meat as commodity.
It has to meet the requirements of the costumer in terms of bright and attractive appearance
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
of the product offered. Other characteristics of meat should include the nutritive value, high
satiety value, color and especially free from chemical residue. Keeping the bleed animal
suspended by its hind legs throughout the dressing operations greatly increases the
efficiency of converting an animal into carcass and by products (MILLER, 2001).
The study was conducted to find out the effect of Lima Bean Meal to the carcass
yield and quality of colored broiler. The result of the study can serve as reference to the
other researcher to come up with follow- up researches.
Generally, the study was conducted to determine the effect of lima bean meal on
the carcass yield and quality of colored broiler.
Specifically, it aimed to:
1. measure and compare the carcass yield of colored broiler fed with lima beans in
terms of slaughter weight, carcass weight, dressing percentage, weight of major cuts,
weight of minor cuts, weight of giblets; and,
2. evaluate carcass characteristics through a taste test in terms of appearance, aroma,
tenderness, juiciness, taste and acceptabilility.
The production phase of this study was conducted at Belong, Ambassador, Tublay,
Benguet while carcass yield evaluation and organoleptic test was done at Meat Laboratory,
Department of Animal Science, College of Agriculture, Benguet State University.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
REVIEW OF LITERATURE
Sometimes called "butter beans" because of their starchy yet buttery texture, lima
beans have a delicate flavor that complements a wide variety of dishes. Although fresh
lima beans are often difficult to find, they are worth looking for during summer and fall
when they are in season. Dried and canned lima beans are available throughout the year.
The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches
in length. Inside the pod are two to four flat kidney- shaped seeds which are called lima
beans. The seeds are generally cream or green in color, but there are certain varieties that
colored white, red, purple, brown or black (Wood, 1988).
The chemical composition of lima beans: the dried pulp contains about 12.6%,
20.7% protein, 1.3% fat, 57.3% carbohydrate, 4.3% fiber, and 3.8% ash. The green beans
contain about 66.5% water, 7.5% protein, 0.8% fat, 22.3% carbohydrates, 1.5 % fiber, and
1.7% ash. The mature beans contained the glucoside phaseolutanin, which gives them their
characteristic flavor. Under damp condition or when tissues are broken down by chewing
or grinding, an enzyme present in the seeds causes the liberation of hydrocyanic acid. Large
lima beans of Inca type and small limas of Hopi type contains 25 to 55 p.p.m. HCN which
is far below to the tolerance set by law in the United States of 100 p.p.m HCN. Carib type
beans contain dangerous quantities of HCN and a wild lima bean in Puerto Rico gave 997
p.p.m. HCN. The HCN content is greater in colored beans; white seed types are relatively
free, but over 100 p.p.m. HCN has been recorded in a few cases (Mackie, 1943 and Heiser,
1965).
Lima bean nutritional values are touted for their high fiber content. Not only does
fiber control and stabilize blood sugar from rising too quickly after eating, but it also
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
provides a slow and steady complex carbohydrate energy burn. One cup of lima beans
provides 65.8 percent of the daily fiber value requirements; 24.9 percent of the required
iron; and 48.5 percent of the daily requirement of manganese, which plays an important
role in antioxidant defenses and energy production. Lima beans and other legumes may be
used as a meat substitute. When combined with a whole grain source, lima beans provide
a low-fat whole protein source, with 29.3 percent of the daily protein recommendation in
one cup. Cyanide compounds are present in lima beans and they should therefore not be
eaten raw unless they are among the low- cyanogen varieties. Western countries, such as
the United States, restrict commercially grown lima bean production to those with low
cyanogen levels. In some other countries, including Java and Burma, these legumes have
20 to 30 times more the cyanogen than is permitted in most Western countries. These high-
cyanogen beans require longer cooking times to drive out the hydrogen cyanide gas
(Ambler, 1994).
Lima bean health benefits per 100 g are 338 cal energy and 21.46 g or 38% of
protein. In addition, lima beans are rich source of antioxidants, vitamins, minerals, and
plant sterols. The beans, fresh or dried, contain substantial amounts of dietary fiber (50%
per 100g RDA). Dietary fiber functions as bulk laxative, which helps to protect the mucous
membrane of the colon by decreasing its exposure time to toxic substances as well as by
binding to cancer causing chemicals in the colon. Dietary fiber has also been shown to
reduce blood cholesterol levels by decreasing re- absorption of cholesterol binding bile
acids in the colon. Unlike soybeans, lima contain very small amounts of isoflavones.
Isoflavone such as genistein and daidzein have been found to protect breast cancer in
laboratory animals. However, they are plentiful in plant sterols (phytosterols) especially -
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
help lower cholesterol levels in the body. Fresh as well as dry lima are excellent source
of folates. 100g dry mature beans provide 395 µg or 99% of folates. Folate along with
vitamin B-12 is one of the essential components of DNA synthesis and cell division.
Adequate folate in the diet around conception and during pregnancy may help prevent
neural-tube defects in the newborn baby. Lima as well as thin butter beans are very rich
source of many vitamin B, especially vitamin-B6 (pyridoxine), thiamin (vitamin B-1),
pantothenic acid, riboflavin, and niacin. Most of these vitamins functions as co- enzymes
in carbohydrate, protein, and fat metabolism. In addition, lima and butter beans are one of
the excellent sources of minerals like molybdenum, iron, copper, manganese, calcium,
magnesium. They have more potassium than red kidney beans (1359 mg), broad beans
(1062 mg), black beans (1483 mg). Potassium is important electrolyte of cell and body
fluids. It helps counter pressing effects of sodium on heart and blood
pressure. Manganese is used by the body as a co- factor for the powerful anti- oxidant
enzyme, superoxide dismutase (Ensminger, 1986).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
MATERIALS AND METHODS
Materials
The different materials are: 16 head of 60 days old colored broiler from a previous
growth study on the effect of lima bean on the growth performance of colored broiler, gas
stove, stainless steamer, knives, containers, digital weighing scale, and Ziploc bags. A
digital camera, record book and ballpen were used in the documentation of the activities.
The birds were selected to have more or less the same weight. Four birds from each
of the four treatments from the previous study were taken. Each bird represents one
replication, making a total of 4 replicates per treatment. The treatments administered to the
birds during the growth study were as follows:
T0- Control (pure commercial feeds)
T1- 100 grams lima bean per kilogram commercial feeds
T2- 200 grams lima bean per kilogram commercial feeds
T3- 300 grams lima bean per kilogram commercial feeds
Slaughtering of the Birds
Prior to dressing, the birds were confined in cages and fasted for 8 hours, but
water was provided ad libitum. The live weight of birds was taken individually before
dressing (Figure 1). At the time of slaughtering or dressing, the birds will be secured by
holding both shanks with one hand and both wings with the other hand and to prevent
struggling .With the help of an assistant, bleeding by cutting the large blood vessel of the
neck at the lateral side below the mandible. Complete bleeding accomplished by raising
the bird approximately 45⁰ so that the caudal part will be higher than the head (Figure 2).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 1. Slaughter weight being taken
Figure 2. Bleeding
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
After bleeding, each bird was immersed into hot water for 4 seconds or more after
which its feather were plucked. After plucking (Figure 3), the birds were washed
thoroughly and made ready for evisceration. Evisceration was done by laying the bird in
dorsal recumbence. The esophagus and wind pipe will be pulled out the base of mandible.
For easy insertion of the fingers, a slit was made around the vent then down to the keel.
The two fingers were inserted into the slit in the abdominal cavity to the abdominal
attachment on the entrails. After entrails were pulled out, the liver, heart, and gizzards with
proventiculus were separated. The head was detached from the atlanto- occipital joint,
which accomplish by severing the skin, muscle and ligaments at the said joints with a sharp
knife.
Carcass Yield Evaluation
Each dressed bird was placed on the pan of the weighing scale and weights were
recorded in kilograms (Figure 4). The carcass was observed.
Carcass Quality Evaluation
The breast part of the carcasses from the different treatments were steamed for 35
minutes in an aluminum steamer (Figure 5). After steaming, these (Figure 6) were sliced
into 1 square inch sizes. A panel of tasters was invited to evaluate the samples and mark
their description in the evaluation sheets. A panel of tasters was composed (Figure 7) of
20 individuals aging from 20 to 40 who was randomly invited.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 3. Plucking
Figure 4. Dressed weight being taken
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 5. The steamer used by the researcher
Figure 6. Meat samples being steamed
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Figure 7. The taste panel during sensory evaluation
Data Gathered
The following parameters were gathered from the study:
1.Slaughter weight (kg). This was the weight of the colored broiler before slaughter
time.
2.Dressed weight (kg). This refers to the actual weight of slaughter bird after
plucking the feathers, removing the head, feet and entrails.
3. Length of GIT (inch).This refers to the length of gastro intestinal tract.
4. Meat appearance, tenderness, juiciness, flavor, aroma and acceptability. This was
obtained through organoleptic testing of a panel of tasters composed of 20 individuals from
ages 20 to 40 randomly invited.
5. Weight of major cuts: This includes the weight of the breast, wings, back,
drumstick and thigh.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
6. Weight of giblets: This includes the weight of the liver and spleen, gizzard,
feet, and neck.
Data Computed
1. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight then multiplied by 100.
Sensory Traits of the Carcass
1. Appearance of the product. This evaluated using the score below:
Score
Remarks
1
Desirable
2
Moderately Desirable
3
Slightly Desirable
4
Slightly Undesirable
5
Undesirable
2. Aroma, Juiciness and Acceptability. This evaluated using the score below:
Score
Remarks
1
Like Very much
2
Like Moderately
3
Dislike
4
Dislike Moderately
5
Dislike Very Much
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
3. Tenderness. This evaluated using the score below:
Score
Remarks
1
Very Tender
2
Moderately Tender
3
Not Sure
4
Slightly Tender
5
Tough
4. Taste. This evaluated using the score below:
Score
Remarks
1
Very Good
2
Good
3
Not Sure
4
Poor
5
Very Poor
Data Analysis
Data gathered were analyzed using the Analysis of Variance for Completely
Randomized Design and treatment means were compared using Duncans Multiple Range
Test (DMRT).
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight
and Dressing Percentage
Table 1 presents the slaughter weights of the birds after 8 hours of fasting. The birds
given plain commercial feeds, 100 grams lima bean per kilogram commercial feeds, 200
grams lima bean per kilogram commercial feeds and 300 grams lima bean per kilogram
commercial feeds were homogenous in terms of slaughter weight and dressing percentage.
This was expected because the birds for slaughter were purposely selected to have more or
less similar weights.
The dressed weight however varied. The birds given 300 grams lima bean per
kilogram commercial feeds had lower dressed weight compared to the three groups.
However, it was at par in terms of dressing percentage.
This shows that using lima bean supplement did affect the dressing percentage of
the birds. It can be observed that the dressing recovery of the selected samples are within
the industry standard of 60- 65% dressing recovery for broilers.
Table 1. Slaughter, dressed weight and dressing percentage of the birds
TREATMENT
SLAUGHTER
DRESSED
DRESSING
WEIGHT(kg)
WEIGHT(kg)
PERCENTAGE(%
)
100% commercial feed
1.950a
1.261a
64.67
(CF)
100 g lima beans / kg CF
1.900a
1.209ab
63.63
200 g lima beans / kg CF
1.850a
1.171ab
63.30
300 g lima beans / kg CF
1.825a
1.095a
60.00
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Means with the same letter superscript are not significantly different
Major Cuts
Table 2 shows the weight of major cuts. The weight of back, breast, wings and legs
did not vary across treatments. The weight of back ranged from 240 to 278.75 grams which
is less than industry standards. Meanwhile, the breast yield of the broilers was observed to
be from 328.75 to 383.75 grams, the wings shared about 158.75 to 171.25 grams of the
slaughter weight which did not vary considerably between treatments. The drumstick
portion was at 192.5 to 227.5 grams while the thigh was at 175 to 197.5 grams.
The weight of the drumstick of colored broiler supplemented with lima bean was
significantly lower.
Table 2. Weight of back, breast, wings, drumstick and thigh of the birds
TREATMEN
BACK(g
BREAST(g
WINGS(g
DRUMSTICK(g
THIGH(g
T
)
)
)
)
)
100%
commercial
278.75a
383.75a
171.25a
227.50a
197.50a
feed (CF)
100 g lima
276.25a
360.00a
171.25a
211.25ab
191.25a
beans / kg CF
200 g lima
270.00a
367.00a
160.00a
188.75b
187.50a
beans / kg CF
300 g lima
240.00a
328.75a
158.75a
192.50b
175.00a
beans / kg CF
Means with the same letter superscript are not significantly different
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Weight of Giblets
The feet, neck, head, liver with spleen and gizzard were considered giblets.
Statistical analysis showed in Table 3 that there were no significant differences among all
treatments on the feet, neck, head, and liver with spleen. This means that broilers
supplemented with plain commercial feed, 100 grams lima bean per kilogram commercial
feeds, 200 grams lima bean per kilogram commercial feeds, and 300 grams lima bean per
kilogram commercial feeds were more or less alike.
Interestingly, the weight of gizzard of the birds given 300g lima bean per kilogram
commercial feeds was lower compared to the other treatments. This may mean that there
was atrophy which could be a result of the diet given.
Table 3. Weight of giblets
TREATMENT
FEET
NECK
HEAD LIVER and GIZZARD
(g)
(g)
(g)
SPLEEN
(g)
(g)
100% commercial feed (CF)
107.25a
86.25a
57.50a
55.00a
62.50a
100 g lima beans / kg CF
106.25a
91.25a
52.50a
51.25a
51.25ab
200 g lima beans / kg CF
90.00a
81.25a
51.25a
50.00a
65.00b
300 g lima beans / kg CF
100.00a
73.75a
55.00a
43.75a
42.50b
Means with the same letter superscript are not significantly different
Sensory Traits of the Carcass
Appearance. Table 4 shows that the appearance of cooked meat samples from the
birds supplemented with lima beans were desirable in appearance while the meat samples
from the birds given with plain commercial feed was moderately desirable. The tasters
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
found the appearance of cooked carcass produced by colored broiler fed with lima bean to
be more desirable than that of the control.
Aroma. Table 5 shows that all treatments did not produce any effect on the aroma
of meat produced by the birds based on the result of the meat evaluation through
organoleptic test. The meat from the control group and the groups given with lima bean are
the same. It is interesting to note that the panel liked the cooked meat from the birds lima
bean as a supplement.
Tenderness. Table 6 focuses on the tenderness of the meat samples which ranged
from 1.00 to 1.49 for the numerical rating and very tender for the verbal rating.
This reveals that the tenderness of the meat samples derived from the birds was not
affected by the treatments. On the other hand, birds were of the same ages hence the result.
Table 4. Appearance of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Moderately Desirable
100 g lima beans / kg CF
Desirable
200 g lima beans / kg CF
Desirable
300 g lima beans / kg CF
Desirable
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Table 5. Aroma of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Like Very Much
100 g lima beans / kg CF
Like Very Much
200 g lima beans / kg CF
Like Very Much
300 g lima beans / kg CF
Like Very Much
Table 6. Tenderness of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Tender
100 g lima beans / kg CF
Very Tender
200 g lima beans / kg CF
Very Tender
300 g lima beans / kg CF
Very Tender
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Juiciness and Taste. For juiciness of the meat samples, there were no significant
differences among the treatments as shown in Table 7.
The different treatments obtained a verbal rating of very juicy. This reveals that
the juiciness of the meat samples derived from the birds in the different treatments was
more or less the same. It also reveals that the inclusion of lima bean did not affect on the
juiciness of the meat samples produced by birds. The differences in flavor of the meat
samples were not different among the treatments as shown in Table 8.
Acceptability. Based on the result of organoleptic test, the panel of tasters liked
very much the meat samples from the birds supplemented with lima bean (Table 9). This
implies that lima bean can be incorporated in the feeds of the birds without affecting the
acceptability of the resulting meat product.
Table 7. Juiciness of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Juicy
100 g lima beans / kg CF
Very Juicy
200 g lima beans / kg CF
Very Juicy
300 g lima beans / kg CF
Very Juicy
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Table 8. Taste of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100% commercial feed (CF)
Very Good
100 g lima beans / kg CF
Very Good
200 g lima beans / kg CF
Very Good
300 g lima beans / kg CF
Very Good
Table 9. Acceptability of the cooked meat samples
TREATMENT
VERBAL DISCRIPTION
100%
commercial
Like Very Much
feed (CF)
100 g lima beans / kg
Like Very Much
CF
200 g lima beans / kg
Like Very Much
CF
300 g lima beans / kg
Like Very Much
CF
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
SUMMARY, CONCLUSIONS AND RECOMMENDATION
Summary
This study was conducted to determine the effect of lima bean on the carcass yield
and quality of colored broiler. The birds used on the study were 16 heads 60-days old
colored broilers which were raised using 100 grams lima bean meal, 200 grams lima bean
meal and 300 grams lima bean meal.
Specifically, the study aimed to determine the effect of the lima bean mean on the
carcass yield and quality of colored broilers through organoleptic test under La Trinidad
condition, and to determine the effect on slaughter weight, carcass weight and dressing
percentage. The treatments were as follows: (T0) Pure commercial feeds (control); (T1) 100
grams lima bean meal; (T2) 200 grams lima bean meal and (T3) 300 grams lima bean meal.
The result of statistical analysis showed no significance differences in terms of
slaughter weight. While there was a reduced dressed weight on the birds fed with 200g
lima bean per kilogram commercial feeds. The dressing recovery was observed to be
homogenous across treatments.
In terms of carcass yield, no significant differences was observed in the weight of
breast, back, thigh and 300g lima bean were notably lower.
The weight of feet, head, neck and liver with spleen also did not vary across
treatments. The gizzard of the birds fed with 300g was found to be smaller.
In terms of sensory traits, the appearance of the cooked samples from the birds fed
with 100g lima bean were appreciably better in appearance than that from the control
group. All other sensory traits were comparable across treatments.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
Conclusions
It is therefore concluded that lima bean could be a potential feed supplement as it
did not affect the carcass yield and sensory characteristics of the cooked meat. However,
caution should be observed in giving 300g lima bean per kilogram feed as it was found to
have reduced the drumstick and gizzard yield of the experimental birds.
Recommendation
Based on the study, lima bean meal may be used as feed supplement upon the
discretion of the raiser. It is also recommended to conduct a further study using lima bean
meal with higher concentration to find out the efficacy or effect on the meat yield and
quality.
The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013
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The Effect of Commercial Feed Supplemented with Lima Bean (Phaseolus lunatus) Meal on
the Carcass Yield and Quality of Colored Broiler
CAWAYAN, WILAN A. APRIL 2013