Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

Abstract

Evaluation ofthe sensory and meat quality was performed on Kenya Agricultural and Livestock Research Organization (KALRO) improved chicken (KIC) fed on diets incorporated with groundProsopis juliflora pods (GPJP. Breast and thigh samples were obtained from chicken fed on GPJPbased diets substituting whole diet at 0% (PJP-0), 10 % (PJP-10), 20% (PJP-20) and 30 % (PJP-30). Organoleptic characteristics were evaluated using questionnaires for attribute profiling and affective tests using trained and miniature consumer panels. Continuous anchored attribute scales and hedonic scale were used for sensory tests while meat quality was determined by Honikel method. Increasing the levels of GPJP had similar effect on Breast pH but PJP-20 had higher pH than cockerels offered PJP-0 and PJP-10 and pullets offered PJP-30. At 14 th day, pullet meat from PJP-0 had lower water holding capacity as compared to all other samples apart from cockerel samples from the same treatment. Pullets offered PJP-0 performed better in thigh and breast. In general acceptability (GA), 6.9% and 12.33% could be attributed to the effect of GPJP in thigh and breast in pullet and cockerel samples respectively. Results indicate that cockerels' meat had more favorable sensory effect than pullets' meat. Inclusion of 20% of GPJP in diet could be used to feed chicken while at the same time maintaining high quality meat desired by the consumers.

Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature <i>Prosopis juliflora</i> Pods Based-diets

“…Out of the nineteen attributes evaluated, only four were significant according to ANOVA, Table 3. This substantiates several similar studies that highlighted that meat sensory attributes are less influenced by diet, when indigenous chicken were fed Prosopis pods [7]; when broilers were fed soaked Prosopis seeds [24]; when chicken were fed enzymetreated and untreated Prosopis pods [25]; when pigs were fed fermented food waste [26] and when broiler chicken were fed fermented rapeseed meal [27]. Generally, large amounts of changes in the diet composition are needed to cause minute changes in sensory attributes [28].…”

“…In this study, feeding FGMPP or UGMPP did not affect the relationships of the attributes that represent consumer preference and quality. Similar results were reported by Wanjohi et al [7] when indigenous chicken were fed ground mature Prosopis pods based-diets.…”

“…There have been efforts to explore and use nonconventional feed ingredients such as mature Prosopis pods with positive results on livestock growth performance [6]. There was no significant (p>0.05) effect on consumer preference of meat from indigenous chicken fed mature Prosopis juliflora pods [7]. Also, toxicological tests done on rats by Wamburu et al [8] reported that mature Prosopis pods exhibited LD 50 that exceeded 5000mg/kg and was therefore safe for use by humans and animals with a degree of safety and tolerance.…”

Entomophagus Response of Indigenous Chicken to Diets Enriched with German Cockroach (Blattela germanica) Meal in Kenya

“…The average daily feed intake for the current study was higher than reported for same species in the similar growth phase (Wanjohi, 2019). In the study, Wanjohi et al (2019) reported lower value of 82.3g that was attributed to inclusion of fibrous Propis julifora pods in the diet.…”

Bio-economic Implications of Feeding Fermented Ground Mature Prosopis Juliflora Pods to Grower Rabbits

“…Odero-Waitituh et al (2016) reported mature Prosopis juliflora pods with 12.8MJ/Kg metabolizable energy (ME) value which was superior to most agro-industrial by-products ME values but was comparable to maize. Reports by Wanjohi et al (2017) state that 20% inclusion of mature Prosopis pods in indigenous chicken diets supported the growth and organoleptic tests reported comparable sensory attributes when compared with the reference diet. However, a study done by Odero-Waitituh et al (2016) was of a contrary opinion.…”