Abstract:
A study was conducted to evaluate the effect of Boiled Mango Kernel Meal
(BMKM) on the carcass characteristics and sensory qualities of guinea fowl
meat. Dietary maize was substituted with four levels of inclusion of BMKM at
0% (T1), 10% (T2), 15% (T3) and 20% (T4). Forty-eight, 16-week-old birds;
12 birds per treatment were randomly selected from a total of 120 birds used
for the study. The birds were weighed, slaughtered, and viscera separated from
the carcass. Carcass was chilled at -1°C for 24hours, and sectioned into the
primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was
weighed. Hot dressing and cold dressing percentages were also taken. Breast
and thigh muscles were used for sensory evaluation to assess the sensory
attributes i.e. colour, off-odour, juiciness, tenderness, flavour and flavour-liking
of the meat. Data obtained were analyzed using the General Linear Model
(GLM) of ANOVA component of Minitab. Where significant differences were
found, means were separated using Tukey Pair-Wise comparison, at 5% level
of significance. The results indicated that the use of BMKM in place of maize
in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory
characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH
¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was
concluded that the use of BMKM up to 20 % in guinea fowl diets has no
adverse effect on the carcass and sensory characteristics of the meat
