Carcass Characteristics And Sensory Evaluation Of Shredded Meat (Dambu) From Different Species Of Poultry
Department of Animal production, Abubakar Tafawa Balewa University Bauchi, Bauchi state Nigeria
* Corresponding author: Bello KM, Department of Animal production, Abubakar Tafawa Balewa University Bauchi, Bauchi state Nigeria, Email: email@example.com
The study was designed to assess the carcass yield and sensory evaluation of different species of poultry, comprising of broiler, spent layer, duck, guinea fowl and local chicken. The experimental treatments were conducted in 4 replicates in a completely randomized design. The result showed that broilers had a significantly (P<0.05), higher live weight (1.65kg), plucked weight (1.50kg) and eviscerated weight (1.25kg) while the least value was in local chicken. Similarly the weight of primal cuts like the breast, thigh, drum stick and neck of broilers were also significantly (P<0.05) heavier than other species of poultry. Most of the organs and gut characteristics measured were not significantly P>0.05) different among the poultry species except the large small intestines and ceaca. The sensory evaluation showed that broilers dumb had the highest (P<0.01) rating for colour (8.20) and guinea fowl was superior for tenderness (7.85) and palatability (7.85), while local chicken had the highest acceptability scorer. It was concluded that local chicken and guinea fowl were the most preferred poultry product when processed into dambu, however broilers had higher yield of the meat.
Key words: Carcass yield, gut dimension, Sensory evaluation, dambu, poultry species.