Organoleptic Qualities of Ham of Weaner Pigs Fed Graded Levels of Sundried Cassava Peel Meal

Abstract

A twelve-week feeding trial was conducted to evaluate the effects of Cassava Peel Meal(CPM) on the organoleptic properties of ham of (24) crossbred weaner pigs allocated to four dietary treatments replicated three times in a Completely Randomised Design(CRD) with each replicates having two pigs. Treatment I had 0% CPM while 2, 3 and 4 had (CPM) of 25%, 50% and 75% respectively. The pigs were allowed free assess to feed and clean drinking water ad-libitum and routine management and medication were administered. The samples of the processed ham was scored on the 9-point Hedonic scale ranging from like, extremely like, dislike to extremely in order to test for the following: Appearance, flavor, juiciness, tenderness, fattiness and overall acceptability of the processed ham. Before the testing exercise, the members of the panel ate a piece of cracker biscuit and then rinsed their mouth with cold water provided in order to minimize flavor carry over after which they commented freely on each of the samples provided using a score form. The result of the organoleptic quality of the processed ham revealed that only fattiness score was significantly (P<0.05) different among the treatment diets with Adomeh et el.; AFSJ, 2(1): 1-5, 2018; Article no.AFSJ.41040 2 the highest value in treatment 4 and lowest in control. It was concluded therefore that sundried (CPM) can substitute maize in the diet of weaner pigs at 50% level of inclusion for better meat quality. Original Research Article

Organoleptic Parameters, Tibia Bone Growth and Mineral Retention of Broiler Chicken Fed Moringa Oleifera and Allium Sativum

“…The inclusion of Moringa oleifera leaf powder and Allium sativum bulb powder into broiler chicken diet at the lowest level may not have the ability to affect the taste and aroma of the meat. This observation contrasted with the findings of Adomeh and Eguaoje (2019), who reported that high aroma score recorded in chicken thighs spiced with 1.5 % ginger and garlic easily influenced the broiler meat. The meat tenderness at the 8 th week was improved in T3 and T4 groups.…”

“…Allium sativum bulb, Allium sativum bulb powder of dietary fibre, vitamin C and folic acid, as it contains calcium, iron and a low level of sodium with high protein quality. Adomeh and Eguaoje, (2019) reported that garlic has ability to soften the meat due to aromatic (organic) compounds it contained. This invariably increases the juiciness of the meat.…”