Physico-chemical carcass characteristics of broiler chickens meat fed alkali processed karanj cake with methionine

Abstract

A study was conducted in broiler chickens to evaluate physico-chemical carcass characteristics of broiler chickens meat fed diets incorporated with alkali (1.5% NaOH, w/w) processed solvent extracted karanj cake (SKC), partially replacing soybean meal nitrogen of reference diet (12.5%) with or with out supplementation of methionine (0.2%). At the end of eight weeks of experimental feeding, two representative birds from each replicate in a dietary treatment were sacrificed through cervical dislocation to observed the carcass characteristics. Pressure cooked meat from thigh and breast region was organoleptically evaluated with salt (1.5%, w/w) by semi trained judges on 7 point Hedonic scale. The carcass traits did not vary significantly (P>0,05) due to dietary variations except per cent weight of liver and giblet. The per cent weight of liver was significantly (P<0.05) higher in the birds fed diet incorporated with alkali processed SKC as compared to that of birds fed em other two diets. Supplementation of methionine to alkali processed SKC containing diet resulted in a significant (P<05>reduction in hypertrophy of liver as compared to the per cent weight of liver from those fed alkali processed SKC as such. The same trend was noticed for giblet. The chemical components in the fresh meat was comparable and no untoward and abn~)I"mal qualities with regard to appearance, flavour, juiciness, tenderness and overall acceptability were revealed in meat of birds fed either reference or alkali processed SKC diet (with or without methionine supplementation). Alkali processed SKC by supplementing 0.2% methionine could, therefore, replace 12.5% nitrogen of soybean meal in broiler diets without any adverse effect on carcass characteristics and sensory attributes.