Organoleptic response and meat quality of Noiler chickens fed diets containing different supplemental levels of Saccharomyces cerevisiae
This study evaluated the effects of graded dietary supplementation of Saccharomyces cerevisiae on the organoleptic response and meat quality characteristics of Noiler chickens reared under tropical production conditions. A total of 300 day-old Noiler chicks were randomly assigned to five dietary treatments in a completely randomised design for 16 weeks. The treatments comprised a basal diet without yeast (T1) and diets supplemented with 0.5% (T2), 1.0% (T3), 1.5% (T4) and 2.0% (T5) S. cerevisiae. At the end of the feeding trial, breast muscle samples were evaluated for physicochemical properties (pH, water-holding capacity, cooking loss, drip loss, colour), proximate composition, lipid oxidation and sensory attributes using standard analytical procedures and a 9-point hedonic scale. Data were analysed using one-way ANOVA, and differences among means were separated at P < 0.05. Significant (P < 0.05) differences were observed in muscle pH, water-holding capacity, cooking loss and drip loss. Birds fed 2.0% yeast exhibited the highest ultimate pH (6.67), whereas moderate inclusion levels (1.0–1.5%) maintained pH values within the optimal range for poultry meat. Water-holding capacity decreased, and cooking loss increased at 2.0% inclusion, suggesting altered post-mortem muscle protein interactions at higher supplementation levels. Meat colour distribution differed significantly among treatments (P = 0.0032), with yeast-fed groups exhibiting improved visual appearance without evidence of pale, soft and exudative or dark, firm and dry conditions. Proximate analysis revealed enhanced crude protein and ash contents at 1.0% and 1.5% supplementation, with the highest crude protein value (75.06%) recorded in birds fed 1.0% yeast. Ether extract was not significantly affected, indicating that yeast supplementation did not adversely influence intramuscular fat deposition. Sensory evaluation demonstrated significant differences in tenderness (P < 0.05), with birds fed 1.5% S. cerevisiae receiving the highest tenderness scores and favourable overall acceptability ratings. Moderate inclusion levels (1.0–1.5%) consistently produced meat with superior nutritional profile and desirable organoleptic characteristics. In conclusion, dietary supplementation of Saccharomyces cerevisiae modulated post-mortem muscle biochemistry and enhanced selected meat quality and sensory attributes of Noiler chickens. Optimal responses were observed at 1.0–1.5% inclusion levels, which improved crude protein content, mineral deposition and tenderness without compromising technological quality traits. These findings demonstrate that strategic yeast supplementation can enhance the market value and consumer appeal of dual-purpose poultry meat under tropical production systems.
Keyword: Organoleptic response, meat quality, Noiler chickens, Saccharomyces cerevisiae
