PHYSICAL ATTRIBUTES OF MEAT FROM BROILER CHICKENS FED DIETS WITH VARYING INCLUSION LEVELS OF CASSAVA (Manihot esculenta Crantz) PEAL MEAL

Abstract

The physical properties of meat from broiler chickens fed diets based on four cassava peel products were investigated using ten-day old Ross 308 broiler chickens (n=455). The chicks were randomly allotted to 13 treatments of 35 broilers each. Each treatment was replicated five times and a replicate comprised seven chicks. Sundried cassava peel meal (SCPM), whole cassava peel mash (WCPM), fine cassava peel mash (FCPM) and coarse cassava peel mash (CCPM) each replaced dietary maize at 20, 40 and 60% level while the last diet was a maize-based diet. The chicks were fed the respective grower and finisher experimental diet for 10-24 and 24-26 days, respectively. Meat were harvested from the chicken and assessed for physical parameters. Results showed that cooking loss, water holding capacity, thermal shortening, colour, flavour, texture, tenderness, juiciness and overall acceptability were significantly influenced (P<0.05) by replacement of maize with the cassava peel products. The cooking loss, water holding capacity, thermal shortening were highest in 40% SCPM (22.00%), 20% FCPM (79.81%) and 40% CCPM (39.00%), respectively. Meat colour, flavour, texture, juiciness and overall acceptability in 60% CCPM (8.50), 40% CCPM (8.50), 20% FCPM (8.00), control (7.00) and 20% WCPM (8.50) were the highest. Meat from birds on control (7.50) and 20%WCPM (7.50) had the highest tenderness score. It was concluded that cassava peel products could be an attractive option in broiler feed, however, the choice and dietary inclusion levels of the products should be dependent on expectations in the meat physical attributes.