The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

Abstract

The study aimed to determine the effect of different rearing systems and giving of papaya seed meal and sprouted rice on the physical and sensory meat quality of KUB chicken. The study used a completely randomized design with a 2 x 2 factorial pattern with 5 replications (5 birds per replication). The first factor was the rearing system (without and free-range), and the second is functional feed (without or with 0.5% papaya seed meal and sprouted rice). Variables measured were physical meat (cooking loss and tenderness) and sensory (color, texture, aroma, and taste) quality. The results showed that the color, aroma, and taste of KUB chicken meat were significantly (p<0.05) influenced by the interaction of the rearing system and feeding papaya seed meat and sprouted rice (especially, A2B2 group). The cooking loss, tenderness, and texture of KUB chicken meat were not influenced (p>0.05) by the interaction of the rearing system and feeding papaya seed meal and sprouted rice. Cooking loss was significantly (p<0.05) influenced by feeding. In conclusion, the rearing system for KUB chickens under a free-range system and fed 0.5% papaya seed meal and sprouted rice did not harm the quality of physical characteristics and response to consumer acceptance.