Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Author: Khadijah Mohammed Faiseol
Format: Undergraduate Final Project Report
Language:English
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/13297/1/Khadijah%20Mohammed%20Faiseol.pdf
http://discol.umk.edu.my/id/eprint/13297/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.umk.eprints.13297
record_format eprints
spelling my.umk.eprints.132972023-06-04T12:24:32Z http://discol.umk.edu.my/id/eprint/13297/ Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken Khadijah Mohammed Faiseol 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. 2022 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/13297/1/Khadijah%20Mohammed%20Faiseol.pdf Khadijah Mohammed Faiseol (2022) Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description 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.
format Undergraduate Final Project Report
author Khadijah Mohammed Faiseol
spellingShingle Khadijah Mohammed Faiseol
Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
author_facet Khadijah Mohammed Faiseol
author_sort Khadijah Mohammed Faiseol
title Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
title_short Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
title_full Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
title_fullStr Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
title_full_unstemmed Effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of Hybrid chicken
title_sort effects of locally available ingredients on haematological composition, physicochemical properties, proximate analysis and sensory of hybrid chicken
publishDate 2022
url http://discol.umk.edu.my/id/eprint/13297/1/Khadijah%20Mohammed%20Faiseol.pdf
http://discol.umk.edu.my/id/eprint/13297/
_version_ 1768013594593591296
score 13.211869

Similar Items