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dc.contributor.authorOlusola, O. O.-
dc.contributor.authorAdeshola, A. T.-
dc.contributor.authorOshibanjo, O. D.-
dc.contributor.authorBalogun, I. O.-
dc.identifier.otherProceedings of the 43rd Annual Conference of the Nigerian Society for Animal Production held at Federal University Technology Owerri, between March 18th - 22nd 2018, pp 872- 875-
dc.description.abstractConsumer 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.en_US
dc.publisherAnimal Science Association of Nigeriaen_US
dc.subjectNatural pigmenten_US
dc.subjectBroiler dieten_US
dc.subjectCarcass assessmenten_US
dc.titleConsumer perception of chicken meat from broilers fed natural pigment sourcesen_US
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