Sensory and Meat Quality Evaluation of Broiler Chickens Fed Two Different Commercial Feeds
Student: Jabir Mustapha lawan (Thesis, 2025)
Department of Animal Production
Audu Bako College of Agriculture Danbatta, Kano, Kano State
Abstract
This study was conducted to evaluate the sensory characteristics and meat quality of broiler chickens fed with two different commercial feeds. The research was carried out at Audu Bako College of Agriculture, Danbatta, Kano State. A total of five treatment groups (T1–T5) were formulated to compare variations in water absorption capacity, cooking loss, and refrigerate loss, as well as sensory attributes such as colour, juiciness, meat flavour, tenderness, saltiness, and overall flavour and acceptability. The results indicated that T1 exhibited the highest water absorption capacity (2.45%), while T2 had the greatest cooking loss (11.00%). Refrigerate loss was lowest in T3 (4.95%) and highest in T2 (5.50%). In terms of senso
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For the full publication, please contact the author directly at: jabirmustaphalawan@gmail.com
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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10