Carcass Traits and Sensory Characteristics of Meat of Broiler Fed Varying Levels of Tithonia diversifolia Flower Meal (TDFM) as Substitute of Conventional Feeds in Mizoram

摘要

The study was for assessment of carcass traits and sensory evaluation of meat of broilers fed varying levels of Tithonia diversifolia flower meal (TDFM) as substitute of conventional feeds in Mizoram. One hundred and eighty day-old broiler chicks were randomly assigned to six treatments and fed TDFM incorporating @ 0%, 2%, 4%, 6%, 8% and 10% of the total ration as substitute of conventional energy and protein feed ingredients. The feeding trial was conducted for 42 days duration rearing the chicks under deep litter system of management following standard managemental protocols. At the end of 6 week, 6 birds from each treatment were scarified for studying carcass traits and sensory evaluation of meat. There was no significant difference (P<0.05) in average live weights of the birds at 42nd day of age up to 6% TDFM inclusion level. The average hot carcass weights were found to be proportional to the live weights. Dressing percentage was calculated to be significantly reduced at 8% and 10% TDFM inclusion level, but no significant differences (P<0.05) was found up to 6% inclusion level. The prime cuts (expressed as % hot carcass weight) i.e. breast, back, drumstick, thigh and neck were comparable amongst the groups without any significant difference. Weights of the edible offals were found to be variable. On sensory evaluation, there was no significant difference (P>0.05) among groups for colour, flavour, tenderness and overall acceptability of meat. It was concluded that TDFM can be incorporated up to 6% of the total ration as substitute of conventional energy and protein feed ingredients without any significant effects on live weight, carcass traits and sensory qualities of meat of broiler at 42nd day of age in Mizoram.