FACULTY OF AGRICULTURE

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Author: search.filters.author.Olusola, O. O.Subject: search.filters.subject.Natural pigment

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    Consumer perception of chicken meat from broilers fed natural pigment sources
    (Animal Science Association of Nigeria, 2018-03) Olusola, O. O.; Adeshola, A. T.; Oshibanjo, O. D.; Balogun, I. O.
    Consumer perception of chicken meat obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Arbor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. Test ingredients were introduced at day 21(the finisher stage). TA- Control, TB- Roselle calyx, TC- Orange peels, TD- Baobab leaves, TE- Moringa leaves (each at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and physico-chemical and carcass visual and textural attributes were assessed. Results revealed that pH values (p<0.05) ranged from 6.49 (Treatments A and E) to 6.25 (Treatment B) while shear force ranged (p<0.05) from 1.25 (Treatment B) to 0.53 (Treatment C). No (p>0.05) variation was observed on cooking yield and loss in all treatments. Significant differences were observed in carcass assessment scores for all treatments. Treatment E (Moringa) had highest value (6.95) for skin colour which showed a high degree of yellowness while treatment C (Orange peel) had highest score (5.48) for muscle colour (highly pinkish). Treatment B (Roselle calyx) had lowest values for skin (3.13-whitish) and muscle (3.50-whitish) colours. High overall acceptability score was however recorded in orange peel supplemented diet (Treatment C). The study concludes that, orange peels can be incorporated at 4% inclusion level in broiler chicken diet to increase carcass attractiveness and aid increased consumer acceptance.
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    Quality assessment of chicken fillets produced from broiler chickens fed natural pigment sources
    (2017-09) Olusola, O. O.; Oyesanwe, A. T.; Owaseye, O. D.; Oshibanjo, D. O.
    The quality of chicken fillets obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Abor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. TA- Control, TB-Baobab leaves, TC-Moringa leaves, TD-Orange peels, TE-Roselle calyx. (all at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and breast muscle was harvested to develop chicken fillets which were stored and analysed on day 0, 3 and 6. Lipid oxidation rate, pH and Aerobic Plate Count (APC) were determined on stored fillets. The result revealed that pH values of fillets increased (p<0.05) over the storage days with treatments C and E having the highest values (6.22) at day 6. Lipid oxidation rate was also significant (p<0.05) for treatment effect only, with treatment C having the lowest values (2.88). Microbial contents of fillets in Treatment C reduced significantly at day 6 compared to fillets produced and stored from other treatments. However, APC for all treatments (p<0.05) varied slightly across the treatments and over the storage days. It can therefore be concluded that Moringa supplemented diet had better effects on maintaining the oxidative and microbial quality of the chicken fillets during the storage period.