Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
The high prices of fish meal and soybean meal had significantly impacted on the poultry industry, resulting in expensive commercial feeds. Black Soldier Fly larvae are not widely known as a possible protein source where its superior characteristics of high feed conversion rate, high nutritional valu...
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| Main Author: | |
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| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2022
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| Online Access: | http://discol.umk.edu.my/id/eprint/13297/1/Khadijah%20Mohammed%20Faiseol.pdf http://discol.umk.edu.my/id/eprint/13297/ |
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| Summary: | The high prices of fish meal and soybean meal had significantly impacted on the poultry industry, resulting in expensive commercial feeds. Black Soldier Fly larvae are not widely known as a possible protein source where its superior characteristics of high feed conversion rate, high nutritional value, and short lifecycle can be effectively optimised within feed formulations as opposed to costly fish meal. Fermented coconut dregs,water spinach, and turmeric also a good source that can replace other expensive protein ingredients. A study was conducted to determine the effect of local ingredients in poultry feed on hybrid chicken. Haematological analysis, meat quality of physicochemical properties and proximate analysis, and sensory evaluation were tested to ensure that the hybrid chicken meat is safe for human consumption. SPSS's One Way-Anova was used to analyse the obtained results. Results from the haematological analysis showed that all parameters had a significant difference. The physicochemical properties of hybrid meat were high in ph. Only pH and b* had significant different. Thus, the pH value influenced other physicochemical properties. Proximate analysis of dry matter (DM), crude protein (CP) ether extract (EE), crude fibre (CF), and ash content had only slight differences in the treatment group compared to Control. All proximate analysis was significantly different. Lastly, the sensory evaluation did not significantly differ for all parameters except for the colour of rawbroiler chicken. There was no effect on the sensory evaluation of hybrid chicken meat. Treatment 3 with 10% BSFL, water spinach, fermented coconut dregs, and turmeric was the best meat quality for consumers due to closest average red blood cell count, ideal pH value and closest value to Control when compared to the other groups. |
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