Sensory Attributes and Consumer Acceptability of Meat from Broilers Fed Diets Substituted with Sun-Dried Cassava Peels and Maize as Energy Sources

Introduction

Broilers are a type of fast growing fowls produced specifically for their meat usually between 8 to 10 weeks of age [1]. Meat from broilers is one of the most nutritious foods that humans can consume, particularly in terms of supplying high quality protein (essential amino acids), minerals (especially iron) and essential vitamins [2].

Sensory Attributes and Consumer Acceptability of Meat from Broilers Fed Diets Substituted with Sun-Dried Cassava Peels and Maize as Energy Sources Similarly Suchý P, et al. explained that meat products are a highly valued source of nutritional facts for human consumers and their nutritional value can be accessed on the basis of parameters such as content and composition of proteins, contents of amino acids, content of fat and also from the content of saccharides, mineral substances and vitamins [3]. According to Troy DJ, the quality of meat can be directly or indirectly influenced by numerous J Ethol & Animal Sci

factors such as species, gender of animals, animal growth rate and maturation, diet, genetic factors, disease status, medication and hormone usage, rearing conditions, temperature, relative humidity and generally husbandry practices and these can lead to changes in the consumption or marketing of the meat [4]. Furthermore, these factors and the quality of meat are closely related with consumers’ behaviour as well as with some sensory characteristics such as colour, texture, odour, and acceptability and correct determination of the relationships between these variables play an important role in meat marketing and consumption [5].

Sensory analysis or evaluation involves the inspection of a food product by the senses of sight, smell, taste, touch and hearing for various qualities attributes like appearance, flavour, aroma, texture and sound [6]. The sensory qualities of meat are one of the primary factors influencing consumers’ satisfaction [5]. According to Kalio GA, et al. sensory attributes of toughness, juiciness, flavour, tenderness and overall acceptability could be used as a measure to determine meat quality and consumer preference [7]. Consequently, the sensory evaluation of meat utilizing trained panelists could be the most appropriate means to explain differences between ‘treatments’ as perceived by humans [8].

Compared to other species of farm animals, there have been limited studies on sensory analysis of meat from broilers fed graded levels of sun-dried cassava peels and maize. Therefore the essence of this study is to determine the sensory attributes of meat from broilers fed diets substituted with sun-dried cassava peels and maize as energy sources.

Result and Discussion

The results of the sensory evaluation of the boiled (thigh and breast) meat of broilers fed the experimental diets: T1 (0%CSP: 100%M) – control; T2 (25%CSP: 75%M); T3 (50%CSP: 50%M) and T4 (75%CSP: 25%M) respectively by taste panelists based on the sensory pa- rameters: colour, flavour, tenderness, juiciness and toughness is shown in table 1. The table presents the independent responses of the taste panelists provided boiled meat (thigh and breast) samples of broiler chickens fed the experimental diets. Similarly, Table 2 presents the overall acceptability of the boiled meat of the broilers putting all the sensory parameters into consideration.

The studies on the sensory analysis of boiled broiler meat was conceived to ascertain the influence the graded replacements of sun-dried cassava peels to maize in broiler diets may have on the sensory qualities in terms of colour, flavour, tenderness, juiciness and toughness and how these parameters may influence the preference for these meat by consumers.

The sensory analysis of the thigh and breast muscle in terms of visual appraisal (colour) as assessed by the taste panelist is presented in table 1. The sensory analysis score by the taste panelists based on visual appraisal in assessing the preferred colour of the boiled meat for thigh in ascending order was 9 > 14 > 18 and > 19 for T4 (75%CSP: 25%M), T3 (50%CSP: 50%M), T1 (0%CSP: 100%M) and T2 (25%CSP: 75%M) respectively. Similarly, The sensory analysis score by the taste panelists based on visual appraisal in assessing the preferred colour of the boiled meat for breast in ascending order was 10 > 13 > 15 and > 22 for T4 (75%CSP: 25%M), T3 (50%CSP: 50%M), T2 (25%CSP: 75%M) and T1 (0%CSP: 100%M) respectively. The meat of the broilers fed the sun-dried cassava peels and maize tends to have a better eye appeal (yellow-skinned colour) for the thighs and breast with the increasing amounts of maize tend to have a better eye appeal (yellow-skinned colour) for the thighs and breast with the increasing amounts of maize in the diets as re-corded by the taste panelist. The yellow-skinned colour of the meat samples (thigh and breast) may be as a result of the use of yellow maize in the experimental diet formulations. Yellow maize has been implicated to possess β- carotene which may have impacted the yellowish skin colour that would have influence the choice of the taste panelist and their preference rankings [11, 12].

The sensory analysis of the thigh and breast muscle in terms of flavor as assessed by the taste panelist is presented in table 1. The sensory analysis score by the taste panelists based on the preferred flavour of the boiled meat for thigh in ascending order was 10 > 11 > 19 > 20 for T1 (0%CSP: 100%M), T3 (50%CSP: 50%M), T4 (75%CSP: 25%M) and T2 (25%CSP: 75%M) respectively. Similarly, The sensory analysis score by the taste pa- nelists based on preferred flavour of boiled meat for breast in ascending order was 11 > 13 > 15 > 21 for T3 (50%CSP: 50%M), T1 (0%CSP: 100%M), T4 (75%CSP: 25%M) and T2 (25%CSP: 75%M) respectively. Based on the sensory scores of the taste panellists the meat samples (thigh and breast) of T2 (25%CSP: 75%M) portrayed the best flavour. This may be attributed to the high crude proteins in the composite experimental broiler starter and finisher diets as well as the additional presence of vitamins and β- carotene in the yellow maize [10]. This is agreement with the findings of, Fasuyi AO, et al. [13], who explained that the availability of additional protein source and provision of some necessary vitamins, minerals and oxycarotenoids in supplemental leaf meals will have an impact on the flavour of meat.

The sensory analysis of the thigh and breast muscle in terms of tenderness as assessed by the taste panelist is presented in Table 1. The sensory analysis score by the taste panelists based on the preferred tenderness of the boiled meat for thigh in ascending order was 12 > 14 > 16 >18 for T4 (75%CSP: 25%M), T1 (0%CSP: 100%M),T2 (25%CSP: 75%M) and T3 (50%CSP: 50%M) respectively. Similarly, The sensory analysis score by the taste pa- nelists based on preferred tenderness of boiled meat for breast in ascending order was 13 > 14 >16 > 17 for T3 (50%CSP: 50%M), T1 (0%CSP: 100%M), T4 (75%CSP: 25%M) and T2 (25%CSP: 75%M) respectively. From the results obtained, there were no clear patterns or relationships and explanations for the disparities in the tenderness, juiciness and toughness of the meat samples for the thigh and breast meat as scored by the panellists (Table 1).

Consequently, sensory analysis based on the overall acceptability or preference of the thigh and breast meat of broilers as presented in table 2, are in the descending order of 89 > 83 > 68 > 60 for T2 (25%CSP: 75%M), T3 (50%CSP: 50%M), T4 (75%CSP: 25%M) and T1 (0%CSP: 100%M) for the thigh and 84 > 80 > 72 > 64 for T2 (25%CSP: 75%M), T1 (0%CSP: 100%M), T4 (75%CSP: 25%M) and T3 (50%CSP: 50%M) for the breast meat respectively. The overall acceptability or preference of the thigh and breast meat by the panelists is the revelation of their cumulative sensory score (responses) to all the sensory parameters (colour, flavour, tenderness, juiciness and toughness). Thus, meat samples of the thigh and breast for T2 (25%CSP: 75%M) were most acceptable judging by the responses of the panelists.

Table 1: Sensory analysis of boiled thigh and breast meat of broilers fed graded mixture of sun-dried cassava peel and maize by taste panellists in terms of colour, tenderness, juiciness and toughness. T1 = 0%CSP: 100%M; T2 = 25%CSP: 75%M; T3 = 50%CSP: 50%M and T4 = 75%CSP: 25%M; 4 = very desirable, 3 = slightly acceptable, 2 = unacceptable and 1 = very unacceptable.

Conclusion and Recommendation

The sensory attributes and consumer acceptability of thigh and breast meat from broilers fed diets substituted with sun-dried cassava peels and maize was in favour of T2 (25%CSP: 75%M). Thus this level of cassava peel replacement is recommended for better broiler meat assessment based on sensory qualities.