Organoleptic Characteristics and Meat quality of Matured Broiler and Indigenous Fowl
This study was conducted to evaluate the organoleptic characteristics and carcass qualities of broilers and indigenous chickens. The study revealed that crude protein, ash, ether extract and moisture content, were significantly higher for broiler but lower in carbohydrate, and kilocalories when compared to the values recorded for indigenous chickens. But there was no significant difference between the values recorded for crude fiber. For minerals the values obtained for the phosphorus and manganese were significantly higher in broilers but lower in calcium, magnesium and sodium when compared to the ones recorded for indigenous chickens. However, there were no significant differences between the values recorded for zinc and potassium. The Organoleptic investigations revealed that there were no significant differences between the texture, tenderness and color of the meats of the broiler when compared to what was obtained for the indigenous chickens, but the flavor, toughness and taste values of the broiler breast meat were significantly lower when compared to the breast meat of the indigenous chickens. However, both chicken samples were accepted but indigenous chicken was preferred and more accepted by the panelists. Findings showed that higher nutrients and acceptable meat can be gotten from broiler and indigenous chickens.
Keywords: organoleptic, indigenous, carcass, indigenous and fowl
