Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Abstract

The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters (physicochemical properties and fatty acid composition) of chickens’ breast and thigh muscles. A total of 240 Ross 308 broiler chickens were randomly allotted to two groups (1 fed with soybean meal (SBM) and 2 fed with CWP), 6 replicate pens per group (20 chicks/pen). At 6 weeks of age, twelve birds/group were slaughtered. Breast and thigh muscles of birds fed CWP diets had significantly higher (P < 0.05) levels of n-3 polyunsaturated fatty acids (PUFA; C:18:3n-3, C:20:5n-3) compared with birds fed SBM diet. The n-6/n-3 PUFA ratio of the muscles decreased significantly (P < 0.05) in the CWP group. The study revealed that the use of CWP as a substitute for SBM had significant effects on physicochemical components of breast and thigh muscles. The lightness (L*) and redness (a*) of breast and thigh muscles were higher in the CWP treatment. The collagen and protein contents were higher, while the fat content was decreased (P < 0.05) in the CWP group. The texture profile analysis in breast and thigh muscles were comparable (P > 0.05) in both groups. These results confirm that CWP can be considered a promising protein source for broiler chicken feed.

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger

“…Although some studies aim to define an organoleptic profile of a meat produced [ 47 , 48 , 49 , 50 ], sensory characteristics, such as tasty, smell, juicy and tender, are the most frequent parameters in sensory tests. In the present study, 50% substitution rate of housefly larvae to fishmeal increased breast and thigh-and-drumstick meat yellowness.…”