Carcass parameters and sensory characteristics of broiler chicken fed diets containing palm (Elaeis guineensis) kernel oil residue

Abstract

Palm Kernel Oil Residue (PKOR) is a waste product obtained after extracting oil from palm kernel by cottage industries. The residue is dumped at processing sites and the stench that emanates from the oxidizing product, causes nuisance to processors and nearby residents. Animal scientists are advocating the use of the fresh product as energy resource in broiler rations. This study was therefore conducted to determine the effects of partial replacement of maize in broiler rations with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A total of 80 birds (10 from each treatment) were randomly selected from 160 birds fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5% PKOR when they attained maturity age (8 weeks old). The selected birds were slaughtered, and hot carcass and viscera weights were taken. Carcasses were sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed. The breast muscles were grilled for sensory evaluation. Proximate composition, ultimate pH (pHu) and peroxide value of the muscles were determined. Data obtained were analyzed using the General Linear Model of ANOVA component of Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler rations have no significant (p>0.05) effects on carcass parameters and sensory characteristics of the meat. Crude protein and fat contents of the carcasses were not significantly (p>0.05) different. However, PKOR inclusions beyond 7.5% significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH (pH after 24hours of slaughter) and peroxide value after 7 days in storage were not significantly affected by the use of PKOR. The study indicated that farmers can include PKOR up to 17.5% in broiler rations without adverse effects on the carcass and sensory characteristics of the meat